96 The Garden. 



tion to surround the frame or pit with leaves or straw. Lettuce 

 requires frequent and deep hoeings. 



2. Ceess — Lepidum Sativum. 

 Of the garden cress there are two varieties — ^the Curled or 

 Pepper-Grass and the Broad-Leafed. The former is generally 

 preferred. It forms an excellent salad, and is easily cultivated. 

 To have it early, sow in a hot-bed in February. In the open 

 ground it may be sowed about the last of March. The soil 

 should be light and warm for the first sowing. Sow in shallow 

 drills, covering the seed very lightly. To have it during the 

 season, sow every fortnight. It should grow rapidly, and be 

 used when quite young and crisp. 



i Water-cress is found in brooks, in various parts of the United 

 States, but is seldom cultivated. It also is excellent for a salad. 



3. MusTAED — Sinapis Alba. 



This salad plant is cultivated in the same manner as cress. 

 Cut the leaves for .use while they are crisp and tender. "Wash 

 them carefully in water to free them from the sand that is 

 liable to adhere to them. To have a constant supply, make 

 frequent sowings. Table mustard is made from the seeds of 

 Sinapis nigra. 



4. Endive — Cichorium Endixia. 



This plant is a native of China and Japan, and is much cul- 

 tivated in Europe. The variety generally used for salads is the 

 Green Curled. The Broad-Leaved or Batavian is used for 

 cooking, in stews and soups. 



A light, rich soil is desirable for the endive. An open expo- 

 sure should also be chosen. The best time to sow for an early 

 crop is about the first of July in this climate. If sowed ear- 

 lier, it is apt to run quickly to seed. In New England, how- 

 ever, it may be sowed by the middle of June. In the South, 

 "White says, sow in August and September. Sow in drills 

 about four in dies deep, and about a foot apart, and scatter suf- 

 ficient earth upon the seeds to cover them, leaving the drills 



