443.  KOHLRABBI, or turnep-rooted cabbage.  Brassica Rapa var.—­We have two kinds of this in cultivation; but although these are both much eaten in Germany, they are not esteemed with us:  in fact, we have so many varieties of the cabbage kind all the year round for culinary purposes, that nothing could much improve them.  In countries further north than we are, this is probably an acquisition, as, from its hardiness, it is likely to stand the frost better than some of the more delicate varieties.

444.  Leeks.  Allium Porrum.—­There are two kinds of leeks:  the Welsh and London.

Leeks are used principally in soups; they partake much of the nature of onions, but for this purpose are in general more esteemed.  This plant has been so long cultivated in this country, that its native place is not known.

The seeds are sown in the spring, and it is in use all the winter.

445.  Lettuce.  Lactuca sativa.—­The varieties of lettuce are many.  They are,

Green Coss.  White do.  Silesia do.  Brown do.  Egyptian do.  Brown Dutch.  White Cabbage.  Imperial.  Hammersmith Hardy.  Tennis-ball.

These are sown every summer month.  The brown and Egyptian coss are sown in August, and commonly stand the winter; and in the spring are fit for use.

446.  Love-apple.  Solanum Lycopersicum.—­The Portuguese and Spaniards are so very fond of this fruit, that there is not a soup or gravy but what this makes an ingredient in; and it is deemed cooling and nutritive.  It is also called Tomatas, or Tomatoes.

The green fruit makes a most excellent pickle with capsicums and other berries.  It is annual, and raised in hot-bed, and planted out.

447.  Marjoram, winter.  Origanum vulgare.—­This is used as a sweet herb, and is a good appendage to the usual ingredients in stuffing, &c.  It is a perennial plant, and propagated by planting out its roots in the spring of the year.

448.  Marjoram, sweet.  Origanum Marjorana.—­This is also used for the same purpose as the last mentioned.  It is an annual, and not of such easy culture as the last, requiring to be raised from seeds in an artificial heat.  It is usually dried and kept for use.

449.  MARYGOLD.  Calendula officinalis.—­An annual plant usually sown in the spring.  The petals of the flowers are eaten in broths and soups, to which they impart a very pleasant flavour.

450.  Mushroom.  Agaricus campestris.—­Is cultivated and well known at our tables for its fine taste and utility in sauces.  These plants do not produce seeds that can be saved; they are therefore cultivated by collecting the spawn, which is found in old hot-beds and in meadow lands.

Various methods have been lately devised for raising mushrooms artificially:  but none seem to be equal to those raised in beds, as is described in all our books of gardening.  Raising this vegetable in close rooms by fire heat has been found to produce them with a bad flavour; and they are not considered so wholesome as those grown in the open air, or when that element is admitted at times freely to the beds.