Golden Cress. Trans.
This variety is of slower growth than the Common Cress. The leaves are of a yellowish-green, flat, oblong, scalloped on the borders, sometimes entire, and of a much thinner texture than any of the varieties of the Common Cress. It is very dwarf; and is consequently short, when cut as a salad-herb for use. It has a mild and delicate flavor. When run to flower, it does not exceed eighteen inches in height.
It deserves more general cultivation, as affording a pleasant addition to the varieties of small salads.
The seeds are of a paler color, or more yellow, than those of the other sorts.
Normandy Curled Cress. M'int.
A very excellent variety, introduced by Mr. Charles M'Intosh, and described as being hardier than the other kinds, and therefore better adapted for sowing early in spring or late in summer.
The leaves are finely cut and curled, and make not only a good salad, but a beautiful garnish. The seed should be sown thinly, in good soil, in drills six inches apart. In gathering, instead of cutting the plants over, the leaves should be picked off singly. After this operation, fresh leaves are soon put forth.
It is difficult to procure the seed true; the Common Curled being, in general, substituted for it.