270 MORE POT-POURRI 



fulgens grcecii was a more brilliant colour than the ordi- 

 nary one. I imagine it is rather difficult to get. A 

 blue Chilian Crocus I had never seen before (TecopMlcea 

 cyaneo) is slightly tender and requires protection. It was 

 out of doors in this sheltered wood, and had only been 

 protected with a handglass. Forsythia intermedia is one 

 of the best, and was flowering well. For anyone who 

 has a damp, shady wood, there are no shrubs more 

 beautiful than the various Andromedas. Yards of 

 ground in this wood were covered with the Pyrola 

 (Winter Green). Its small red berry was still on, and 

 spring flowers and bulbs of all kinds were growing up 

 through it. A more beautiful covering for the ground, 

 where the soil is leafy and the moisture sufficient, does 

 not exist. 



A good rockery label, as it shows very little, is a 

 small stick with the bark left on, but for a flat piece cut 

 off at the top, which is painted white, to receive the 

 name. 



Receipts 



TuPbot a la Portugaise.— Cut into Julienne strips 

 equal quantities of carrots, onions, turnips, and celery. 

 Pry lightly in butter till a good colour. Add fresh 

 tomatoes, peeled, and with the seeds taken out. Cut 

 them in slices before adding to the other vegetables. 

 Moisten with a glass of white Sauterne wine and a 

 little German sauce (see 'Dainty Dishes') to bind the 

 vegetables, a little veal gravy, a little salt, a pinch of 

 sugar ; and leave the whole to cook for twenty to 

 twenty-flve minutes, till of a good consistency. 



Meanwhile take the fillets of a moderate -sized turbot 

 without bones or skin. Butter freely a rather shallow 

 saut6-pan, place the fillets in it, season with salt and 

 white pepper, moisten with one or two glasses of 



