GREENS AND SALAD VEGETABLES 



rich soil, as all salad vegetables require to make a 

 quick growth in order that the leaves may be crisp 

 and tender. 



When they have nearly gotten their growth, the 

 plants should be blanched by bringing the outer 

 leaves together above the heart and tying with 

 yarn raffia or bits of cloth strips, or anything which 

 will not bruise the leaves. The tying must be done 

 in dry weather, a clear, sunshiny day being best, 

 or, like the cauliflower, the inner part of the plants 

 will mildew or decay. Some growers cover the 

 plants with boards or canvas, much as is done in 

 the case of celery. It takes from three to four weeks 

 to blanch the plants. Like all vegetables, it is nec- 

 essary to keep the rows clear of weeds and well 

 cultivated. Going through the rows before a good 

 rain, which has been preceded by a prolonged spell 

 of dry weather, should always be done if possible, 

 as this puts the soil in condition to absorb and re- 

 tain the moisture and fits it for another dry spell, 



should one follow. 



* 



ENDIVE SALAD 



The plants for this should be nicely blanched 

 and crisp. It is the most wholesome of all salads. 



[197] 



