270 THE CULTURE OF VEGETABLES 



thus allowing early cultivation. The roots may be allowed to 

 remain in the ground until after frost as they are improved in 

 flavor by this method. 



Salsify. This is a very palatable winter vegetable, with long, 

 white, tapering roots. When cooked and served with milk or cream 

 it is thought to resemble the oyster in flavor, hence it is also known 

 as the " vegetable oyster." 



The seeds should be sown in March or April, and the cultiva- 

 tion should be frequent in order to keep down weeds. A deeply- 

 worked, very rich and light soil is necessary to produce a good 

 crop, and coarse manure should be avoided, otherwise the roots 

 will be badly shaped and uneven. This plant is very hardy and 

 will stand cold weather. It is often left in the garden until mid- 

 winter or early spring before the last is harvested. 



Horse Radish. The root of this plant is used as a condiment 

 or appetizer, the roots being grated and stored in vinegar. In this 

 form it is used on meats and some other foods. The plant is a 

 persistent perennial, and will live indefinitely when it is once 

 established in a corner of the gerden. The plants are started by 

 setting small fingerling roots in rows or in small beds. Bury the 

 roots so that the crowns are about three inches below the surface 

 in rich garden soil. Dig the crop in late fall before the freezing 

 of the ground, and after washing thoroughly, grate the roots and 

 preserve in vinegar. If this is carefully done, a very white 

 attractive product may be obtained. 



If the whole crop is taken up, the smallest roots may be stored 

 and used next spring for replanting. 



Collards. This crop is another form of headless cabbage simi- 

 lar to kale. It however endures the hot weather of the southern 

 states better than cabbage or kale. It makes excellent greens at 

 any time in the year. Both kale and collards endure the cold and 

 seem to be somewhat improved by frost. If the crop is desired 

 in early spring when greens are most relished, the seed may be 

 sown in early fall to produce considerable growth before winter. 

 In regions where the winter is severe, the plants may be protected 

 by a loose leaf or straw mulch after fall weather has begun. The 

 plants may be started in hotbeds and transplanted in the open 

 garden, but this method is too laborious to be commercially profit- 

 able. The seed may be sown either broadcast or in drills, the former 

 method being more common. The culture and soil are the same 

 as for cabbage. 



