The Cairo bulletin., 1909-07-19
VEGETABLES FOR THE GARDEN.
A Few Delicious Varieties That Are
Seldom Found Yet Easy to Grow.

Some of the vegetables that are ex-
tensively grown for the city markets
though easily raised are rarely found
In the home garden. A few Of them
are worthy of more extended use and
form an agreeable variation to the
diet. Farm, stock and Home makes
the following appeal In their behalf.
Celefiac or turnip rooted celery IS
easily grown and handled. 1t is usual
~ planted in rows about II inches
apart and cultivated as other varieties
OF celery. The stalks are hollow and
worthless but the root has the proper
consistency and flavor and is valuable
Tor use in soups, salads and prepared
as an entree by boiling and serving
with thickened cream dressing, This
vegetable Is easily kept in winte. BY
storing in moist sand the same az car
rots. Another market vegetable val
liable for family use Is satisfy or vege-
table oyster. This plant belongs 20
the same family as parsnips, Is grown
and cultivated and stored for winter
the same as parsnips, and when es-
callored. made into soup or served
with thlckened milk on toaa. makes
fair substitute for oysters, which
are rot always obtainable in country
districts. The best variety is the
Mammoth Sandwich island" To keep
for winter dig in autumn aat store
in pits.
Swiss chard is another easily raised,
delicious, though little used vegetable.
Unlike ordinary beets the root Is Of
little value, the stalk and leaf being
the edible parts. Botanically the two
are nearly alike though in the chard
the stalks have been developed TO I'M
usual vigor and delicacy. The stalks
vary in color from deep red to pure
white. The stems may be cooked anu
served like asparagus or both stalk
and leaf when young, used the same as
beet greens. The most popular variety
Is the silvery Swiss chard. They are
planted and cultivated the same as
ordinary beets and the young plants
may be thinned out for green's, To
those who have delicate taste Brus-
sells SPROUTS are SO far superior to
ordinary cabbage that they are we'll
worth growing They are rasied the
same as other cabbage. though planted
closer together. The stalks Of this
variety grows two feet or more in
height and the leaves do not form Il
eyer, small head, not over tNr inches
Ill diameter is formed and thu Is the
part eaten and is esteemed & great
ue!icacy. They are grown tie same
etc, as other cabbage. Dwarf Brus-
sells sprouts" is the most popular va
riety.
Chives, though once common, are
now rarely seen. They belong to the
onion family. The delicate leaves
come L IN early spring and when once
planted will usually care for them
selves. They form such generous tufts
mat iHt SIdoS ~ blhblucitu oul anu
the purple blossoms formed in sum
mer make them one OF the ornaments
Of the home garden. A tuft of chives
and one of parsley taken up In fall
and planted in pots will furnish val
liable additions to the cuisine through
out the winter. Parsley should also
find a place in the home garden. 1t
belongs TO the parsnip family and its
feathcring top and spicy taste and
smell add much to the flavor of dishes
and esthetic effect of the table. Chic
CRY has, in the last few years, grown
in popularity as winter salad. The
roots are stored in cool cellar and
when wanted for use are bedded in
moist soil in warm dark room. The
crowns will throw out leaves which
in few days will be suitable for
serving as salad.