90 
FLORA AND SYLVA 
bitter flavour, and as the plant belongs \ 
to a family some of which are poisonous, | 
it is worth an effort to get rid of varieties | 
that have this defect. The true Arti- \ 
choke is usually grown in this country 
without thought as to variety, though j 
there are distinct varieties of it and some : 
of the good French ones should be grown j 
true to name. The common Bean is an j 
illustration of wrong effort in the raising j 
ofhuge varieties, the flavour of the com- 1 
mon Field Bean being better than that of I 
any other. Among Peas there is a real 
improvement, English varieties being 
excellent in flavour during recent years. 
Among Beetroots the turnip-shapeis the 
best for flavour, and, in view of the ten- 
dency of this plant to vary, there is room 
for improvement in this direction. 
Getting rid of natural flavours is not 
always a gain but sometimes the con- 
trary, as in the case of the Chicory, 
which comes to us from Belgium with 
its wholesome and natural bitter flavour. 
Even the Onion, with its strong flavour, 
may be improved , and some of the quick- 
ly-grown large kinds of recent years are 
a distinct gain in this way. 
Also, all should work against the 
spoiling of some vegetables through the 
misguided effort for size. Although the 
flavour of vegetables may be less marked 
than that of fruit, it is often their essential 
quality. A change in size, by adding to 
the watery and flbrous tissue of a plant, 
may weaken the flavour, as has been done 
in the case of the Brussels Sprout, which 
is no longer the same little rosette of 
green, but a coarse Cabbage-sprout. 
For some years there has been in our 
markets a very large French Bean, 
without any of the quality of the small 
kinds, though its huge pod makes it 
popular with the market - gardener, 
whereas the French Bean ought to be 
a delicate vegetable the value of which 
should depend entirely upon its flavour. 
The cooking of vegetables to form 
dishes for their own sakes — as is done in 
France and other continental countries 
— might also be encouraged. If fruits, 
cereals, and roots are worth this care, 
far more should be the fresh green vege- 
tables which our moist climate enable to 
thrive longer without artificial watering 
than perhaps any other. Among the 
vegetables which are treated in this way 
by the French cook, are Cardoons, Cel- 
ery, Celeriac, the Artichoke (both true, 
and false). Kidney Beans, Indian Corn, 
Marrows and other Gourds, Egg Plant, 
Batavian Endive, etc. The methods of 
steaming and braizing which preserve 
the natural juices of vegetables, instead 
ofthrowing them into (often) hard water, 
makes this all the more desirable and 
indeed necessary, if we are to enjoy the 
full benefit of the many excellent vege- 
tables now within our reach. * * * 
It is neither wise, nor tender, nor loving, to 
remit to others, however expert, the supreme 
care of one's garden. You will tend yours with 
your own hands, and discover its needs with 
your own heart ; and if, in doing so, you have 
to withdraw yourselves sometimes, more than 
accords with modern wont, into rural seclusion, 
your social instincts will not thereby be starved, 
nor your share in the graces and charities of 
life thereby be curtailed. You will find much 
resemblance between flowers and human be- 
ings, for they too grow reserved under cold- 
ness or maltreatment, and respond with almost 
feminine alacrity to every sympathetic en- 
deavour to apprehend them. — Alfred Austin. 
1 
