KITCHEN-GAKDEN VEGETABLES. 
The Dean.—Haulm dwarf; no flowers; tubers medium, 
of good form, skin purple, flesh white, 
The Garton.—Haulm tall and strong; flowers coloured; 
tubers medium, skin and flesh white. A good, heavy- 
cropping, reliable field Potato, 
Triumph (Sutton).—Haulm tall and strong; flowers 
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coloured; tubers large, skin white and rough, flesh white 
and of superior quality when cooked. 
Up-to- Date.—Haulm tall, strong, and branching; flowers 
coloured; tubers large, oval in form, with white, rough 
skin, flesh also white. A deservedly popular variety with 
all classes of growers. 
Fig. 1266.—Potato—Syon House. 
Purslane (Portulaca oleracea) (fig. 1267).— 
An annual, native of India, but naturalized in 
other countries, including England. It has 
succulent stems and leaves and small yellow 
(QS 
\S 
Fig. 1267.—Purslane (Portulaca oleracca). 
flowers. The leaves are eaten cooked, or as a 
salad; they are also sometimes pickled. 
Purslane requires a light rich soil and a 
sunny situation. It should be sown in May 
out-of-doors, in shallow drills 9 inches apart, or 
thinly broadcast, and very lightly covered with 
earth. For an early supply it is sown under 
glass, on a gentle hot-bed from December to 
March. It may be sown for succession in May, 
June, July, and August. | 
Seeds should be saved from the most vigorous 
plants of the first sowing; and as soon as the 
capsules begin to open, the plants should be 
carefully cut over, and spread upon a cloth in 
the sun; the seeds can afterwards be easily 
separated from the seed-vessels by rubbing with 
the hands and sifting. 
There are three varieties of it, viz. Green, 
which is a robust form of the wild type; Golden, 
with leaves of a yellowish colour; and Large- 
leaved, distinguished by the large size of its 
leaves and its dense habit. 
Quinoa (Chenopodium Quinoa) (fig. 1268).— 
An annual, native of Peru. It has stems 4 to 
6 feet high, and arrow-shaped mealy leaves. In 
the high table-lands of the Cordilleras, at the 
time of the conquest by the Spaniards, it was 
almost the only farmaceous seed used as food; 
and it still forms, together with the Potato, the 
common food of the poorer inhabitants of those 
regions. The seeds are used in soups or made 
into a sort of bread, and are said to be easy of 
digestion, and in no way prejudicial to the 
health. By fermenting them together with 
Millet, a kind of beer is made. The young 
