230 MAKING HORTICULTURE PAY 



bringing in half a dozen crowns at intervals of 

 three to four weeks a constant supply may be 

 secured. The best temperature is between 40 and 

 50 degrees. If the temperature is higher the crop 

 will come on quicker, but the stalks do not last as 

 long. The old crowns should be thrown away after 

 forcing, as they have exhausted themselves in the 

 production of the crop in this artificial way. New 

 crowns may easily be kept coming on by sowing 

 a little seed each year in very rich soil and cultivat- 

 ing until at least two years of age. 



SALSIFY, OR VEGETABLE OYSTER 



Salsify is grown for its tap roots, which are 

 cooked and served like carrots and parsnips. The 

 cultivation is the same as for parsnips (which see). 

 The best known variety is the Mammoth Sandwich 

 Island. 



SPINACH 



Spinach is an annual plant whose leaves are used 

 in late fall, early winter, and spring for greens. 

 There are two principal classes of this vegetable, 

 one with round seeds, the other with prickly. The 

 latter are considered the hardier, though the former 

 are esteemed more highly for table use. 



Frequently this crop is sown between early spring 

 crops such as peas and cabbage, and is removed 

 before these plants require all the ground. The 

 plants are cut at the surface of the ground when 

 needed for use. A push hoe is a convenient tool 

 for cutting. 



