A celebrated writer observes, that "the common Tomato made into a gravy, by stewing over the fire, and used as a sauce for meat, has been known to quicken the action of the liver and of the bowels, better than any medicine he ever made use of." He states farther, that "when afflicted with inaction of the bowels, headache, a bad taste of the mouth, straitness of the chest, and a dull and painful heaviness of the region of the liver, the whole of these symptoms are removed by Tomato sauce, and the mind, in the course of some few hours, is put in perfect tune."

To make them into catsup, use one pint of salt to one peck of Tomatoes; bruise them, and let them stand two days; then strain them dry, and boil the juice until the scum ceases to rise, with two ounces of black pepper, the same quantity of pimento or allspice, one ounce of ginger, one of cloves, and half an ounce of mace.

THIS is a wholesome and useful plant, both for man and beast, and highly deserving of cultivation. It being the last esculent vegetable in our catalogue, that is raised from seed sold at the various seed stores, I shall endeavour to stimulate those of our yeomanry who have hitherto neglected the culture of this field as well as garden production, to exertion and diligence, by inserting a few extracts from a paper that now lies before me.

"Culture of Turnips.-Until the beginning of the eighteenth century, this valuable root was cultivated only in gardens, or other small spots, for culinary purposes; but Lord Townsend, who attended King George the First in one of his excursions to Germany, in the quality of Secretary of State, observing the Turnip cultivated in open and extensive fields, as fodder for cattle, and spreading fertility over lands naturally barren, on his return to England brought over some of the seed, and strongly recommended the practice which he had witnessed, to the adoption of his own tenants, who occupied a soil similar to that of Hanover. The experiment succeeded; the cultivation of Field Turnips gradually spread over the whole county of Norfolk, and has made its way into every other district of England. Some of the finest grain crops in the world are now growing upon land, which before the introduction of the Turnip husbandry, produced a very scanty supply of grass for a few lean and half-starved rabbits."

Mr. Colquhoun, in his Statistical Researches,' estimated the value of the Turnip crop annually growing in the United Kingdom of Great Britain and Ireland, at fourteen million pounds sterling, (equal to upward of SIXTY MILLIONS of dolLARS.) But when we farther recollect, that it enables the agriculturist to reclaim and cultivate land, which, without its aid, would remain in a hopeless state of natural barrenness s; that it leaves the land clean and in fine condition, and also insures a good crop of Barley, and a kind plant of Clover; and that this Clover is found a most excellent preparative for Wheat, it will appear that the subsequent advantages derived from a crop of Turnips must infinitely exceed its estimated value as fodder for cattle.

The preceding remarks show the kind of land that may be made capable of producing not only Turnips, but other things of equal value. It must, however, be granted, that some soils naturally suit particular kinds of vegetables better than others, and that, in general, exotic plants will succeed

best in such soils as are nearest like their own native soil. As we have not always a choice, I would inform the Young Gardener, if he has a very light soil, which is not suitable for vegetables in general, he may sometimes get two crops of Turnips from it in one year, by sowing seed for the first crop in March, and that for his second about the middle of August. For general crops, it will be better to have ground manured with short rotten dung, or compost containing a considerable proportion of coal, wood, peat, or soapers' ashes. Ground that has been well manured for preceding crops, and also ground fresh broken up, will do well for Turnips.

It is important that particular attention be paid to the time of sowing the seed; for if the first crop be not sown soon enough to be gathered early in July, they are seldom fit for the table, being hot, stringy, and wormy; and if the crop intended for autumn and winter use is sown before August, unless it be a very favourable season, if they even escape the attacks of insects and reptiles, they often get so defective, that they seldom keep through the winter.*

To have Turnips in perfection, they should be hoed in about a month after they are sown, or by the time the plants have spread to a circle of about four inches, and again about a month from the first hoeing, leaving them from six to nine inches apart. They will yield the cultivator more profit when treated in this way, than when left to nature, as is too frequently done.

* Previous to sowing Turnip seed, the gardener should procure a suitable quantity of lime, soot, or tobacco dust, so as to be prepared for the attacks of insects. It should be recollected that Turnip seed will sometimes sprout within forty-eight hours after it is sown, and that very frequently whole crops are devoured before a plant is seen above ground. A peck of either of these ingredients, mixed with about an equal quantity of ashes, or even dry road dust, scattered over the ground, morning and evening, for the first week after sowing the seed, would secure an acre of ground, provided the composition be used in such a way that the wind carry it over the whole plot; and as the wind often changes, this end may be effected by crossing the land in a different direction each time, according as the wind may serve. If gardeners who raise Radishes, Cabbage, and such other vegetables as are subject to the attacks of insects, were to pursue this course, they would save themselves from considerable loss.

It is generally admitted that one pound of Turnip seed is amply sufficient for an acre of ground, yet some will use considerably more, because of the difficulty of distributing so small a quantity of seed regularly broad-cast. This difficulty is, however, obviated by sowing the seed in drills; and although it may seem a tedious process to those who have no other means of doing it than by hand, the facilities thus afforded of hoeing between the rows, more than compensate for the extra labour.

I once induced a friend of mine to sow four ounces of Turnip seed, in August, in drills a foot apart, by which means he made it extend over more than half an acre of land; and by hoeing the plants twice, he had the gratification of pulling four hundred bushels of handsome Turnips, which is more than is generally taken from an acre of land cultivated in the ordinary way.

If seed of the Russia or Swedish Turnip be sown in drills, any time in the month of July, or even early in August, they will produce fine roots toward the end of October, provided the land be good, and well worked. When the plants are up strong, they must be hoed and thinned to the distance of twelve or fifteen inches from each other; another hoeing will be necessary in five or six weeks afterward. This will make them grow freely. If cultivated in the field, frequent ploughing between the rows will be beneficial.

The Turnip is a favourite vegetable with some, and in England, a leg of mutton and caper sauce is considered by epicures as but half a dish without mashed Turnips. To have them in perfection, they should, after having been deprived of their rind, be equalized by cutting the largest transversely in the centre, and then, after being boiled tender, let them be taken up, and pressed as dry as possible; at the same time, let a lump of butter and a due proportion of Cayenne pepper and salt be added, and be beaten up with the Turnips. until properly mixed. Use the natural gravy from the meat unadulterated, and such condiment as may be most esteemed.

AROMATIC, POT, AND SWEET HERBS.

GRAINES D'HERBES AROMATIQUES, ODORIFERANTES ET A L'USAGE DE LA CUISINE.

AROMATIC Herbs are such as impart a strong spicy odour and savoury taste; many of them are used as small pot herbs, and for sauces, stuffings, and other uses in cooking. As only a small quantity of these are necessary in private gardens, a by-corner may be allotted for them, and such medicinal herbs as may be wanted in a family.

It may be necessary to explain, as we go along, that there are three principal descriptive names given to plants, namely, Annuals, Biennials, and Perennials. The Annuals being but of one season's duration, are raised every year from seed. The Biennials are raised from seed one year, continue till the second, then perfect their seed, and soon after die; some of these should also be raised every year from seed. The Perennials may be raised from seed, but when once raised, they will continue on the same roots many years. Those