264 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



pleasant nutty flavour, are used just as the roots from which 

 they are taken, from September till May. 



To the foregoing salads people are often in the habit of 

 adding, for the sake of flavouring or decorating the dish : Celery 



Fig. 3. — Cokx Saxad ( Valcrianclla). 



from August to March ; Celeriac from September to April ; 

 Chervil, Chives, and Shallot all the year round; Nasturtium 

 flowers, May to November ; Borage flowers, all summer. Mus- 

 tard and Rape seedlings are not used in Paris. 



II. — Salads used as an Accompaniment to Meat. 



Bitter Chicory : This is used by cutting the young and tender 

 green leaves in fine, long strips. It is mainly used with boiled 

 beef, and is a very nice salad if the leaves be cut often, and the 

 plant watered. 



Garden Cress, all the year round. 



Cucumbers, ditto. 



Red Cabbage, from August till April. This is cut like the 

 Bitter Chicory, and first seasoned with vinegar, when from a dull 

 purplish red it turns into a bright crimson ; a little oil is added 

 at the time of serving up. 



