SPINACH. 157 



of the plant used. They are often boiled and served alone ; 

 and sometimes, with the addition of sorrel-leaves, are used 

 in soups, and eaten with almost every description of meat. 

 Of itself, Spinach affords little nourishment. It should be 

 boiled without the addition of water, beyond what hangs to 

 the leaves in rinsing them ; and, when cooked, the moisture 

 which naturally comes from the leaves should be pressed out 

 before being sent to the table. The young leaves were at 

 one period used as a salad. Mclnt. 



Varieties : 



This is a winter Spinach, and is considered Flanders 

 superior to the Prickly or Common Winter Spin- Trans. ' 

 ach, which is in general cultivation during the 

 winter season in our gardens. It is equally hardy, perhaps 

 hardier. 



The lower leaves measure from twelve to fourteen inches 

 in length, and from six to eight in breadth. They are not 

 only larger, but thicker and more succulent, than those of 

 the Prickly Spinach. The whole plant grows more bushy, 

 and produces a greater number of leaves from each root ; 

 and it is sometimes later in running to seed. The seeds are 

 like those of the Round or Summer Spinach, but larger : 

 they are destitute of the prickles which distinguish the seeds 

 of the Common Winter Spinach. 



For winter use, sow at the time directed for sowing the 

 Large Prickly-seeded, but allow more space between the 

 rows than for that variety : subsequent culture, and treat- 

 ment during the winter, the same as for the Prickly- 

 seeded. 



Leaves large, rounded at the ends, thick Large 



Prickly-seeded 

 and succulent. In foliage and general Spinach. 



character, it is similar to some of the LAE SP E HTACH! TBI 

 round-seeded varieties, but is much hardier, 

 and slower in running to seed. 



