SPINACH. 121 



SPINACH, OR SPINAGE. 



Spindcia olerdcea. — Epinard^ Fr. — Spinat, Ger. 



This vegetable is a hardy annual, said to be a native of 

 Spain, and lias been cultivated to a considerable extent for 

 many years. If eaten freely, it is of a laxative and cooling 

 nature, but does not afford mucb nutriment. It is admitted 

 to be innocent in its effects in all kinds of diseases, and al- 

 lowed by medical men to be eaten when other vegetables are 

 denied. The leaves of the plants, being of a very succulent 

 or moist nature, must be boiled about ten minutes in a very 

 small portion of water, in which a gentle handful of salt has 

 been put. As it boils, clear off the scum which arises. Drain 

 it well in a colander, season it with butter and pepper, or dress 

 with eggs and vinegar. There are three varieties of Garden 

 Spinach in cultivation, which differ in the size and shape of 

 the leaves, and the greater or less prickliness of the seeds. 



Frickhj- Seeded, or Wiriter Spinach, is the best for sowing in 

 September for Winter crops. 



Round-Seeded is preferred for Spring sowing ; and in mild 

 latitudes it is generally used. It produces a rounder, fuller, 

 and more fleshy leaf 



Flanders Spinach. — This is a prickly-seeded variety, having 

 great breadth of foliage. It is more luxuriant and of a greener 

 color. It is not in general use, but deserves special attention. 



Culture. — This vegetable is generally sown broad-cast, as 

 it is easier performed — a system we deprecate, as being un- 

 professional, without neatness, and giving afterwards more 

 labor to keep clean. Sow very thinly in drills a quarter of an 

 inch deep, and nine inches from row to row. For Winter and 

 early Spring crops, sow about the end of August, and again 

 about the middle of September. For early Summer crops, sow . 



