SPINACH 357 



SEAKALE. 



A very popular winter and spring vegetable and 

 finding a ready sale when well grown. Large growers 

 who make a speciality of this vegetable have different 

 methods from the private grower as the latter needs 

 smaller quantities. To get tender Seakale it must 

 be grown quickly in the dark, and use only strong 

 growths. It will be found that Seakale grown with 

 too much heat from hot-water pipes or fire heat is not 

 so rich in flavour as that from the open ground forced 

 with manures. The Kale should be compact and 

 neither too long nor show the flower stem in any way, 

 that is, the centres should not be fully expanded. It 

 is well to cut a small portion of the root with each 

 growth and tie in bundles of say half a dozen or more. 

 To keep the Kale fresh place it in shallow pans of 

 water in a quite cool and dark place. Exposure to light 

 or too much ventilation results in a soft growth. For 

 home supplies it is much better cut and used in a fresh 

 state. If packed soft paper should completely cover 

 the bundles. For sale the Kale is often placed in 

 punnets and packed in boxes or baskets. 



SPINACH. 



This vegetable is in season all the year but there is 

 often a short supply in early spring as severe weather 

 cripples the growth. It produces freely in the spring 

 given good culture, and again in the late summer or 



