5°4 
THE GARDENING WORLD. 
July 27, 1907. 
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“ Qw: Xttcta Sasfou.” 
The full title of the above book is •“ Our 
Kitchen Garden; The Plants we Grow 
and How we Grow Them.” It runs 
to 166 pp., and the author, Mr. 
Tom Jerrold, gives us some hints 
of how he grows the plants, and 
then proceeds to deal with the method of 
cooking them. This is the second and 
enlarged edition of the work which we 
presume has proved itself useful to its 
readers. The methods of cultivation ad¬ 
vocated are good enough, but the details 
are not great to us who deal so largely 
in cultural matters. We can appreciate 
the book, however, for the culinary pre¬ 
paration given to the vegetables, which 
is not always of the most satisfactory 
character, even in public restaurants. 
To give an instance of the authors 
method of dealing with them, we take the 
Parsnip, which is fairly well known, but 
the author seems to think it a scarcer 
plant than our experience leads us to be¬ 
lieve. He says that the most ordinary 
way of dressing Parsnips is boiling them 
and serving them with salt fish and egg 
sauce on fasting occasions only. Baked 
Parsnips make a good change, but they 
are not unknown even in houses of the 
cottager, for they are baked with the meat 
on Sundays at least. He also speaks of 
stewing Parsnips and serving them with 
melted butter or white sauce. They are 
then strained and laid on buttered toast. 
Puree of Parsnips is much similar to Car¬ 
rots when subjected to the treatment. 
He is a great believer in merely wash¬ 
ing the Parsnips, boiling them whole, and 
peeling them afterwards in order to get 
the full flavour of the Parsnip. Parsnip 
fritters are cooked in the ordinary way 
after they are cut up into slices. They 
are then' dipped in suitable batter, fried 
till they are brown, and served while hot 
and crisp. He makes use of the French 
form of the word, describing it as friture 
of Parsnip. 
While stating that Parsnips may be of 
good flavour boiled in the ordinary way, 
the author believes that they, like all 
other vegetables, retain their individual 
flavour better when subjected to a process 
of steaming instead of boiling. They are 
steamed in their skins till quite tender, 
peeled, dished whole, and cut into four 
lengthwise, and placed in a stewpan 
covered with white sauce. They are 
stirred now and again to prevent burn¬ 
ing till they are quite hot. He also gives 
a recipe for making a sauce. We con¬ 
sider his book, therefore, very thorough in 
this particular matter, and readers who 
get it will find it well worth the shilling 
asked. It is published by Messrs. Chatto 
and Windus, London. 
-4~f+- 
Delphinium Rev. E. Lascelles. 
The blooms of this handsome variety 
are dark blue with small white petals in 
the centre. Award of Merit by the 
R.H.S. at Plolland Park when shown by 
Messrs. A. A. Walters and Son. 
-A Rare- 
Pitcher Plaint 
(Nepenthes sanguinea). 
The accompanying illustration repre¬ 
sent a fine plant of this rare Nepenthes 
grown by Mr. Donald McIntyre, gardener 
to J. D. Meek, Esq., of Helensburgh, 
N.B. This Nepenthes is one of the plants 
of the well known N. mastersiana, but 
while the latter is relatively common in 
gardens and nearly always present in col¬ 
lections, N. sanguinea is quite a scarce 
plant. There must be something peculiar 
in connection with its cultivation which 
makes it difficult to manage, for there 
have been many fine collections of 
Nepenthes, both species and hybrids, dur¬ 
ing the ‘last two decades, but which may 
not have possessed a single specimen of 
the plant under notice. 
The pitchers are cylindrical, slightly 
contracted a little below the lid, and are 
of a beautifully dark, brownish blood-red. 
Nepenthes sanguinea. 
