THE AMATEUR’S KITCHEN GARDEN. 239 
will be appreciated no less for its refreshing fragrance than its 
fiery flavour. 
Another mode of preparing a sauce is as follows : Grate on 
a clean grater till you have sufficient, then put it in a sauce 
tureen with a little salt, mustard, vinegar, and a very little 
pounded loaf sugar (this last must be added very cautiously, 
or it will spoil all). Mix the ingredients well together, and 
add enough thick cream to make the mixture of the consis- 
tence of sauce, stir gently once or twice and your sauce is 
ready, and should be sent to the table as soon as possible. 
Horseradish Vinegar is often useful, and is easily pre- • 
pared. Add to a quart of vinegar four ounces of freshly- 
scraped horseradish, an ounce of minced shallots, one clove of 
garlic, and as much red pepper as will impart a slight warmth, 
special care being taken not to use too much. Let it stand 
for a week closely corked down. Then strain it through a 
cloth and bottle it for use. 
Horseradish Salad is obtained from the crowns when 
grown in a warm place in the dark. It should be as white 
as snow, and quite tender, with a pleasant sweetish pungency. 
A little of it mixed with a salad improves it greatly for such 
as prefer warmth in a salad, and it is good enough to eat 
alone at times. But if it is at all green or tough it is not to 
be desired; hence the necessity of growing it quickly and in 
the dark. 
Scurvy Grass, GocMearia officinalis , is a near relative of 
the horseradish, and like it, pungent and antiscorbutent. 
Though in old times of great renown as a stimulant to 
digestion, and a remedy for scurvy, it is now but little thought 
of, improved habits of living having rendered such correctives 
unnecessary. The natural habitat of this plant is the salt 
marsh and muddy estuary, and therefore, in cultivating it, a 
damp situation should be chosen. The plant produces root 
leaves which are large, heart shaped, and hollowed like a 
spoon ; hence it was formerly known under the name Spoon- 
wort. It is grown from seeds, which are sown as soon as ripe, 
in June or July, and are afterwards thinned to eight inches 
apart. In the following Spring the leaves may be gathered. 
A few plants should be left untouched every year to supply 
seed. 
