MOUNTAIN SPINACH 
Brach atriplex hortensis^ commonly called Mountain 
Spinach, a hardy annual, a native of Tartary. The leaves 
are used like Spinach, but it is not equal in flavour and 
soon runs to seed, so that frequent sowings are necessary. 
This plant will grow in any soil, but the leaves are much 
better, being more succulent, when grown in a good soil. 
There are four varieties in cultivation, the white, the 
green, and a pale and a dark red. The varieties do notdiffer 
much in quality, but I think the green varieties the best 
for garden uses. Seed sown in February will give leaves 
in May, or monthly sowings may be made of a succession 
if desired. The seed should be sown in drills 2 feet 
apart and thinned to 1 8 inches in the row. It is best 
kept free from seeding by picking off the flower spikes. 
To Stew Spinach 
Spinach having been washed in cold water and dried by 
swinging the leaves round in the air, may be stewed in 
the following way : — 
Place it in a pan of boiling water, whence remove it 
at the end of four minutes. Throw the Spinach next 
into cold water and well dry it in the colander. Chop 
it up moderately finely, and place in a stewpan with salt, 
pepper, and butter (half an ounce to the pound). Place 
over the fire and stir till the butter is melted. Add a 
little stock (a teacupful to the pound), and allow to 
simmer for ten minutes. Add a little lemon juice and 
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