VEGETABLES 95 



or April, and the plants turned out in June into 

 very rich soil in a sunny situation, allowing plenty 

 of room. 



Mountain spinach, also called Arach, is a hardy 

 annual, and grows very large ; it should be allowed 

 a distance of about eighteen inches, and in rows two 

 feet apart. 



There is a variety of the summer spinach called 

 Flanders spinach, with large thick leaves, and 

 another called lettuce-leaved, the leaves of which 

 are still larger and very dark green in colour. 



For small gardens the perpetual spinach, or 

 spinach beet, is most useful, as it requires so little 

 trouble ; it is a totally distinct spinach frgp the 

 other kinds. 



The summer crop, when gathered, should be 

 pulled up by the root unless it {'^perpetual, but the 

 winter crop should only have the outer leaves 

 gathered, and it will then continue producing fresh 

 leaves for many months. 



The best kinds to grow are Perpetual, or 

 Spinach Beet ; round for summer use, prickly for 

 winter use. 



RECIPE FOR COOKING 



Spinach ^ la Fran^aise 



Boil the spinach with scarcely any water to it (but it 

 must be boiling) and just a piece of soda the size of a pea, 

 and a little salt ; boil for ten minutes, press down with a 

 spoon, drain and squeeze, and throw it into cold water to 

 preserve the green colour. Drain, and pass it through a 

 wire sieve, and then return it to the saucepan with a little 

 salt, a piece of fresh butter, an eggspoonful of castor sugar, 



