ROOT VEGETABLES 



If the amount is large it will be better, after 

 browning the meat and preparing the gravy, to 

 place the whole in an iron or granite pot to cook. 

 When this is done, the pot should be made hot 

 before adding the ragout. This is a delicious and 

 appetising dish for those who like a boiled dinner. 

 The addition of a head of celery, cut into inch 

 lengths, much improves the flavour, or a small 

 quantity of celery seed may be substituted for the 

 celery when the latter is not in season. 



ONIONS 



The most practical manner of growing onions in 

 the kitchen garden is by the use of sets, which may 

 be set out early in spring in shallow drills twelve 

 inches apart and the sets four inches apart in the 

 drills. The ground must be deeply dug and thor- 

 oughly pulverised, and when the onions are up so 

 they can be seen, hand weeding through the rows 

 will be necessary. The hand-cultivator may be used 

 to keep the space between the rows free from 

 weeds. 



Care must be taken not to allow the mature 

 onions to form seed, as this will render them unfit 

 for food, the seed stalk forming a woody centre 



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