New-York tribune., 1896-11-29

furnished by French gardeners In the vicinity OF
tho city. and from cultvators in moro distant
sections OF the country. who have found the soil
and climate around them especially adapted to
their purpose. Tho swamp lands Of Kalamazoo
Mich were early redeemed by their enterprlsing
owners to become the celery beds that sup
ply the Western and Eastern markets. Tho hot
houses OF Boston and Providence send tho finest
lettuce OF the season to tho New-York market.
There great many Wild herbs recommended
by various 'authorites' salad plants Custom
has approved but II few OF these and perfected
them by cultivation. Wild watercress. picked
from mountain brooks In the spring. Is probably
tho only wild herb that IS crisp and tender enough
to suit the demands Of the modern salad maker.
The winter months mark the season OF salad
herbs. II Is easier for the gardener to control the
cold of winter than the heat OF summer which
Salad plants are. therefore. found in their highest
hs and In the the f ba crn
bleached endive Is now In market In fine quality.
though the special French variety OF this herb does Ices
bleached leaves Of the plant are torn apart and
Eh Is ,a sSs sns form
the chiccory 1t Is delicious. crisp tender plant.
delightful salad to serve with wild duck and
other game: DO not wash II unless there is q
very carefully. Trim Off the green leaves and the
root. Sprinkle teaspoonful OF salt and a salt
torn into bits and pour over 1t tablespoonful Of
s s %aH the Of ss ss
The barbo du Capuchln Is another form OF
chiccory 1t Is the Wild plant transpanted to cell
lars and tied up that the leaves may bleach to a
snowy whteness The plant Is named from It's
fancied resemblance 10 the white boards OF the
Capuchn. or cowled French friars OF St. Francis
In France where 1t Is highly esteemed 1t is often
called simply "graybeard" 1t should be dressed
like escarolle. The season OF all these plants Is
passed by April Barbe du Capuchin cannot al
ways be found In market even In winter. but IL
can generally be obtained at one OF the French
stalls In the larger markets
Corn salad. called by the French by the pretty
name OF "doucette" Is n winter salad, and one OF
the least expensive Of all good green herbs" 1t
seldom retais for more than five cents a quart
and the quarts OF the New-York hucksters are
usually liberal Look 1t over carefully. rejectipS
good part In plenty Of water and lift II out care
then dress 1t like escarolle For variety. two hard
boiled eggs chopped in dice or three pickled beets
cut In little squares may be added to a pint OF
weii-chilled corn salad leaves.
it,ieaached dandeiion leaves make an excellent
salad TO serve with boiled meats They are dressed
ike chiccory and escarolle. An excellent salad is
made OF one part OF bleached dandelion leaves and
TWO parts beached lettuce leaves Watercress
may generally be found In market It Is the only
saiau ieaI sold which by general consent is never
otcsse9 with oil. but eaten with salt and vinegar
ne list given comprises the salad plants OF the
he ,na, KetA Among seasoning herbs green parsley
vur,sn sin, ana chlves may always be found In the
Mw.n'er WI markets. Tarragon, the prince OF season.
ths' hok keMsra!y n market In winter, brought from
~ "0'noussA It y inferior 10 that UoWn in tho