I have seen no sweet potatoes; but Irish, or common potatoes, grow tolerably in a wet season, but in a dry summer come to little. The early ones are planted in April, but those intended for winter use not till June; but neither will answer this season. In this year, at different times, I have planted about sixty rods, but I shall have but little more than the seed again. They are not so good here as in England; their present price is fifty-five cents a bushel, and not many to be procured for that. Last fall they were from thirty-three to fifty cents. Very few parsnips or carrots; but they are said to be good in a wet season. Indian corn ears, I have before said, are eaten as a vegetable.
Small beans, of the kidney kind, are cultivated by the Americans; they are generally planted to climb on the corn, and are of many sorts, and different colours. There are some dwarf ones, {221} called bunch-beans, and they all appear to do better than in England. I brought some scarlet-runners, and some dwarf ones with me; the climate appears too warm for the former, the latter succeeded much better. Beans and vegetables require to be planted thinner here than in England, that the earth may be moved between them, as they then receive much more benefit from the heavy dews of this country than when the ground is hard. Here are a few Indian peas in growth, leaf and blossom, much like a kidney-bean; the pods are very long, and contain from nine to sixteen peas in each; but they resemble but little either peas or beans. I had a very few given me; and when first planted they grew but slowly, but afterwards rapidly.
Cabbages grow well; the Americans plant a large backward sort, and make but one sowing and planting out in a year. In the fall they dig them up and bury them in the ground, or rather, they plant them underneath {222} it; as they dig a deep trench, and set a row of cabbages with their roots in it, then, bending the outward leaves over the top of the cabbage, cover them with earth, and thus preserve them, in the most severe frosts of this country. I believe, the great heat of the sun in the day, falling on the frozen vegetables, is the principal cause of their dying, as it completely scorches every thing that is green. Broad-beans fail in a great measure; they may sometimes succeed, but, I believe, the seed again is the usual crop.
Onions are two years coming to perfection; the first year they are sown very thick, and the next they are transplanted, at about eight inches apart, when they grow to a middling size. Prairie onions are common in moist situations, and are very good early in the spring, but soon get hard; the root is very small. As they come up early in the spring before other vegetables, cows eat them with great {223} avidity, and it gives their milk and butter a disagreeable flavour; this lasts for two or three weeks.
Shalots grow to great perfection, and are planted by the Americans in preference to onions.
I have a few asparagus plants that look well; I have heard they succeed admirably more to the eastward. Here the plants are all young. Squashes are a sort of gourd frequently boiled for sauce, and much relished by many. There are a variety of gourds, but, I believe, of little use, except one sort, which has a hard rind or shell, which serves for many uses; as bottles, pans, ladles, and tunnels. Their form is round, tapering off towards the tail. By cutting off the end next the tail, a bottle is formed; the pulp and seeds may be easily shaken or washed out, and the top being flat, it will stand upright. By cutting off the neck, a pan or jar is made. By cutting a slice from one side it makes a ladle, much used to lade water with, and to drink out {224} of; and, lastly, by cutting off the top, and the end of the neck near the tail, a tunnel is formed: they hold water well, and will last a considerable time.
Cucumbers grow well, and, I believe, are more wholesome than in England, and far more productive.
Parsley and radishes thrive; and, I believe, lettuce, but I have seen but few of them; horse-raddish is very scarce. Capsicum is cultivated for seasoning soups, &c.
The woods round the prairies are not so thick, nor the timber so large, as on the river bottoms, but they contain a great variety of trees; viz. oak of many sorts, as, white, black, red, post, swamp, laurel, pin, Spanish, and blackjack, and some others; three kinds of hiccory; two of ash; two of elm; two of maple; black-walnut, cherry, sycamore, persimon, gum, hack-berry, cotton-wood, mulberry, serve, honey-locust, sassafras, dog-wood, crab, &c. On the creek bottoms, coffee-berry, poplar, pecan, white walnut, &c. &c. The undergrowth {225} in the woods is, hazel, spice-wood, red-bud, haws, sumach, plum, and brambles. Willows grow on the water-courses.
The woods and prairies produce many fruits; some of them excellent, others but indifferent: I will briefly describe them. The grape-vines run over the tallest trees in a very extraordinary manner, sometimes reaching from the ground to the boughs of trees forty or fifty feet high, without touching the bodies of the trees. I suppose they must have first fixed to the boughs when the trees were very young, and continued growing with them; otherwise I cannot think how they could reach so great a height without support. These vines are of so strong a nature, that I have frequently seen them fixed on a high sweep to draw water from wells, some of them 30 feet deep, and they seem to answer as well as a rope. This method of drawing water is common with the Americans near us, and is the same that is practised by the market-gardeners in the neighbourhood of London. {226} There are several sorts of grapes, but not in general very good; soon after our arrival we found some, nearly dried to raisins, good eating, and we used some for tarts and sweet-sauce. I suppose they would make wine, with sugar; but I do not know that any one has tried the experiment. Pomegranates grow on a vine much like a cucumber, the size of an orange or rather larger: a beautiful fruit, of a yellow or orange colour, of a most fragrant smell, but I have never tasted one; they are said to be most delicious when preserved. There are many sorts of sweet melons, and much difference of size in the various kinds. I have only noticed musk, of a large size; and nutmeg, a smaller one; and a small pale-coloured melon of a rich taste; but there are other sorts with which I am unacquainted. Watermelons are also in great plenty, of vast size; some, I suppose, weigh twenty pounds: they are more like pumpkins, in outward appearance, than melons; they are round or oblong, generally green, {227} or a green and whitish colour on the outside, and white or pale on the inside, with many black seeds in them; very juicy; in flavour, like a rich water; not sweet and mawkish, but cool and pleasant. After people are accustomed to them, they generally prefer them to sweet melons; they are considered extremely wholesome in warm climates, as they quench thirst, and are not feverish.