THE VEGETABLE GARDEN 



177 



dinatry kind in that they grow much larger and have a longer season 

 in which to mature properly. They should be sown early in July. 

 As the ground is frequently dry at this time, firm the seed well in, 

 pressing the soil over the row with the back of a hoe or with the sole 

 of the foot. Thin out to 6 in. or more apart, according to size of the 

 variety grown and the richness of the soil. 



SALSIFY. — Salsify, or Vegetable Oyster, has a very decided flavor, 

 from which it gets its common name. Unless you have used it and 

 know you like it, plant only a small quantity. Its culture is easy 

 as it is free from injury by either insects or disease. The only 

 trouble in growing it is that it tends to become forked or sprangled. 

 If possible, plant only on soil manured the previous season, and aivoid 

 fertilizers that are rich in nitrogen. It requires about the same 

 season of growth and about the same general culliue as Parsnips, 

 but the rows may be put nearer together as the foliage is not so large. 



SEA-KALE, which shares with Rhubarb and Asparagus the great 

 advantage of being a perennial plant, yielding year after year, may 

 be grown easily from seed or from sets — pieces of the roots such as 

 are used in planting Horse Radish. To grow from seed sow in April 

 in drills about 15 in. apart, thinning out to 6 in. Plant early the 

 following season 

 as you would 

 Rhubarb.except 

 that 3 ft will 

 be far enough 

 apart between 

 the plants. The 

 Spring growth 

 must be blanch- 

 ed for use. This 

 is accomphshed 

 by shoveling 

 around the 

 crown of each 

 plant in the Fall 

 a peck or so of 

 clean sand, and 

 then throwing 

 up over this, soil 

 from between 

 the rows. This 

 banking up is 



left in place un- very profitable for the small garden— Swiss Chard 



