Part 10 (1/2)

==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.