American Cress.
382. The American Cress, (Erysinzum pmecox, Smith; Tetradynamia Siliquosa ; Crucifers, Juss.), although its name might lead us to expect a transatlantic origin, is a native plant of this country. It was formerly considered as a variety of the common winter-cress, (E. barbarca) ; it was described as such by Ray and Petiver : Miller made it a distinct species, by the name of E. vernunz ; and Sir J. E. Smith has figured and described it, under the name of E. priecox, Eng. Bot.t. 1129. It is only biennial ; while the common winter-cress is perennial. It has smaller leaves, more frequently sinuated ; the pods thicker, and the seeds larger. It is often called Black American cress, and sometimes French cress.
It is either sown at broad-cast, on a small bed of light earth, or thinly in drills a foot asunder. Three or four sowings are usually made, at intervals of about five weeks, from March to July ; and in this way young leaves arc al ways to be had. A late sowing is made in August or Sep tember on some sheltered border ; the plants stand the winter- without injury, and are fit for use in February and March. The plants being cut over, or the outside leaves gathered, new leaves are produced, fit for use in succes sion.
White and Black Mustard.
Mustard, (Sinalzis, L.; Tetradynamia Siliquosa ; Cruci fers, Juss ), is of two kinds, white and black. 'Both are annual plants, and both natives of this country.
3S3. White Mustard (S. alba), grows naturally in our fields, though not so common as some of its congeners. It is figured in English Botany, t. 1677. It is cultivated only as a small salad, and is used while in the seed-leaf, along with tresses. It may be raised at all seasons ; dur ing winter, in boxes in a hot-house or on a hot-bed. When it is wished to save the seeds, a spot of ground somewhat remote from other similar plants should be chosen.
384. The Common or Black mustard, (S. nigra) is a more common native than the white. It is figured in English Botany, t. 969. The French call the plant seneve, and con fine the term moutarde to prepared table mustard. The tender leaves are sometimes used as greens in the spring, and the seed-leaves occasionally as a salad ingredient ; but the plant is chiefly cultivated for the seed, which, when ground, affords the well known condiment. If the seeds
taken fresh from the plant he ground, the powder has lit tle pungency, but is very bitter ; by steeping in vinegar, however, the essential oil is evolved, and the powder be comes extremely pungent. In moistening mustard powder for the table, it may be remarked, that it makes the best appearance when rich milk is used ; but this mixture does not keep good for more than two days. The seeds in an entire state, are often used medicinally.
The black and the white mustard plants may be distin guished by observing, that the black is a larger plant than the white ; that it has much darker leaves than the white, and the divisions of the leaves blunter ; the whole upper part of the plant smooth, and the upper narrow leaves hanging downwards ; the flowers small, the pods generally quite smooth, and lying close to the stem ; while in the white, the flowers are large, the pods rough or hairy, and standing out from the stalk. The names white and black are given in consequence of the colour of the respective seeds.
Black mustard is principally cultivated in fields ; but a small bed of it in the garden is often found convenient. The plants require considerable space, and repeated hoe ings. The seed ripens in August.
Chervil.
385. Chervil, (Scandix Cerefolium, L.; Pentandria Digy nia ; Umbelliferce), is an annual plant, a native of various parts of the continent of Europe, and sometimes observed naturalized near gardens in England, but not admitted into our Flora by Sir:J. E. Smith. The leaves are of a very deli cate texture, three times divided. The plant rises from a foot to near two feet high, when in flower ; but it is the foliage only when in a young state that is used. It was for merly much more cultivated in gardens than it is at pre sent. The young leaves, however, are still sometimes put in soups, and frequently farm an ingredient in salad.