358 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



BarfisJies (Baphanus sativus). — Much used in salads, and as a dish 

 whole, with cheese, and for the tea-tahle. They are mostly in request 

 early in the season, and may he had ready for use in four or five weeks if 

 sown under glass on hotbeds. I prefer the 'Olive-shaped' varieties for 

 the earliest sowings. In March they may be sown on warm borders out- 

 side, but later in the summer a cool border is the best place. 



Bhubarb (Bheum Bhaponticum). — Roots of the variety ' Linnaeus * 

 are lifted and put in the mushroom-house during the last week in 

 November ; the produce from these is ready for use during the last week 

 in December ; other lots are lifted and brought in as required. A large 

 portion of one of the outside beds is covered with wooden covers over the 

 Browns in the first week of January; fermenting material is then built up 

 over thi' covers, and produce from this is ready in three weeks. Succession 

 Lots are covered as required until the outside temperature increases and 

 the crowns start without covering. The best flavoured variety is a very 

 small one called ' Tobolsk,' but owing to its weakly growth it is not so 

 suitable for forcing as ' Linnaeus ' and ' Hawke's Champagne.' 



Salsify (Tragopogcm porrifolius). — This vegetable is but seldom used, 

 but may be had from October to April by sowing the seed in May, and 

 storing the roots like Parsnips. 



Savoy (Brassica oleracea bulla ta). — A useful vegetable for ordinary 

 purposes in the autumn, but it is generally somewhat strong in flavour. 

 The late Mr. R. Gilbert crossed it with ' Chou de Burghley,' and obtained 

 the best flavoured variety I have met with. It was sent out under the 

 name of 1 Gilbert's Universal.' Other good varieties are ' Early Ulm,' 

 ' Green Curled,' and ' Sutton's New Year ; ' the last being very useful if 

 not sown too early, as it stands the severe weather better than others, 

 and is in season in January. I usually sow these about the middle of 

 May. 



Scorzoncra (Scorzonera hispanica). — The roots of this vegetable are 

 occasionally used, but it does not find much favour in this country. The 

 seed should be sown in May, and the roots are fit for use from November 

 to April. 



Seakale (Crambe maritima). — This vegetable may be had for use in 

 November, and a continuous supply can be maintained until the end of 

 April without much difficulty ; it may perhaps be continued throughout 

 the year by using retarded crowns, but I cannot speak from experience on 

 this point. It may be grown in various ways. I prefer lifting the crowns 

 and putting them into the mushroom-house ; they thus produce growths 

 clean and free from any strong flavour. The necessary roots may be 

 grown in one year if cuttings are started under glass, planted out when 

 ready on rich soil, and encouraged to make a strong growth. I start the 

 firsi lot in th( mushroom-house the third week in November ; this is ready 

 for use in a month, and succession lots are started as required. As the 

 season advances less time is required for growth, and the last crops are 

 obtained from roots covered with leaves in a' cool place outside. The 

 white variety I remember for more than forty years ; it was afterwards 

 -ent out under the name of 1 Lily White.' It takes longer to force than 

 the red-tipped variety, but is of better colour when cooked. A new one 



