SEA-KALE — SPINACH 



495 



Sea-kale is a strong-rooted perennial, the shoots of which are very 

 highly prized as a delicacy when blanched. 



Seed should be sown in a hotbed early in the spring, plants trans- 

 planted to the garden when from 2 to 3 inches high, and given 

 good cultivation through the season, being covered with litter on the 

 approach of winter. The young stalks are blanched early the follow- 

 ing spring by covering with large pots or boxes, or by banking with sand 

 or other clean material. The Dwarf Green Scotch, Dwarf Brown, and 

 Siberian are among the leading varieties. Sea-kale is eaten much as 

 asparagus is. It is highly prized by those who know it. 



Sea-kale is also propagated by cuttings of the roots 4 or 5 inches 

 long, planted directly in the soil in spring. The plant being perennial, 

 the early shoots may be bleached year after year. 



Sorrel of the European garden sorts may be sown in spring, in drills 

 16 inches apart in beds, or 3 to 3i feet apart in rows. After the 

 plants are well established they should be thinned to 10 to 12 

 inches apart in the rows. They are perennial, and may be kept grow- 

 ing in the same place for several years. Broad-leaved French is the 

 most popular variety. 



Spearmint is prized by many persons as a seasoning, particularly for 

 the Thanksgiving and holiday cookery. 



It is a perennial and perfectly hardy, and will live in the open garden 

 year after year. If a supply of the fresh herbage is wanted in winter, 

 remove sods of it to the house six weeks before wanted. Place the sods 

 in boxes, and treat as for house plants. The plants should have been 

 frosted and become perfectly dormant before removal. 



Spinach. — The most extensively grown of all " greens," being in 

 season in earliest spring, and in fall and winter. 



The earliest spinach that finds its way to market is produced from 

 seed sown in September or October, often protected by frames or other 

 means through the severe winter, and cut soon after growth starts in 

 early spring. Even as far north as New York spinach may stand over 

 winter without protection. 



Spinach is forced by placing sash over the frames in February and 



