. Cyclopedia of American horticulture, comprising suggestions for cultivation of horticultural plants, descriptions of the species of fruits, vegetables, flowers and ornamental plants sold in the United States and Canada, together with geographical and biographical sketches, and a synopsis of the vegetable kingdom. Gardening -- Dictionaries; Plants -- North America encyclopedias. 294 CHERRY CHESTNUT year (1899) canners have paid as high as $160 per ton for white Cherries. The higher rates can only be ex- pected during years of short crops. Edward J. Wickson. CHERVIL. A term applied to two umbe
. Cyclopedia of American horticulture, comprising suggestions for cultivation of horticultural plants, descriptions of the species of fruits, vegetables, flowers and ornamental plants sold in the United States and Canada, together with geographical and biographical sketches, and a synopsis of the vegetable kingdom. Gardening -- Dictionaries; Plants -- North America encyclopedias. 294 CHERRY CHESTNUT year (1899) canners have paid as high as $160 per ton for white Cherries. The higher rates can only be ex- pected during years of short crops. Edward J. Wickson. CHERVIL. A term applied to two umbelliferous plants which produce edible parts, neither of which is well known in America. The name is sometimes applied, also, to the sweet cicely. Salad Chervil or Leaf Cher^'il is Scandlx cerefoUnm, Linn., a native of S. Eu. It is annual. The neat and aromatic Ivs. are used like parsley, which they much resemble. The Ivs. are decompound, with oval cut leaf- lets; and there are varieties with much cut and curled foliage. The cultivation of Salad ChervU presents no difficulties. Leaves are ready to use in 6 to 10 weeks from seed sowing, and any good garden soil is congenial. It thrives best in the cooler and nioister part of the year. Tuberous or Turnip-rooted Chervil is Cluvrophyllum bulbosum, Linn., of S. Eu. It is biennial or plur-annual, like the radish and carrot. The roots are like small carrots in shape (4-5 in. long), but are gray or blackish, and the flesh is of different flavor. The roots are eaten as carrots are, either boiled or in stews. The one diffi- culty in the growing of Tuberous Chervil is the fact that the seeds germinate very tardily, or even not at all, if kept dry over winter. It is customary, therefore, to sow them in the fall, although they do not germinate until spring. If they are to be reserved for spring growing, they should be stratified (see Seedage) or kept in sand. In four or five months after germination, the roots are fit to use, although they i
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