SPINACH, OR SPINAGE. 
99 
recover the effects of a hard winter, and produce a whole- 
some vegetable early in the spring. 
If Spinach seed be sown in rich ground in March and 
April, it will grow freely, but it must be cut before the ap- 
proach of hot weather, or it will run to seed. To raise it in 
perfection at this season, it should be sown in drills about a 
foot apart, and be frequently hoed ; this will keep it in a 
growing state, and, consequently, prevent its running up to 
seed as quick as it otherwise would. 
It is altogether useless to sow Spinach seed in poor ground; 
.et the ground be well manured with good strong dung, and it 
will well reward you for your trouble by its abundant produce. 
If Spinach be cultivated in drills a foot apart, it will re- 
quire from seven to eight pounds of seed to plant an acre 
of ground. Some gardeners use more than double that 
quantity in sowing broad-cast. 
Be careful to pick Spinach exceedingly clean, and wash 
it in five or six waters previous to cooking it. Some cook 
Spinach in a steamer over boiling water, others boil it in 
water ; but the best way is to put it into a saucepan that will 
just hold it, without water, then strew a little salt upon it, 
and cover it close. Put your saucepan on a clear quick fire; 
and when you find the Spinach shrunk and fallen to the bot- 
tom, and the juice which comes from it boil up, it is done. 
In order that it may be rendered capable of absorbing a 
moderate quantity of gravy, melted butter, &c., which are 
indispensable with green vegetables, let it be well drained 
in a sieve, or colander, before it is dished. 
The New Zealand Spinach, or Tetragona expansa , is not 
much cultivated in this country ; its nature seems to be op- 
posite to the common Spinach, as it will endure the heat 
better than the cold. It may be obtained in the summer, 
by planting the seed in April and May. Being of luxuriant 
growth, it should be planted in hills three feet apart, and 
about two seed in a hill. Th$ leaves will be fit for use dur 
ing the summer, and until late in the autumn. 
