XXIX 



SPINACH 



As now developed, this favorite pot-herb, under 

 proper conditions, may be made to produce tender 

 greens the whole season through, by sowing at 

 intervals. It is usually sown very early in the 

 spring, and again in the fall to be wintered over 

 for the next spring's use. By planting a heat- 

 resisting variety and by care in selection of cool, 

 rich, moist soil, it may be grown with real success 

 even in midsummer. In the choice of varieties, if 

 the gardener wishes to try two sorts, there is one 

 especially intended for fall sowing. Thick Leaved 

 spinach produces large crumpled leaves of ex- 

 cellent quality and is very hardy. The so-called 

 New Zealand spinach is not really a spinach. It 

 withstands heat much better than any true spin- 

 ach and, for that reason, is coming into popular 

 use for midsummer greens. The plants grow tall 

 and are branched, yielding a continual supply of 

 quite palatable leaves. Long Season is an all- 

 around satisfactory variety that, while at its best 

 in the spring, will do well with the proper atten- 

 tion at any time of the year in an ordinary season. 

 In a hot dry season, no skill or care seems always 



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