VEGETABLES DESCRIPTION AND CULTURE. 351 



For Seed. — Some of the finest roots of last year's growth 

 may be transplanted in February eight inches distant in 

 a row. When the seed stems arise, they must be sup- 

 ported by tying them to stakes. The heads should be cut 

 when changed to a brownish color, with about a foot of 

 the stalk attached, for the convenience of tying them 

 into bundles of three or four to dry. When dry, they may 

 be hung up in a dry place, and kept in the head until 

 wanted, or threshed out and stored in paper bags; the 

 seed will keep two years. 



Use. — The whole plant is much used in soups and stews, : 

 but the most delicate part is the blanched stems. From 

 its mild, agreeable taste it is esteemed by many above the 

 onion. 



Marketing. — Peel off the outside scales, tie in bundles 



of six and eight and pack in crates. 



O I 

 LENTIL.— ( Lens, esculent.) 



The garden Lentil is an annual Leguminous plant culti- 

 vated in France for its flat seeds, of which two are con<: 

 tained in each pod. Lentils are planted at the same;: 

 season with snap beans, iu warm, sandy soil. If planted 

 in one too rich, they grow vigorously, but produce few 

 seeds. Sow in drills twenty inches asunder, covering- 

 lightly, and manage them like the snap bean. Harvest - 

 w T hen the stems begin to turn yellow, and the pods of a 

 dark color, but do not beat them out of the pod until re- 

 quired for use, as in this condition they remain longer fit 

 for use and sowing. 



Green or dry they are cooked like beans, and when dry, 

 should be boiled two hours and a half. Soak in water 

 before boiling. When done, add butter, pepper, and salt. 

 They are an excellent addition to soups, being very nutri- 

 tious. Like beans and peas, but in a greater degree, they 

 are apt to be unwholesome for those of weak digestion. 



