The Culture of Vegetables 



than are commonly used on this side of the Channel, and who 

 impart to their Salads an endless variety of flavourings. Here, 

 however, we are only concerned with the plants that are, or should 

 be, in requisition for the Salad-bowl at different seasons of the year. 

 But it will not be irrelevant to allude to the fact, admitted by medical 

 men of high reputation, that the appetite for fresh, crisp, uncooked 

 vegetables is a really healthy craving, and that free indulgence in 

 Salads is a means of supplying the human frame with important 

 elements of plant-life. In the process of cooking, certain minerals, 

 such as salts of potash, are abstracted from vegetables, while in 

 Salads they are available, and contribute both to the enjoyment and 

 the benefit of the consumer. 



Our present object is to offer a reminder of the plants that must 

 be grown in order to supply such a variety of Salads as will fairly 

 meet the requirements of a generous table during the changing 

 seasons of the year. The culture of all the following subjects will be 

 found under their proper headings. 



Beet. For its distinct flavour and splendid colour Beet is highly 

 valued as a component of Salads. As the roots are easily stored they 

 are available for several months after the growing season has passed. 



Celeriac is much used in French Salads, and some appreciation 

 is now shown for it in this country. The roots or bulbs are trimmed, 

 washed, and cooked in the same manner as Beet. 



Celery. This delicious salad is in such general favour that no 

 comment on its virtues is necessary. 



Chervil. The curled is far handsomer than the common variety, 

 and is available for garnishing as well as for Salads. 



Chicory. The common Chicory (Barbe de Capucin) and the 

 Brussels variety ( Witloof) have attained to great popularity. Both 

 are agreeable and wholesome, and a supply should be maintained from 

 October to May. 



Chives find acceptance at times when the stronger flavour of 

 Onion is inadmissible. 



Corn Salad. The leaves should be gathered separately in the 

 same manner as they are collected from Spinach. 



Cress should be in continual readiness almost or entirely through 

 the year. 



Cucumber. Everybody appreciates the value of this fruit, which 

 is almost startling in its crisp coolness. 



Dandelion. The cultivated forms of this familiar plant are 

 increasingly grown for use in the Salad-bowl. 



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