KITCHEN-GARDEN VEGETABLES. 
can, nearly every season, be found among 
breadths of Snow’s Winter White and other 
Broccoli, and if seed is saved from any of these 
a form of Cabbage-Broccoli will result. 
When first sent out, very many cultivators 
erred in growing it too strongly. The seed 
was sown either in gentle heat in February or 
March, or else in the open in the latter month, 
and being duly prepared and got out early on 
rich ground, the plants grew to a great size and 
produced immense solid, conical hearts, ready 
for use in the autumn, but which no good cook 
would look at. When, however, neater hearts 
are forthcoming in quantity late in the autumn 
and during the winter months, for this Cabbage 
when fully grown will withstand frosts well, 
the case is very different, the delicate flavour 
of the well-blanched yet not too solid hearts 
finding favour with most people. 
The seeds should be sown in the open during 
the first week in April, and again near the end 
of that month. Draw drills 4 inches apart, 
give a gentle watering if at all dry, sow the 
seeds thinly and cover with fine soil. Thin out 
lightly wherever there are patches of plants, 
and when about 5 inches high transplant into 
firm, moderately rich ground 18 inches asunder, 
in rows 2 feet apart. During dry weather, or 
till such times as the plants are well established 
in their fresh quarters, give occasional water- 
ings, and draw a little soil up to their stems 
before the plants cover much of the ground. 
In this manner an excellent supply of neat, 
conical, blanched hearts is obtained during 
December, January, and February, when other 
Cabbages are usually scarce. 
Clary (Salvia Sclarea)—A biennial, native 
of South Europe. The leaves are used in soups. 
The seeds are sown in April, in drills 18 inches 
apart, and when the young plants are 3 inches 
high they are thinned out to 1 foot apart in 
the row. The subsequent culture is confined to 
keeping the ground clean, and stirring it by an 
occasional hoeing. The leaves may be gathered 
and stored for use till the following summer. 
The plants flower in August, and die off soon 
after the seed is ripe. 
Coriander (Coriandrum sativum).—Anannual, 
native of South Europe, and said to be wild in 
some parts of England. 
Its young leaves are put into soups and 
salads, and the seeds are extensively employed 
in confectionery, for disguising the taste of 
medicines, and by distillers; they are also used 
in soups and some other made dishes. 
439 
Corn Salad, or Lamb’s Lettuce (Valeri- 
anella).—Much esteemed in France as a small 
salad, and as a substitute for Lettuce during 
the winter and spring. 
Two species, both annuals, are cultivated, viz. 
V. olitoria (Common and Round) and /. eriocarpa 
(Italian) (fig. 1192). The whole plant is used 
Fig. 1192.—Italian Corn Salad (Valerianella evriocarpa). 
as a salad, and is much grown for that purpose 
in continental countries. 
Corn Salad is raised from seeds, which should 
be sown on a bed or border of light rich earth, 
manured the preceding year. It may either 
be sown broadcast, and lightly raked in, or in 
shallow drills 5 and 6 inches asunder. All 
the culture required is confined to watering 
the seed-bed and young plants in dry weather, 
and to protecting them with long litter during 
severe frost. The plants will be sufficiently 
thinned by removing the most advanced for 
consumption, leaving the youngest to come in 
for use in succession. 
The first sowing may be made in the begin- 
ning or middle of August, and from that time 
till the end of October a small quantity may 
be sown every week or fortnight, according to 
the demand. These sowings will afford a 
supply for autumn, winter, and early spring 
use. If required in the latter part of the 
spring, and in summer, it may be sown monthly 
from the beginning of March till the end of 
July. Seeds are saved by allowing some of 
the plants to run, and, as they are easily shed, 
they must be gathered as they ripen by spread- 
ing a cloth under the plants, which are then 
shaken. This having been repeated on several 
occasions, as the seeds successively ripen, the 
plants are finally pulled up and hung in a shed 
to ripen the remainder. The seeds remain good 
for six or eight years. 
