WINTER VEGETABLES. 



77 



them from those cultivated for either their roots or leaf-stalks, 

 far too many overlooking the value of a good supply of Spinach 

 and substitutes for the same. Yet Spinach is extremely hardy, 

 very wholesome — it possesses a medicinal property in fact — and 

 is decidedly a high-class vegetable ; that is to say, is always 

 acceptable on the tables of the wealthier classes. I readily 

 concede that failures with it are common, and in many instances 

 difficult to avoid. But in very many cases, if the ground was 

 well pulverised and prepared several weeks in advance of seed- 

 sowing time, there would be far less likelihood of failures 

 occurring. This vegetable requires and must have a well- 

 sw T eetened, finely divided, and not very poor root-run ; fre- 

 quently dressing the surface with soot and stirring it into the 

 soil both before sowing and after the plants are up will do much 

 towards getting rid of all insect pests. I have lost more plants 

 this season by destructive w T inds than from any other cause, and 

 from this it would appear that a sheltered spot ought if possible 

 to be selected for this important crop. Sowing too late is another 

 frequent cause of failure. Sow a good breadth of ground not 

 later than the first week in August, making one or two more 

 sowings at fortnightly intervals, thereby being prepared for any 

 emergencies. The Victoria and Monstrous Viroflay are the finest 

 varieties for any crop, the Round-seeded Summer being also quite 

 as hardy as the Prickly-seeded Winter. 



Where the true Spinach cannot be profitably grown, the 

 Spinach-leaved Beet would perhaps be found r a fairly good sub- 

 stitute for it, though not a little depends upon the goodwill of 

 the cooks, for if these individuals decide that it cannot be got 

 into a fit condition for the table, nothing the gardener can 

 say or do will convince them they are wrong. Spinach Beet 

 should be sown at the same time, and in other respects be 

 treated similarly to ordinary Beet, but should have many of the 

 older leaves removed during the summer, and the roots, which 

 are very hardy, be left in the open ground, the fully grow r n but 

 not very old leaves being gathered as required for use. 



I have met with cooks who refused to use the Spinach Beet 

 as a substitute for the genuine article, but never experienced any 

 difficulty in persuading them to see what could be done with 

 Endive. I hold Endive to be a really excellent winter vegetable, 

 and those who have plenty of rough frames, and either lights or 



