' ' 1 1
,ravies, and other high-seasoned culinary
,en market, as they bear carriage to any
those brought from th e oak forests of
4252. Use. They arc used, like the mushroom, In stuffings, gi
preparations,preparations.
They are generally procured from Covent Gardt
distance. T The — kind .
the most celebrated on the continent are
Perigord, in the district of Maine. ,
42.53. Cui'ure An attempt has been made to cultivate th e truffle in Germany, and a pamphlet has
been published on the subject, and translated into French, the essence of which wiil be found in Gard.
M a g ., vol. i. p. 320. ; and in vol. x.
Sect. XV. Edible Fuci. — Ci'yptogùmia A'lgee L. and Yucàcece Lamouroux.
Varec, Fr. ; Meergrass, Gcr. p and Fuco, Ital.
4254. The edible British fu c i may be shortly enumerated, because some of them are
occasionally used as condiments by families living ncai- the sea-coast ; and because tiiey
furnish articles of resource for tho local poor, especially in seasons of scarcity. Tlierc
are numerous species ; all of which, in common with every other class of sea-wccds and
zoophytes, are employed in gardening as maiuires ; and in general economy for making
kelp or (liliali. The following are the [irincipal of the British species, which arc considered
edible by the inhabitants of sca-shorcs.
42.5.5. L am in à r ia sac charina. Sweet fucus, or sea-
belt {fig . 790. a ) . Lightfoot mentions, that the common
people on the coast of England sometimes boil
this species as a potherb. Anderson says the Icelanders
boil it in milk to the consistence of pottage, and eat
it with a spoon. They are also said to soak it in fresh
water, dry it in the sun, and then lay it up in wooden
vessels ; it soon becomes covered with a white efflorescence
of salt, which has a sweetish taste, and in this
state they eat it with butter. They also feed their cattle
with this species.
42.56. H a h jm è ììia p a lm à taE .\'> \.\\s e { fig .7 ()G .b ). Both
the tender stalks and young fronds are eaten fresh from
the sea, commonly without any preparation ; they are
sometimes considered as forming a salad, but more generally
are used as a whet. Dulse formerly was frequently
fried and brought to table. It is said, that the
inhabitants of the Greek islands are fond of this species,
adding it to ragouts and olios, to which it communicates
a rod colour, and at th e same time imparts some
of its ricli and gelatinous qualities. The dried leaves,
infused in water, exhale an odour somewhat resembling
that of sweet violets, and they communicate that flavour
to vegetables with which they are mixed. Lightfoot
mentions, th at in th e Isle of vSkye, in Scotland, it is
sometimes used in fevers, to promote perspiration, being
boiled in water, with the addition of a little butter. It grows not nncommonly on rocks wiiicli are
barely uncovered a t th e ebb of th e tide ; but is more frequent as a parasite on L’ùcus nodòsus ; and it
occurs also on the stems of Laminària digitata, attaining in this situation a considerable size, perhaps
12 in. or 1.5 in. long, while, in general, it is only about 6 in. or 8 in. It is soft and limber, and does not
become rigid by drying, being of a more loose texture than many other sea-weeds.
4257. HalymCmia edùlis L ., red dulse { fig . 790. c), is by many preferred to the II. palmata, especially
for cooking m the frying-pan. Like that species, its smell somewhat resembles sweet violets. It is of
a deep, opaque, rod colour, giving out a purple dye.
4258. L am in à r ia esculenta L. Badderlocks, or hen-
ware {fig. 791. <i). T h e m id-rib, stripped of its membrane,
is the part chiefly eaten. In Orkney, the pmnce
are also eaten, under the name of inickles.
42.59. SpluEì-ocóccus c ilià tu s L., ciliated dulse, and
Laminària digitata, fingered dulse, sea-girdle, and
hangers { fig . 791. /;), are sometimes gathered and eaten
like Halvmenia edùlis, palmata, and other species.
4260. la m in à r ia dig ità ta . In Scotland, the stem of
this species is used for making handles to pruiiing-
knives. A pretty thick stem is selected, and cut into
pieces about 4 in. long. Into these, while fre.sh, the
blades are stuck, and as the stem dries, it contracts and
hardens, closely and firmly embracing th e hilt of the
blade: when these handles have become hard and
shrivelled, and have been tipped with metal, they are
hardly to be distinguished from hartshorn.
'261. Choruiria ...............^p..i.n..n...a..tOiTf i-d- a L. P" epper dulse. In
Scotland, it is eaten along with the llalymdiiia palmdta,
and in Iceland it is used instead of spice. This species
is common to Scotland, Iceland, the lied Sea, and tho
shores of Egypt.
4262. F. n h ta n s L. Floating fucus. T h e succulent
fronds, Tu rn i r mentions, are selected and pickled like
samphire ; and the young shoots are eaten as a salad
seasoned with juice of lemons, pepper, and vinegar.
4263. U 'lv a E a c tilc a E . { fig .7M . c ). Lettuce-leaves,
or oyster-green. The thin, green, pellucid membranes of which this vegetable is composed are eaten
raw, as a salad, and esteemed a great delicacy by such as have been accustomed to the use of marine
vegetables.
4264. S u p p lie s. No submarine production has hitherto been cultivated in the garden ; though it m ight
be worth vvhile to tlrily,i e w! h• at could b.e drto -ne by1. a s.to.n e .. cis-t e r-n o. f salt w...a..t.e...r.,. ..a..n..d.. ..o..ther contrivances. ’In
the mean time, families in any part of Britain or Ireland, desirous of enjoying these vegetables, might
have them regularly forwarded from th e sea-shores, especially from such as are rocky. T h ere are very
few species known to be absolutely poisonous.
426-5. E dible nests. We may add, as matter of curiosity, that the transpa rent edible nests of the East
Indian swallow, so much in repute a t the luxurious tables of the rich, in China and the East, are now
generally believed to be almost entirely composed of gelatinous fu c i; and more especially of th e E. ¿ichen-
dldes. { T u r n e r , t. 118.) Tlic jilaiit is also in high estimation for the table in India.
: ,
C h a t . IX .
Horticultural Catalogue. — Hardy Fruit-trees, Shrubs, and Plants.
4266. The hardy fru its of a country may be considered, in reference to the vegetable
appendages of the table, as next in utility to brcad-corn and culinai-y esculents.
Tlie excellent meats which they aiford to the second course, and thcir contributions
to tlie dessert, give them a peculiar value in the domestic economy of all those whose
condition in life rises above tlie care of mere subsistence ; and there are some sorts, as
tlie gooseberry and apple, which, happily., either arc or may be within the reach of the
most humble occupier of a cottage and garden. Many fruits arc as wholesome as they
arc pleasant; and somc greatly assist the cure of particular diseases. Cider, perry, and
the various wines which may be made from the juices of fruits, arc acceptable offerings
to the social circle, when made in the best manner; and form important articles of commerce.
We shall arrange the hardy fru its as —
4267. K e rn e l f r u i t s or P om e s ; including th e apple, pear, quince, medlar, service.
4268. Stone f r u i t s ; as the peach, nectarine, almond, apricot, plum, and cherry.
4269. B e r r ie s ; as the mulberry, berberry, elderberry, gooseberry, currant, raspberry, cranberry, and
strawberry.
4270. N u t s ; as the walnut, chestnut, filbert.
427!. Nativ e arid neglected h a rd y f r u i t s , deserving cultivation, or useful in domestic economy; as the
sloe, bird-cherry, wild service, mountain ash, bilberry, &c.
4272. The varie tie s o f most o f these f r u i t s arc so numerous, and each described as having so many good
qualities, th a t the inexperienced selector may well be puzzled in making a choice, even from the comparatively
limited lists which we have prepared for the following sections. When to all the names iu
these lists, and those of the nurseryman, we add the numerous new names annually brought forward by
the Horticultural Societies of this country and of France, the difficulty of selection seems insuperably
increased. The experienced and well-informed gardener will be able to imd out his way in this labyrinth ;
but what are others to do? We would say, as a prudent mode, consult the selections recommended by
eminent practical men, and more especially those of Mr. Thompson, which we have given in this
chapter, and also in those on planting the kitchen-garden and orchard. There are'probably not half so
many distinct sorts as there are names in u s e ; and of that half, most likely, two thirds are not worth
cultivating. Of most of the sorts originated from seed, suflicient time has not elapsed to judge of thcir
merits : they are all described as good; but unquestionably many of them are worth little in comparison
with the best old sorts. Some of the new cherries and peaches might be adduced as examples; and the
Poonah grape, lately imported from the East Indies, and stated to be “ a valuable addition to our gardens”
{U o r t. T ra n s ., vol. iv. p. 517.), has been in the country (in the Brompton Nursery, for example) for an
unknown length of time, under a different name. It is one of the worst descriptions of raisin grapes,
with a small ellijitical berry, having little flesh, juice, or flavour. We make these remarks not to discourage
from originating or importing new fru its ; nor to dissuade from choosing new so rts ; but to
guard the inexperienced against being led away by names and apjiearances. The Horticultural
Society have done much towards illustrating the subject of fru its ; and, from their means, it is to be expected
that they will settle a nomenclature, and determine the merits of ail the fruits now in Europe, or
perhaxis the world.
S e c t . I. Kernel Fniits.
4273. The principal hardy kernel fru its are the apple and pear, too well known
for tlicir important uses to require any eulogiuin. In tliis section are also included
the quince, medlar, and service.
S u b s e c t . l. Apple. — Vyrus M.alus L, (Eng. B o t, 179.); Icos. Di-Pentag. L. and
Rosaceo; J. Pomnie, F r,; Apfel, Gcr.; and Ponio or Melo, Ital.
4274. The apple is a spreading tree with the branches more horizontal than in the pcar
tree ; tho leaves ovate; the flowers in tcmiinating umbels, produced from the wood of
the former year, bnt more generally from very short shoots or spurs from wood of two
years’ growth. The fruit is roundish, umbilicatc at the base, and of an acid flavour. In
its wild state, it is termed the crab; aud is then armed with thorns, with smaller leaves,
flowers, and fruit, and the pulp of the latter extremely acid. It is a native of most
countries of Europe in its wild state; and the improved varieties form an important
branch of culture in Britain, France, Germany, and America, for the kitchen, the table,
and for the manufacture of cider. From whence we at first received the cultii’ated
apple is unknown ; but in all probability it was introduced by the Romans, to wliom
twenty-two vai'ieties were known in Pliny’s time (69.), and afterwards the stock of
vai'icties greatly increased at the Nonnan conquest. According to Stow, carp and
pcpins were brought into England by Mascal, who wrote on fruit-trees in 1572. The
apple tree is supposed by some to attain a great age. Haller mentions some trees in
Herefordshire that attained a thousand years, and were higlily prolific; but Knight
considers two hundred years as the ordinary duration of a healthy tree, grafted on a
crab-stock, and planted in a strong tenacious soil. Speedily (Hints, p. 58.) mentions a
tree in an orchard at Burton-joycc, near Nottingham, of about sixty years old, with
branches extending from seven to nine yai-ds round the hole, which, iu 1792, produced
upwards of 100 pecks of apples. Of all the different fruits which arc produced in