132 VEGECULTURE 



the seedlings are pricked out in rich nursery-beds to strengthen, 

 before being finally planted out in permanent situations. There 

 are two uses attached to this plant as Spinach, by gathering 

 the leaves ; and, preferably, as Asparagus, by cultivating the 

 young shoots. For this latter purpose, a well-dug, heavily- 

 manured bed should be made in a warm comer or border, which 

 will not need to be disturbed thereafter. The soil cannot be 

 too deep, rich, or friable. The plants for this purpose may be 

 raised the previous autumn, and planted as early in the spring 

 as possible, one foot apart. In April or May, an abundant 

 crop of young, tender shoots will be produced, and, if well 

 grown, will be about the size of Asparagus, and may be cut 

 after the manner of that vegetable. To prepare these shoots 

 for cooking, peel off the outer, tough skin, stripping it from the 

 bottom of the stem upwards ; then, after washing, boiling 

 until tender should be the rule. This vegetable may be served 

 simply as Asparagus is served, or upon toast, or in butter, gravy, 

 etc., as desired. Mercury may be obtained quite a fortnight 

 in advance of the first Asparagus cuttings, and for several weeks 

 after that crop has become exhausted. 



FINNOCHIO (Fceniculum duke). The Florence Fennel is an 

 Italian subject of merit, worthy of the attention of every gar- 

 dener on the look-out for something really good as an addition 

 to the ordinary run of vegetables. It is a favourite dish on the 

 Continent, but almost unknown in Britain. In taste and culture 

 there is a certain resemblance to Celery, but the flavour is much 

 more delicate than Celery, and the culture differs in the absence 

 of the trench, although the plants have to be earthed up. Seeds 

 are sown successionally every month if desired from the 

 end of March until August. The plants are characterized by 

 quick growth, and soon come into use the sowings of March 

 producing plants ready for use in July ; and those of August 

 about November or December the latest crop being given 

 some protection against frost. The seeds must be sown thinly, 

 and the seedlings thinned out to quite six inches apart. The 

 whole plant rarely exceeds two feet in height. The leaf-stems 

 are very broad, and as they grow become swollen and rounded 

 into a bulb-like formation of a light green colour. These stems 

 are earthed up, like Celery, about three weeks before they arc 

 required for use. They attain, under good culture, the size 

 of the fist, and possess very firm, white, sweet flesh, when boiled. 

 Fiimochio forms a very delicate and appetizing dish. The 



