■ î
rBACTICE OE GAEDENING. P a e t ID.
SuBBEOT. 2. Egg-pìant. — Solànum MelongònaZ, {Pluk. Vhyt. 226. f. a.) ; Pent. _
L. and Solanàceee B. P. Mehngine, Er. ; Tollapfel, Gor. ; and Melanzana, Ital.
4167. The egg-phnt a a tender or gvecniiouso annnal, a nativo of Africa, introdnced
in 1597. Tho plant rises about 2 ft. high, with roclining branches; the flowers appear
in Juno and July, of a pale violet colour, followed by a very largo bony, generally
of an oval sbape, and white colour, much resembling a hen’s egg ; and, in largo specimens,
that of a swan.
4163. Use. In French nnd Itali.nn cookery, it la used in atews and aoups, and for the general purposes
oi the love-apple. T h e Chinese, on great occasions, are said to cook them while pendent on the tree
and bring the entire plant to table In a pot.
41G9. The v a iie tie s am —
t. The ovaUMped ivltUc. ) d. The globular-ihapcd white. | 5, A. TkepurpU,orviolet-colotvrid,of\iot)\iorTQs.
■ plants are raised from seed, which may be sown in March o r April, in a hotbed,
in Jight rich ea rth. After they have shown two or three proper leaves, they may either be pricked out
in another hotbed, or planted in small pots, to be shifted in rotation, till in size No. 10, in which they will
produce their fruit. If the plants, instead of being shifted into fruiting-pots, are planted against a wall
border In June, they will fruit in th e open air, if th e season is not unusually wet and cold
4171. I p sa v e seed. Gather one or two ripe berries of each sort, large and well formed, and preserve
them entire, till the seed is wanted for sowing. > i
Subsect. 3. Capsicum. — Capsicum L. j Pentándria Monog. L. and Solanàceee B. P.
Piment, Fr. ; Spanischer Pfeffer, Ger. 5 Spaanshe Peper, Dutch ; and Peberone, Ital. ’
4172. Of the capsicum there are three species in cultivation.
4173. The a n n u a l capt
annual plant, wh
was introduced i
linear dark-green leaves on a branchy stem. The flowers are white, and appear in lu iie and July, sue-'
cecded by bornes, varying in shape and colour, and either long-podded, red and yellow ; short-podded,
red and yellow ; round short-podded, red and yellow ; or heart-shaped, red and yellow.
4174. The ch e rry -p ep p e r ( C . cerasifSrme) {U o r t. K e w . ) h an annual plant, a native of tho West Indies,
which also stands our summer. It was introduced in 17-59, has tho same general character of foliage as
the Guinea-pepper, and flowers from Ju n e to September. It is characterised by its small cfaerry-shaped
Iruifr which is sometimes heart-shaped, bell-shaped, or angular, and in colour red or yellow.
4175. The bell-pcppe r {C. gróssum) {B e sl. E y s t. A u t. 1. t. 11. f. 1.) is a stove biennial, a native of India,
and introduced m 1759. It is of humble growth, flowers in July, and produces large red or yellow
berries. It will endure th e open air in summer, but requires a place in th e stove during th e winter and
spring months.
4170. Use. The green pods, or inflated berries, of all these varieties, arc used for pickling. T h ey a re
sometimes also used in their ripe state, when they form a spice of th e hottest quality, known by the
naine qt Cayenne pepper. The berries of the last named species are deemed better for pickling than
the others, the skin bemg thick, pulpy, ^ d tender.
4177. C u ltu re . All th e three species, with their varieties, are raised from seed ; a small parcel, or the
produce of two pods, will be a suflicient quantity of each or of any one variety for ordinary supply. Sow
all the a n n u a l sorts a t the end of March, “ or beginning or middle of April, in a moderate hotbed, under
a trame. Cover the seed a quarte r of an inch deep. When the plants are 2 in. or 3 in. in growth, prick
some into a new slender hotbed, to forward them for final transplanting ; or, in default of this, prick
them into a bed of natura l earth, at the beginning of May, if fine, settled, warm weather : defend them
with a frame, or awning of mats, a t night and in cold vicissitudes. Give water lightly a t planting and
qccasionally afterwards in moderate supplies, to assist their fresh rooting and subsequent growth. At
the beginning of June, when the weather is settled warm, transplant them into th e open garden, in beds
of light rich earth, from 12 in. to 18 in. apart, giving water. They will thus advance freely .flower in
July or August, and produce plenty of pods from August till the end of September. Under thedeficiency
of a hotbed or stove, or for succession, annual capsicums may be raised in a bed of light rich earth,
under a hand-glass ; but the sowing must be deferred to fine warm weather in May. Give the plants
air in the day, but cover them close a t night, till danger from frost is over. At th e close of June, transplant
as above. T h e perennial species must be wintered in th e stove.” {A be rc rombie .)
4178. To sa v e seed. Leave one or two of th e largest and handsomest-shaped pods to ripen in autumn ;
alter gathering them, the best way is to hang them up in a dry place, and not take out the seed till
wanted tor sowing m spring.
Subsect. 4. Samphire, three Species o f different Orders and Genera.
4179. Common samphire la (Aiq Qriihmum ma- 786 ASfi
ritimum L. (Eng. Bot. 819.); Pent. Dig. L. and
Umhelliferee J. Perce-pierre, or Saint Pierre,
F r.; Meerfenchel, Ger. ; and Finochio marino,
Ital. (fig. 786. a.). It is a perennial plant, a native
of Britian, and found on rocky cliffs by the
sea, and in diy stone walls. The root-leaves ai-c
triternatc, thoso of tho stem lanceolate and fleshy;
the flowers appear on a steni of about 18 in.
high in Ang-ust, and arc of a yellow colour.
The name samphire is a corruption of sampier,
and this again a corruption of tho French name
Saint Pien'e.
4180. Use. Samphire forms an excellent pickle, and a
frequent addition to salads. In taste, it is crisp and aro-
m.atic, and constitutes a light and wholesome condiment
It is generally gathered in places where it is found n a tive
: and tlie allusion to the practice, by Shak.spearc, in
his description of Dover cliff, is well known. The plant
IS al.so used inedicmalK'.
4181. CuUure. It is propagated by parting th e roots, or by sowing th e seed in Ap ril; but Is rather
difficult of cultivation. Marshall says, “ it likes a cool situ a tio n ; but yet prefers a sandy or a gravelly
soil, and plenty of w ater. Some,” he adds, “ have found it to do best in pots, set for the morning sim
only.” Braddick placed it in a sheltered dry situation, screened from the morning su n ; protected it by
litte r during winter, and in spring sprinkled the soil with a little powdered barilla. “ This I do,” he says,
“ to furnish the plant with a supply of soda, since in its native place of growth it possesses th e power of
decomposing sea-water, from which it takes th e fossil alkali, and rejects th e muriatic acid. With this
treatment it has continued to flourish a t Thames Ditton for some years, producing an ample supply of
shoots, which arc cut twice in the season.” {H o r t. T ra n s ., ii. 232.)
4182. Golden sam p h ire is the V n u la c r ithm ijolia L . {E n g . B o t. 68.); fiyng. P o ly g . S u p e r . L . and Compósitce
J. L 'I n u l e p c rc c -p ie rre , F r . ; Goldcne Meerfenchel, Ger. (Jig. 786. b .). It is a perennial plant,
found on sea-shores, generally within salt-water mark. It is occasionally gathered und brought to
Covent Garden market, under the name of golden samphire ; b u t has not, we believe, been introduced
ill the garden. It is used for the same purposes as th e common samphire.
4183. Marsh-sair>.phire is the Salicornia herbácea L. {E n g . B o t. t. 415.); D ia n . Monog. L . and Cheno-
podece B. P . SaUcorne, F r . ; Glasschmalz, G e r.; and Erbacali, Ital. (Jig. 786. c.). It is an annual plant,
a native of Britain, and not uncommon in salt-marshes, and other aits and islets of low land overflown by
the sea. It is occasionally gathered and brought to m a rk e t; and is used for pickling, and in salads, like
the two plants above described. This and the former species might be cultivated in the garden, by
imitating a small portion of salt-marsh.
Sect. XII. Edible Wild Plants, neglected, or not in Cultivation.
4184. The subject of edible wild plants is here introduced, as highly deserving the
study of horticulturists, partly to increase thcir resources, and partly to induce such as
iiave leisure to try how far these plants may be susceptible of improvement by cultivation ;
but principally to enable the gentleman’s gardener to point out resources to the poor in
his neighbom-hood, in seasons of scarcity. All vegetables not absolutely poisonous may
be rendered edible by proper preparation. Many sorts, for cxamiiic, are disagreeable
from thcir acrid and bitter taste; but this might be, in a gi'cat degree, removed by
maceration, cither in cold or hot water. The vegetable matter oncc reduced to a state of
insipidity, it is easy to give it taste and flavour, by adding salt of somo sort, which is au
article never scarce through the influence of bad seasons; or by vinegar, or oils ; by the
addition of other vegetables of agreeable tastes and flavours, as of thyme, mint, ccleiy-
secd, onions, &c.; or by the addition of roasted vegetable matter, as of the powder of
roasted carrot, parsnep, potato, or dandolion-roots, or of beans, peas, or wheat 5 or, if it
can be had, of toasted bread, which will render almost any thing palatable.
4185. Gooscberii/. birch, hccch, wiUuw, a n d o ther leaves, we are told, were formerly eaten as salads ; and
there ;here can be little doubt that aboriginal man would eat ai any green . thing i - - - . th . at . came . in his way, till he .
began
to improve.ve. It may be worth while for man in his present \
multiplied and highly civilised state to
reflect on these things, with a view to resources in times of famine, or in travelling or voyaging, or
touching at or settling in new or uncultivated countries. { P a n y 's V o y a g e to th eP o la r Reg io n s,A to . 1821.)
Edible wild plants may be classed as greens and potherbs, roots, legumes, salads, teas, and plants applied
to miscellaneous domestic purposes.
Subsect. 1. Greens and Potherbs from Wild Plants.
4186. Bla c k b iy o n y . T à m u s cominiinis L . {E n g . B o t. 91.) ; Dioe c . H e x . L. and Smilàc cw J. A tiyining
perennial, growing in hedges, and commonly considered a poisonous plant ; but th e young leaves and
tops are boiled and eaten by the country people in spring.
4187. B u rd o c k , k 'r c t iu m lA p p a L. {E n g . B o t. 1228.) ; S y n g . Pol. Æ q . L. and Compôsitæ J . A well
known perennial, th e tender stalks of which many people eat boiled as asparagus. {B r y a n t.)
4188. Charlock. S in à p is a r v én s is E . {E n g . B o t. \7A%.)-, T e tra d . S i l iq .L-.a-oiACrucifcree 3. Acommon
annual weed in corn-fields. T h e young plant is eaten in the spring as turnip-tops, and is considered not
inferior to th at vegetable. T h e seeds of this have sometimes been sold for feeding birds instead of rape;
but being hot in its nature, it often renders them diseased.
4189. Chickweed. Als'mc mèd ia L. S tc llà ria mèdia E. B. {E n g . B o t. 537.); De can. T r ig . L. and
CaryophyllecB J. This common garden-weed is said to be a remarkably good potherb, boiled in the
spring.
4190. Shepherd's p u r s e . Capsélla h â rsa p a s tò r isD . C. {E n g . B o t. 1485.) ; Te trad. Silic. L. a n d Crucîferæ
J . An esculent plant in Philadelphia, brought to market in large quantities in the early season. The
taste, when boiled, approaches th at of th e cabbage, hut is softer and milder. The piant varies wonderfully
in size and succulence of leaves, according to the n atu re and state of th e soil where it grows.
Those from the gardens and highly cultivated spots near Philadelphia come to a size and succulence of
leaf scarcely to be believed without seeing them. They may be easily blanched by the common method,
and certainly, in that state, would be a valuable addition to the list of delicate culinary vegetables.
{Correa dc S e r ra , in H o r t. T ra n s ., vol. iv. p. 445.)
4191. F a t h en. Chenopodium lirb icum L. {E n g . B o t. 717.), C. alb um L. {E n g . B o t. 1723.) ; P e n t. D ig.
L. and Chenopôdeæ J . Both these plants are annuals, common among rubbish of buildings, dunghills,
&c. Boiled, and eaten as spinach, they are by no means inferior to th at vegetable. Several other
native, hut less common species of this genus, may be applied to the same
--- .............................. " 972.); ‘ -
. . .S y n . Pol. M q . L. and Comp6 sit<B J . This
clayey pastures and wastes, when boiled, aflbrds atibrds a good green.
4192. Ox tongue.
annual, common in
4193.' S auce alone, or J a c k hy the hedge, is the_ E r y s im u m AUidria L. {E n g . B o t. 796.)_; Tetrad.^ Siliq.
..................... OT m -
L. and Crucifera; J . {fig. 786. ri). A biennial p la n t; found by hedges where the soil is dry and rich.
■f rata.: L i ’
The stem rises 2 ft. or 3 ft. high, with heart-shaped leaves of a yellowish green colour ; the flowers a
white, and appear in May. T h e whole plant, as the trivial name imports, scents strongly of garlic. It
is occasionally used as a salad, boiled as a potherb, or introduced in sauces. Neill observes, that, “ when
gathered as it approaches the flowering state, boiled separately, and then eaten to boiled mutton, it certainly
forms a most desirable potherb ; and to any kind of salted meat, an excellent green.”
4194. Sca-orachc. A ’tr ip le .x liito rm s 'L . {E n g . Bot.70%.) ; P oly . Monce'c. L .a n d Chenopôdeæ B .P . This
is annual, and is eaten in the same manner as the chenopodium, as greens or spinach.
4105. Sea-hcct. B è ta m a r ítim a L. {E n g . B o t. 285.) ; P e n t. D ig . L. and Chenopôdeæ J . This biennial
is common on various sea-shores, and is also used like th e orache, fat hen, and white beet.
4196. Spotted hawKu'ccd. \iypoch<e'ris m a c u là ta L. {E n g . B o t. 225.); S yn g . P o l. Æ q . L .a n d Compòsita;
J . Tlie leaves of this perennial are oaten as salad, and also boiled as greens.