230 SOBKEL. SQUASH. 



SOEEEL. 



JHumex acetosa. 



The Sorrel is a perennial — seldom cultivated 6y 

 American gardeners. 



It is a popular vegetable with the French, who 

 use it in various ways — for making salads, flavoring 

 soups and stews, and sometimes they serve it plain 

 as Spinach. 



We have tried several times to eat Sorrel, served 

 in French style, but we had to give it up. It is said 

 to be a very healthful vegetable. 



Sorrel is very easily cultivated. The seed may be 

 sown in drills one foot apart, in April, and in ninety 

 days there will be an abundant crop of large, succu- 

 lent leaves. 



SQUASH. 



Cucurbita Species. 



The Squash is extensively cultivated in the kitchen- 

 garden and also as a profitable market crop. There 

 is a long list of varieties, all of them of tropical ori- 

 gin, and consequently tender. As the young plants 

 ai-e so sensitive to cold, we seldom put in the seed be- 

 fore the middle of May, when the ground is warm 

 and the weather settled. The Squash will do well on 

 any properly prepared soil, but a sandy loam is bet- 

 ter adapted to this vegetable than soil of a heavier 

 character. 



For the Early Bush sorts we make hills the same 

 as for Cucumbers and Melons, four feet between the 

 rows and three feet in the rows, vising about the same 



