14 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 
in both cooked and raw states. It requires sowing in spring on 
well-prepared ground, and should be lifted and blanched in a cellar, 
or mushroom-house, during the winter, at any time. 
Pumpkin. — Unfortunately, this is a vegetable the culture of 
which is much neglected, though it is undoubtedly of high food value. 
To cultivate it is far from difficult, as its main essential is a sunny 
position, and, this attained, it can be grown, even on a rubbish-heap. 
Pumpkins need not occupy much space, for they can be trained up 
a wall or a pergola, and, in fact, are really ornamental in their growth. 
When the fruit begins to swell, it must be exposed to the sun, and 
when cut should be stored in a dry, frost-proof room for winter use, 
when, if cut like a cheese, a Pumpkin will keep in a perfectly good 
condition for two or three weeks, provided that it has properly ripened. 
Spinach Beet {Perpetual Spinach). — Though not generally con- 
sidered a very high-class vegetable, yet, on account of its prolific habits, 
giving supplies throughout the year, it should be largely grown. Sow 
about the middle of March, and thin seedlings to 9 inches apart. When 
the leaves, which are the edible portion, are ready to pick, the plants 
will continue to suppty fresh leaves for fully twelve months. Nicely 
cooked, this vegetable is very similar indeed to ordinary Spinach. 
Turnip.- — During autumn and winter the root portion, and during 
spring the greens, of both white and yellow varieties of Turnips and 
Swedes are very valuable as food, though possibly not so nutritious as 
other vegetables. To obtain best supplies for winter, Turnips should not 
be sown before the end of August, or the beginning of the following 
month. 
Tomato. — It may appear strange to include the Tomato in a list 
of war-time vegetables, for most people look on it rather as a luxury, 
but there is a reason for so doing. In the hot days of summer and 
autumn a well-ripened Tomato, either with a moderate amount of 
cold meat or even without it, will make a good and satisfying meal. 
Consequently, they should appear in every garden, either under glass 
or trained against a wall or building. In my opinion the finest 
variety yet produced is ' Sunrise,' whilst its golden sport, ' Golden 
Sunrise/ is the best yellow variety we have. 
Kohl-Rabi.- — The mystery member of the Brassica family is one 
which, during the critical times ahead, may well prove its value as 
a food. It is not generally cultivated in Great Britain, except on 
farms for cattle-feeding, but when it is about the size of a turnip it 
is very nice for culinary purposes, and should undoubtedly be grown 
everywhere now, especially on hot dry soils, which suit the Kohl-Rabi 
well. 
Vegetable Marrow. — Everyone who has a little space of ground 
should grow Marrows. Endeavour to start the plants early on a 
mild hot-bed, in portable frames, in order to make the productive 
season of as long duration as possible. The frames can be moved 
away when safe to leave the plants without their protection. 
Ripe fruit can be stored and used in much the same way as 
