WATER CRESS 229 



glass the plant is grown directly on the ground in cool, moderately 

 lighted houses which have no benches. The seed is sown where 

 the crop is to mature, or it may be sown in a forwarding bed either 

 in a greenhouse or cold frame and later transplanted to the house 

 where the crop is to mature. Sometimes the crop is increased by 

 division. A cool atmosphere, rich, somewhat retentive soil, and 

 abundant moisture are all essential to the well-being of this plant 

 as a greenhouse crop. 



Cress is also extensively grown in large open springs and streams, 

 chiefly throughout eastern Virginia and West Virginia. Limestone 

 springs issuing from the rock in great volume at a temperature 

 which prevents freezing even in severe weather are made use of 

 for the production of the crop. While cress will not grow well in 

 a rapidly flowing stream, it thrives in a sluggish brook or pond in 

 which the water movement is slow. Growers take advantage of 

 this fact and cut broad, shallow ditches or canals to lead the warm 

 water from the spring through a long channel. The grade of the 

 channel is made such that it will hold the water at a suitable depth. 

 With a little engineering skill a small stream can be utilized to 

 provide water for a large cress bed. Dams a few inches in height 

 can be used to produce a succession of pools adapted to the crop, 

 since it is not necessary that the beds be on a common level. 



Establishing the crop. In establishing the crop in artificial beds 

 it is well to excavate the canals, place a rich compost of good gar- 

 den soil and cow manure two or three inches deep in the bottom 

 of the trenches, and sow the cress, using only water enough to make 

 the compost moist. After the cress becomes well established the 

 water may be turned into the canals to a depth of not more than 

 two inches at first, which should be increased only as fast as the 

 growth of the plants will justify. Seed should be sown early to 

 induce a strong growth, so that at the opening of the harvest season 

 in November the beds may be covered with a vigorous crop. 



Harvesting. The harvested crop consists of young, tender shoots. 

 A man equipped with hip boots and a suitable knife cuts the tender 

 tips. The plants are grasped in the left hand and cut by the knife 

 in the right. The stems of the plant are tied in a compact bunch 

 before being released from the grasp. Some shippers pack the 

 cress in berry cups instead of tying it in bunches ; but whatever 



