THE CULTIVATION OF VEGETABLES. 
13 
far more extended cultivation. It is wholesome, appetizing, and 
nutritious, with a flavour between those of Celery and Parsnip, 
and in the young stage should be treated in the same way as the 
former, but grown on flat ground. The soil requires deeply working, 
and should be heavily manured. It requires abundance of water — 
in fact, it can hardly have too much ; and the Dutch hoe should be 
busy, periodically, on the soil round about it. Lift in autumn for 
storing in dry ashes, or sand, and it will keep good all the winter. 
Beetroot. — An ideal site for Beet-growing is the plot from which 
Celery has been lifted. It is, perhaps, not such an important vegetable 
as many others, but is such a favourite that some should be grown 
in every garden. 
Borecole or Kale. — Taken as a group, there are no vegetables 
grown that are so valuable, in the winter months, for supplies as 
are the Borecoles or Kales, and, from a productive standpoint, they 
have no equals throughout winter and spring. They are very hardy, 
resisting long sharp frosts, and are delicious in flavour. The 
best kinds are the Scotch and Cottager varieties, and these should 
be seen in every garden, never mind how small. They are not 
particular with regard to their location, or the soil they are grown in, 
provided it is well worked, and they will succeed in anything, from the 
lightest loam to the heaviest clay, though they are found at their best 
on soils of a heavy texture. It is a valuable vegetable for intensive 
culture schemes, but requires a sharp watch to be kept for " Club 
Root " disease. 
The true Labrador Kale is distinct, very prolific, and of quality 
unequalled. 
Savoy. — Another hardy member of the Brassica family, valuable 
in mid-winter, as it is a good frost-resister ; in fact, it is certainly better 
in flavour if cut after a frost. A common source of failure is too early 
sowing, which causes the crop to be spoiled before the middle of 
winter arrives. It should be at its best during January and February, 
and, to ensure this, should not be sown before the second week in 
April, the first sowing being followed about three weeks later by 
another. 
Leek. — Our Scottish friends can still teach us much regarding 
the value of Leeks. The plants are extremely hardy, as no amount 
of frost harms them ; they can be had for culinary use from August 
to April, and when well grown, and properly served, are very appe- 
tizing, and not outclassed by any other rival in the vegetable world. 
Every garden should contain Leeks, and gardeners should grow more 
than they do. 
Mushroom.- — These are an extremely palatable food, making 
a choice substitute for more substantial dishes, and are always 
in large demand. Wherever fresh horse-manure is obtainable, they 
should be grown, either under cover, or in the open. 
Chicory. — -We should certainly cultivate this more extensively; 
on the Continent it is very largely grown, and is a valuable vegetable 
