SALAD PLANTS 
Every one should enjoy the pleasure of a salad several days a week, at all events during the summer 
season, with but trifling expense. It is a wholesome addition to more substantial diet, rendering i t grateful 
to the palate, and it is a pity that it is so rarely brought to table in an average household. We will 
enumerate a few of the almost unknown salad plants, with some notes on their cultivation. 
American Land or Upland Cress may be sown 
at any time during spring and summer out of 
doors. It is a useful variety, tasting something 
like watercress. This variety is peculiar to other 
cress inasmuch as it is a hardy perennial . 
Price, .10 per pkt. ; .20 per oz.; .75 per J4 lb. 
Beet. — See pages 7 to 9. 
Celeriac, Carter’s Improved (or turnip-rooted 
Celery). — Pure white root, refined flavour. It 
is becoming popular in this country, owing to 
the more frequent contact nowadays of the 
American people with continental dishes. Seeds 
should be sown in pans in March, and the plants 
set out in shallow trenches to mature. 
Price, .10 per pkt.; .25 per oz.; .90 per Lt lb. 
Chervil is used for seasoning soups arid mixing 
in salads. 1 is grown from seed sown in spring 
and in summer for successional crops. The soil 
should be rich and light, and the bed 4)4 feet 
wide, with an alley on each side. Sow seed in 
shallow drills across the bed, 9 inches apart, and 
rake over the surface. When the leaves have 
grown an inch or two, cut off for use as required. 
Price, .10 per pkt. 
Chicory. — The majority of people know 
Chicory as an adulterant of Coffee, but few are 
aware of the part it plays in the salad bowl, to 
which it adds a pleasing flavour. Chicory is so 
easily grown and so useful, that it should receive 
more attention from amateurs who desire to grow 
salads. This plant is sown in late spring in the 
open ground, and thinned out to about a foot 
apart to grow through the summer, well watered 
in dry weather. With the change to a colder 
season, the leaves decay and nearly all drop off. 
The roots are then lifted, and a few at a time 
placed in boxes of rich, sandy soil, leaving crown 
well above the surface. After a good watering 
[ 190 ] 
these boxes arc stood in a perfectly dark place, 
and in a few weeks, according to the heat, some 
nicely blanched leaves will be fit to gather. More 
roots, kept in a cool place until wanted for bring- 
ing along in heat, may be similarly treated. 
Price, .10 per pkt.; .25 per oz. ; .90 per l /i lb. 
Whitlcef is a distinct variety of Chicory, largely 
grown in the suburbs of Brussels, and chiefly'' 
noted for the quality of its leaves. 
Price, .10 per pkt.; .25 per oz.; .90 per x /± lb. 
Cardoon. — This vegetable is grown for its 
edible midrib, and must be blanched in the same 
manner as Celery. The seed should be sown 
early in the spring where the plants are to remain 
in drills 3 feet apart, covering the seed about 
1 inch. When the plants make a showing thin 
out to 1 foot apart. 
Price, .10 per pkt. 
Clary, used for flavouring soups. 
Price, .10 per pkt. 
Corn Salad or Lambs’ Lettuce. — This is a 
hardy annual, and in great demand as a salad 
plant on the Continent. In France it is preferred, 
admired, and relished in winter and spring instead 
of Lettuce, but it is not nearly so highly appre- 
ciated in America as it deserves. But when 
Endive is scarce Corn Salad is of great service, 
and for early use should be sown in frames or in 
boxes and placed in slight heat. For summer use 
it may go on the border or in lines in a sunny spot, 
amongst the ordinary low-growing vegetables. 
Price, .10 per pkt.; .20 per oz. ; .75 per lb. 
Cress. — See page 39. 
Cucumber. — See pages 40 to 42. 
