American Cookery | Page 5

garnishing viands.
_Raddish_, Salmon coloured is the best, purple next
best--_white_--_turnip_--each are produced from southern seeds,
annually. They grow thriftiest sown among onions. The turnip Raddish
will last well through the winter.
_Artichokes_--The Jerusalem is best, are cultivated like potatoes, (tho'
their stocks grow 7 feet high) and may be preserved like the turnip
raddish, or pickled---they like.
_Horse Raddish_, once in the garden, can scarcely ever be totally
eradicated; plowing or digging them up with that view, seems at times
rather to increase and spread them.
_Cucumbers_, are of many kinds; the prickly is best for pickles, but
generally bitter; the white is difficult to raise and tender; choose the
bright green, smooth and proper sized.
_Melons_--The Water Melons is cultivated on sandy soils only, above
latitude 41 1/2, if a stratum of land be dug from a well, it will bring the
first year good Water Melons; the red cored are highest flavored; a hard
rine proves them ripe.
_Muskmelons_, are various, the rough skinned is best to eat; the short,
round, fair skinn'd, is best for Mangoes.
_Lettuce_, is of various kinds; the purple spotted leaf is generally the
tenderest, and free from bitter--Your taste must guide your market.
_Cabbage_, requires a page, they are so multifarious. Note, all
Cabbages have a higher relish that grow on _new unmatured grounds_;
if grown in an old town and on old gardens, they have a rankness,
which at times, may be perceived by a fresh air traveller. This
observation has been experienced for years--that Cabbages require new
ground, more than Turnips.
_The Low Dutch_, only will do in old gardens.

The _Early Yorkshire_, must have rich soils, they will not answer for
winter, they are easily cultivated, and frequently bro't to market in the
fall, but will not last the winter.
The _Green Savoy_, with the richest crinkles, is fine and tender; and
altho' they do not head like the Dutch or Yorkshire, yet the tenderness
of the out leaves is a counterpoise, it will last thro' the winter, and are
high flavored.
_The Yellow Savoy_, takes next rank, but will not last so long; all
Cabbages will mix, and participate of other species, like Indian Corn;
they are culled, best in plants; and a true gardener will, in the plant
describe those which will head, and which will not. This is new, but a
fact.
The gradations in the Savoy Cabbage are discerned by the leaf; the
richest and most scollup'd, and crinkled, and thickest Green Savoy,
falls little short of a Colliflour.
The red and redest small tight heads, are best for _slaw_, it will not boil
well, comes out black or blue, and tinges, other things with which it is
boiled.
_BEANS._
_The Clabboard Bean_, is easiest cultivated and collected, are good for
string beans, will shell--must be poled.
_The Windsor Bean_, is an earlier, good string, or shell Bean.
_Crambury Bean_, is rich, but not universally approved equal to the
other two.
_Frost Bean_, is good only to shell.
_Six Weeks Bean_, is a yellowish Bean, and early bro't forward, and
tolerable.
_Lazy Bean_, is tough, and needs no pole.

_English Bean_, what they denominate the _Horse Bean_, is mealy
when young, is profitable, easily cultivated, and may be grown on worn
out grounds; as they may be raised by boys, I cannot but recommend
the more extensive cultivation of them.
_The small White Bean_, is best for winter use, and excellent.
_Calivanse_, are run out, a yellow small bush, a black speck or eye, are
tough and tasteless, and little worth in cookery, and scarcely bear
exportation.
_Peas_--_Green Peas._
_The Crown Imperial_, takes rank in point of flavor, they blossom,
purple and white on the top of the vines, will run, from three to five
feet high, should be set in light sandy soil only, or they run too much to
vines.
_The Crown Pea_, is second in richness of flavor.
_The Rondeheval_, is large and bitterish.
_Early Carlton_, is produced first in the season--good.
_Marrow Fats_, green, yellow, and is large, easily cultivated, not equal
to others.
_Sugar Pea_, needs no bush, the pods are tender and good to eat, easily
cultivated.
_Spanish Manratto_, is a rich Pea, requires a strong high bush.
All Peas should be picked carefully from the vines as soon as dew is off,
shelled and cleaned without water, and boiled immediately; they are
thus the richest flavored.
_Herbs, useful in Cookery._
_Thyme_, is good in soups and stuffings.

_Sweet Marjoram_, is used in Turkeys.
_Summer Savory_, ditto, and in Sausages and salted Beef, and legs of
Pork.
_Sage_, is used in Cheese and Pork, but not generally approved.
_Parsley_, good in _soups_, and to _garnish roast Beef_, excellent with
bread and butter in the spring.
_Penny Royal_, is a high aromatic,