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SuBSECï. 8. Rosemary.—Roswiarùms officinàlis L. (Flor. Græc. \. t. 14.); Diándria
Monoijÿnia L. and Labiàtæ B, P. Romarin, Fr. ; Rosmarin Gcr. ; Rosmaryn, Dutcli ;
Rosmarino, Ital, ; Romaro, Span. ; and Rosmai'ixtho, Port.
4088. T'he l'osmai'y is a hardy nndcr-slirub, a native of tho south of Europe, introduced
in, or before, l'548. The plant is evergreen and highly aromatic.
4089. Use. The flowers and calyces form a principal ingredient in the distillation of Hungary water.
Infusions of the leaves are made in some drinks, and the sprigs are used as a garnish. In some parts of
the west of England <and in Wales, th e sprigs are distributed to the company a t funerals, as tokens of
remembrance, and often thrown into tho grave upon the coflin of the deceased.
4090. Varieties. These are—
1. The green, or commou. I 2. The gold-stripcd. | 3. The silver-striped.
4091 Culture . “ The green is hardiest as a plant, and is the sort generally used. T h e finest plants
are raised from seed. Sow either broadcast or in small drills, 6 in. apart. 1 he green is also raised by
iilantina slips or cuttings of the young shoots in spring or summer, in a shady border. L e t these be
taken off Sill., 6in., or 7 in. long, detaching the under-leaves. Set them in a row from 6 in. to 12 in.
apart nearly two thirds into the ground : water at planting, and occasionally afterwards, till they have
struck. The plants will be strong and well rooted by autumn, when they should be transplanted at
proper distances. A light sandy soil assists exotic evergreens, that retain some oi their original delicacy,
to stand the winter : partly by preventing them from growing too luxuriantly, and partly by not being a
conductor of frost. In their final situations, train the plants, either with a bushy head, of moderate
growth : or, if near a fence, in a fan-like order.” {A he rc rov ihie .) The striped sorts may be propagated
bv layers of the young wood, as they are not so free to grow from cuttings. Bemg a little tender, they
must be planted in a warm situation. They are retained chiefly as ornamental, on account of the variegation
of their leaves.
Subsect. 9. Lavender.— Lavandula Spiea L. (Schk. Hand. 2. t. 157.) ; Didyn. Gymnospérm.
L. and Labiàtæ J. Lavande, Fr. ; Spiklavendel, Ger. ; Lavendel, Dutcli ;
Lavendula, Ital. ; Espliego, Span. ; and Alfazema, Fort.
4092. The lavender is a hardy under-shrub, a native of the south of Europe, and
introduced in 1658. The leaves and flowers arc powerfully aromatic.
4093. Use.
It is ra the r a medicinal plant than one used in cookery; though a few plants are kept in
every garden. iuni.Imitation ai,iuii auuin.-scent-jjui.bottles nuOT «are iv mady uj by ,...the u ladies u.—^ of the_ fragrant „--------^— spikes.-- ^ They -----„ are „
also put
in papor-bags, and placed among linens to perfume them. Lavender-water, a well-known pcrtume, is
distilled from the flowers ; for which purpose the plant is extensively cultivated m differenL places, but
more especially a t Mitcham in Surrey, and Maidenhead in Berkshire.
4094. Varieties. 'J'he narrow-leaved and the broad-leaved, both equally good.
409Ó. P ro p a g a tio n a iid c u liu r e . “ It is propagated byseeds,an d a lso b y c u ttin g sa n d slip s ,lik e ro sem ¿ y :
it likes a dry soil, and may be planted either in distinct plants 2 ft. asunder, or to iono a sort ot hedgerow,
in one or more lines, especially where large supplies of flowers are required for distilling, ¿ e
plants will advance in a close branchy growth, from to ft. to 2 ft. high, or move ; and, when established,
will produce plenty of flowers in July and August : gather them while m perfection, cutting the spikes
off dose to the stem. Then give the plants occasional trimming, taking off the gross and rampant shoots
of tlie year, and the decayed flower-spikes.” Neill observes, “ If lavender be planted in a dry, gravelly,
or poor soil, its flowers have a powerful odour, and the severity of our winters has little effect on it ;
while in a rich garden soil, although it grows strongly, it is apt to be killed, and the flowers have less
perfume.”
S u b s e c t . 10, Tansy.— Tanacètum vulgäre L. (Eng. Bot. 1229.) ; Syng. Polyg. Superfin
a B. and Campôsitæ J. Tanaisie, Fr. ; Rheinfarn, Ger. ; Reinwaar, Dutch ,• and
Tanaceto, Ital.
4096. The tansy is a perennial plant, growing in many parts of Britam on the sandy
banks of rivers. The leaves and flowers are aromatic.
4097. Use. The young leaves are shredded down and employed to give colour and flavour to puddings;
they are also used in omelets and other cakes, and were formerly in much repute as a vermifuge.
4098. Varieties. These are, the common ; the curled, generally preferred; and the variegated, cultivated
chiefly for ornament.
4099. Culture.. Tansy may be propagated in spring or autumn by rooted slips, or by dividing the roots
into sevcrai sets : plant them in any compartment of th e kitchen or physic garden, from 12 in. to 18 in.
asunder. The plant continues for several years, producing abundant tufts of leaves annually. As they
run up in strong stalks in summer, these should be cut down to encourage a production of young leaves
low on the stem.
4100. To hav e y o u n g ta n s y in w in te r . P la n t some roots either in a hotbed or in pots placed therein,
or in a pinery or forcing-house, at any time from November to March. {A be rc rombie .)
S u b s e c t . 1 1 . Costmary, or Alecost— "Balsamita vulgàris H. K., Tanacètum "Balsamita
L, (Schh. Hand. 3. t. 240.) ; Syngenèsia Polyg. Supérfiua L. and Compòsita; J.
Coq-des-jardins, Fr. ; Frauenmunze, Ger. ; and Costo ortense, Ital.
4101. The costmary is, a hardy perennial plant, a native of Italy, and introduced in
this country iu 1568. The whole plant has a peculiarly agreeable odour, and its name,
costmaiy, intimates that it is the costus, or aromatic plant of the Virgin. There is a
variety with deep-cut, hoary leaves, but it is less fragrant than the other.
4102. Use. In France it is used in salads ; and was formerly put into ale and negus ; and hence the
name of alecost. In this country, a t present, it is b u t little used in the kitchen.
4103. Pro p a g a tio n a n d c u ltu r e . It is a travelling-rooted plant, and readily propagated by division after
th e flowering season, or in spring. It delights in a dry soil, and a plantation once made will remain
good for several years.
B o o k III.
S e c t . X,
PLANTS USED IN CONFECTIONARY, &c.
Plants used in Tarts, Confectionary, and Domestic Medicine.
, 9 - f excepting the species of rhubarb used as a substitute for,
or an addition to, gooseberries, this class occupies only a few yards of the largest kitchcn-
gai-den. Almost the only species worthy of introduction in that of tlie cottager, unless
we except the chamomile, is the rhubarb.
Subsect 1 . Rhubarb.— RMum L. ; Enneándria Trigÿnia L. and Volygàneoe J.
Rhubarbe, Fr. ; Rabarber, Ger. and Dutch ; Raharharo, Ital. ; and Ruibarbo, Span,
and Port. ’ ^
4105. O f rhubarb there arc sevcrai species and vaiieties in cultivation, aU perennials.
rnürérénv^f‘wl j f o ¿ r e c u ltiv a te d entirely, and the fifth principally, for the petioles of the
™ ’ T I down, and formed into tarts and pies in the manner of apples and
f } 4 in ? \ \ 1 ? f c affords the most abundant and succulent supply for this purpose, and
wh,>n a M f® I® f? r eyccpt a variety recently originated in which IS said to be the earliest of all. (See G a rd . M a g ., vol. ix.) the Epsom nursery,
4107. Species a n d va rie tie s. T h e following are ennumerated by Mr. Lindley : —
A nati Elford rhubarb,
or early scarlet. 5. The palmate-.
1754.
ïhèum unduiàtum v_ ..
2. Ahèum Bhapónti-
raised by Mr. WUIiam Buck, of Elford.
Common rhubarb, {SeoOard.Mag.,\o\. iv. p. 104.)
cum. A native of Asia, cultivated
4. llybridrhubarb, Ähöumhybridum.
A native of Asia, cultivated in 1778.
palmate-leaved, or Turkey rhubarb,
.fflifeum palmdtuin.
6. Tke Tobolsk rhubarb, the earliest
kind, producing fine stalks ofabright
transparent pink.
4108. o f s o n s . One of the most valuable varieties of rhubarb is th e Elford, raised some vears
ago by M r. Williain Buck, gardener to the Honourable Fulke Greville Hotvard, a t Elford, near Lichfield,
Staffordshire. It is a yery early sort, and may be forced either in the forcing-house, mushroom-house, or
under_garden pots in the open garden, in the manner of sea-kale. It possesses the peculiar property of
retaining its brilliant scarlet colour although forced in perfect darkness ; a property not possessed,
probably, by any other culinary vegetable: in addition to which its flavour in a ta rt is nnoott ssuurrnpaass.sseedd bhyv
that of any i t h i r variety By potting tho piants, and .placing — „ them — ..............in thejoieingtailis'e OT .OT.OT...O ..uOTse,, or or mushroomgather
mushroom'-
house, in November, Its leaf-stalks Will be fit to r " “ ' “" by Christmas,...... and , .by ,bringing - in .•
other plants, a
succession may be kept up till March. By placing large garden pots over the roots in the garden
February and covering them over with hot dung, a succession may be kept up from March, till a crou
can be gathered in the open air from the same variety, which will be a month before any other sort makes
Its appearance. R . Ilhapqnticum and hj'bridum are grown only for cutting in the open air, as thcir colour
and flavour are neityer of them improved by forcing ; the latter, having very long leaves and petioles, is
by far tho most desirable as an open crop. All the sorts require a good deep soil, trenched 2 ft. or 3 ft
ileep^and the roots planted in rows 4 ft. apart, and the plants 3 ft. from each other. A strong plant of
J7. h rtn d um , however, will spread 8 ft. ( lA n d k y 's Guide to the Orchard a n d K itch en G a r d e i, p. 673.)
The Tobolsk rhubarb is considered the best to force.
4109. P ro p a g a tio n a n d cultu re . All the sorts may be raised either from seed or by dividing the roots.
If from seed, winch is the best mode, sow in light deep earth in sp rin g ; and the piants, if kept 8 in. or
9 m. asunder, will be fit for transplanting in autumn, and for use next spring. When the roots are
divided, care must bo had to retain a bud on the crown of each section ; they may be planted where thev
are fmally to remain. When a plantation is to be made, the ground, which should be light and rather
sandy, but well manured, should be trenched three spits, or as deep as the subsoil will admit adding a
good manuring of well-rotted hotbed dung. Then plant in rows 3 ft. wide by 2 ft. in the rows for the
.R. Rhaponticum and palmatum, and 5 ft. wide by 3 ft. in th e rows for the R . hihridura . No other
culture IS required than keepmg the ground free of weeds, occasionally stirring it during summer with
a three-pronged fork, and adding a dressing of well-rotted manure every autumn or spring, stirring the
earth as deep as possible. Such a plantation will continue good many years. Some never allow the
flower-stalks to produce flowers; and others cut them over as soon as they have done flowering, to
prevent the plants from bemg exhausted by the production of seeds. T h e former seems the preferable
method, as the flower-stalks of plants cannot, like the leaves, be considered as preparing a reserve of
nourishment for the roots. v r o
4110. Blanchir
The advantages of blanching th e stalks of rhubarb for culinary purposes have been
pointed out nching.by b
T. Hare, Esq. {U o r t. T ra n s ., vol.ii.) “ These are twofold, namely, the desirable qualities
of improve;!1 appearance and flavour, and a saving in the quantity of sugar uecessa'rV necessary to render it aireeabiagreeable
¿
to the palate, since the leaf-stalks, when blanched, are much less harsh than those grown under the full
H.u ijcticttc,OTiuuc u .u lecu-OTiuiAs,wueii oianciiea,mucn Harsh full
influence of light m an open situation.” It may either be blanched by earthing up the roots earlv in
spring, or earthen pots or covers may be used, as in blanching sea-kale.
, 41, 11. .R..h...u.b...a..r..b........« - - J ---------J -iny of the methods used in forcing sea -kale _
_s^: for example,
by^bqxes ot roots placed m a rnushroom box {G a rd . M a g ., vol. i. p. 307.; vol. li. p.
p . 172.); w h e re th e p la n ts s ta n d in th e open g a rd en , b y b n in g s b e twe e rT the b e d s ! ''a n d ¥ v c o v e rin g ’th^^
npllaannft.ss wwiitthh llaarrrgr«e pnnott.s?,. aannHd Ilanvyiinnog- litte r ro»vuer.rr tthh/eiosoe ({ ITbhiid,i ., ,v.«oil . iv. ^p . i1/i0a4 .,) .; ib_v_ _c_o_v_e_r_i ng „w'j-iituh boxe°s andT
leaves as in forcing sea-kale. (/5?'d., vol. v. p. 544, &c.) ugags ana
4! 12. K n ig h t, who has forced the rhubarb in pots, gives th e following ratio n a le of his practice “ Tho
root of every perennial herbaceous plant contains within itself, during winter, all the organisable matter
which I t expends m the spring in the formation of its first foliage and flower-stems; and it reauires
neither food nor light to enable it to protrude these, but simply heat and wa te r: and if the root be
removed entire, as soon as its leaves become lifeless, it will be found to vegetate after beini
rirongly as it would have done if it had-retained its first position. These circumstances . anted,as
UOT - --- - ----------------—“ ...OTV A. ilUOTU UHA UlllOTKllJUCa leu lmuee,, uini cthuee
last winter, to dig up the roots ot many plants o fth e common rhubarb (which I had raised from cuttings
in th e preceding spring), and to place them in a few large and deep pots, each pot being made to receive
as many as it would contain. Some fine sandy loam was then washed in, to fill entirely the interstices
between the roots, the tops of which were so placed as to be level with each other, and about 1 in below
th e surface of the mould in the pots, which were covered with other pots of the same size, inverted upon
th em : being then placed in n a a vinei
vinery (in a situation where nothing else could be made to thrive, on account
of want of light), and beiti;
eing copiously supplied with water, the plants vegetated rapidly and strongly ;
and from each pot I obtainca closely as nearly to touch inrtc each rtd rt l.cnree t hrtrAel.other e su--successive over c--c-e--sXsiUvret. the whole _crops,c.Uro_pI_s , the thret -.leat-l eaf-rts.stalks t,a lks of surface of the pots.”
o- f .tho t.h o first two being bein*g77 (crowdeOTd-
rt OTsOoT
4113. T a k in g the stalks. Remove a little earth, and, bending down the leaf you would remove s lip ito ff
from the crown, without breaking or using the knife. The stalks are fit to use when the leaf is half
expanded; but a larger produce is obtained by letting them remain till in full expansion, as is practised
by the market-gardeners. Tho stalks are tied in bundles of a dozen and upwards, and thus exposed for
4114. To save seed. Leave one or two of the strongest flower-stalks to perfect their seeds, which thev
will do m July and August. ■'
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