LEAVES AND STEMS WE EAT 133 



but a short time until they take to root and become 

 established. Then cutting merely makes more 

 luxurious growth, till winter stops it. Indeed, 

 the way to keep cress from freezing is to flood the 

 bed, so that ic'e roofs it. Next spring the supply 

 will be as abundant as ever. 



When old plants begin to fail they should be 

 pulled out and a new bed started. There is 

 nothing quite so good with roast fowls as plenty 

 of fresh, tender cress. 



Garden cress has long been in cultivation from 

 Portugal to India. In every country it has a 

 distinct common name. It grows as easily as 

 weeds in the gardens of rich and poor alike. Any 

 soil, any season, suits it. Abuse does not keep it 

 from abundant growth. And it is as wholesome 

 a salad, when picked in the tender stage, as one 

 can find. 



CELERY 



In its wild state, celery is a rather fleshy- 

 rooted weed, on waste land in parts of Europe, 

 with a top of cut leaves, and flower clusters of the 

 umbrella type. It belongs in the same family 

 with parsley, carrots, parsnips, and fennel. No 

 one would think of tasting either root or leaf 



