i8o MORE POT-POURRI 



with its sheet of corrugated iron that I mentioned 

 before. 



Lately we have had lots of Button's winter salad, 

 Tarragon, Chives, etc., Cress I do not like Mustard 

 Ehubarb, and Sea-kale. The Watercress in boxes, de- 

 scribed before, has done admirably in the frame. My 

 gardener is getting extremely clever at forcing things 

 in this way through the winter. Early in this month, 

 lunching with a neighbour, we had an excellent dish 

 the best I have ever seen of forced green Asparagus. I 

 think next year I must try and grow this too. 



In my opinion, Leeks are far too little used in general 

 by English people. Most English cooks only use them 

 as a flavouring for soup or boiled beef. They are really 

 excellent stewed, and very good raw, cut up with Beetroot, 

 especially if not the large coarse kind recommended in 

 most of the English catalogues. The Long Winter Leek 

 (Poireau long d'Hiver de Paris) is quite distinct from all 

 other kinds. It is very delicate, quite small, withstands 

 the winter well, and is the only kind that produces those 

 fine, very long, slender Leeks which are seen in bundles 

 early in the year in the Central Market at Paris. In 

 France, gardeners help Nature a little by earthing up 

 the plants while they are growing. It can be chopped 

 up fine with other salad herbs when Chive tops are not 

 to be got unless they are forced. The Wild Leek 

 (the Alliutn ampeloprasum) still grows, I believe, in 

 parts of Wales, and is, as to form and tint, beautiful and 

 decorative. It is, of course, well known as the Welsh 

 emblem. 



January 27th. I have on my flower table a shrubby 

 Begonia in a pot with small, pointed, spotty leaves and 

 hanging white flowers. They are easily reared from seed, 

 and I do think they grow so beautifully and can be pruned 

 into such lovely shapes ! They are far more beautiful 



