WATER CRESS.
Water cress, a vegetable closely allied to several other edible cresses, is used in very large quantities in all city restaurants. It is a much-esteemed winter relish, and is mostly served with every one of the thousands of beefsteak orders daily filled in the great eating houses and lunch rooms. The demand for it seems to be on the increase.
Water Cress.
Water cress is of the easiest culture. It can be grown in the soil of a forcing house under glass, and is extensively produced in this way by market gardeners.
The cheapest method is to grow it in running water, preferably near a spring head; and many such situations are available to farmers. Flat beds, made of loam, gravel, or sand, covered with 3 or 4 inches of warm, spring water, will yield great quantities of water cress in early spring; and the use of a few sash will keep the cress in growth during the winter. The cress should be cut frequently, as the young shoots are most succulent and tender.
For market purposes the water cress is tied in bunches, and retailed at from 3 to 10 cents per bunch, or packed in pint boxes, leaves uppermost, and retailed for about 10 cents per box. These are winter and early spring prices. Water cress culture is profitable in favored locations.