564 
closely together in a mixed hamper, somewhere 
about the middle layer. For the markets the 
plants are trimmed moderately hard, washed 
carefully heart downwards, and, in addition to 
each receiving one tie near the top, they are also 
bunched into flat neat bundles of six, nine, or 
twelve. With a little practice men become 
expert in this bunching of Celery, and during 
the season many are wholly employed in pre- 
paring this important crop for the markets. 
In America late Celery is lifted, slightly 
trimmed, and bedded in pits, where a heavy 
protection of straw can be given. In this coun- 
try there is less need for this precaution, but it 
is well to protect with fresh, dry bracken or 
strawy litter when a severe midwinter frost is 
anticipated. 
Chicory.—Well-blanched tops of these can 
be best produced from strong roots in a Mush- 
room-house. For home use the leaves only may 
be cut, and successional supplies be had from 
the hearts, but for travelling and marketing 
the tops should be cut before they spread, each 
with a thin part of the crown of the root at- 
tached, to keep the tops together. Pack them 
with other tender vegetables in strong boxes, 
these in their turn being placed in the bottom 
of a large hamper. If intended for the markets 
pack them in flats. 
Cucumbers.—These, to be wholesome, must 
be grown quickly, and not be left hanging on 
the plants till the skins have thickened and 
lost their fresh dark-green appearance. Nor do 
they, as a rule, keep well off the plants, the one 
noteworthy exception being Rochford Market, 
otherwise known as Covent Garden Perfection, 
which retains a fresh appearance for five or six 
days after cutting. If not wanted for immediate 
use, cut before they are too old, and stand them 
upright in a cool dark shed with their foot-stalks | 
in pans of water. Thus treated, however, they 
are apt to become somewhat hard. For cooking 
purposes Cucumbers may be allowed to hang 
rather longer on the plants. 
When handling Cucumbers be careful to pre- 
serve the bloom on the skins as much as possible, 
and when packing, wrap each Cucumber sepa- | 
rately in soft paper and pack closely in a box. 
For the markets they are usually packed in 
flats, or shallow baskets, with long fresh grass 
between the layers, topping up with more of 
the same, the lid closing down tightly on this. 
Ridge Cucumbers are not so easily disfigured, 
and may be packed in any kind of basket with- 
THE GARDENER’S ASSISTANT. 
out much packing material, except for the 
purpose of topping up. 
Endive.—Healthy, well-blanched, clean 
hearts of Endive rarely fail of appreciation. 
Large batches, unless for market purposes, ought 
not to be blanched at one time, blanched Endive 
not keeping well. It should not be cut long 
before it is wanted for use. If it is to be packed, 
be careful to cut a portion of the underground 
stem with the plant, the better to keep it 
together, and pack closely on their sides in 
baskets or boxes, protecting the hearts with 
some of their outer leaves drawn up rather 
lightly. They are packed in this way in flats 
when sent to the markets. Novices require to 
be told that the Broad-leaved Batavian is the 
best for winter use, the Green-curled not keep- 
ing so well. 
Herbs.—Most herbs used in cooking are 
naturally best gathered fresh from the plants, 
and neat little bunches of all in season are gener- 
ally included in the bi-weekly mixed hamper of 
vegetables. Some few kinds may be dried—cut- 
ting them before the flowers are far advanced,— 
bunched and hung up in dry, cool sheds for 
future use. Among these are Bush Basil, Sweet 
Basil, Sweet-knotted Marjoram, Mint, Sage, and 
Tarragon. Leaves and young shoots of Borage 
are used in the manufacture of claret cup; 
leaves of Chervil for flavouring salads; the 
young tops of Chives—which are constantly 
renewed by plants frequently cut over—as a 
substitute for young Onions in a salad; leaves 
and sprays of Fennel are principally required 
for cooking with certain kinds of fish; and the 
fresh tops of Mint make the best mint sauce. 
Parsley is simply indispensable for flavouring 
and garnishing all the year round, and sprigs of 
Thyme are wanted for flavouring generally. — 
Kale.—See BORECOLE. 
Kohl Rabi.—In Germany and other Con- 
tinental countries Kohl Rabi is largely grown 
either in preference to or as a substitute for 
Turnips, but with us it is not very popular. As 
a vegetable it is of no value when grown larger 
than a medium-sized Whitestone Turnip, and it 
is occasionally very acceptable at a time when — 
hot weather has spoilt Turnips. Prepare, clean, 
store, or pack the roots as advised for Turnips. 
Leeks.—Leeks grown in holes formed with 
a stout dibber are more easy to prepare for the 
