\i|sethe,p]Qnis iuu?^l he raised in a hot-bed> or they may bono\vn ia 



any goocj rich gc^rden s^.i) in llio. momh of May, and the, plants 

 kept at the ili>jatic« of -^ or 25i i,nch'>s apart, When about a fopt 

 high, they s.hoiihi he, hillexi a little. The cqUiya,liun is very sim- 

 ple ^r)d (ff^sy.TT-Bij a jy,, H. Gjirdcner. 



The Lomj^Fiirple is the kind used for culinary pur- 

 poses. "The J !%?{? i^ an ornamental variety. 



To Caok. — "The fruit contains an acrid juice, which ought to 

 be removed before cookirj;^. For this purpose, pile up the slicesi 

 on a plate, with I lyers of .suit, and r;iise one side of the plate, so 

 tl)a,lt|ie juice may run off' wiihoat aiTecting the taste of the lower 

 ^ice. ■ After refnainiiig,30 for abnut half ati hour, the^y shoujd bl^: 

 \vell,;vvashed in Iresh wa,^er, and then fried quiie, brown in battejt]*!* 



Endive, — Cichoriv.m endivia.—-T\iQ Green Curled, and' 

 the White are tlie kinds for the main crop. 



"Sow in rich soil at intervals from April to July, in drills fif- 

 teen inches apart, and the plants eight inches apart in the rows. 

 Iloe them frequently, 'Tie up the leaves when fully grovyn, to 

 l^Iainch the heads. They are lased as a salad. The green curle^; 

 is the best." 



Fennel. Ancthiimfccnicidnm. — ''They are all raised from seed 

 of which half an ounce is sufficient for a seed-bed four feet by 

 gix feet. Sometimes, also, they are raised from offsets from 

 the old plants, where only a few are wanted. 'Sow in the spring 

 in light earth, either in (drills from six to twelve inches apart, or 

 broad-cast and rake in. When the plants are three or four inch- 

 es high, thin or transplant a quantity fifteen inches asunder. Ai 

 the roots of old plants divide into side offsets, these may he 

 sJipped off in spring, summer, or autumn, and planted a foot apart. 

 They will produce immediate leaves for present supply, and ia 

 continuance; or, for an immediate larger supply of leayea, yojtt 

 may procure some established full roots, and phnt as above.: .let 

 them be well watered.' 



The tender stalks of common fennel ar-e used in salads; the 

 leaves, boiled, enter into many fi-h sauces; and, raw, are garn- 

 ishes for several dishes. The blanched stalks of the variety call- 

 ed finochio are. eaten v/ith oil, vinegar, and pepper, as a cold sal- 

 ad, and they are likewise sometimes put into soups.^* — Loudon. 



Horse-Radish. CocJilearia annora^ia. — "Like every other, 

 plant, this bears sred; hut it is best propagated by cuttifig bits of 

 it^ roots into lengths of two inches, and putting them, spring or 

 fall, into the ground about a foot deep with a setting-stick. They 

 will find their way up the first year; and the second they will be 

 fine large roots, if the ground be trenched deeply and made pret- 

 ty good. Half a square perch of ground, planted at a foot apart 

 ♦very way, will, if; kept clear of weeds, produce enough for a 



M^i^.>ik, 



