THE SALAD GARDEN 125 



must be kept well watered until the roots have 

 taken firm hold in the new soil. Bear in mind, 

 however, that lettuces seldom do well when 

 transplanted in warm weather. 



Endive is cultivated for its head of leaves, 

 which, when blanched, are delicious for salads. 

 The seed should be planted from April to 

 August for a succession of crops, leaving six- 

 teen inches between rows, and thinning the 

 plants to nine inches apart. Indoor planting 

 should be done in March. As endive is sus- 

 ceptible to rot, the leaves, in the blanching 

 process, should be tied up with rafSa when they 

 are free from external moisture, and the soil 

 drawn up to blanch the heart of the plant. The 

 blanching should be started after about a 

 month's growth. Seeds of endive germinate 

 in about ten days. A quarter of an ounce of 

 seed will produce a twenty-five foot row. Plant 

 half an inch deep. The variety especially rec- 

 ommended for salad uses is the green curled; 

 being the hardiest, it is best adapted for gen- 

 eral growing. Batavian endive is highly es- 

 teemed by French cooks. 



Fermel is a hardy perennial, a native of 

 Italy, which will flourish in any sort of soil. 



