The Field and Garden Vegetables of America Part 113

Black-podded.

Fruit erect, on long stems, bluntly cone-shaped, two inches and a half in length, and a half or three-fourths of an inch in diameter at the broadest part. Before maturity, the skin is green or reddish-green, clouded or stained with black or purplish-brown; but, when ripe, changes to rich, deep, indigo-blue.

Plant two feet or upwards in height, more erect and less branched than other varieties, and much stained with purple at the intersection of the branches and at the insertion of the leaf-stems; leaves of medium size, or small, long, and sharply pointed; leaf-stems long, deep-green; flowers white, tipped with purple, about three-fourths of an inch in diameter; flower-stems long, purple.

A rare, richly colored, and beautiful pepper, but not cultivated or of much value as an esculent. For its full perfection, a long, warm season is requisite. The plants should be started in a hot-bed in March or April, and transplanted in May to the open ground, fifteen inches apart.

QUINCE-PEPPER.

Piment cydoniforme. _Vil._

This variety is similar to the Sweet Spanish; but the fruit is rather longer, and its season of maturity is somewhat later. Its flavor is comparatively mild and pleasant; but, like the Sweet Spanish, it is not generally thick-fleshed. At maturity, the fruit is a brilliant coral-red.

ROUND OR LARGE RED CHERRY-PEPPER.

Rond. _Vil._ Cerise grosse.

This is but a sub-variety of the Common Red Cherry-pepper, differing only in its larger size.

It is quite late, and should be started in a hot-bed.

SQUASH-PEPPER.

Tomato-shaped.

Fruit compressed, more or less ribbed, about two inches and three-quarters in diameter, and two inches in depth; skin smooth and glossy,--when ripe, of a brilliant coral-red; flesh thick, mild and pleasant to the taste, though possessing more piquancy than the Large Bell or Sweet Spanish.

Plant about two feet high, stout and branching; leaves broad and large; flowers white, an inch and a quarter in diameter; fruit drooping, the fruit-stem short and thick.

The Squash-pepper is extensively grown for the market, and is most in use in the pickle warehouses of the Eastern and Middle States. In field-culture, the plants are started in hot-beds in April, and, after the beginning of summer weather, transplanted to the open ground, fourteen to eighteen inches apart, according to the quality of the soil.

The fruit is generally sold by weight; and an acre of land, in a fair state of cultivation, will yield about three tons,--a bushel of the thick-fleshed sort weighing nearly thirty-two pounds. An excellent pickle may be made by preparing the peppers in the manner directed for the Bell variety.

As grown by different market-men and gardeners, there are several sub-varieties of the Squash-pepper, differing both in form and in the thickness of the flesh; the latter quality, however, being considered of the greater importance, as the thick-fleshed sorts not only yield a greater weight to the acre, but are more esteemed for the table.

The Squash-pepper succeeds well when sown in the open ground in May, in drills fourteen inches apart. The plants should be ten or twelve inches apart in the rows; for, when grown too closely, they are liable to draw up, making a weakly, slender growth, and yield much less than when allowed sufficient s.p.a.ce for their full development. Low-growing, stocky, and branching plants are the most productive.

SWEET MOUNTAIN PEPPER.

This variety resembles the Large Bell, if it is not identical. The Sweet Mountain may be somewhat larger; but, aside from this, there is no perceptible difference in the varieties.

SWEET SPANISH.

Piment monstreux. _Vil._

Fruit obtusely conical, often four inches in length, and nearly three inches in diameter,--brilliant glossy scarlet at maturity; stem strong and st.u.r.dy, two feet or more in height; leaves large, but narrower than those of the Large Bell; flowers white, and of large size,--usually an inch and a half in diameter; fruit sometimes erect, but generally drooping.

Though one of the largest varieties, the Sweet Spanish is also one of the earliest. The flesh is sweet, mild, and pleasant; and the variety is much esteemed by those to whom the more pungent kinds are objectionable.

When prepared in the same form, it makes a pickle equally as fine as the Large Bell.

The Sweet Spanish Pepper succeeds well if sown in the open ground in May. Make the rows sixteen inches apart, and thin the plants to a foot apart in the rows.

YELLOW SQUASH-PEPPER. _Vil._

Yellow Tomato-formed.

Fruit similar in form to the Squash-pepper, but of smaller size, erect or pendulous; orange-yellow at maturity.

The variety is later than the last named; much less productive; and, for pickling, is comparatively not worthy of cultivation.

RHUBARB.

Pie-plant. Rheum sp. et var.

This is a hardy, perennial plant, cultivated almost exclusively for its leaf-stalks. Its general character may be described as follows: Root-leaves large, round-heart-shaped, deep-green, and more or less prominently blistered; leaf-stems large, succulent, furrowed, pale-green, often stained or finely spotted with red, varying from two to three inches in diameter at the broadest part, and from a foot to three feet in length. The flower-stalk is put forth in June, and is from five to seven feet in height, according to the variety; the flowers are red or reddish-white, in erect, loose, terminal spikes; the seeds are brown, triangular, membranous at the corners, and retain their germinative properties three years.

_Soil and Cultivation._--Rhubarb succeeds best in deep, somewhat retentive soil: the richer its condition, and the deeper it is stirred, the better; as it is scarcely possible to cultivate too deeply, or to manure too highly.

It may be propagated by seeds, or by a division of the roots; the latter being the usual method. When grown from seeds, the plants not only differ greatly in size and quality, but are much longer in attaining a growth suitable for cutting.

"Whether grown from seed, or increased by a division of the roots, a deep, rich soil, trenched to the depth of two or even three feet, is required to insure the full development of the leaf-stalks; for upon their size, rapidity of growth, and consequent tenderness of fibre, much of their merit depends. The seed should be sown in April, in drills a foot asunder; thinning the plants, when a few inches high, to nine inches apart. In the autumn or spring following, they will be fit for transplanting in rows three feet asunder, and the plants set three feet apart. If propagated by dividing the roots, it may be done either in autumn or spring; the same distance being given to the sets that is allowed for seedling plants. As, however, some of the varieties grow to a much larger size than others, a corresponding distance should be accorded them, extending to five feet between the rows, and three feet from plant to plant.

"The plants should be set out singly, and not in threes, as is so often done. For the first year, the ground between the rows may be cropped with lettuce, turnips, beans, or similar low-growing crops; but, after the second year, the leaves will cover the whole s.p.a.ce, and require it also for their full development."--_M'Int._

_After-Culture._--This consists in keeping the soil well enriched, open, and clear of weeds; and in breaking over the flower-stalks, that they may not weaken the roots, and consequently reduce the size and impair the quality of the leaf-stalks.

_Gathering the Crop._--"This is usually done in spring; commencing as soon as the stalks have attained a serviceable size. No leaves, however, should be plucked the first year, and only a few of the largest and first formed during the second; and this plucking should not be made too early in the season, because, in that case, the plants would be weakened. From the third year, as long as the roots or plantations last, it may be gathered with freedom. A plantation in good soil, and not overmuch deprived of its foliage, will last from ten to fifteen years.

"When the leaves are about half expanded, they may be plucked for use; but, when the largest returns are expected (as in the case of market-gardens), they should be allowed to attain their full size. In removing them, they should be pulled off close to the base, and not cut, to prevent an unnecessary escape of sap, which, in all succulent plants, flows more copiously from a clean cut than from one slightly lacerated or torn. The footstalks should then be separated from the leaves, and tied up in bundles of suitable size for market."--_M'Int._

Rhubarb is sometimes blanched. This may be effected without removing the plants, by means of sea-kale pots, or by empty casks open at the top, put over the crowns in March. It can, however, be more perfectly done by taking up the roots, and placing them in some dark place, with a temperature of 55 or 60; where they should be slightly covered with soil to prevent them from drying. When so treated, they are much more tender, crisp, and delicate than when grown exposed to the sun and air: but the quality is greatly impaired; the pulp, though somewhat acid, being generally comparatively flavorless.

_Use._--As before remarked, it is cultivated for its leaf-stalks; which are used early in the season, as a subst.i.tute for fruit, in pies, tarts, and similar culinary preparations. When fully grown, the expressed juice forms a tolerably palatable wine, though, with reference to health, of doubtful properties. "As an article of commercial importance in the vegetable markets, it is of very recent date. In 1810, Mr. Joseph Myatts, of Deptford, England, long known for his successful culture of this plant, sent his two sons to the borough-market with five bunches of Rhubarb-stalks, of which they could sell but three." It is now disposed of by the ton, and many acres in the vicinity of nearly all large towns and cities are devoted exclusively to its cultivation.

_Varieties._--These are very numerous, as they are readily produced from the seed; but the number really deserving of cultivation is comparatively limited. Old kinds are constantly giving place to new, either on account of superior earliness, size, productiveness, or quality. The following are the prominent sorts cultivated:--

CAHOON.

Leaves remarkably large, often broader than long, and more rounded than those of most varieties; stalk short and thick,--if well grown, measuring from twelve to sixteen inches in length, and three inches or more in diameter; skin thick, uniformly green.

Its remarkable size is its princ.i.p.al recommendation. The texture is coa.r.s.e, the flavor is harsh and strong, and it is rarely employed for culinary purposes.