77 
SALADS ALL THE YEAR ROUND. 
Modern lists of vegetables contain few subjects more generally acceptable, or which are more easily grown 
■or obtainable than are the several crisp and piquant forms of which salad plants are comprised. Of easy culture, 
they can, with very limited space, outlay of labour, time, or money expended for seeds, be grown by all. It is, 
however, a singular fact that in this country good salads are only obtainable and seen in real excellence in the 
large cities, and are seldom met with in surburban gardens, while on the Continent they are one of the most 
important of all crops, and considered a necessity on every table. Yet, we repeat, they may be cheaply and 
■expeditiously produced if a proper system be favoured. Kitchen gardening in moderate or small spaces is often 
too complex ; too many things are expected from a given area of ground ; the consequence is that minor subjects 
■(and these, in a general way, include salads), suffer. Most gardens possess, upon one or more sunny aspects, a 
strip of ground, either in form of wall-border or divisional “quarters.” This, be it six or nine feet wide, should 
be entirely set apart for salad-growing, and no matter what the length may be it may be so arranged as to give 
■crops in bulk or quantities, more or less according to the requirements. 
More seeds are wasted and crops destroyed in the numerous attempts which are made in growing these than 
in connection with other culinary vegetables. This we can best neutralise by describing how a piece of ground 
as suggested should be treated. First prepare the space, in part or whole, by digging and manuring, then 
divide it into as many parts as there are varieties of salad to be grown. Commencing in early spring, transplant 
a breadth each of autumn-sown seedling Lettuces (hardy cabbage and brown cos) and Endive. About the first 
week in March sow also seeds of Radishes, like Carters’ Delicatesse and Crimson Marble , and of the two Lettuces 
already named and also Curled Endive , in drills. So soon as the three latter are up and the plants large enough 
to handle, transplant a few rows of each, and thin out such as are to remain on the seed bed to good distances 
apart. Again sow seeds of Carters’ Giant White Cos and all the finer summer Lettuces (including Jumbo and 
Harbinger) and Model Endive , so soon as the first signs of active growth are seen in the former crops ; sowing 
Radishes once in every three weeks during the remainder of the summer, and Lettuces about once every twenty- 
three days. Sow thinly and water carefully after sowing. 
It is important that every seed bed be well thinned out immediately the plants are large enough. Endless 
arc the crops of these things that are entirely wasted owing to the want of this simple process. Cos Lettuce 
should be carefully tied up as soon as the heart begins to turn in, so that they may be nicely blanched. Endive 
should be tied up, or else a flower pot should be placed over each plant as soon as it is large enough, choosing a 
bright dry afternoon for the operation. 
Towards autumn, or say after the month of August, sowings should cease, and then as much Lettuce and 
Endive should be transplanted as possible. These will form nice hearted crops, which, as regards all the 
forwardest, must either be taken up and planted very closely in cold pits or frames, or have some kind of 
protection placed over them to ward off and keep out the frost. The Endive, if tied up and placed in a shed, 
with its roots in soil and its head kept dry, will afford good white salad indefinitely, according to the quantity 
stored. Pits containing saladings should be afforded all the air possible when severe frosts do not prevail. From 
the first week in May, Mustard and Cress should be sown out of doors on a warm border as needed until the 
beginning of October, and during the rest of the year in shallow pans or boxes under glass every week, using rich 
finely sifted soil. To produce white or blanched leaves for winter use, sow seeds of Chicory or Witlcef in rows 
in the open ground, alongside and in the same way as Beetroot. One-fifth of Chicory will suffice in conjunction 
with what may be called the usual crop of Beetroot. The ground should be deeply dug and well manured. 
In the autumn lift the roots and put them in boxes or large pots of sandy soil, water well and stand in a 
dark place, such as a warm mushroom house or cellar, and in a few weeks nice heads of well-blanched leaves u ill 
be rea<ly for use. A succession can be kept up through the winter by putting in a fresh batch every few days 
according to the demand. The roots may be lifted and wintered together with the Beet crops. 
The Beet crop is a most important one, and the roots when properly cooked are a most welcome addition to 
the salad bowl. By growing the most improved varieties they can be had all the year round. The Dandelion 
IS another very useful and succulent salad plant, and should be grown and treated in the same manner as Chicory. 
It is said to be one of the most wholesome of all plants used for this purpose. 
Corn Salad is very little grown in this country, though of the easiest culture. It is in great demand in 
France in lieu of Lettuce in winter and spring. When Endive is scarce it is of great service. It should be sown 
in boxes in gentle heat, or in a warm frame for early use, and in rows in the salad border in the spring and 
summer. 
The American Cress is useful for standing the winter, arid should be sown in August. 
By Carrying out the foregoing suggestions, and well manuring the ground between the crops, a constant 
supply may be kept up all the year round. 
237, ®3 8 , & 97 , High Holdorn, London. — 1904. 
