CRESS, OR GARDEN CRESS 257 



they have a biting taste and a garlicky flavour. Their germinating 

 power lasts for five years. 



Culture. — There is no plant more easy to grow than this. It 

 may be sown at any time and in any kind of soil, with the certainty 

 of having leaves fit to cut in a few weeks ; only, during very hot 

 weather, it is best to sow in a moist and shaded position, in order 

 to obtain more tender and more abundant leaves. In summer it 

 is a good plan to make successional sowings, as the plants run very 

 quickly to seed. The seed germinates with very great rapidity. 

 In a temperature of 10° to 15" Centigrade (or 50° to 60° Fahrenheit) 

 it usually germinates in less than twenty-four hours. This rapid 

 growth is sometimes utilised for the purpose of furnishing rooms 

 with verdant foliage in winter, and to do this it is sufficient to 

 sprinkle Cress-seed plentifully on wet moss or sand, or on a vase 

 or anything else covered with wet moss or moist clay, and in a few 

 days a mass of verdure will be produced, which has a very pleasing 

 effect. 



In the London market-gardens he then deftly takes the cut material 

 Cress is grown to a large extent, up with both hands and places it 

 along with Mustard, in beds made in an upright position in the pun- 

 on the floors of vineries, a portion net. So precisely do practised hands 

 being sown and a portion cut every perform this work, that one would 

 other day. During February and almost imagine the Mustard and 

 March the floors of such Vineries Cress had been sown in the punnets, 

 remind one of a verdant pasture, so During January, February, and 

 green and so healthy do the crops March, Mustard and Cress fetch 

 of Cress and Mustard in various from 2s. to 45. per dozen punnets, 

 stages of growth appear. After sow- but later on they become much 

 ing, a good watering is given, and cheaper. Rape is often sold for 

 the beds are covered with mats until Mustard. It is mild in flavour 

 the seeds have germinated, when and, perhaps, equally wholesome; 

 they are immediately removed. The it is also stifl"er, and keeps longer 

 Mustard and Cress are cut when in good condition in a cut state 

 they attain a height of ij to 2 in., than Mustard. On hot -beds out-of- 

 a long-bladed knife with a crooked doors, in temporary frames, and in 

 handle being used for the purpose, warm moist borders, Mustard and 

 With this implement in one hand Cress are grown in enormous quan- 

 the operator cuts as much at a time titles, some using as much as 500 

 as he can hold with the other, which bushels of seed in one season! — 

 is about as much as will fill a punnet; C. W. S. 



Uses. — The radical leaves are much used as a condiment, and 

 for garnishing dishes, especially of roast meat. They are also used 

 for side-dishes and in salads. 



Common Garden Cress. — This form, which is most commonly 

 grown, is a decided improvement on the wild plant. The leaves 

 are larger, of a deeper green colour, and more abundantly 

 produced. 



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