KNOL KOHLLEEK 63 



every vegetable market, and on many a good table, where it proves 

 a most acceptable vegetable. For all ordinary purposes the green 

 variety is better than the purple. A small crop of this root should 

 be annually grown in every garden, as in case of failure with Turnips 

 it will take their place to tide over an emergency. When served 

 as a vegetable, it has the flavour of a Turnip with a somewhat nutty 

 tendency. The cooks who understand this root boil it with the 

 rind on until tender ; the rind is then removed, and the roots are 

 cut into halves or quarters, and served with white sauce. 



Kohl Rabi is adapted for heavy soils, on which Turnips are some- 

 times troublesome. The seed is sown in March or April, and as 

 soon as possible thinned to three inches apart. Further thinnings 

 are planted out in rows a yard apart, and the plants two feet apart in 

 the rows, and they must be planted shallow to encourage the roots to 

 swell above ground. A crop to mature should be left in the seed-bed 

 at any distance, provided the leaves do not overlap. By this mode 

 of management some nice roots of small size may be secured quite 

 early in the season, and they must be drawn directly their leaves meet, 

 to give more and more room to those that are to remain. The hoe 

 must be used here, as also amongst the planted lots, to keep the 

 ground clean and the surface open, but care must be taken not to 

 damage the leaves, or in the least degree to earth up the roots. Any 

 animal that can eat a Turnip will prefer a Knol Kohl, and while it 

 takes the place of the Turnip in feeding cows, it does not affect the 

 flavour of the milk. It is also hardy, and as a rule the roots may 

 stand, to be drawn as wanted, until the spring is far advanced, when 

 they should be cleared off for the benefit of the animals on the home 

 farm, or be dug in as manure. 



LEEK 



(Allium Porruni) 



THE LEEK is not appreciated in the southern parts of England as it 

 is in the. north, and in Scotland and Wales. It is a fine vegetable 

 where it is well understood, and when stewed in gravy there is nothing 

 of its class that can surpass it in flavour and wholesomeness. One 

 reason of its fame in Scotland and the colder parts of Wales is its 

 exceeding hardiness, for the severest winters do not harm the plant, 

 and it may remain in the open ground until wanted, occasioning no 

 trouble for storage. 



