VEGETABLES 97 



simply take a few light boards, a saw, and a few nails, 

 and when they see the space allotted to them, they can 

 raise a background accordingly. Having a free hand in 

 the matter, they can use their own discretion, and so set 

 out their dishes to the greatest effect on the space 

 allotted." 



A good deal of practice is necessary before one can 

 become proficient in the art of staging collections of 

 vegetables. Ten minutes' study of a well-arranged 

 group is better than reading pages of hints ; but these 

 observations may be useful. The Leeks or Celery are 

 usually placed at either side of the display, standing 

 perpendicularly. The Cauliflowers may be set between, 

 each one quite separate from its neighbour, in a pyramid 

 of Parsley. The Onions will occupy a slightly raised 

 place in the centre, with Carrots, Marrows, Parsnips, or 

 Potatoes on the outside. Peas, Tomatoes, and Dwarf 

 Beans will occupy the front. If Brussels Sprouts or 

 Cabbages are included, they will be set towards the 

 back. 



VEGETABLES : MERITS AND FAULTS 



Artichokes. These must be solid, uniform, and of good 

 size, round, with fleshy, well-closed scales. Faults 

 are want of freshness, loose, tough scales. 



Artichokes, Jerusalem. Uniformity is a merit, the 

 opposite a defect. Skins clear, unspecked, without scar 

 or wart, and smooth. Defective tubers are those over- 

 grown, long, and thin, or with very deep eyes. 



Asparagus. Length of stalk, succulency, evenness, 

 and from one-half to three-quarters of an inch thickness, 

 are merits. Faults are represented by woodiness or 

 stringiness of the stalks, and loose, open scales. 



Beet. (See Tap-roots.) 



Broccoli. Heads of large or medium size, close 



G 



