From the family doctor to the funny papers a furious battle 
has been waged in behalf of spinach, so it's hardly neces¬ 
sary to extol its healthful virtues. Let just one small word 
be spoken. Spinach isn't medicine; to a whole lot of us 
it's a welcome addition to a meal. The best variety is 
King of Denmark because it retains a useful plant much 
longer than other varieties without going to seed. Savoy 
Leaved Bloomsdale is guick to grow, but runs to seed 
rapidly. There's one other variety that deserves notice. 
It's New Zealand, The leaves look much different from 
other spinach. They are smaller and smoother, and per¬ 
haps a little more difficult to prepare for cooking, but 
there's a new flavor there. You won't have to worry 
about the plant going to seed, either. There's a picture 
of it down in the corner of the page. 
For greens there are several other vegetables. Kale has 
a distinctive flavor all its own, not so strong as mustard, 
but very definite and characteristic. The best varieties 
are Dwarf Curled Scotch and Siberian. 
SPINACH 
KALE 
MUSTARD 
COLLARDS 
Rarer still are collards. Some parts of the country are 
well acguainted with this vegetable, but many people 
have never even heard of it. It, too, has individually 
characteristic flavor. Best varieties. True Georgia and 
Buncombe. If you've never tasted these greens it would 
be fun to see what they are like. 
Mustard greens are old standbys. Aromatic, pungent, 
vigorously flavored. There are two out¬ 
standing varieties. Southern Giant Curled 
and Large Smooth Leaf. 
