50 BUiST'S FAMILY KITCHEN GAKI?EKE2f. 



CRESS. 



Lepidium Sativum — Cressouj 'Fv.—Kre&se^ Jer: 



Curled or Pepper Cress takes its name from its warm, spicy, 

 pnngent flavor. It is yery geDorally cultivated as an early 

 salad. In Europe it is daily on the tables of the wealthy, and 

 can be grown fit for use on a warm hot-bed in fo<^y-eight hours. 



Culture. — The seed should always be uowk. on Tery rich; 

 light ground, that it may grow as rapidly as possible, being 

 cut while perfectly young and in a crisp state. It is fully 

 ready when one inch high, and is best when only o-nce cut> 

 though many allow it to get two or three inches high, cutting 

 off only the tops and allowing it to grow for repeated croping. 

 To have it very early, sow in February on a gentle hot-bed, 

 where the glass can be placetl within a few inches of the soil 

 The sowings in the open ground begin about the end of March, 

 and should be continued every week for two months. Sow the 

 seed very thick, either in drills or broad cast ; earth over 

 very lightly, just enough to cover the seed ; and press it 

 even with the back of the spade. In dry weather give oc 

 casional waterings. In cold nights cover the ground with 

 mats, or straw, to ward off any frost. When grown in hot-beds^ 

 give plenty of air during the day. A family can use froro 

 four ounces to a pound of seed. 



CUCUMBER. 



Cilcmnis Sativus. — C(mcomb'*-e^ Fr. — Gurke^ Ger. 



The Cucumber is a fruit of great antiquity, found wild m 

 all warm countries, and is cultivated to an amazing extent all 

 over the world — a «iir-risiTig ^act. when contrasted with i%s 



