GREENS AND SALAD VEGETABLES 



culence and tenderness. For spring and summer 

 use the seed is sown in shallow drills, a foot apart 

 and one inch deep, as early as the ground can be 

 worked in the spring and every two weeks there- 

 after for a succession. For winter and early spring 

 use, sow in well-worked and manured ground in 

 September, covering the plants from frost with 

 straw at the approach of severe weather. 



The Round-seeded Savoy is one of the best vari- 

 eties for summer use, but the new Victoria is said 

 to stand the warm weather somewhat better and to 

 be in many respects an ideal spinach. The New 

 Zealand variety is a larger-growing variety, and 

 is usually planted in hills three feet apart each way. 

 One ounce of seed will plant a hundred feet of 

 drill. Keep free from weeds and well cultivated, 

 watering freely in dry weather. 



DIRECTIONS FOR COOKING SPINACH 

 In cooking spinach for greens only the tender 

 parts should be used, and these should be care- 

 fully washed through several waters to entirely 

 free them from sand or any insects which may 

 have found lodgment. Drain and put to cook in 



boiling water. Fifteen to twenty minutes is usu- 



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