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.