432.  Corn salad.  Valeriana Locusta.—­An annual, growing wild in Battersea fields, and many other parts of this kingdom.

It is usually sown in August, and stands the winter perfectly well; it is very similar to lettuce, and is a good substitute for it in the spring and winter seasons.

433.  Costmary Tanacetum Balsamita.—­Is used as a herb in salad.  This is a perennial plant of easy culture.

434.  Cress.  Lepidium sativum.—­There are two varieties of cress, the curled and common.  This is an ingredient with mustard in early salads.

435.  Cress, American.  Erysimum Barbarea.—­This is cultivated for salads, and is much esteemed.  It is increased by sowing the seeds in the spring.  This is only good in the winter and spring seasons.

436.  Cucumbers.  Cucumis sativus.—­Many sorts of cucumbers are cultivated by gardeners.  The most esteemed are,

The Southgate Cucumber.  The Long Prickly.  The Long Turkey.  The White Spined.

The early crop is usually sown in hot-beds in the spring, and is a crop on which most gardeners have always prided themselves, each on his best mode of management of this crop.  They will also grow if sown in April, and planted out in the open ground.

The short prickly cucumber is grown for gerkins.

437.  Dill.  Anethum graveolens.—­This is similar to fennel, and used in pickling.  It is esteemed useful as a medicinal herb also; which see.

438.  Endive.  Cichorium Endivia.—­Of this we have three varieties in cultivation.

The Green Curled.  The White Curled.  The Batavian, or Broad-leaved.

These are sown usually in June and July, and planted out for use in the autumn and winter.  Endive is well known as forming a principal part of our winter salads; for which purpose, it is usual with gardeners to blanch it, by tying the plants up together, and laying them in dry places.

439.  Eschalot.  Allium ascalonium.—­This species of allium is very pungent:  its scent is not unpleasant, but is very strong, and, in general, it is preferred to the onion for making soups and gravies.  It is propagated by planting the bulbs in September and October:  they are fit to take up in May and June, when they are dried and kept for use.

440.  Fennel.  Anethum Foeniculum.—­The use of this plant is so well knwon in the kitchen, as to render an account of it useless.  It is propagated by sowing seeds in the spring.

441.  Garlick.  Allium sativum.—­This is used in the art of cookery in various ways, for soups, pickles, &c.  It is cultivated by planting the small cloves or roots in the month of October.  It is fit to pull up in spring; and the roots are dried for use.

442.  Gourd.  Cucurbita Melopepo.—­The inhabitants of North America boil the squash or melon gourds when about the size of small oranges, and eat them with their meat.  The pulp is used with sour apples to make pies.  In scarcity it is a good substitute for fruit.