MOUNTAIN SPINACH 



BRACH atrip/ex hortensis, commonly called Mountain 

 Spinach, a hardy annual, a native of Tartary. The leaves 

 are used like Spinach, but it is not equal in flavour and 

 soon runs to seed, so that frequent sowings are necessary. 

 This plant will grow in any soil, but the leaves are much 

 better, being more succulent, when grown in a good soil. 

 There are four varieties in cultivation, the white, the 

 green, and a pale and a dark red. The varieties do not differ 

 much in quality, but I think the green varieties the best 

 for garden uses. Seed sown in February will give leaves 

 in May, or monthly sowings may be made of a succession 

 if desired. The seed should be sown in drills 2 feet 

 apart and thinned to 1 8 inches in the row. It is best 

 kept free from seeding by picking off the flower spikes. 



To STEW SPINACH 



Spinach having been washed in cold water and dried by 

 swinging the leaves round in the air, may be stewed in 

 the following way : 



Place it in a pan of boiling water, whence remove it 

 at the end of four minutes. Throw the Spinach next 

 into cold water and well dry it in the colander. Chop 

 it up moderately finely, and place in a stewpan with salt, 

 pepper, and butter (half an ounce to the pound). Place 

 over the fire and stir till the butter is melted. Add a 

 little stock (a teacupful to the pound), and allow to 

 simmer for ten minutes. Add a little lemon juice and 



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