NARCISSUS, ''EARL GREY'* 
•35 
NARCISSUS, " EARL GREY." 
This is a flower of diflicult classifica- 
tion, being a cross between N. triaii- 
drus and N. Emperor. It is a stately 
Narcissus, "Earl Grey.' 
flower, reminding one of a very large 
Quee7i of Spam. Perianth of pale ivory- 
yellow, with a long trumpet of clear 
citron yellow colour. A plant of striking 
habit and growth. Awarded a first- 
class certificate. F. W. CURREY. 
Lismore, Ireland. 
I More Space for better Vegetables. — To 
I the Editor of Flora : Sir, — I think that not 
! a few beside myself must have been interested 
I by your recent article on " Quality in Veget- 
[ ables." It is the rule in most English gardens 
to give far too much space to coarse things like 
Cabbages, Potatoes, etc., and far too little to 
the more delicate and nutritious kinds, some 
of which are, indeed, not represented at all, 
or so ill done as to be useless for the cook. 
The Potatoes, Greens, and other things that 
go with our ordinary dishes, are the very 
{ coarsest, least nutritious, and most indigestible 
of all, and there can be no fairly comprehen- 
sive idea of this branch of human alimenta- 
tion which does not include the vegetables 
which are served abroad as dishes by them- 
selves, and, indeed, are quite worthy to stand 
alone. Among others we have Scorzonera, 
Salsify, Lettuces, and Endives — with us there 
isgreatwasteinnot using Lettuces and Endive, 
andparticularly theBatavian Endive, as braised 
vegetables ; for good cookery they are far 
more important than Greens. Celeriac, an 
excellent vegetable, is rarely well grown with 
us. Cardoons are first-rate vegetables for our 
country, for which soil and chmate are well 
suited, andwhichought to be regularly grown; 
Indian Corn, too, thrives in all the southern 
parts of the country, and, well grown, forms 
an excellent vegetable. Then there are Arti- 
chokes in the best varieties, edible-podded 
Runner Beans, edible-podded Dwarf Beans, 
early and small Carrots, such as the French 
Early Horn^ Whitloof, Corn Salad, Potison 
jaune, and Kohl Rabi. The variety of deli- 
cious Gourds available during summer, and 
in keeping kinds through a great part of the 
winter, is a revelation to Britons who know 
nothing beyond the Vegetable Marrow. The 
Egg Plant, when delicately cooked, sliced, 
and fried in batter, is a goodsummer vegetable, 
and the edible-podded Peas of spring are 
equally good when served as a French cook 
knowssowellhow. In these mattersour insular 
conservatism is at fault in failing to recognise 
the food value of these and other appetising 
vegetables; and even when they are tried, our 
habit of serving them with a hodge-podge of 
meats and other strong flavours, prevents 
appreciation of their own fine flavour. 
RUSTICUS. 
