142 PICTORIAL PBAOTIOAL VEGETABLE GROWING. 



Chapter 30 —Salads. 



The kitchen garden is incomplete without its provision for the 

 salad bowl. Let us therefore glance at a few of the most 

 important ingredients. 



Beetroot. — A few slices are indispensable. They must not 

 be too large, therefore we shall give preference to the long over 

 the Turnip-rooted when they are in season. Culture and varie- 

 ties have already been discussed : see a previous chapter. 



Celeriac. — What an invaluable vegetable is this ! It can 

 be sliced for the salad, used to flavour soups, eaten as a relish 

 with bread and butter, and cooked as an ordinary table dish. 

 Yet it is rarely grown. It is referred to under Celery. 



Chervil. — A minor ingredient of the bowl, yet a pleasant 

 one. There are several kinds, but the curled is the commonest. 

 This may be sown \ inch deep in spring, and the plants thinned 

 to 4 inches apart. Curled Chervil may be sown at intervals 

 right through the summer and autumn if required. 



Chicory. — Both Common and Witloef Chicory are grown, 

 the latter perhaps the more extensively. It is a favourite 

 cooked dish in Belgium. Sow in April and thin to 9 inches 

 apart. Lift the roots in autumn, pack in a box with light moist 

 soil, and put in a dark shed. The crowns should be left exposed. 

 Leaves will soon push, and may be gathered and used, the roots 

 being thrown away. 



Chives. — These come in useful as a substitute for young 

 Onions, the leaves being cut close to the ground, where they 

 will be succeeded by others. Seeds may be sown or plants 

 divided in spring. No special culture is required. 



Corn 8alad. — Lamb's Lettuce may be raised from seed in 

 spring, and onwards to September. The later sowings are the 

 most important, for they are destined to yield leaves in winter 

 and spring, when salading material is scarce. Sow on a warm 

 border, preferably in light soil. 



Cress. — With Mustard, the most popular of relishes. The 

 culture is almost too simple to require detailing; remember, 

 however, that the seed should be sown four or five days earlier 

 than Mustard to be in at the same time, as it is slower growing. 



Cucumber. — An indispensable ingredient, the culture and 

 varieties of which have already been dealt with. 



Dandelion. — Sometimes used as a substitute for Endive, the 

 leaves being lutter. Sow in spring. 



Endive. — Hardier, generally speaking, than Lettuce, and of 

 an agreeable bitter taste, Endive ranks high amongst salads, 

 especially for winter use. It likes a light,, rich soil, if sandy all 



