HOW TO MAINTAIN A SUPPLY OF VEGETABLES. 



55 



Sorrel. — A hardy and useful vegetable ; it is easily forced in 

 a gentle heat in winter and spring. Season, all the year round. 



Bampion. — The root of this is used in winter and spring for 

 salads. Season, October to March. 



Stachys taberifera. — A new and excellent vegetable where 

 variety is required. Plant out the small roots in spring, 18 

 inches apart. Lift in autumn when ready. Season, October to 

 March. 



Shallots. — A very productive garden crop. Plant out early 

 in March, about 12 inches apart, in good rich sandy soil ; plant 

 firm, and store away as soon as they become ripe. This w T ill often 

 do well, and give a good return when Onions fail or give only a 

 poor return. 



Culinary Herbs. — As these form a rather important item in 

 the supplies to be provided from the vegetable garden, we men- 

 tion them in this division. They should always receive the 

 necessary attention for their proper cultivation, so as to have 

 them in their best condition, and not be, as is so often the case, 

 consigned to obscurity and neglect in some out-of-the-way corner 

 of the garden. Due attention should also be given to collecting, 

 drying, and storing those that are of use in the winter in a dried 

 state. They are best gathered when just coming into flower. 

 They should be carefully dried, but not roasted, in the sun. The 

 culinary or pot herbs that are generally in demand include 

 Basil, Borage, Fennel, Marigold, Marjoram, Mint, Sage, Tarragon, 

 and Thyme, and, in more limited quantities, Angelica, Anise, 

 Balm, Caraway, Dill, Hyssop, Lavender, Pennyroyal, Parslane, 

 Rosemary, Rue, Savory, and many others of lesser note. Mint 

 and Tarragon are easily forced for a supply in the green state 

 from November to May. 



We must now pass on to the third and last division of the sub- 

 ject, and shall be obliged to treat the vegetables included in it in 

 the most summary manner. 



Capsicum. — These must be grown in heat in pots. The 

 green and ripe pods are used as a condiment, and as an 

 ingredient in pickles, and they are also used in a variety of 

 ways. 



Chicory. — A very useful substitute for Lettuce, and may be 

 forced in winter by placing a given number of roots in a Mush- 

 room-house or other dark place. Seed may be sown in rows 



