APRICOT
This is a fruit about half-way between a peach and a plum. The stone is like the plum, and the flesh rather more like the peach. It is esteemed, principally, because it comes earlier in the season than anything else of the kind.
It is used as a dessert-fruit, for preserving, drying, and various purposes in cookery. It does well on plum-stock, and best in good deep, moist loam, manured as the peach and plum. The best varieties produce their like from the seed. Seedlings are more hardy than any grafted trees. Grafts on plums are much better than on the peach. The latter seldom produce good hardy, thrifty trees, although many persist in trying them. The apricot is a favorite tree for espalier training against walls and fences, in small yards, where it bears luxuriantly. It also makes a good handsome standard tree for open cultivation.
It is as much exposed to depredations from curculio as the plum, and must be treated in the same way. Cultivation same as peach. It produces its fruit, like the peach, only on wood of the previous year's growth; hence it must be pruned like the peach. Especially must it be headed in well, to secure the best crop.
Varieties are quite numerous, a few of which only deserve cultivation. Any of the nine following varieties are good:—
Brown's Early.—Yellow, with red cheek. A very productive, great grower.
Newhall's Early.—Bright-orange color, with deep-red cheek. A good cling-stone variety, every way worthy of cultivation.
Moorpark.—Yellow, with ruddy cheek. An enormous bearer, though of slow growth. It is a freestone variety of English origin, and needing a little protection in our colder latitudes.
Dubois' Early Golden.—Color, pale-orange. Very hardy and productive. In 1846, the original tree at Fishkill, N. Y., bore ninety dollars' worth of fruit.
Large Early.—Orange, but red in the sun. An excellent, early, productive variety.
Hemskirke.—Bright-orange, with red cheek. An English variety, vigorous tree, and good bearer.
Peach.—Yellow, with deep-brown on the sun-side. An excellent French variety.
Breda.—Deep-orange, with blush spots in the sun. A vigorous, productive, African variety.
Roman.—Pale-yellow, with occasionally red dots. Good for northern latitudes.
From these, planters may select those that best suit their localities and fancy. They are a little liable to be frost-bitten in the blossoms, as they bloom very early. Otherwise they are always very productive. They are ornamental, both in the leaf and in the blossom. Eaten plain, before thoroughly ripe, they are not healthy; otherwise, harmless and delicious. Every garden should have half a dozen.
ARTICHOKE
There are two plants known by this name. The Jerusalem artichoke, so called, not from Jerusalem in Palestine, but a corruption of the Italian name which signifies the tuber-rooted sunflower. The tubers are only used for pickling. They make a very indigestible pickle, and the plant is injurious to the garden, so they had better not be raised.
The artichoke proper grows something like a thistle, bearing certain heads, that, at a particular stage of their growth, are fine for food.
The soil should be prepared as for asparagus, only fifteen inches deep will do well. The plot of ground should be where the water will not stand on it at any time in the winter, as it will on most level gardens. This will kill the roots. When a new bed is made with slips from old plants, carefully separate vigorous shoots, remove superfluous leaves, plant five inches deep in rows five feet apart, and two feet apart in the rows. Keep very clean of weeds. The first year, some pretty good, though not full-sized heads will be produced. Plant fresh beds each year, and you will have good heads from July to November. Small heads will grow out along the stalk like the sunflower. Remove most of these small ones when they are about the size of hens' eggs, and the others will grow large. When the scales begin to diverge, but before the blossoms come out, is the time to cut them for use. Lay brush over them to prevent suffocation, and cover with straw in winter, to protect from severest cold. Too much warmth, however, is more injurious than frost.
Spring-dress much like asparagus. Remove from each plant all the stocks but two or three of the best. Those removed are good for a new bed. A bed, properly made, will last four or five years.
To save seed, bend down a few good heads, so as to prevent water from standing in them; tie them to a stake, until the seed is matured. But, like Early York cabbage, imported seed is better. The usual way of serving them is, the full heads boiled. In Italy the small heads are cut up, with oil, salt, and pepper. This vegetable would be a valuable accession to American kitchen gardens.
ASHES
Are one of the best applications to the soil, for almost all plants. Leeched ashes are a valuable manure, but not equal to unleached. Few articles about a house or farm should be saved with greater care. Be as choice of them as of your small change. They are worth three times as much on the land as they can be sold for other purposes. On corn, at first hoeing, they are nearly equal to plaster. On onions and vines, they promote the growth and keep off the insects. Sprinkle on dry, when plants are damp, but not too wet. Do not put wet ashes on plants, or water while the ashes are on. It will kill them. Mix ashes and plaster with other manures, and their power will be greatly increased. Mixed in manure of hot-beds, they accelerate the heat. On sour land they are equal to lime for correcting the acidity.
ASPARAGUS
This is a universal favorite in the vegetable garden. By the application of sand and compost, the soil should be kept loose, to allow the sprouts to spring easily from the crowns. Propagation is best effected by seed, transplanting after one year's growth. Older roots divided and transplanted are of some value, but not equal to young roots, nor will they last as long.
Preparation of the soil for an asparagus-bed is most important to success. Dig a trench on one edge of the plat designed for the bed, and the length of it, eighteen inches wide and two feet deep. Put in the bottom one foot of good barn-yard manure, and tread down. Then spade eighteen inches more, by the side of and as deep as the other, throwing the soil upon the manure in the trench. Fill with manure and proceed as before, and so until the whole plat has been trenched; then wheel the earth from the first ditch to the other side and fill into the last trench, thus making all level. If there is danger that water will stand in the bottom, drain by a blind ditch. If this is objected to as too expensive, let it be remembered that such a bed, with a little annual top-dressing, will be good for twenty years, which is the age at which asparagus-plants begin to deteriorate; then a new bed should be ready to take its place.
Planting.—Mark the plat into beds five feet wide, leaving paths two feet wide between them. In each bed put four rows lengthwise, which will be just fifteen inches apart, and set plants fifteen inches apart in the row. Dig a trench six inches wide and six inches deep for each row; put an inch of rich mould in the bottom; set the plants on the mould, with the roots spread naturally, with the ends pointing a little downward. Be very particular about the position of the roots. Fill the trench, and round it up a little with well-mixed soil and fine manure. The bed is then perfect, and will improve for many years.
After-Culture.—In the fall, after the frost has killed the stalks, cut them down and burn them on the bed. Cover the bed with fine rotted manure, to the depth of two inches, and one half-bushel salt to each square rod. As soon as frost is out in spring, with a fork work the top-dressing into the soil to the depth of four inches, and stir the soil to the depth of eight inches between the rows, using care not to touch the crowns of the roots with the fork.
Cutting should never be performed until the third year. Set out the plants when one year old, let them grow one year in the bed, and the next year they will be fit to cut. Cut all the shoots at a suitable age, up to the last days of June. The shoots should be regularly cut just below the surface, when they are four or six inches high. If you are tempted to cut after the 25th of June, leave two or three thrifty shoots to each root, to grow up for seed, or you will weaken the plants, and they will die in winter. This is the reason why so many vacancies are seen in many asparagus beds. This plant may be forced in hotbeds, so as to yield an abundance of good shoots long before they will start in the open air, affording an early luxury to those who can afford it.
This vegetable is equal or superior to green peas, and by taking all the pains recommended above, in the beginning, an abundance can be raised for twenty years, on the same bed, at a very trifling cost. Early radishes and other vegetables can be raised, between the rows, without any harm to the asparagus.
BALM
This is a medicinal plant, very useful, and easily raised. A strong infusion of the leaves, drank freely for some time by a nervous, hypochondriacal person, is, perhaps, better than any other medicine. It is also good in flatulency and fevers.
Its propagation is by slips or roots. It is perennial, affording a supply for many years. Gather just as the blossoms are appearing, and dry quickly in a slow oven, or in the shade. Press and do up in white papers, and keep in a tight, dry drawer, until needed for use.
BARBERRY
Barberries.
A prickly shrub, from five to ten feet high, growing wild in this country and in Europe, on poor, hard soils, or in moist situations, by walls, stones, or fences.
Its propagation is by seeds, suckers, or offshoots.
This shrub is used for jellies, tarts, pickles, &c. Preserves made of equal parts of barberry and sweet apples, or outer-part of fine water-melons, are very superior. It is also one of the best shrubs for hedge.
The bark has much of the tannin principle, and with the wood, is used for coloring yellow. Shrub, blossoms, and fruit, are quite ornamental, forming a beautiful hedge, but rather inclined to spread. Will do well on any land and in any situation. The discussion in New England about its blasting contiguous fields of grain, is about as sensible as the old witchcraft mania. Every garden should have two or three.
BARLEY
Does best on land which was hoed the previous year. If properly tilled, such land is rich, free from weeds, and easily pulverized. Sod, plowed deep in the fall, rolled early in the spring, well harrowed, the seed sown and harrowed in, and all rolled level, will produce a good crop. Two bushels of seed should be sowed on an acre, unless the land be very rich; in that case, one half-bushel less. Essential to a good crop is rain about the time of heading and filling. Hence early sowing is always surest. In many parts of the country it is of little use to sow barley, unless it be gotten in VERY EARLY. In not more than one season in twelve can you get a good crop of barley from late sowing in all the middle and western states. Barley is more favorably affected than any other grain, by soaking twenty-four hours before sowing, and mixing with dry ashes. A weak solution of nitre is best for soaking the seed.
Varieties are two, four, and six rowed. The two-rowed grows the tallest, and is most conveniently harvested. It is controverted whether the six-rowed variety yields the largest crop to the acre. If the weather be dry, and the worms attack the young plants, rolling when two or three inches high, with a heavy roller, will save and increase the crop. Rolling is a great help to the harvesting, as it levels the surface.
Harvesting should always be attended to just as it turns, but by all means before the straw becomes dry. If it stands up, cut with cradle or reaper, and bind. If lodged, cut with a scythe, and cure in small cocks like clover. Standing until very ripe, or lying scattered until quite dry, is very wasteful.
Products are all the way from fifteen to seventy bushels to the acre, according to season and cultivation. Reasonable care will secure an average annual crop of forty-five or fifty bushels per acre, which makes it a profitable crop while the demand continues. It is a good crop for ground feed for all animals, the beards being a little troublesome when fed whole. The straw is one of the very best for animals. Barley requires the use of the land only ninety days, leaving it in good condition for fall-grain.
Used for malting, and for food for men and beasts. It makes handsome flour and good bread. Hulled, it is a better article of food than rice.
It succeeds well on land not stiff and tenacious enough for wheat, or moist and cool enough for oats. If farmers should raise only for malt, the nation would become drunk and poor on beer, and the market would be ruined. But raised as food, it is one of the most profitable agricultural products.
BARNS
A barn should always front the north. The yard for stock should be on the south side, with tight fences for protection on the east and west. As this is designed for winter use, it is a great saving of comfort to the creatures. The barn-yard should be hollowed out by excavation, until four or five feet lower in the centre than on the edges. The border should be nearly level, inclining slightly toward the centre, to allow the liquid in the yard to run into it for purposes of manure. The front of a barn should be on the summit of a small rise of ground, to allow water to run away from the door, to prevent mud. In hilly countries it is very convenient to build barns by hills, so as to allow hay and grain to be drawn in near the top, and be thrown down, instead of being pitched up. These general principles are sufficient for all ordinary barns. Those who are able to build expensive barns had better build them circular, eight or sixteen square, and one hundred feet in diameter—the lower part, to top of stable, of stone. Let the stable extend all around next to the wall, and a floor over the stable, that teams may be driven all around to pitch into the bays, and upon the mows and scaffolds, at every point. Thus teams may go round and out the door at which they entered. Such a floor will accommodate several teams at the same time. The cellar should be in the centre, surrounded by the stable. Such a cellar would never freeze, and would hold roots enough for one hundred head of cattle, which the stable would easily accommodate. Let the mangers be around next the cellar, for convenience of feeding. Such a barn would be more convenient for a dairy of one hundred cows, or for winter-fattening of cattle, than any other form. It would cost no more than many barns in western New York that are not half as convenient.
BEANS
These are divided into two classes—pole and bush beans. They are subdivided into many varieties. We omit the English, or horse-bean, as being less valuable, for any purpose, than our well-known beans or peas. Pole beans are troublesome to raise, and are only grown on account of excellence of quality, and to have successive gatherings from the same vines. Pole beans are only used for horticultural purposes.
Field-Beans.—For general culture there are three varieties of white—small, medium, and large. Of all known beans, we prefer the medium white. The China bean, white with a red face, is an early variety. All ripen nearly at the same time. It cooks almost as soon as a potato, and is good for the table; but it is less productive, and less saleable because not wholly white. For planting among corn, as for a very late crop, this bean is valuable, because it matures in so short a time. Good beans may be raised among corn, without injury to the corn-crop. This can only be done when it is designed to cultivate the corn but one way. Many fail in attempts to grow beans among corn, by planting them at first hoeing. The corn, having so much the start, will shade the beans and nearly destroy them. But plant at the same time of the corn, and they will mature before the corn will shade them much, and not be in the way even of the ordinary crop of pumpkins. But double-cropping land in this way, at any time, is of very doubtful utility. A separate plat of ground for each crop, in nearly all cases, is the most economical. To raise a good crop of beans, prepare the soil as thoroughly as for any other crop. Beans will mature on land so poor and hard as to be almost worthless for other crops. But a rich, mellow soil is as good for beans as anything else, though not so indispensable. Drill in with a planter as near together as possible, and allow a cultivator to pass between them. One bushel to the acre on ordinary land, and three fourths of a bushel on very rich land, is about the quantity of seed requisite. Hoe and cultivate them while young. Late cultivation is useless—more so than on most other crops. Beans should not be much hilled in hoeing, and should never be worked when wet. All plants with a rough stalk, like the bean, potato, and vine, are greatly injured, sometimes ruined, by having the earth stirred around them when they are wet, or even damp. Beans are usually pulled; this should be done when the latest pods are full-grown, but not dry. Place them in small bunches on the ground with the roots up. If the weather be dry, they need not be moved until time to draw them in. If the weather be damp, they should be stacked loosely in small stacks around poles, and covered with straw on the top, to shed rain. Always haul in when very dry. Avoid stacking if possible, for they are always wasted rapidly by moving. In drawing in, keep the rack under them covered with blankets to save those that shell.
In pulling beans, be sure and take hold below the pods, otherwise the pods will crack; and although no harm appears then to be done, yet, when they dry, every pod that has been squeezed by pulling, will turn wrong side out, and the contents be wasted. If your beans are part ripe and the remainder green, and it is necessary to pull them to save the early ones, or guard against frost, when the ripe ones are dry, thrash them lightly. This will shell all the ripe ones, and none of the green ones. Put the straw upon a scaffold and thrash again in winter. Thus you will save all, and have beautiful beans. Bean-straw should always be kept dry for sheep in winter; it is equal to hay.
Garden-Beans.—There are many varieties, a few of which only should be cultivated. Having the best, there is no object in raising an inferior quality.
The best early string-bean is the Early Mohawk; it will stand a pretty smart spring-frost without injury; comes early, and is good. Early Yellow, Early Black, and Quaker, or dun-colored, are also early and good.
Refugee, or Thousand-to-one, are the best string-beans known; have a round, crisp, full, succulent pod; come as soon as the Mohawks are out of the way; and are very productive. Planted in August, they are excellent until frost; the very best for pickling. For an early shell-bean we recommend the China red-face; the white kidney and numerous other varieties are less certain and productive.
Running Beans are numerous. The true Lima, very large, greenish, when ripe and dry, is the richest bean known; is nearly as good in winter, cooked in the same way, as when shelled green. They are very productive, continuing in blossom till killed by frost. In warm countries they grow for years, making a tree, or growing like a large grapevine.
The London Horticultural—called also Speckled Cranberry, and Wild Goose—is a very rich variety. The only objection is the difficulty of shelling; one only can be removed at once, because of the tenderness of the pod. The Carolina or butter bean often passes for the Lima. It has similar pods, the bean is of similar shape, but always white, instead of greenish like the Lima, and smaller, earlier, and of inferior quality. The Scarlet Runner, formerly only grown as an ornament on account of its great profusion of scarlet blossoms continuing until frost, is a very productive variety; pods very large and very succulent, making an excellent string-bean; a rich variety when dry, but objectionable on account of their dark color. The Red and the White Cranberries, Dutch Caseknife, and many other varieties, have good qualities, but are inferior to those mentioned above. Beans may be forwarded in hotbeds, by planting on sods six inches square, put bottom-up on the hotbed, and covered with fine mould; plant four beans on each sod; when frost is gone, remove the sod in the hill beside the pole, previously set, leave only two pole-beans to grow in a hill; they will always produce more than a greater number. A shrub six feet high, with the branches on, is better than a pole for any running bean; nearly twice as many will grow on a bush as on a pole. Use a crowbar for setting poles, or drive a stake down first, and set poles very deep, or they will blow down and destroy the beans.