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BIGGLE GARDEN BOOK 



Grown about the same as celery, but the stalks are 

 not blanched ; the turnip part can be stored in winter 

 the same as any other root crop. 



Chard. — Also called Swiss chard or "leaf beet." 

 Few Americans know or value this member of the 

 beet family, but Harriet and I have recently learned 

 to prize it highly. Be sure to try some, early next 

 spring. Sow the seed in rows about two feet apart 

 and thin the plants so they'll stand about fif- 

 teen inches apart in the row. The thinnings may 

 be used for ''greens." When the plants are full- 

 grown the large leaves and stalks may be pulled as 

 wanted (about as you pull rhubarb). Sometimes 

 Harriet cuts up and cooks leaves and stalks to- 

 gether (as you would spinach) ; sometimes she cooks 

 the w^hitish stalk part just as if it were asparagus, 

 and uses only the leaves for "greens." Either way, 

 the result is surprisingly pleasing. We like the greens 

 better than spinach. The plants produce stalks and 

 leaves until fall. Must be planted each year. Easy 

 to grow. 



Corn Salad. — Hardy. Sow in early spring the 

 same as lettuce. It matures in about seven weeks 

 and furnishes a bunch of leaves for salad. Or may 

 be sown late in summer for fall use. Seldom grown 

 in this country. 



Cress. — There are two well-known kinds — 

 "water cress," and "garden cress." (There is a 

 third kind, called "upland cress," which is little 

 known.) Water cress is a perennial and does best in 

 moist places or in running water. Seed may be pur- 

 chased of seedsmen and scattered along the edges of 

 brooks, etc. It grows without care when once estab- 

 lished. It may also be propagated by planting pieces 

 of plant stems in the wet earth. Garden cress is an 



