HOUSE AND GARDEN 
March, 1913 
211 
when it is well blanched and firm of heart. 
Such are not so easily cultivated as one 
might imagine, for they call for patience 
and exactitude, but Charlemagne consid¬ 
ers himself an example of both these vir¬ 
tues. Endive he troubles less about, and 
thinks it sufficiently well cared for if cov¬ 
ered over with an empty flower-pot, while 
Batavian endive he utterly despises. But, 
then, he has never been in Dutchland, and 
1 have. 
Dwarf peas we sow in pots and place on 
the greenhouse shelf early in January. As 
soon as they have made a fair growth they 
are brought lower down, and are kept well 
fed with liquid manure and then staked. 
Successive sowings take place in the warm 
pits, and from the beginning of May until 
the outdoor ones are ready in July we are 
able to gather a good dishful of peas each 
week. 
We have proved that French beans 
could be grown pretty well all the year 
round, where a temperature of sixty de¬ 
grees can be maintained, but we have not 
found it needful to keep them going all 
winter, as before the frosts come we pick 
a quantity and salt them down in large 
earthen crocks, putting a layer of salt and 
one of beans alternately, then filling the 
crock with water. The brine is occasion¬ 
ally poured off and renewed. If the beans 
are taken out and washed, then left to lie 
in cold water for two or three hours be¬ 
fore cooking, their flavor is very little in¬ 
ferior to those just gathered from the 
garden. 
Salsify, celeriac, cardoons, maize, and a 
great variety of dried beans and lentils we 
keep by us in the storeroom in winter; 
nearly all of them have been grown on our 
own land. A bagful of chestnuts comes to 
me every year from Italy, and very de¬ 
licious is the puree which they make, also 
the dessert of boiled and peeled chestnuts 
■eaten with sweetened cream. 
Since Charlotte has revealed to us what 
■delicious soups pumpkins can provide, I 
am amazed that so few people grow them. 
They keep moist for a long time when 
hanging in the storeroom, and this golden 
puree, garnished with crisp morsels of 
fried bread, is a welcome sight on a cold 
winter’s day. 
Gooseberries and HowtoGrowThem 
TT ARD\, useful and easy of cultivation 
A 1 in almost every district, gooseberries 
are worthy of the most careful attention. 
They are often planted closer together 
than is advisable, and are left either un¬ 
pruned or pruned carelessly. The former 
mistake can be readily corrected, even in 
•a row already formed, but the latter is 
more difficult to deal with, especially after 
a few years’ neglect. In the case of gar¬ 
dens from which some revenue is to be de- 
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