ENDI VE — GARLIC — HORSERADISH 



481 



Endive. — One of the best fall salad vegetables, being far superior to 

 lettuce at that time and as easily grown. 



For fall use, the seed may be sown 

 from June to August, and as the plants 

 become fit to eat about the same time 

 from sowing as lettuce does, a succession 

 may be had until cold weather. The 

 plants will need protection from the 

 severe fall frosts, and this may be given 

 by carefully lifting the plants and trans- 

 planting to a frame, where sash or cloth 

 may be used to cover 

 them in freezing weather. 



The leaves, which con- 

 stitute practically the whole plant, are blanched before 

 being used, either by tying together with some soft 

 material (Fig. 308) or by standing boards on each side 

 of the row^, allowing the top of the boards to meet over 

 the center of the row. Tie the leaves only when they 



The rows should be 1^ or 2 feet apart, the plants 

 1 foot apart in the rows. One ounce of seed will sow 

 150 feet of drill. 



308. Endive tied up. 



Garlic. — An onion-like plant, the bulbs of which are 

 used for flavoring. 



Garlic is little known in this country except amongst 

 those of foreign birth. It is multiplied the same as 

 multiplier onions — the bulb is broken apart and each 

 bulbule or "clove "makes a new compound bulb in a 

 few weeks. Hardy; plant in early spring, or in the 

 South in the fall. Plant 2 to 3 inches apart in the row. 



309. A good 

 horseradish 

 root. 



2l 



Horseradish. — Widely used as an appetizer, and 

 now grown commercially. As a kitchen-garden vege- 

 table, this is usually planted in some out-of-the-way 

 spot and a piece of the root dug as often as needed. 



