THE VEGETABLE GARDEN 



as a salad. The seed of both the black and white 

 mustard is quite universally used in pickles of 

 various kinds. 



For salad use, it is sown thickly in shallow drills 

 about six inches apart, forming beds of the drills. 

 It should be sown at intervals during the summer 

 to assure a succession of new and tender growth. 

 For early spring use, it may be sown in frames 

 or boxes, where it can be kept from severe cold. 

 Keep free from weeds and cultivate sufficiently to 

 keep the soil open and soft. 



In using mustard for salads or greens only the 

 leaves are used, and these should be carefully 

 washed and looked over that no grit or insects may 

 be included in the cooking. Cook like spinach in 

 an open vessel until done, drain through a colan- 

 der, pressing free from moisture, and serve sea- 

 soned with salt, pepper, and melted butter. 



SPINACH 



Is one of our most important vegetables, and 

 should be found growing in every garden. The 

 culture is simple: the chief point to bear in mind 

 is that it requires very rich soil; it can scarcely be 



too rich, as upon its rapid growth depends its sue- 



[202] 



