The field and garden vegetables of America — A Closer Reading

Precision in Diction and Detail

Burr's descriptions are methodical and concrete. For Common Cress, he notes the stem is smooth and branching, about fifteen inches high; leaves are variously divided, plain or curled; flowers are white, very small, produced in bunches; seeds are oblong, rounded, reddish-brown, with a pungent odor. He quantifies: about fourteen thousand seeds in an ounce, retaining germinative properties for five years. Such precise measurements recur throughout, reflecting a systematic cataloging mind. He also records differences in leaf texture—the Golden Cress has leaves of a much thinner texture than the Common—and in flavor, as when he notes the Broad-Leaved Cress is less desirable as a salad. These observations are not generic; they are tied to specific varieties and their uses.

Voice of the Cultivator

Burr's prose is direct and instructional, yet reveals his own judgments. He writes that Golden Cress deserves more general cultivation, as affording a pleasant addition to small salads. He warns that Curled Cress is very liable to degenerate by becoming gradually less curled, advising to select only the finest curled plants for seed. For Normandy Curled Cress, he notes it is difficult to procure the seed true, as Common Curled is generally substituted. These asides show a practitioner's concern for authenticity and quality. His dedication to Albert Fearing, praising his earnest labors and liberal contributions, hints at the social and agricultural networks that underpin the work.

Structure and Scope

The book is organized by vegetable type, with each entry following a consistent pattern: common name, scientific name, description of plant and seed, soil and cultivation, seed-raising, and use. This structure allows for quick reference. Burr includes both well-known and local varieties, acknowledging that many are comparatively local and never described. He does not claim completeness, noting that the list may not be perfect due to influence of soil, locality, and climate. The preface frames the work as a manual or guide, not a treatise, and the entries bear this out: they are concise, factual, and practical, aimed at the experienced cultivator as well as the beginner.

Observations on Use and Flavor

Burr frequently comments on culinary and practical uses. For Cress, he notes the leaves have a warm, pungent taste and are eaten as a salad, either separately or mixed with lettuce. He advises cutting before the plant flowers, as leaves then become acrid and unpalatable. He distinguishes between varieties for garnishing (Curled Cress) and for salad (Common or Plain-Leaved Cress, which he considers tender and delicate, equal if not superior to curled). For Golden Cress, he mentions its mild and delicate flavor and its dwarf habit, making it short when cut. These details connect botanical description to the table, grounding the work in everyday practice.

Burr's manual rewards readers who attend to its precise language and comparative method. The descriptions, built from direct observation and seed trials, offer a snapshot of mid-nineteenth-century American horticulture. For modern gardeners or historians, the book provides a baseline for understanding how vegetable varieties were named, evaluated, and distinguished before modern seed catalogs. Reading it with an eye for Burr's choices in diction and detail reveals the craft behind this practical reference.