Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/127



vegetable is a hardy annual, said to be a native of Spain, and has been cultivated to a considerable extent for many years. If eaten freely, it is of a laxative and cooling nature, but does not afford much nutriment. It is admitted to be innocent in its effects in all kinds of diseases, and allowed by medical men to be eaten when other vegetables are denied. The leaves of the plants, being of a very succulent or moist nature, must be boiled about ten minutes in a very small portion of water, in which a gentle handful of salt has been put. As it boils, clear off the scum which arises. Drain it well in a colander, season it with butter and pepper, or dress with eggs and vinegar. There are three varieties of Garden Spinach in cultivation, which differ in the size and shape of the leaves, and the greater or less prickliness of the seeds.

Prickly-Seeded, or Winter Spinach, is the best for sowing in September for Winter crops.

Round-Seeded is preferred for Spring sowing; and in mild latitudes it is generally used. It produces a rounder, fuller, and more fleshy leaf.

Flanders Spinach—This is a prickly-seeded variety, having great breadth of foliage. It is more luxuriant and of a greener color. It is not in general use, but deserves special attention.

.—This vegetable is generally sown broad-cast, as it is easier performed a system we deprecate, as being unprofessional, without neatness, and giving afterwards more labor to keep clean. Sow very thinly in drills a quarter of an inch deep, and nine inches from row to row. For Winter and early Spring crops, sow about the end of August, and again about the middle of September. For early Summer crops, sow