r old preferably). Cover the bed with
light blanching material, 7 or 8 ins. deep and cut same as Asparagus
(Coal ashes is what is usually used for Seakale). It should be ready to
cut in 6 or 8 weeks. To get it early, plant 3 roots in hills 4 ft.
apart. Place an old bucket or box over the hill and cover all over with
fresh stable manure. The heat from the manure will make cutting possible
in 2 or 3 weeks; 4 or 6 buckets or boxes may be used and transferred to
other hills when first hills are through. (Roots can be procured in the
Fall.)

=Forcing Inside.= Plant 3 to 5 roots in an 8 in. pot and invert a similar
pot over it and cover the hole in the top. Place under bench in
conservatory or Greenhouse, or in a warm basement where 50 or 60 degrees
may be maintained. Water every day. Cutting should be made in from 18 to
21 days, according to heat maintained.

=Use.= Seakale is considered a great delicacy, the young shoots when
cooked are more tender than the youngest Asparagus. They are usually
cooked whole and served with white (cream) sauce as Asparagus, or may be
chopped up and cooked like celery and served in the same manner. It has
a nice buttery flavor of its own, that has to be tasted to be
appreciated, a flavor that will take with the household. We do not
hesitate to say that if once grown the demand will soon exceed the
supply.

Vegetables are at their best in their own season, just as nature
develops them, not as man forces them. Gathered not quite full grown
with the dew of the morning upon them, they are solid, tender, juicy,
sweet and full of flavor, fit for a feast of the gods. But the
crispness, sweetness and fresh flavors are fleeting, and few but owners
of, and neighbors to gardens know the prime flavors of the fruits and
vegetables upon their tables. Therefore in selecting vegetables for your
table choose first the freshest possible, select medium sized and not
overgrown ones, though small sized turnips and large rutabagas are best,
egg-plants should be full grown, but not ripe. If vegetables are not
fresh refresh them by plunging them into cold salt water an hour before
cooking. Old potatoes should be pared as thin as possible and be thrown
at once into cold salt water for several hours, changing the water once
or twice. Wipe plunged vegetables before cooking. Old potatoes are
improved by paring before baking. Irish or sweet potatoes, if frozen,
must be put into bake without thawing. Onions sh