KITCHEN-GARDEN VEGETABLES. 
fresh, previously moistened soil, pressing it into 
the surface rather than covering with fine soil. 
Place in any structure where a temperature of 
from 55° to 70° is maintained, or on an old hot- 
bed. Cover with either brown paper or mats, 
and do not withdraw these till the stems are an 
inch in length, afterwards gradually exposing 
to the light. In this manner only is it possible 
to have the long well-blanched stems, such as 
market-growers know are needed, and which 
private gardeners too often fail to produce. On 
no account use stale soil, or that which has been 
previously used for a similar purpose, as this 
is almost certain to end in feeble growth and 
wholesale damping. On a large scale, the seeds 
may be sown on good fine soil, rotten tan or leat 
soil, in any place where the necessary amount of 
heat, light, and moisture is at command. 
To keep the seedlings free from grit, which is 
not easily washed off when preparing them for the 
table, it is a good plan to spread a piece of thin 
canvas over the soil and sow the seeds on the 
canvas, which is easily kept moist, and on which | 
the seeds germinate readily, their roots easily 
gaining access to the soil and developing long 
stems which may be cut off close to the canvas, 
and be so clean as to not require washing. 
Nasturtium, or Indian Cress (Tropeolum 
majus)—A native of Peru, where it is a per- 
ennial, but it is treated as an annual here. The 
leaves, young shoots, and flowers are frequently 
eaten in salads. The : 
flowers are used as a 
garnish. The young 
flower-buds, leaves, 
and fruits, gathered 
when green, are 
pickled in vinegar, 
and employed in- 
stead of capers, . P 
which they some- |ji¢ 
what resemble in he 
flavour, and to which 
many persons con- AE. 
sider them prefer- wy \ 
able. | Tepes Wed:> 
The plants sue- iui 
plants suc my 
ceed best in a light in 
rich soil, with a Fig. 1223.—Tuberous Nasturtium 
(Tropeolum tuberosum). 
warm aspect. They 
are raised from seeds sown in March or April, 
4 inches apart, in drills 1 inch deep. They may 
_ be staked like climbing Peas. 
The tuberous Nasturtium (7. tuberosum) (fig. 
1223) is a South American climbing or trailing 
467 
perennial, with fleshy Potato-like tubers col- 
oured bright orange mottled with red. When 
boiled they have an agreeable flavour, but they 
require to be carefully cooked to be palatable. 
In South America, where these tubers are a 
well-known and favourite dish, they are boiled 
and afterwards frozen before being eaten. They 
have been tried in Covent Garden Market, but 
they have never found favour here. 
New Zealand Spinach (Tetragonia ex- 
pansa) (fig. 1224).—A hardy annual from New 
te = ————— = 
M€(fais Sf 
Fig. 1224.—New Zealand Spinach {Tetragonia expansa). 
Zealand, whence it was introduced in 1772 by 
Sir Joseph Banks. Though inferior to Spinach 
it forms a good substitute for that vegetable, 
especially in the hot dry months of summer, 
when the common Spinach runs so quickly to 
seed, that even with frequent sowings it is some- 
times impossible to gather a good dish. On the 
other hand, the New Zealand Spinach, under 
the same circumstances, always produces, when 
properly cultivated, an abundance of succulent 
leaves. 
It is raised from seeds, which should be 
steeped for twenty-four hours before sowing. 
It should be sown in March on a gentle hot- 
bed, placing the seeds 3 or 4 inches apart. 
When the seedlings have grown to the length 
of 2 or 3 inches, they may be lifted, and planted 
singly in small pots, which should be placed 
under a frame till the middle or end of May, 
when the young plants may be planted out 
This should be done in a light rich soil, with a 
southern aspect. The distance between the plants 
in the row may be 3 feet, and between the rows 
from 4 to 6 feet. If planted ona border sloping 
towards the south, the plants should not be less 
