IDEAL FOR TABLE VEGETABLES 363 



badly cooked vegetables are dangerous because they are 

 indigestible. 



Those who have learned how delicious properly grown 

 and well-cooked vegetables are will never look on them 

 as a mere side issue of meat dishes. They will assume, 

 too, a different attitude to what are commonly regarded 

 as coarse and common kinds. Many people are disposed 

 to regard Cabbages, Brussels Sprouts, Carrots, Broccoli 

 and Leeks as unfit for refined palates. The truth is that 

 they are among the most delicious of vegetables when 

 properly grown and cooked. None is more delicate in 

 flavour, none more wholesome, than the Cabbage, which 

 ignorant people despise. 



So far as vegetables are concerned, one often sees the 

 principal resources of a garden devoted to the production 

 of great masses of some vegetable, such as late crops of 

 Potato ; that could be bought very cheaply by the sack 

 from a particular district where the soil yields exceptional 

 flavour. This is bad economy. The space so wasted 

 could be utilized for the purpose of producing successional 

 crops of Cabbages, Cauliflowers, Carrots, Celery, Peas, 

 Kidney Beans, Tomatoes, Vegetable Marrows, Lettuces, 

 Radishes, Endive, Beetroot and Coleworts ; also beds of 

 Asparagus, Seakale, Chicory and Rhubarb to give roots 

 for forcing. 



Young half or three-quarter grown vegetables are 

 generally more delicate in flavour than fully developed 

 specimens. It is true that it is not wise to cut Cabbages 

 until the hearts have become firm, nor to gather Peas 

 while the pods are still flat and soft ; but even in their 

 case the period of gathering should anticipate complete 

 maturity. In the case of Cauliflowers, Carrots, Beans, 

 Vegetable Marrows, Lettuces and Radishes youth is 

 vital. 



