THE VEGETABLE GARDEN 295 



the leaves are used as a salad or boiled the same as spinach. (S. 

 Dak. E. S. 68.) 



HORSE-RADISH. 



This plant will thrive best in a deep, rich soil, where there is 

 plenty of moisture. The rows should be 3 feet apart and the plants 

 12 to 18 inches apart in the row. Tops cut from large roots or 

 pieces of small roots are used for planting. A comparatively few 

 hills of horse-radish will be sufficient for family use, and the roots 

 required for starting can be secured of seedsmen for 25 or 30 cents 

 a dozen. This crop will require no particular cultivation except to 

 keep down the weeds, and is inclined to become a weed itself if not 

 controlled. The large fleshy roots are prepared for use by peeling 

 and grating. The grated root is treated with a little salt and vinegar 

 and served as a relish with meats, oysters, etc. The roots should be 

 dug during the winter or early spring before the leaves start. After 

 being treated with salt and vinegar the grated root may be bottled for 

 summer use. As this has always been considered strictly a cold- 

 weather plant, is would seem useless to try to grow it in Porto Rico, 

 but, as it gave very favorable results ^at this station, it can no doubt 

 be produced for local consumption. It is practically unknown in 

 Porto Rico, but most people acquire a taste for it, and foreigners, 

 who are used to it in their native country, will find it very gratifying 

 that they can grow it here. In the North it thrives in any soil from 

 a light sand to a heavy clay, but prefers a medium heavy loam. 

 Here it grows luxuriantly in heavy clay but may not do so well in 

 sand. It is planted from cuttings of the lateral roots, which should 

 be from 4 to 6 inches long and planted at a distance of 12 to 15 

 inches in rows 24 to 30 inches apart. Root cuttings can be obtained 

 either in spring or fall from any seed firm, and these should be 

 planted when received. The roots can be dug when large enough 

 for use or can be left in the ground until wanted. (F. B. 255; U. 

 Id. E. S. 10 ; P. Rico E. S. 7.) 



KALE, OR BORECOLE. 



There are a large number of forms of kale, and these are 

 thought by some to be the original type of tlie cabbage. Kale does 

 not form a head and has convoluted leaves and thick leaf stems. It 

 is cultivated the same as cabbage, but may be set somew r hat closer. 

 This crop is very hardy and will live through the winter in the open 

 ground in localities where freezing 'it not too severe. The flavor 

 of kale is improved by frost. Kale is used for greens during the 

 winter, and as a substitute for cabbage. (F. B. 255; N. Car. E. S. 

 132 ;U. Id. E. S. 10.) 



KOHL-RABI. 



Kohl-rabi belongs to the same class as cabbage and cauliflower, 

 but presents a marked variation from either. It is, perhaps, half- 

 way between the cabbage and turnip, in that its edible part consists 

 of the swollen stem of the plant. For an early crop, plant and culti- 

 vate the same as for early cabbage. For a late crop or for all seasons 

 in the South the seed may be sown in drills where the crop is to l>e 

 grown and thinned to about 8 inches apart in the row. The row- 



