deep and rich, but free from recent manure, except at a depth of twelve
inches, when the roots will attain the size of a good Parsnip.

In autumn the roots must be lifted uninjured with the aid of a fork, and
only a few at a time, as required. After cutting off the tops just above
the crown, they can at once be started into growth, and it is essential
that this be made in absolute darkness. French growers plant in a warm
bed of the temperature suited to Mushrooms, but this treatment ruins the
flavour, and has the effect of making the fibre of the leaves woolly. It
is far simpler and better to put the roots into a cellar or shed in
which a temperature above the freezing point may be relied on, and from
which every ray of light can be excluded. They can be closely packed in
deep boxes, with light soil or leaf-mould between. If the soil be
fairly moist, watering will not be necessary for a month, and had better
not be resorted to until the plants show signs of flagging. Instead of
boxes, a couple of long and very wide boards, stood on edge and
supported from the outside, make a convenient and effective trough. The
packing of the roots with soil can be commenced at one end, and be
gradually extended through the entire length, until the part first used
is ready for a fresh start. Breaking the leaves is better than cutting,
and gathering may begin about three weeks after the roots are stored.
From well-grown specimens, heads may be obtained equal to a compact Cos
Lettuce, and by a little management it is easy to maintain a supply from
October until the end of May. The quantity of salading to be obtained
from a few roots is really astonishing.


==CORN SALAD==

==Valerianella olitoria==