Capucine. Indishe Kresse.

No. 936. - This is a climbing plant, which, though generally treated as an annual, is a tender perennial. It has peltate leaves and spurred flowers of a vivid yellow or orange color, and strong odor. The fleshy fruits have a warm, pungent flavor, like the cress, and are pickled and used the same as capers. The small green ones are preferred and are used in sauces and with salads. The young shoots are eaten as a salad, while the richly colored flowers make a handsome garniture for salads.

Culture

No. 937. - When they are cultivated for their flowers or seeds they should be planted in poor, light soil. The drills are made three feet apart, and the young plants should be thinned out to six inches apart. The young crop is supported by staking or bushing, the same as peas, and requires much attention. See that they are properly attached to the stakes, and keep the ground free from weeds.

Small Nasturtium

No. 938. - This is a dwarf variety, the stem rarely measuring more than two feet in length. The flowers are yellow and the pods are small, being preferred to the others for pickling. It yields abundantly.

Tall Nasturtium

No. 939. - This variety is very ornamental for covering arbors, having a stem from six to eight feet high. Sow it in rich made soil to have luxuriant foliage. It has large yellow flowers, with the upper petals slightly streaked and marked with purple.

Dark Flowering

No. 940. - This variety is similar to the Tall Nasturtium, except that the flowers are of a dark brown color.

Nasturtium Seed Buds, Pickled

No. 941. - Pick the quantity of seed buds desired, and put them in bottles. Boil some good wine vinegar, and when it is cold pour it over the seed buds in the bottles, and add a sprig of tarragon. They are used the same as capers.

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