THE CULTURE OF VEGETABLES AND FLOWERS FROM SEEDS AND ROOTS TEXT

importance, and that large Radishes are never wanted. To insure a quick growth and a handsome sample the ground must not only be good, but finely broken up. Frame Culture.—For the earliest crops it is advisable to make a semi-hot-bed, by removing a portion of the surface soil, and laying down about two-feet depth of half-rotten stable manure, on which spread four inches of fine earth, and then cover with frames. Sow the seed thinly, and put on the lights. When the plants appear, give air at every opportunity to keep the growth dwarf, and cover with mats during frost, always taking care to uncover as often as possible to give light, for if the tops are drawn the roots will be of little account. Where the plants are crowded, thin them, allowing every plant just room enough to spread out its top without overlapping its neighbour. Sowings made in this way in December, January, and February will supply an abundance of beautiful Radishes in early spring, when they are greatly valued. To follow the outdoor crops frame culture will again be necessary in autumn. Outdoor Culture.—The second crop (which in many gardens will be the first) may be sown on warm, dry borders in February. Within a few days after sowing, collect a quantity of dry litter, and lay it up in a shed ready for use. It happens often that we have warm, bright weather in February, and the Radishes start quickly and make good progress, and then may come a severe frost, when the litter must be spread as lightly as possible, three or four inches thick. These open-ground sowings will bear cold well, but they should not be allowed to get frozen, and therefore semi-hot-beds may be employed. If time and materials appear excessive for such a purpose, it should be remembered that this is a capital way of preparing for the next crop, whatever it may be, and is a particularly good method of preparing for Peas that are to be sown in the month of April, by which time the earliest sown Radishes will be off the ground. Successive sowings should be made from March to September in the coolest place that can be found for them, and the usual practice of four-feet beds will answer very well. In many gardens sufficient supplies of Radishes are obtained by sowing in the alleys between seed-beds, but care must be taken that this plan does not interfere with the proper work of hoeing, weeding, thinning, &c. When seed is sown on light soils a moderate firming with the back of the spade may be desirable, but generally speaking it is sufficient to cover the seed lightly, and so leave it. To thin the crop early is, however, of great importance, no matter how wasteful the process may seem, for wherever the plants are crowded they will make large useless tops, and small worthless roots, and prove altogether unprofitable. For the earliest sowings we have choice of many sorts, round, oval, and long; but the long Radishes are not well adapted for late sowing, whereas the round and oval sorts stand pretty well in hot weather, if on good ground in a cool situation, with the help of a slight amount of shade. As the year advances we return to the practice recommended for the earliest crops. Winter Radishes.—These large-growing kinds are much prized by those who use them in winter in the preparation of salads. Seed may be sown in the open from June to August, in drills nine inches apart, and the plants thinned to six inches in the rows. The roots may be left in the ground and dug as required, or taken up and stored in sand. These Radishes may also be cooked in the same manner as Turnips and they make an excellent dish. RHUBARB Rheum hybridum RHUBARB is so much valued that we need not recommend it. There are some remarkably fine sorts in cultivation, adapted for early work, main-crop, and late use. Although an accommodating plant, Rhubarb requires for profitable production a rich deep soil, well worked, and heavily dressed with rotten manure, and a situation remote from trees, but in some degree sheltered. It will be observed that the markets are supplied from sheltered alluvial soils, that have been much cultivated, and kept in high condition by abundant manuring. On the other hand, the coarser kinds will make a free and early growth on a damp clay, if sheltered from the east winds that so often damage early spring vegetation. The shortest way to establish a plantation is to purchase selected roots of first-class named varieties, and plant them in one long row, three to four feet apart, or in a bed or compartment four feet apart each way. The smaller kinds will do very well at two and a half feet each way, but for large-growing sorts this would be injuriously close. Plant with the top bud two inches deep, tread in moderately firm, then lightly prick the ground over, and so leave it. Rhubarb may be planted at any time in spring or autumn but of the two the spring is preferable. In any case where a special cultivation is determined on, it will be found that bone manure has a wonderful effect on the growth of Rhubarb. It is not sufficient to say that the plantation must be kept free from weeds, but the plant should be allowed to make one whole season’s growth before a single stalk is pulled. And the pulling in the second season, and every season thereafter, should be moderate and careful, for every leaf removed weakens the plant, and it must be allowed-time to regain strength for the next season. Some people know not when to leave off pulling Rhubarb, but appear unwilling to cease until there is none to pull; and it is a pity this should happen, especially as after the delicate supplies of early spring are past, Rhubarb is a comparatively poor thing, and to ruin a plantation to get stalks for wine is great folly. For wine-making a special plantation should be made, from which not one stick should be taken for table use. The summer stalks will then be of a suitable character. Rhubarb is easily forced in any place where there is a moderate warmth, and it is only needful to pack the roots in boxes with moss or any light soil, or even rough litter. The roots will push into any moist material and find sufficient food. If entirely exposed to the light, forced Rhubarb has a full colour; but the quality is better, and the colour quite sufficient, if it is forced in the dark; hence when put under the stage in a greenhouse, or any other place where there is a fair share of daylight, it is well to put an empty box or barrel over to promote a certain degree of blanching. When raising Rhubarb from seed sow in spring in light soil, and the young plants should have frame culture until strong enough to plant out. If a great number are grown, they should all be kept in pots until the end of the season, and then the common-looking and unpromising plants should be destroyed, reserving the others for planting out in the following spring. A new type of Rhubarb which is readily raised from seed will remain in bearing continuously if put out on good ground and given protection during severe winter weather. Seed of this strain should be sown in March or April, in pots or boxes placed in a cold frame. Plant out the seedlings in May and these will generally yield sticks in the autumn. Seed may also be sown in the open ground in spring. SALADS Although the art of making Salads is to some extent understood in this country, it must be admitted that much has yet to be learned from the masters of Continental cookery, who utilise more plants than are commonly used on this side of the Channel, and who impart to their Salads an endless variety of flavourings. Here, however, we are only concerned with the plants that are, or should be, in requisition for the Salad-bowl at different seasons of the year. But it will not be irrelevant to allude to the fact, admitted by medical men of high reputation, that the appetite for fresh, crisp, uncooked vegetables is a really healthy craving, and that free indulgence in Salads is a means of supplying the human frame with important elements of plant-life. In the process of cooking, certain minerals, such as salts of potash, are abstracted from vegetables, while in Salads they are available, and contribute both to the enjoyment and the benefit of the consumer. Our present object is to offer a reminder of the plants that must be grown in order to supply such a variety of Salads as will fairly meet the requirements of a generous table during the changing seasons of the year. The culture of all the following subjects will be found under their proper headings. Beet.—For its distinct flavour and splendid colour Beet is highly valued as a component of Salads. As the roots are easily stored they are available for several months after the growing season has passed. Celeriac is much used in French Salads, and some appreciation is now shown for it in this country. The roots or bulbs are trimmed, washed, and cooked in the same manner as Beet. Celery.—This delicious Salad is in such general favour that no comment on its virtues is necessary. Chervil.—The curled is far handsomer than the common variety, and is available for garnishing as well as for Salads. Chicory.—The common Chicory (_Barbe de Capucin_) and the Brussels variety (_Witloof_) have attained to great popularity. Both are agreeable and wholesome, and a supply should be maintained from October to May. Chives find acceptance at times when the stronger flavour of Onion is inadmissible. Corn Salad.—The leaves should be gathered separately in the same manner as they are collected from Spinach. Cress should be in continual readiness almost or entirely through the year. Cucumber.—Everybody appreciates the value of this fruit, which is almost startling in its crisp coolness. Dandelion.—The cultivated forms of this familiar plant are increasingly grown for use in the Salad-bowl. Endive has a distinct flavour which is highly appreciated; and in winter the plant occupies the important position that Lettuce fills in summer and autumn. Lettuce.—All the Cabbage varieties are in great demand for Salads, because they readily assimilate the dressing. But for delicious crispness the Cos varieties cannot fail to maintain their position of assured popularity. Mustard needs only to be named. Like Cress, it is in continuous demand. Nasturtium.—A few flowers may always be employed to garnish a Salad, for they are true Salad plants, and may be eaten with safety by those who choose to eat them. Onion imparts life to every Salad that contains it; but for the sake of the modest people who do not fail to appreciate the advantage of its presence, although they scruple to avow their love, there must be discretion in determining the proportion. Purslane.—The leaves and shoots are used for Salads, and the former should be gathered while quite young. Radish finds a place on the tables of the opulent and of the humblest cottager. Rampion.—The fleshy roots are employed in Salads in the natural state, and also when cooked. Salsify is commonly known as ‘Vegetable Oyster,’ and is an excellent component of a Salad. The roots may also be allowed to put forth leaves in the dark to furnish blanched material. Shallot.—A delicate substitute for Onion. Sorrel possesses a piquant flavour that can be used by the skilful with most agreeable results. Tomato has fought its way to popularity in this country, and now holds a commanding position. Water Cress.—When the tender tops can be had they are seldom allowed to be absent from first-class Salads. SALSIFY Tragopogon porrifolius Salsify may be sown from the end of March to May, but two sowings will in most cases be sufficient. Drill the seed in rows fifteen inches apart and one inch deep. Thin from time to time until the plants stand nine, ten, or in an extreme case twelve, inches apart. In ordinary soil nine inches will be sufficient. Hoe between frequently, but do not use a fork or spade anywhere near the crop, for the loosening of the ground will cause the roots to branch. A deep sandy soil with a coat of manure put in the bottom of the trench will produce fine roots of Salsify. But there should be no recent manure within fifteen inches of the surface, or the roots will be forked and ugly. In a soil that produces handsome roots naturally the preparation may consist in a good digging only, but generally speaking the more liberal routine will give a better result. In November dig a portion of the crop and store in sand, and lift further supplies as required. Some roots may be left to furnish Chards in spring. These are the flowering-shoots which rise green and tender, and must be cut when not more than five or six inches long. They are dressed and served in the same way as Asparagus. Salsify is a root of high quality, the growing of which is generally considered a test of a gardener’s skill. Perhaps the after-dressing and serving of Salsify may be a test of the skill of the cook, but upon that point we will not insist. It is a less troublesome root than Scorzonera, and superior to it in beauty and flavour—in fact, it is often dressed and served as ‘Vegetable Oyster,’ having somewhat the flavour of the favourite bivalve. Salsify roots require to be prepared for use by scraping them, and then steeping in water containing a little lemon juice or vinegar. They are boiled until tender, and served with white sauce. To prepare them as the ‘Vegetable Oyster’ the roots are first boiled and allowed to get cold, then cut in slices and quickly fried in butter to a light golden brown, being dusted with salt and white pepper while cooking. Serve with crisped Parsley and sauce made with butter, flour, and the liquor from tinned or fresh oysters. SAVOY—_see page 38_ SCORZONERA Scorzonera hispanica Scorzonera is not much grown in this country, but as it is prized on the Continent, it might be introduced to many English tables with advantage. The main point in the cultivation is to obtain large clean roots, for carelessly grown samples will be small, forked, and fibrous. Trench a piece of ground, and mix a good dressing of half-rotten manure with the bottom spit, taking care that there is none in the top spit. Make a nice seed-bed, and sow in the month of March in shallow drills fifteen inches apart, and as the plants advance thin them until they stand a foot apart in the drill. Keep the crop clean, and it will be fit for use in September. Lift as wanted in the same manner as Parsnips. Seed may also be sown in April and May. To cook the roots they must first be scalded, then scraped and thrown into water in which there are a few drops of lemon juice. Let them remain half an hour; boil in salted water in the same way as Carrots until quite tender, and serve with white sauce. If left to get cold they can be sliced and fried in butter to make a good side dish. SEA KALE Crambe maritima Many persons prefer Sea Kale to Asparagus, but the two differ so widely in flavour and general character that no comparison between them is possible. On two points, however, the advantage certainly rests with Sea Kale. It can be more easily grown, and, regarded solely as an article of food, it is the more profitable crop. This comparison has therefore a practical bearing. In forming a new garden, and in cases where it may not be possible to grow both these esculents satisfactorily, Sea Kale should have attention first, as a thing that will require but a small investment, and that will surely pay its way, with quick returns, to the general advantage of the household. Outdoor Culture.—Sea Kale requires strong ground, fully exposed to the sun, and enriched with any good manure, that from the stable being undoubtedly the best. The most satisfactory way to begin is with well-grown roots, as they make a return at once with the least imaginable trouble. Let the ground be well dug two spits deep, and put a coat of manure between; or if it is a good substantial loam, plant without manure, and the results will be excellent. As the thriving plant covers a considerable space, and there must be a certain amount of traffic on the ground to manage it, there should be one row in the centre of a four-feet bed, with a broad alley on one side; or, better still, mark out a ten-feet space, with a three-feet alley on each side, and in this space plant three rows two and a half feet apart, and the roots one and a half to two feet apart. The planting may be done at any time after the leaves have fallen, late in autumn, and during winter and early spring. On warm, dry ground, winter planting answers perfectly, and enables the gardener to complete the task, for there is always enough to do in the spring months. But on damp ground and in exposed situations the best time to plant is the month of March. Put down the line, and open a trench one foot deep; plant the roots with their crowns two inches below the surface, filling in and treading firmly as each trench is planted. The precaution may be taken to pare off all the pointed prominent buds on each crown, as this will prevent the rise of flower-stems; but if this is neglected, the cultivator must take care to cut out all the flowering-shoots that appear, for the production of flowers will prove detrimental to the crop of Sea Kale in the following season. Our custom, when a plantation has been thus made, is to grow another crop with it the first season. The ground between the rows is marked out in narrow strips, and lightly forked over, and if a coat of rotten manure can be spared it is pricked in, and a neat seed-bed is made of every strip, eighteen to twenty-four inches wide. On this prepared bed sow Onions, Lettuces, and other light crops, and as the Sea Kale advances take care to remove whatever would interfere with their expansion, for the stolen crop should not stand in the way of that intended for permanent occupation. A crop of early Cauliflower, small Cabbage, or even Potatoes, may be taken, in which case there will be room for only one row alternately with each row of Kale, and perhaps one row also in the alleys. The growth of the Kale should be promoted by all legitimate means, and in high summer it will take water, liquid manure, and mulchings of rich stuff, to almost any extent, with advantage. The irrigation that suits the Kale will probably also suit the stolen crop, but irrigation is not good for Onions or Potatoes; where these crops are grown care must be exercised to bestow the fluid on the Sea Kale only. As the leaves decay in autumn they should be removed, and the ground kept thoroughly clean. When finally cleaned up, let it be forked over, but with care not to put the tool too near the plants; and if manure is plentiful, lay down a coat for a finish, or fork it in at the general clear up. There should now commence a systematic saving of clean leaves. Mere vegetable rubbish is not to be thought of. Proceed to cover the ground with leaves in heaps or ridges sufficient to make a coat finally of about one foot deep, or say nine inches at the very least. If there is any store of rough planking on the premises, let the planks be laid on the ridges of leaves on whichever side the prevailing wind may be. This will prevent the leaves being blown away, and the planks will be handy for the next stage in the business. At the turn of the year put the planks on edge by driving posts down in any rough way that will hold them firmly for a brief season, and then spread the leaves equally. If there are not sufficient leaves to cover the bed for the requisite thickness, raise a good heap over each crown, and sprinkle a little earth to keep the heap together. But a better mode of procedure is to have a sufficiency of Sea Kale pots with movable covers, or in place of these large flower-pots, or old boxes. Put these over the crowns, and then heap the leaves over and around, and the preliminaries are completed. A very early growth will be the