VEGETABLES Of THE PARIS MARKET. 519 



Prescott Fond Blanc. Of the long Turnips, or Navets, the 

 long Hative des Vertus and de Croissy are the best varieties. 

 Small Onions are largely used with Peas, the kind preferred 

 being the Blanc Hative, sown in August — this is a good 

 kind. Of their keeping Onions, Jaune des Vertus is con- 

 sidered the best. Sorrel is of importance in the Paris 

 markets, being largely used somewhat as we use Spinach. 

 The variety preferred is the Large de Belleville. Of the 

 ^ Dandelion there is an improved variety, good for winter use, 

 • like the improved Chicory ; the common kind is very largely 

 used. 



The Potiron Gros J aune is the enormous gourd of which 

 the finest specimen is annually crowned in the market, and 

 is the source of some amusement. It is sometimes grown 

 about 200 lb. in weight, and last year a specimen was in 

 the market which reached 250 lb. It is largely used by 

 the poorer classes for making soup in winter. 



In Peas and in Cabbages we are in advance of the French. 

 It may, however, be worth noting that a superior and very 

 hardy variety of the Choux de Milan — the Gros des Vertus 

 — is grown to a vast extent in the neighbourhood of Pon- 

 toise, and sent to the Paris market in March and April. 



Brussels Sprouts are grown to a vast extent near Paris, 

 especially about Rosny and Noisy. The variety is the 

 ordinary one. They are used in much greater quantities 

 than with us. 



The Cauliflower is cultivated to great perfection around 

 Paris, the varieties used being the Petit Hatif or Petit Sa- 

 lomon for earliest use ; the Demi-dur or Gros Salomon for 

 summer ; and the Lenormand for autumn. Brocoli is not 

 grown by the Paris market gardeners, the market being 

 supplied with Cauliflowers from Brittany in spring. 



It need scarcely be said that Haricots are grown and used 

 in France to a degree of which we can have but a poor 

 conception. They are used every day in winter, in the 

 smallest as well as the grandest restaurants in Paris ; the 

 earliest is the Nain Hative de HoUande. The one which 

 supplies the quantities of ordinary Haricot is the Flageolet 

 Ordinaire, or de Laon. The Bagnolet, or Suisse Gris, is 



