48 THE CULTURE OF VEGETABLES 



plant in a warm bed of the temperature suited to Mushrooms, but 

 this treatment ruins the flavour, and has the effect of making the 

 fibre of the leaves woolly. It is far simpler and better to put the 

 roots into a cellar or shed in which a temperature above the freezing 

 point may be relied on, and from which every ray of light can be 

 excluded. They can be closely packed in deep boxes, with light soil 

 or leaf-mould between. If the soil be fairly moist, watering will not 

 be necessary for a month, and had better not be resorted to until the 

 plants show signs of flagging. Instead of boxes, a couple of long and 

 very wide boards, stood on edge and supported from the outside, 

 make a convenient and effective trough. The packing of the roots 

 with soil can be commenced at one end, and be gradually extended 

 through the entire length, until the part first used is ready for a fresh 

 start. Breaking the leaves is better than cutting, and it may begin 

 about three weeks after the roots are stored. From well-grown 

 specimens, heads may be obtained equal to a compact Cos Lettuce, 

 and by a little management it is easy to maintain a supply from 

 October until the end of May. The quantity of salading to be 

 obtained from a few roots is really astonishing. 



CHIVES 



(Allium Schanoprasum) 



A MILD substitute for the Onion in salads and soups. The plant is 

 a native of Britain, and will grow freely in any ordinary garden soil. 

 Propagation is effected by division of the roots either in spring or 

 autumn. The clumps should be cut regularly in succession whether 

 wanted or not, with the object of maintaining a continuous growth of 

 young and tender shoots. At intervals of four years it will be neces- 

 sary to lift, divide, and re- plant the roots on fresh ground. 



CORN SALAD 



( Valerianella oUtorid) 



CORN SALAD OR LAMB'S LETTUCE, so often seen on continental 

 tables, is comparatively unknown in this country. The reason for 

 this is, perhaps, to be found in the fact that, as a raw vegetable, it is 

 not particularly palatable, although when dressed as a salad with 

 oil and the usual condiments, it is altogether delicious, and forms 



