==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.

==Cuc.u.mber.==--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 a.s.similate the dressing. But for delicious crispness the Cos varieties cannot fail to maintain their position of a.s.sured 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 subst.i.tute 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-cla.s.s 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 sc.r.a.ping 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 b.u.t.ter to a light golden brown, being dusted with salt and white pepper while cooking. Serve with crisped Parsley and sauce made with b.u.t.ter, 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 sc.r.a.ped 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 b.u.t.ter 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 s.p.a.ce, 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 s.p.a.ce, with a three-feet alley on each side, and in this s.p.a.ce 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 p.r.i.c.ked 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 result, and the quality will be finer than that of forced Sea Kale. Uncover occasionally to see how the crop goes on, remembering that perfect darkness is needed to blanch it completely, and to produce a plump and delicate sample. Cut close over, taking a small portion of the woody part of the crown, and when all the growth of a crown is taken, remove the pot or box, but leave a thin coat of leaves on the cut crown to protect it, as at the time of cutting Sea Kale keen east winds are prevalent, and it is unfair to the plants to expose them suddenly. When the crop has been taken, remove the leaves and the planks, and dig in between the rows a thick coat of fat manure. The growth will be too strong now for a stolen crop, and will so continue for many years. After the crop has been secured, each crown will throw out a number of buds or shoots. These should all be removed except two or three of the strongest, which will form the crowns for cutting in the following year.

At the same time take away any small blanched shoots that may have been left because they were too small or insignificant for table use. This proceeding will prevent the production of flower-stems, which is injurious to the plant, and there never need be any fear that the crop will be diminished, because plenty of buds around the crowns, that do not show themselves in the first instance, will come forward in due time.

==Forcing.==--It is so easy to force Sea Kale that the cultivator may safely be left to his own devices. But it will be well, perhaps, to say that perfect darkness is requisite, and the temperature should not exceed 60 at any time, this being the maximum figure. A rise above 60 will produce a thin or wiry sample. It is sufficient to begin with a temperature of 45, and to rise no higher than 55, to insure a really creditable growth. The market growers are not very particular as to temperature, but then they do not eat the crop, or know much of it after it has left their hands. With the gardener in a domestic establishment the case is different; and we venture to advise young men--to whom book advice is often valuable as entailing no obligations--that Sea Kale slowly forced may be nearly as good as that grown under pots in the open without any heat at all; better it cannot be. Any spare pits or odd places may be made use of for this crop, provided only that the heat is not too great. Pack the roots in mould or leaves, or even half-rotten manure, and shut them up to exclude light, and the crop will be ready in five or six weeks, unless forcing is commenced very early, in which case seven weeks at least must be allowed from the time of planting to that of the first cutting. Roots that have been lifted for forcing should be thrown away when the crop has been secured, but roots forced in the open ground suffer so little by the process that they may be forced for several years in succession ere it becomes necessary to renew the plantation, provided, of course, that the work is well done. The outdoor forcing is accomplished in the way described for growing the crop, with the aid of leaves only, but with certain differences. In the first place, care must be taken to let the plants feel the cold, but at the same time to prevent the ground becoming frozen. A touch of frost will render them more ready to grow when the cultivator brings his persuasions to bear by heaping hot manure over the pots, and covering the bed with a thick coat of the same. This is all that can be done, but it is sufficient. In cases where leaves and other suitable materials are not available, good Sea Kale may be grown by simply raising over each crown a heap of sand or sifted coal ashes, provided some clean material be interposed to keep the sand or ashes from actual contact with the plant. When this heap begins to crack at the top it will be worth while to examine it at the bottom, when there will be found a fine head of blanched Sea Kale, and the mound will have served its purpose.

==To grow Sea Kale from seed== is a simple matter enough, but there is a loss of a year as compared with growing it from roots. The ground should be rich and well worked, and the seed sown in March or April in drills one foot asunder if for planting out, or in patches about two and a half feet apart each way if to remain. It is believed by many that Sea Kale should stand where sown, and we admit that a.n.a.logies are in favour of the proposal. But every year such fine produce is obtained from transplanted roots that we have not the courage to condemn a course of procedure which may not be theoretically correct. The fact is, the root is tough and enduring, and suffers but little by moderate exposure to the atmosphere if handled in a reasonable manner. But to return to the seeds: they sprout quickly, and, soon after, the plants make rapid progress. Let them have liberal culture, keep them scrupulously clean, and thin in good time. If quite convenient, give a light sprinkling of salt occasionally in the summer: they will enjoy it, and the leaves will not be injured in the least.

==SHALLOT==

==Allium ascalonic.u.m==

The old-fashioned mode of culture is to plant on the shortest, and lift the crop on the longest, day; but that is only applicable to the milder parts of the country. As a rule, spring is the best time for planting, and it should be done as early as the ground can be got into working order--certainly not later than the middle of April. The soil should be in a friable condition, and it must be trodden firmly, after the manner usual for an Onion bed. Merely press the bulbs into the soil to keep them in position, and put them in rows one foot apart, and nine inches apart in the rows. They should not be earthed up, but, on the contrary, when approaching maturity the soil should be drawn away so as to expose the bulbs, for this facilitates the ripening process.

To store the roots for any length of time it will be necessary to have them well ripened, and this point demands consideration. If dry weather could be insured for harvesting the crop, it might be allowed to finish in the ground; but as this cannot be relied on, it is a wise precaution to lift the crop on some suitable opportunity before it is quite ready, and allow the ripening to be completed in a protected airy place.

==SPINACH==

==Spinacia oleracea==