34 MILAN CABBAGE.- Var. BRASSICA.

The most popular name is Choux de Milan; the name Choux being given by the French and Italians to most of the Brassica tribe, as arranged by Linnæus.

This vegetable is extensively cultivated round the town above mentioned; growing tall, and producing an open head, the centre of which is most delicate, with numerous sprouts equally good; the late appearance of which renders them more valuable.

Culture.

What has been mentioned respecting the culture of the green kail, Brussels sprouts, &c., holds good in respect to the culture of the Choux de Milan, with the addition that the above requires more room for its growth than either of the former. It is a delicate green, both in colour and taste. Were it harder (producing numerous sprouts), it would be a great acquisition, even to the first tables, to which our common green kail was so highly welcomed after the severe winter of the year 1838, when most other greens were destroyed. Once more the author begs to remind either the young or old gardener to have always plenty of that valuable variety in cultivation; for what has been, may be again; and, as the celebrated Dr. Franklin observed in his Poor Richard's Almanac, "When the well is dry we know the want of water."

35 MINT.- - MENTHA.

Mentha, the original Latin name, was given to the different species of the mint from their supposed virtues. The Mentha viridis, Green Mint, is the sort preferred for culinary and other purposes. It is the most agreeably flavoured, and not so warm to the taste as the Mentha piperita, or Peppermint, which will be noticed under the head PHYSICAL HERBS.

The Green Mint, commonly known by the name of Spear Mint, from the pointedness of its leaves, is commonly eaten as sauce with lamb. It is also used in spring salads, and, when dried, in soups. It has a very refreshing scent; and is very efficacious when used as a warm stomachic, in producing appetite. It is said also to have the virtue of stopping crude and continued retching.

Culture. Mint, being perennial, is propagated by parting the roots in spring, previously to their breaking ground. It will grow in any sort of light soil and situation; but a warm spot, if attainable, will bring it forward earlier for use. When propagated by parting the roots, they may be laid thinly in drills, drawn about three inches deep, and a foot apart, or in beds three or four feet wide, where they may remain for three or four years only; giving the bed a top dressing of mould in the early part of winter. A bed six or eight feet in length will produce a large quantity of this herb; but more or less depends on what is likely to be wanted. Large quantities of this herb are also propagated by the market-gardeners near London

from the young shoots, when a few inches in height. A spot of rich ground should be selected for the purpose, and planted in three or four-feet-wide beds, at a few inches apart. Such plantations are for cutting green and drying. If for the latter, the plants must be advanced in growth till they are nearly in full flower, when they are to be cut, and the stalks laid out thinly in some dry shady place, where they may dry leisurely. When found of sufficient crispness, they may be either tied up in bunches or put in paper bags (which is the better method to keep them from dust), and laid in some dry place till wanted.

As green mint is a desirable herb in the course of the winter, and more particularly on the first appearance of lamb, the roots may be taken up in open weather, and planted either on a moderate hot-bed or in pots or boxes. Where there is the conveniency of a hot-house, they will require but little trouble: if this is not to be had, a slight hotbed must be made about two feet thick, of wellprepared dung, enough for one or two lights, about the end of November, or earlier if required. As soon as the heat has risen, mould should be laid on the next day to the depth of six or eight inches. The bed being properly levelled, the roots may be laid on the surface, and covered with an inch or two of good light mould; a good watering is then to be given, which will wash the earth round the roots; afterwards a little mould strewed over the whole will finish the work. The lights should be kept close till the appearance of the plants, when a little air must be given, to sweeten the bed. In

about a fortnight or three weeks the plants will begin to produce buds of sufficient growth for use, and will so continue for a considerable time, if carefully protected from frost.

The botanic name of Fungus is given to this plant on account of its spongy nature; that of Mushroom, so called by the English, is supposed to be derived from the French name Mouseron, allied to a species of fungus called Champignon.

The mushroom tribe has afforded a wide field for speculation to naturalists of every age, who have disputed whether it consists of perfect or imperfect plants perfect in one respect, -as some have been known to produce seed.

This class of plants, which the botanists rank as the lowest order of vegetables, has been supposed to assimilate more closely to the animal than any other class of the vegetable world; and the animal flavour of the esculent mushroom leaves little doubt of the matter. Upon the whole, to the growth and formation of this wonderful though humble vegetable, may well be applied the words of Thomson, which are indeed applicable to the entire vegetable kingdom:

'Tis surely God,

Whose unremitting energy pervades,
Adjusts, sustains, and agitates the whole.
His ceaseless works alone, and yet alone,
Seem not to work, with such perfection framed
In this complex stupendous scheme of things.

Mushrooms are very extensively used for making the well-known catsup; they are also much esteemed as a pickle, and, when stewed with rich gravies, are most delicious. They are considered a luxurious dish in most parts of the world, and are cultivated in most parts of Europe particularly as a delicious food; but in no country is their cultivation so general as in England, where they are produced at all seasons of the year; and little or no apprehension is now entertained (if used in moderation) respecting their dangerous qualities, since they have become the care of the British gardener. The author has never heard of any person having suffered from eating cultivated mushrooms, although they are in general use in London; which the quantity brought to the London markets throughout the year fully exemplifies. In Paris they have but few, except such as are gathered in the fields; and there are continual accounts of deaths caused by this vegetable; attributable most likely to excess in eating them, and to the want of due care in selecting the genuine sort, which principally grows in open fields. Such as are overtopped by trees are not to be depended on, as their roots probably run near the surface, and often throw out a spurious variety, which will be found to grow out of the earth in a short time about six inches high, rounding at bottom like a bladder full of holes, or fine-wrought net-work, with gills red as scarlet, and of a most disagreeable scent when they get old. Hence such only as grow in the open fields should be gathered, and in such fields only as have been known to produce mushrooms of the best quality for a number of