Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/85

 suppose that perfection has already been attained. Acumen and perseverance should be pre-eminently conspicuous in the gardener, who has many vicissitudes by weather, insects, and accidents to encounter, and he should be prepared with resources to resist them all.

was first obtained from Egypt, and has been known and cultivated for many hundreds of years. It is extensively used both in its natural state and manufactured, and is considered a wholesome condiment, in whatever way it is taken or prepared. It assists digestion, warms the stomach, and promotes appetite. In the Spring, in its green state, when mixed with salads, it is very refreshing, and ought to be extensively cultivated for that purpose. In Europe it is vastly appreciated, but with us little attention is given to the subject. There are two varieties. The White is principally used for garden purposes, and the seed used medicinally. We can speak practically of its beneficial effects in constipation of the bowels.

One or two table spoonsful a day, sipped from half a tumbler of water, and swallowed whole, is a great relief in dyspeptic cases, and many have been completely cured by its constant use. The London or Durham Table Mustard is made from this species. Black Mustard is of the same flavor, and considered of equal efficacy with the White. From the flour of this variety the American mustard is made.

.—This salad is cultivated in the same manner as recommended for Cress, at all times of the year-sowing every week or two, either in beds or drills, or for early use in hot-beds or boxes, in the windows of a warm room. The seeds should be covered very slightly, and frequently watered, as 4*