The sun., 1919-10-05

which are produced are white and
tender. 1t would be pleasing to any
housewife to have a supply of rhubarb
in winter for the making of pies.
For some reason rhubarb does not
seem to force Very we'll until after the
first of the year, so 1t is Just as well
not to be in too much of a hurry, but
OF course the roots must DO provided
before the ground freezes hard.
Asparagus can be forced at any time
during the winter. In fact there are
families which have practically con-
slant succession of asparagus all
through the season, the cellar crop be-
ginning in early winter and continuing
until the coming of the outdoor crop
In the spring. 1t isn't necessary to
freeze the roots of asparagus, but at
least three-year-old roots must be
used. and can be handled in the same
way as rhubarb roots except that it
isn't necessary to keep them dark.
Gardeners who are familiar with this
plan start new bed of asparagus
from seed every year in order to have
an abundance Of plants for forcing.
Previous to the war most of the
French endive sold In this country
came from Belgium, great quantities
being shipped here in baskets. After
the war broke out many gardeners be-
gan growing Witloof chicory, which is
the real name of the plant, in their
own gardens, and found that it was
perfectly easy to handle. The writer
has been growing 1t several years
without Cell
the roots are dug up and stored in a
cold place. From time to time several
OF them are taken into the cellar and
planted In boxes OF earth, the lower
ends OF the roots having first been
trimmed of and the tops cut back to
within two or three inches of the roots.
II gives the best heads II the earth
Is covered with three or four inches of
fine sand. The heads will grow I'D
through this sand and be tighter than
If the sand is omitted, although its
use Is not by any means necessary.
when sand Is not used, however, II is
a good plan to invert another box over
the one containing the roots, so that
the light will be excluded. There
should be enough holes in the box.
~NNoAf AcA II Ine neaQS
ere not cut too low new growth will
be made in a few weeks. Indeed the
same roots may be cropped three or
four times. This salad is an expensive
one when purchased in the restau-
rants, but can be produced in album
dant quantities at home at almost no
expense.
Sea ka1e is to be handled in the
same way and is equally appetizing.
II heated cellar is not available
boxes containing the forcing roots
may be set behind the range in the
Kitchen. Oftentimes when fall comes
Brussels sprouts still remain in the
garden, perhaps not quite large enough
Tor eating. If the plants are dug ND.
root and all, and set in boxes of earth
In the cellar they will keep on growing
and the sprouts will soon reach har-
vesting size. Oftentimes by this plan
Brussels sprouts may be had until long
after the ground outside is frozen hard
Caulifower also may be taken into
the cellar In the same. way and will
keep on growing. The same is also
true of leeks, which are similar in
flavor to onions. They can be handled
In much the same way as celery, and
VIII be available for many weeks.
There are other plants which may be
treated In the same way, but enough
mas been written to show the wide
possibilities OF the cellar garden.