38 VEGECULTURE 



(Beta maritima), which will prdtiuce a quantity of green leaves, 

 to be cooked as Spinach, during summer, autumn, and winter ; 

 and another variety is called Seakale Beet (Beta cicla), on account 

 of its use as a substitute for seakale, the white mid-rib of the 

 leaf forming an excellent, delicate dish for summer and autumn 

 use. Seeds of these kinds are sown in April or May, in drills, 

 in an open situation. The soil must be good, and well worked 

 and manured. Severe thinning of seedlings quite sixteen inches 

 from plant to plant is necessary, and waterings in dry weather. 

 The green- and white-leaved Beets must be carefully managed 

 with regard to gathering for use, the outside leaves being removed 

 first, and the inner ones left to expand for later pickings. 

 Moreover, the leaves are to be used when perfectly fresh, green , 

 and not too mature, otherwise they are very tough and not 

 worth cooking. In the case of the Seakale Beet, the mid-rib 

 of the leaf only is used. This can be grown to quite three inches 

 in width, is pure white in colour, and capable of being blanched 

 to a high degree of efficiency ; indeed they are said to be quite 

 equal to Asparagus, when peeled and well cooked. It is recom- 

 mended that the stalks be earthed up after the manner of 

 Celery. 



SEAKALE (Crambe marititna). Native to British soil, 

 Seakale may be found growing along the seashores of these 

 isles as a wildling. Pressed into the service of the garden, it 

 becomes a delicious and palatable vegetable. To bring the 

 plant into this desirable state, however, good cultivation in 

 the richest of soils is necessary, and the stalks require a 

 thorough blanching before their utilization upon the table 

 becomes possible. This blanching, moreover, is effected in a 

 different manner to that in vogue for Celery, Asparagus, or 

 Rhubarb these three requiring a certain amount of light and 

 air to produce them fit for food ; whereas Seakale is both forced 

 and blanched in total darkness and absence of air. When well 

 blanched, Seakale becomes a delicacy of great merit ; and 

 there is evidence of this in the many substitutes for Seakale 

 any vegetable whose leaf-stalks possess qualities approximating 

 a similarity to Seakale being made to do duty for the real 

 article. But as anyone with a moderate amount of space and 

 a fair depth of soil at his disposal can successfully grow Seakale, 

 there would appear to be little reason for the introdnction of 

 substitutes. 



Seakale may be raised from seeds, and although there is 



