154 THE KITCHEN-GARDEX. [CHAP. VI. 



of endive ; but it may also be treated as a 

 winter salad, by being; taken up in October or 

 N ovember, and stacked in cellars with alternate 

 layers of sand, so that the crowns of the plants 

 may just appear along the ridge. Here, if the 

 frost be excluded, the roots will soon send out 

 a profusion of tender succulent leaves; which, 

 if kept from the light, will also be quite 

 blanched. 



Mustard and Cress. — Mustard is the native 

 white mustard eaten in its seed leaves ; and 

 cress is an annual cruciferous plant, introduced 

 before 1548, but from what country is un- 

 known. They are both of the easiest culture, 

 and will not only grow in any soil or situation, 

 but may even be raised for the table by spread- 

 ing the seed in a saucer on wet flannel. The 

 flour of mustard is made from the ground 

 seeds of the black mustard, which is cultivated 

 extensively in some parts of England for that 

 purpose. 



Corn Salad or Lamb's Lettuce, Winter 

 Cress, Burnet, Tansy, and many other plants, 

 are occasionally used in salads, particularly on 

 the Continent, but they are seldom grown for 

 that purpose in England. 



Celery is frequently used in salads; and it is 

 interesting, as being so greatly improved by 

 cultivation as scarcely to be recognised ; for in 

 its wild state it is a British plant called smallage, 

 which grows in ditches, and is scarcely eatable. 

 In gardens, celery requires more manure than 

 any other vegetable, except the cabbage tribe. 

 The seed for the principal crop of celery is 

 generally sown in March or April, and the 



