THE GROWING OF VEGETABLES 



189 



in June or early July. If the seeds are started in boxes the 

 plants may be set in the garden when two or three inches 

 high. Leave room between the plants for culture with hand 

 tools. When nearly full grown, they must be blanched before 

 they are fit for the table. To accomplish this, the outer leaves 

 are tied together with soft material to exclude the light from 

 the inner leaves. This must be done when the plants are per- 

 fectly dry to avoid rotting. They may be blanched by other 

 methods used for celery. , The 

 time required for blanching is 

 three or four weeks. 



For early use the seed may 

 be sovra.- in spring as soon as 

 the ground is fit to work. 



Garlic is similar to onion, 

 and the bulbs are used for 

 flavoring soups and similar 

 purposes. The plant is popu- 

 lar in localities settled by for- 

 eigners from southern Europe. 

 Garlic is multiplied by com- 

 bined or clustered bulbs which 

 may be taken apart and planted 

 separately. Each part makes a 

 new group in a few weeks. The plan is similar to that prac- 

 ticed with multiplier onions. G-arlie is so hardy thai plant- 

 ings are made out-of-doors in the fall throughout the southern 

 states. In the north, early spring is better. Leave the plants 

 two inches apart in the row and enough space between the 

 rows to allow for either hand or horse culture. 



Horse-radish (Fig. 110) is well known as a condiment 

 or appetizer. The roots are perennial, and when once estab- 

 lished in a garden will persist indefinitely. They may be 

 started by setting small fingerling roots or pieces of roots. 

 The upper ends of the roots when set should be three inches- 



Fig. 110, — Horse-radish is started 

 by setting small roots such as those 

 shown here (Cornell Beading Circle 

 Leaflet.) 



