The Cairo bulletin., 1909-07-27
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. few or them
! are worthy of more extended use and
| form an agreeable variation to the
the following appeal in their behalf.
| Ceeriac or turnip rooted celery IS
! easily grown and handled. 1t is usual
! ly planted III rows about IL inches
/ apart and cultivated as other varieties
! OF celery. The stalks are hollow and
worthless but the root has the proper
I consistency and flavor and Is valuable
for use in soups, salads and prepared
as an entree by boiling and serving
with a thickened cream dressing This
vegetable is easily kept in winte. by
storing in moist sand the same as car
/ rots, Another market vegetable val
liable for family use is satisfy or yege-
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-
calloped. made into soup o. served
with thiekened milk on toac. makes
fair substitute for oysters, which
are lot always obtainable in country
districts. The best variety Is the
Mammoth Sandwich island" To keep
tor winter dig in autumn aat store
Ia pits.
Swiss ehard 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. Botanieally the two
are nearly alike though in the chard
the stalks have been developed to un-
usual yigor and delicacy. The stalks
vary in color from deep red TO pure
white. The stems may be cooked and
served like asparagus or both stalk
and leaf when young. used the SANE as
b ct green's 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 20
ordinary cabbage that they are Well
worth growing. They are re- sled the
same as other cabbage, though planted
closer together The stalks Jf this
variety grows two feet or more in
eeight aud the leaves do no. form a
head, A. the base OF each leaf. how
ever, small hrld, not over tNC in,he5
in diameter is formed and thi Is the
part eaten and is esteemed great
ue!icacy. They are grown We same
and are subject to the same insects,
etc, as ether 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 in early spring and when once
planted will usually care for them
selves. They form such generous tufts
that the grass is smothered out and
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 place in the home garden. 1t
belongs to the parsnip family and It's |
feathering top and spicy taste and
smell add much to the flavor OF dishes |
and esthetic effect of the table Chic |
ory 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 IL |
moist soil in a warm dark room. The
crowns Will throw out leaves which
in few days will be suitable fR
serving as salad.