The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1885-10-02
FARM MANAGEMENT.
Lelishes that Can Be Cultivated I'm Gardens
Suggestions on Planting Potatoes.
Rome-G Grown Condiments

uOmo-uIOWA OUuUlu6ut6s
The table fare OF farmers might be
greatly improved with very small ex-
pense and little trouble by raising vari-
Gus condiments in the garden, says
The Chicago Times. These vegetable
reIishes sharpen the appetite and di-
gestion, and impart a desirable flavor
10 many articles of food of the taste of
which we are likely to tire after con-
tinued use. Of the value of celery
reference has often been made. Its
consumption has rapidly increased in
cities during the past few years, but it
is not generally raised by farmers on
account of the labor required in culti-
waiting and blanching it. There are
many plants very desirable as relishes
that farmers neglect to cultivate,
though they are very easily raised.
Among these, the common radish. No
garden product is more easily raised,
or IS served with less trouble, while
none is so generally relished. The best
radishes are produced by planting the
seed in soil that contains considerable
sand, and which has been made rich
by the application of well-rotted ma
nure. The quicker they are grown the
more crisp and tender they will be.
Very good radishes may be raised by
dropping the seed a few inches apart
in the rows where the seed of other
vegetables or flowers are sown. Rad
ish seed terminates in very few days,
and the young plants mark the rows of
plants that are slow in making their
appearance. They thus enable the
gardener to work the soil between the
rows and to keep it free from grass
and weeds. Radishes will be of size
to pull before the other plants will be
of any considerable size. Their pro-
duction will be without cost of land
or labor. A few radish seed should be
planted every week from the time the
first leaves the ground till the middle
of summer. By adopting this course
constant supply can be secured.
Any that are not wanted for the table
should be pulled up before they come
OF very large size, as their presence In
the garden is not desirable. It Is or
dinarily cheaper to buy radish seed
than to.raise it.
The earliest homegrown relish that
can he obtained is horseradish. In
eating, on saltpork, ham, bacon, or
any kind of cold meat, 1t is the best
relish that can be obtained. The
horseradish that is generally found in
farm-houses is of very poor quality
1t is raised in soil in one corner of the.
garden or field, where it is allowed to
grow for years without cultivation.
The roots become old, tough and vel
low. They have not the pungency of
some roots that have been quickly
grown in good soil. To have a good
article oti H.
in good soil and cultivated during the
summer to produce roots for use next
season. In digging up roots for use
this spring the small roots that are
commonly cut off from the main one
should be saved for planting. Those
OF the size of pipe-stems answer very
well for the purpose. These small
cuts or rootlets can be cut in pieces
from four to six inches in length and
set out in rows that will admit OF STIR
ring the soil between them. The sets
should stand at least SIX inches apart
in the rows. A long, pointed stick is
convenient for making the holes for
holding the sets, which should be in
serted SO that the tops are two or three
inches below the surface of the ground.
They will throw up branches and
leaves in a short time, when the plants
should be tended like other vegetables.
The plant makes its main growth in
the fall, but the size of the roots will
depend on the care given to them dur
ing the summer. just before the
ground freezes in the fall sufficient
number of the roots can be dug and
stored for use before the frost leaves
the soil in the spring. They can be
kept covered with earth in the cellar
or IN the pits that are used for other
vegetables. Roots served in this man
ner will be quite tender, white, anG
very pungent. They are vastly supe-
rior to old roots which grow in sod.
The common garden-cress, or pep
per-grass, makes an excellent salad
for use during the early part of the
summer. The seed terminates in a
few days, and the leaves are sufficient
ly large to use before there are any
other garden vegetables. AS the plants
soon produce seed-stalks, some should
be sown every week till about the
1st of june. A few plants can be al
lowed to produce seed for sowing next
season. Water cress is far superior
to garden-cress. and it's cultivation is
recommended to all persons who have
springs or running streams on. their
farms. Seed can be obtained of all
extensive dealers, and a bed of it, once
established will remain productive an
indefinite time. The seed should be
sown on the margin of the stream,
from which the grass has been remov-
ed. The plants require constant
moisture, and the water shoId be very
cold. The plants are very productive.
of leaves, which can be plucked every
week during the growing. season..
Water-cress is a relish which is de-
sirable during the entire year. 1t forms
beautiful table ornament. and is as
useful for this purpose as parsley.
The leaves are more tender and less
pungent than those of garden -cress.
Water-cress is now in good demand
in all cities, and many who have good
beds of it derive considerable income
from them. When, gathered for mar
ket it is tied up,in punches of a size
that can be clasped in the hand. and
put in cheap baskets or crates. Water
cress is not only a desirable relish to
use with meat, but with plain bread