The Field and Garden Vegetables of America Part 18

The roots are very farinaceous, and, when cooked, are highly esteemed.

In taste, they somewhat resemble roasted chestnuts. Where the roots are uninjured by the winter, the plant increases rapidly, and is liable to become a troublesome inmate of the garden.

TUBEROUS-ROOTED TROPaeOLUM. _Thomp._

Ysano. Tropaeolum tuberosum.

This is a perennial plant from Peru, and deserves mention as a recently introduced esculent. It produces an abundance of handsome yellow and red tubers, about the size of small pears; the taste of which is not, however, very agreeable. On this account, a particular mode of treatment has been adopted in Bolivia, where, according to M. Decaisne, they are treated in the following manner:--

The tubers designated "Ysano," at La Paz, require to be prepared before they are edible. Indeed, when prepared like potatoes, and immediately after being taken up, their taste is very disagreeable. But a mode of making them palatable was discovered in Bolivia; and the Ysano has there become, if not a common vegetable, at least one which is quite edible.

The means of making them so consists in freezing them after they have been cooked, and they are eaten when frozen. In this state it is said that they const.i.tute an agreeable dish, and that scarcely a day pa.s.ses at La Paz without two lines of dealers being engaged in selling the Ysano, which they protect from the action of the sun by enveloping it in a woollen cloth, and straw. Large quant.i.ties are eaten sopped in treacle, and taken as refreshment during the heat of the day.

_Propagation and Culture._--The plant may be propagated by pieces of the tubers, in the same manner as potatoes; an eye being preserved on each piece. The sets should be planted in April or May, according to the season, about four feet apart, in light, rich soil. The stems may be allowed to trail along the ground, or pea-sticks may be placed for their support. In dry soils and seasons, the former method should be adopted; in those which are moist, the latter. The tubers are taken up in October, when the leaves begin to decay, and stored in sand.

THE TURNIP.

English Turnip. Bra.s.sica rapa.

The common Turnip is a hardy, biennial plant, indigenous to Great Britain, France, and other parts of Europe. The roots of all the varieties attain their full size during the first year. The radical leaves are hairy and rough, and are usually lobed, or lyrate; but, in some of the sorts, nearly spatulate, with the borders almost entire.

The flowers are produced in May and June of the second year, and the seeds ripen in July; the flower-stalk rises three feet or more in height, with numerous branches; the leaves are clasping, and much smoother and more glaucous than the radical leaves of the growth of the previous year; the flowers are yellow, and are produced in long, loose, upright, terminal spikes; the seeds are small, round, black, or reddish-brown, and are very similar, in size, form, and color, in the different varieties,--ten thousand are contained in an ounce, and they retain their vitality from five to seven years.

_Propagation and Culture._--All the sorts are propagated by seeds; which should be sown where the plants are to remain, as they do not generally succeed well when transplanted. Sowings for early use may be made the last of April, or beginning of May; but as the bulbs are seldom produced in perfection in the early part of the season, or under the influence of extreme heat, the sowing should be confined to a limited s.p.a.ce in the garden. The seeds may be sown broadcast or in drills: if sown in drills, they should be made about fourteen inches apart, and half an inch in depth. The young plants should be thinned to five or six inches asunder.

For a succession, a few seeds may be sown, at intervals of a fortnight, until the last week in July; from which time, until the 10th of August, the princ.i.p.al sowing is usually made for the winter's supply. In the Middle States, and the warmer portion of New England, if the season is favorable, a good crop will be obtained from seed sown as late as the last week in August.

_Harvesting._--Turnips for the table may be drawn directly from the garden or field until November, but must be harvested before severe freezing weather; for, though comparatively very hardy, few of the varieties will survive the winters of the Northern States in the open ground.

_Seed._--As the various kinds readily hybridize, or intermix, only one variety should be cultivated in the same neighborhood for seed. Select the best-formed bulbs, and transplant them out in April, in rows two feet apart, and one foot apart in the rows, just covering the crowns with earth, or leaving the young shoots level with the surface of the ground.

An ounce of seed will sow eight rods of land, and a pound will be sufficient for an acre.

_Varieties._--The varieties are numerous, as follow:--

ALTRINCHAM. _Law._

Yellow Altrincham. Altringham.

This is a yellow-fleshed, field variety, of rather less than average size. The bulb, however, is of a fine, globular shape, with a light-green top, very small neck and tap-root, and possessed of considerable solidity.

BORDER IMPERIAL.

Border Imperial Purple-top Yellow.

Bulb five or six inches in diameter, nearly spherical, sometimes flattened, and usually very smooth and symmetrical; skin yellow, the upper surface of a bright purple; flesh yellow, firm, and sugary; leaves large.

The variety is of English origin, and is recommended for its earliness and great productiveness.

CHIVAS'S ORANGE JELLY. _Thomp._

Bulb of a handsome, round form, with a small top; the skin is pale orange; and the flesh yellow, juicy, sweet, and tender. It has very little fibre; so that, when boiled, it almost acquires the consistence of a jelly. It originated in Ches.h.i.+re, Eng.

COW-HORN.

Long Early White Vertus. _Vil._

[Ill.u.s.tration: Cow-horn Turnip.]

Root produced much above ground, nearly cylindrical, rounded at the end, ten or twelve inches in length, nearly three inches in diameter, and weighing from one and a half to two pounds. The skin is smooth and s.h.i.+ning,--white below the surface of the ground, and green at the top; the flesh is white, tender, and sugary. Early, very productive, and remarkable for its regular form and good quality. As a field-turnip, it is one of the best; and, when pulled young, good for table use. During winter, the roots often become dry and spongy.

DALES'S HYBRID. _Law._

This variety is of English origin, and is said to be a hybrid from the Green-top Swede and the common White Globe. Its prevailing traits are, however, those of the White Globe; inasmuch as its roots are similar in form and texture.

Foliage strong and luxuriant; root large, oblong, pale yellow; the upper surface light green; neck and tap-root small. The form of the bulb, though generally oblong, is sometimes nearly globular; but its more material characteristics, large size, and luxuriance of growth, are uniformly the same. Its reputation as a turnip of very superior quality has not been sustained in this country.

EARLY FLAT DUTCH.

Early White Dutch. White Dutch.

An old and well-known early garden variety; bulb round, very much flattened, and produced mostly within the earth; skin white, somewhat washed with green at the insertion of the leaves, which are of medium size. Before the bulb has attained its full dimensions, the flesh is fine-grained, tender, and sweet; but when ripe, especially in dry seasons, it often becomes spongy and juiceless: in which condition, it is of no value for the table; and, even for stock, is comparatively worthless. Average specimens measure about four inches in diameter, and two inches and a half in depth.

EARLY YELLOW DUTCH.

Yellow Dutch.

This variety has a small, globular root, of a pale-yellow color throughout. It somewhat resembles the Yellow Malta, and is a good garden variety. The portion of the bulb above ground, and exposed to the sun, is washed with green. It is of medium size, early, tender, rather close-grained, and sugary; better suited for use in summer and autumn than for winter. By some, the variety is esteemed the best of the yellow garden turnips.

FINLAND. _Law._

Yellow Finland.

[Ill.u.s.tration: Finland Turnip.]

This is a beautiful, medium-sized turnip, of a bright yellow throughout, even to the neck; somewhat similar to a firm Yellow Malta, but of finer color. The under part of the bulb is singularly depressed: from this depression issues a small, mousetail-like root. It is somewhat earlier, and also hardier, than the Yellow Malta.

The flesh is tender, close-grained, and of a sweet, sugary flavor; the leaves are small, and few in number; bulb about two inches in thickness by four inches in diameter, weighing eight or ten ounces. An excellent garden variety.

FRENEUSE.