CHAP. V VILLA GAEDENING 419 



boiler-house is taken some distance under ground to a more con- 

 venient place to get rid of the nuisance arising from the smoke, as 

 it is in a district where coals are cheap, from the proximity of the 

 pits, and so coals alone are used for the boilers. At the end 

 nearest the house there is generally a nice steady warmth, and in 

 a bed over the flue, Seakale, Rhubarb, and other things are forced 

 in great abundance and at a nominal cost. Good Seakale can also 

 be forced in the Mushroom-house — in fact, this is a very common 

 way of forcing it. The roots are takeu up aud planted 2 inches 

 apart in batches, as they are required, about every ten days or so. 

 Both the soil in which the roots are planted, and also the atmo- 

 sphere, shoidd be healthily moist, or the Kale may be tough and 

 lacking in flavour. If grown under the influence of rank manure 

 it will acquire a bad flavour and be unfit for use. It is rather 

 remarkable how forced produce, such as Seakale and Rhubarb, 

 absorbs the strong, rank manurial gases which are in the atmo- 

 sphere, and retains the earthy taste even after cooking ; hence the 

 necessity in forcing this plant for keeping everything in connection 

 therewith .sweet and clean. Seakale may be forced in pots under 

 the stage of the greenhouse — half-a-dozen roots in a 10-inch pot, 

 with another 10-inch pot inverted over it. A group of half-a-dozen 

 pots covered with a double thickness of mats will furnish several 

 dishes, and as often as the produce is cut, fresh roots may be 

 l^lanted. When the shoot from the main crown has been cut, if 

 the roots are not reqiiired to plant again, they may be left to run 

 themselves out ; other shoots — smaller, but of pearly whiteness 

 and of excellent flavour — will spring up, which may be cut when 

 about 6 inches long. There are several modifications of this 

 movable plan of forcing Seakale. A large wine-case, such as the 

 French pack their champagne in for exportation to this coimtry, 

 is an excellent contrivance for forcing Seakale. The roots are 

 l)acked in earth in the bottom, the lid is jDlaced on, aud the box is 

 placed under the stage, or in some corner in a warm house. Some 

 people think that Seakale is Letter flavom-ed when forced with 

 fermenting materials ; but when this is so, it arises through lack of 

 geniality in the atmosphere, and no matter where the Seakale is 

 forced this should be supplied. I grant, of course, that excellent 

 Seakale has been grown with fermenting materials alone, chiefly 

 leaves. I remember a good many years ago, when I was gardening 

 at a large place in the North of Ireland — Hillsboro' Castle, 

 Coimty Down — that all our Seakale was forced in that way : 

 the leaves were carted on the ground, and the Seakale beds 

 were a scene of immense litter and disorder. When Seakale is 

 forced in this way it should, if possible, occupy a position out- 



