580 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
[" December 27,* 1898. 
that is not at present so well known, though it is likely to become ex- 
ceedingly popular, is H. sanguinea, illustrated in fig. 65, which for 
gracefulness and richness of colour far surpasses all the others. It is a 
hardy perennial, with neat little roundish crenately lobed green or 
bronzy leaves, from amongst which arise the tall slender graceful flower 
stems, each bearing a number of small flowers of a brilliant rosy red hue, 
a peculiarly pleasing and distinct shade of colour. Out of doors it thrives 
well in an ordinary border provided the soil be not too wet, and Mr- 
Ware has been very successful with it at the Hale Farm Nursery’ 
Tottenham, while at Kew its characters have also been well displayed' 
As a border plant its value cannot be over-estimated, but it is also useful 
for another purpose—namely, in pots for greenhouse or conservatory 
decoration. The graceful habit of the plant fits it admirably for this 
work, and the brightly coloured flowers are seen to the best advantage 
disposed with Ferns or flowers of more delicate tints. At Kew several 
groups of the plant have been arranged on the shelves of the green¬ 
house during the past season, and the merits of this Heucbera have been 
demonstrated. It is easily increa sed by division, and probably also by seed- 
SALADING IN WINTER. 
LETTUCES. 
As far as my experience goes the owners of large gardens are 
xept well or fairly well supplied with salading all the year round, 
but the case is very different in smaller places, those in charge of 
the majority of these failing to provide a good salad from the time 
Lettuces are over in the open till the earliest are cut the following 
season ; yet it is by no means difficult to provide plenty of winter 
salading. The English do not profess to be a nation of salad eaters, 
but in spite of this supposed indifference I venture to assert nine- 
tenths of those who may take part in a public dinner do full justice 
to the contents of the salad bowl; and what wretched salads some 
of these are ! Nothing better than quite green Lettuce or very 
slightly blanched Endive is principally used, and if this disappears 
so rapidly what would be thought of the crisp and beautifully 
blanched material such as may be found on many private tables at 
this time of year ? As I shall attempt to prove, it is almost as easy 
to provide well blanched sweet and crisp salading as it is to have the 
inferior article, if only a little more pains were taken. At one time 
I was under the impression that nothing could equal Lettuce for 
laying the foundation of a good salad, but that was before I had 
developed a craving for a salad every evening. In reality, Lettuce 
from the time it ceases to blanch properly is inferior to well grown 
Endive, and fortunately the latter can be had in large quantities 
without encroaching upon space required by Lettuce or any other 
vegetable. Hundreds of plants can be had from a packet of seed, 
this being sown at fortnightly intervals, dating from near the end of 
July to the middle of August. According as the borders and open 
spaces are cleared of early Peas, Kidney Beans, Potatoes, Cauli¬ 
flowers, and other early crops, for which the ground was well 
manured, these can be cleared, digging not being necessary, drills 
being then drawn with heavy hoes, well soaked with water or liquid 
manure, and planted with Endive. The Moss Curled is the earliest 
to arrive at maturity, this blanching without much trouble, and is 
also the first to succumb to frosts. In succession to this can be had 
any of the good forms of Green Curled, and this again may be 
beautifully blanched crisp and sweet by the time Lettuces fail, and 
a supply can be kept up through the winter. It blanches readily if 
tied up similarly to Lettuces, or it may be enclosed in flower pots 
covered with hay, boards, slates, and even moulded over, in the 
latter case being first tied up. For late autumn and winter supplies 
the Improved Broad-leaved Batavian is invaluable, this mixed with 
the Green Curled forming the principal ingredients of a perfect 
salad, no Lettuce being needed. Some of this may be blanched 
where grown, but the bulk should be reserved for winter use. 
Where so many fail with Endive is in being either too late in plant¬ 
ing or in starvation treatment. If little beside a few outer leaves 
are formed they are comparatively worthless. A good heart is 
needed, and not till this is formed ought the blanching process to 
be commenced, as this stops all further growth, and when fully 
grown the hearts almost blanch naturally. 
ENDIVE. 
Where to keep it when grown may present a difficulty, but not 
an insurmountable one in but few cases. Quite young and only 
half grown Endive is nearly hardy, but fully grown plants are crip¬ 
pled by moderately severe frosts, and must therefore be protected 
in some way. We have them now, and at different times have 
stored the plants in a variety of positions, including the surface of 
borders in vineries, Peach and Fig houses, frames, open and covered 
sheds. All are carefully tied up and lifted if possible before the 
points of the leaves are injured by frost, and transplanted with a 
moderately large ball of soil and roots. Only those required for | 
immediate use are packed closely together and not untied, the bulk 
being so disposed as to admit of the plants being unloosed and 
opened out. They can be tied up again where placed, or better still, 
some can be taken to the Mushroom house, where the blanching 
is quick and perfect. In every instance the roots are firmly bedded 
among rich and fairly moist soil, this keeping the plants fresh, and 
does away with the necessity for overhead watering. I have known 
Endive to keep many weeks, or till midwinter and later, when 
tied and buried to the tips of leaves in sand. 
If Endive is preferred to very early Lettuce, frame culture 
during the winter is necessary. A portion of the latest raised 
plants ought to be planted on a raised border and covered with 
frames and handlights, additional protection being given in severe 
weather. These will grow slowly, and if removed to the Mushroom 
house for the blanching period any plants that have survived in the 
open may be transplanted to the frames. Since the introduction of 
the very quick growing Paris Market Cabbage Lettuce there has 
been less need to provide Endive during the spring months. Small 
plants of the latter may be wintered with little or no protection, or 
they may be raised in heat early in the year. Being duly pricked 
out in frames, and set on a gentle hotbed, this Lettuce grows very 
rapidly and forms excellent hearts. 
MISCELLANEOUS. 
Other ingredients are frequently considered indispensable in the 
salad bowl, but unless they are tender and fresh they had far better 
be dispensed with. Tomatoes are usually served separately, and 
it is almost needless to add are very popular, but at the same time 
ought not to be mixed with other salading unless all who partake 
of the salad have a liking for them. Beet, when of good colour 
and tender, is an improvement to the appearance and flavour of a 
good salad, but I doubt the propriety of adding any other kinds of 
roots. A few young Onions are much liked by some, and these 
may be had by sowing the seed late in the autumn in boxes of 
good soil, these being kept in any cool house or pit. Mustard and 
Cress, either alone or mixed with the other salading mentioned, is 
usually appreciated. In many establishments it is sent to the break¬ 
fast table daily, and evidently finds favour. Though of easy culture 
it is not generally grown in a satisfactory manner. Instead of sowing 
seed repeatedly in shallow boxes of soil with only a fresh surfacing, 
a complete change ought to be made each time, and then there 
would be no complaint of damping and weakly growth, The boxes 
ought to be lightly drained and then filled with old Mushroom bed 
refuse and soil, this being moistened prior to sowing the seed very 
thickly on the surface. The seed should be pressed in evenly, but 
not covered with soil. Closely cover with brown paper or mats 
and set the boxes in gentle heat, the paths of a forcing house or 
early vinery being suitable position--. Keep the shading on till the 
seedlings are about 2 inches high, when they may be uncovered and 
shortly afterwards transferred to a cooler house. Thus grown this 
small salading has long well blanched stems, is very tender, and quite 
free from grit. What watering is needed should be done very 
gently, and weekly sowings ought to be made. 
Cliicory is also largely used in salads, and may be said to improve 
its appearance, more especially when Endive is badly blanched, 
while the slightly bitter flavour is much liked by some. If several 
rows of seed are sown at the same time as Beet or Salsafy, and 
the seedlings duly thinned, abundance of thick roots will be avail¬ 
able for forcing, these being stored with other root crops till 
wanted. The tops ought to be twisted off, and the roots being 
placed thickly in pots and surrounded by good soil, and duly set in 
a Mushroom house or warm cellar or very gentle heat, will yield a 
surprisingly heavy and continuous crop of small hearts and leaves. 
Unless these are well blanched they are too bitter to use, and if 
neither a Mushroom house nor cellar are available, the blanching 
must be effected either with the aid of inverted flower pots with 
their holes stopped, or somewhat similar contrivance. A dozen 
10-inch pots would afford a good succession. Curled Chervil sown 
on a warm border in September and covered with a frame can be 
picked from throughout the winter, and Tarragon can be had by 
lifting the roots and forcing these in any heated house. Corn salad, 
unless exceptionally well grown, is rough to the palate and tough, 
and this is never used here. Celery is frequently used in salads, a 
few Watercress, and which are easily cultivated in pots, pans, and 
boxes, are always a welcome addition, and a floury Potato may 
be finely divided with a fork and scattered over the salad with 
advantage. 
PREPARING A SALAD. 
Although the foregoing remarks are somewhat lengthy, I shall 
yet venture to state my ideas upon the subject of preparing the 
ingredients and dressing of a good salad. Freshness is the greatest 
desideratum, a flabby and flat salad being most objectionable. What 
gardener has not had good and frequent cause of complaint against 
those responsible for preparing the salad ? Either it is made three 
