I did find one or two articles referring to him and his Upland Cress. These, and a few other sentences gathered here and there, give me the impression he puffed plants he liked without carefully researching them. It wasn't flim-flam, just "enthusiasm" :-)
The 1886 The American Garden: A Monthly Illustrated Journal Devoted to Garden Art reported on his new Upland Cress.
THE UPLAND CRESS.
About New Year's we received a package of leaves from Hugo Beyer of New London, Iowa, which were partly wilted, but still had the semblance of Cress leaves and answered the description sent by Mr. Beyer. The leaves were unusually large, and of unmistakable Cress flavor.
Mr. Beyer writes as follows:
“It is in reality a new class of vegetable. I have named it ‘Upland Cress,‘ as it thrives on any soil, wet or dry, to distinguish it from the Water Cress. Undoubtedly it belongs to the Nasturtiums, as the Water Cress does, and seems to be related to that in shape of leaf and taste. I failed. it seemed new to all. I sent for that purpose a large plant to the American Agriculturist last spring, also seed to Vilmorin, Andrieux & Co., Paris. By a letter received about a month ago they inform me that this plant is new in France.
“ ‘Upland Cress' can be used ten to eleven months out of the twelve, without protection, yielding an immense supply of leaves. It possesses hardiness not equaled by any other. We have had heavy frosts, for some time 5° below zero, then about eight inches of snow, and for about a week thawing in the day and freezing at
night, and how Upland Cress has stood all that, a sample taken from the patch yesterday (Dec. 30th) will best tell you." [Sample above mentioned. En. AM. G.]
“It is in reality a new class of vegetable. I have named it ‘Upland Cress,‘ as it thrives on any soil, wet or dry, to distinguish it from the Water Cress. Undoubtedly it belongs to the Nasturtiums, as the Water Cress does, and seems to be related to that in shape of leaf and taste. I failed. it seemed new to all. I sent for that purpose a large plant to the American Agriculturist last spring, also seed to Vilmorin, Andrieux & Co., Paris. By a letter received about a month ago they inform me that this plant is new in France.
“ ‘Upland Cress' can be used ten to eleven months out of the twelve, without protection, yielding an immense supply of leaves. It possesses hardiness not equaled by any other. We have had heavy frosts, for some time 5° below zero, then about eight inches of snow, and for about a week thawing in the day and freezing at
It cannot be expected to be of first quality now, for it is pungent and somewhat tough, yet is still eatable. Chopped fine (stems are good also) and eaten with bread and butter, it does not go so bad.
Boiled, prepared same as Kale, it is fine, but the first water must be thrown away and the boiling finished in a second, otherwise it would taste bitter.
The refuse foliage we give to the family cow, and she enjoys it as much as Clover in the summer. As it remains green all winter I don’t see why it might not prove also a valuable forage plant. Our chickens eat it whenever they can get to it, and we notice a large increase in eggs, at a time when our neighbors don't get any.
“When I noticed the valuable qualities of Upland Cress I thought, if generally used, it would prove of special benefit to the poor. Viewing it thus, I did not feel willing to monopolize it, and to give all an opportunity I sent out last spring all the surplus seed I had, gratis, to different seedsmen and customers to aid me in introducing it quickly."
This Cress is said to have originated in Tennessee. It furnishes “greens" two to three weeks earlier than any other outdoor vegetable in Iowa.
Boiled, prepared same as Kale, it is fine, but the first water must be thrown away and the boiling finished in a second, otherwise it would taste bitter.
The refuse foliage we give to the family cow, and she enjoys it as much as Clover in the summer. As it remains green all winter I don’t see why it might not prove also a valuable forage plant. Our chickens eat it whenever they can get to it, and we notice a large increase in eggs, at a time when our neighbors don't get any.
“When I noticed the valuable qualities of Upland Cress I thought, if generally used, it would prove of special benefit to the poor. Viewing it thus, I did not feel willing to monopolize it, and to give all an opportunity I sent out last spring all the surplus seed I had, gratis, to different seedsmen and customers to aid me in introducing it quickly."
This Cress is said to have originated in Tennessee. It furnishes “greens" two to three weeks earlier than any other outdoor vegetable in Iowa.
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The American Garden: A Monthly Illustrated Journal of Horticulture, Sept. 1888 |
Stray facts and links:
- Land cress, also known as American cress, bank cress, black wood cress, Belle Isle cress, Bermuda cress, early yellowrocket, early wintercress, scurvy cress, creasy greens, and upland cress, is a biennial herb in the family Brassicaceae. Wikipedia
