SALADINGS. 



2G5 



Tomatoes, from the open ground from August to October ; 

 forced from April to J uly ; kept fresh in fruit-rooms from 

 November to March — in fact all the year round. 



Some more vegetables are much used in the South of France 

 as salading — namely, Rocket (fig. 4), Eruca sativa, and Terra 

 crcpola Picridium vulgarc, but these never appearing on the 



Fig. 4. — Eocket. 



Paris market must be left out of this paper, as well as the large 

 sweet Tripoli Onions. 



Several vegetables are added to salads in a cooked state, as 

 Blood-red Beets, Cauliflowers, Asparagus tips, French and 

 Kidney Beans, Lentils, hard-fleshed Potatoes, &c. These I 

 must also dispose of by simply naming them. 



Again, some other vegetables are used uncooked, as Radishes 

 and Artichoke, and are, I think, included in the term " salading," 

 although not considered on the Continent as materials for salads. 

 Both kinds are plentiful at all times on the Paris market, the 

 Artichoke coming from the Riviera or from Algeria, all the time 

 between November and May. 



I now come to 



III. — Blanching and Blanched Vegetables. 



It is well known that the flavouring principle is developed in 

 most plants under the action of light and heat, just as the 

 colouring matter is, and this is the reason why the process of 



D 



