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buist's family kitchen gardener. 



SWISS CHARD, OR SILVER BEET. 



Beta Vulgaris argent ea. — Swiss Chard, Ger. 



This spinaceous plant is becoming very generally distrib- 

 uted as a vegetable. Its leaves only are used. It is a variety 

 of the Beet, having bright green foliage, with the leaf-stalk and 

 mid-rib of a pure white, and is sometimes known under the 

 name of Seakale Beet, from the fact that the footstalk and 

 nerves of the leaves can be used like that vegetable. The 

 leaf, after being deprived of the strong mambranes, is cooked 

 like Spinach, and very favorably received at the table. The 

 root portion of the plant is not generally made use of. 



Culture. — This is accomplished in the same manner and 

 by the same- process as detailed for the Beet, page 28. It is 

 extensively cultivated in France, Germany, and Switzerland. 

 To those who are fond of a vegetable diet, it may form a very 

 prominent portion in the months of June, J uly, and August — 

 the warm season, when Spinach and Seakale cannot be ob- 

 tained. Sow for the first crop in March, and for the second 

 in May. An ounce of see 4 will supply a large family. 



TARRAGON. 



Artemisia Dracunculus. — U Estragon, Fr. — Dragun, Ger. 



Tarragon is a perennial plant, a native of Siberia and Tar- 

 tary, where it is covered during the Winter months with snow. 

 The French are particularly fond of it in salads. The leaves 

 and young tops are used as ingredients in pickles, and a sim- 

 ple infusion of them in vinegar makes an excellent fish sauce ; 

 the leaves are also eaten with beef-steaks, having a fragrant 

 smell and an aromatic taste. 



