GardeningGardening

The Culture of Vegetables and Flowers From Seeds and Roots, 16th Edition, by Sutton and Sons

Cynara Cardunculus

This plant is nearly related to the Globe Artichoke, and it makes a stately appearance when allowed to flower. Although the Cardoon is not widely cultivated in this country, it is found in some of our best gardens, and is undoubtedly a wholesome esculent from which a skilful cook will present an excellent dish. The stalks of the inner leaves are stewed, and are also used in soups, as well as for salads, during autumn and winter. The flowers, after being dried, possess the property of coagulating milk, for which purpose they are used in France.

In a retentive soil Cardoons should be grown on the flat, but the plant is a tolerably thirsty subject, and must have sufficient water. Hence on very dry soils it may be necessary to put it in trenches after the manner of Celery, and then it will obtain the full benefit of all the water that may be administered. In any case the soil must be rich and well pulverised if a satisfactory growth is to be obtained.

Towards the end of April rows are marked out three or four feet apart, and groups of seed sown at intervals of eighteen inches in the rows. The plants are thinned to one at each station, and in due time secured to stakes. Full growth is attained in August, when blanching is commenced by gathering the leaves together, wrapping them round with bands of hay, and earthing up. It requires from eight to ten weeks to accomplish the object fully. The French method is quicker. Seed is sown in pots under glass, and in May the plants are put out three feet apart. When fully grown the Cardoons are firmly secured to stakes by three small straw bands. A covering of straw, three inches thick, is thatched round every plant from bottom to top, and each top is tied and turned over like a nightcap. A little soil is then drawn to the foot, but earthing up is needless. In about a month blanching is completed.

The Culture of Vegetables and Flowers From Seeds and Roots, 16th Edition, by Sutton and Sons

Capsicum annuum, C. baccatum

Capsicums and Chilis are so interesting and ornamental that it is surprising they are grown in comparatively few gardens. Sometimes there is reason to lament that Cayenne pepper is coloured with drugs, but the remedy is within reach of those who find the culture of Capsicums easy, and to compound the pepper is not a difficult task. The large-fruited varieties may also be prepared in various ways for the table, if gathered while quite young and before the fruits change colour.

The cultivation of Capsicums is a fairly simple matter. The best course of procedure is to sow seed thinly in February or March in pots or pans of fine soil placed on a gentle hot-bed or in a house where the temperature is maintained at about 55°. Pot on the young plants as they develop and keep them growing without a check. Spray twice daily, for Capsicums require atmospheric moisture and the Red Spider is partial to the plant. Nice specimens may be grown in pots five to eight inches in diameter, beyond which it is not desirable to go, and as the summer advances these may be taken to the conservatory. Plants intended for fruiting in warm positions out of doors should be hardened off in readiness for transfer at the end of May. In gardens favourably situated, as are many in the South of England, it is sufficient to sow a pinch of seed on an open border in the middle of May, and put a hand glass over the spot. The plants from this sowing may be transferred to any sunny position, and will yield an abundant crop of peppers.

The Bird Pepper or Chili is grown in precisely the same way as advised for Capsicum.

To prepare the pods for pepper, put the required number into a wire basket, and consign them to a mild oven for about twelve hours. They are not to be cooked, but desiccated, and in most cases an ordinary oven, with the door kept open to prevent the heat rising too high, will answer perfectly. Being thus prepared, the next proceeding is to pound them in a mortar with one-fourth their weight of salt, which also should be dried in the oven, and used while hot. When finely pounded, bottle securely, and there will be a perfect sample of Cayenne pepper without any poisonous colouring. One hundred Chilis will make about two ounces of pepper, which will be sufficient in most houses for one year’s supply. The large ornamental Capsicums may be put on strings, and hung up in a dry store-room, for use as required, to flavour soups, make Chili vinegar, Cayenne essence, &c. The last-named condiment is prepared by steeping Capsicums in pure spirits of wine. A few drops of the essence may be used in any soup, or indeed wherever the flavour of Cayenne pepper is required.

The Culture of Vegetables and Flowers From Seeds and Roots, 16th Edition, by Sutton and Sons

Brassica oleracea bullata

The Savoy Cabbage is directly related to Brussels Sprouts, though differing immensely in appearance. It is of great value for the bulk of food it produces, as well as for its quality as a table vegetable during the autumn and winter. In all the essential points the Savoy may be grown in the same way as any other Cabbage, but it is the general practice to sow the seed in spring only, the time being determined by requirements. For an early supply, sow in February in a frame, and in an open bed in March, April, and May for succession. This vegetable needs a rich deep soil to produce fine heads, but it will pay better on poor soil than most other kinds of Cabbage, more especially if the smaller sorts are selected. Savoys are not profitable in the form of Collards; hence it is advisable to plant in the first instance at the proper distances, say twelve inches for the small sorts, eighteen for those of medium growth, and twenty to twenty-four where the ground is strong and large heads are required. In private gardens the smaller kinds are much the best, but the market grower must give preference to those that make large, showy heads.