Dreer's Open-air vegetables (1897) Dreer's Open-air vegetables . dreersopenairveg00dree Year: 1897 DREER S OPEN-AIR VEGETABLES. 89 Mr. Gaynor also sows the seed of Brussels Sprouts (Select Matchless) as late as the end of June or in early July, after peas, without plowing the ground. Light, sandy soils are to be avoided. ' Sprouts ' can be safely wintered under a good protection of corn stalks, made into a thatch. For cooking Brussels sprouts Mr. Gaynor recommends that they be gathered in the early forenoon, the outside leaves removed, and the sprouts soaked in salt water for several hours, a
Dreer's Open-air vegetables (1897) Dreer's Open-air vegetables . dreersopenairveg00dree Year: 1897 DREER S OPEN-AIR VEGETABLES. 89 Mr. Gaynor also sows the seed of Brussels Sprouts (Select Matchless) as late as the end of June or in early July, after peas, without plowing the ground. Light, sandy soils are to be avoided. ' Sprouts ' can be safely wintered under a good protection of corn stalks, made into a thatch. For cooking Brussels sprouts Mr. Gaynor recommends that they be gathered in the early forenoon, the outside leaves removed, and the sprouts soaked in salt water for several hours, and then boiled. No strong odor is given off. This is in reality among the best and most delicious of vegetables. COLLARDS. The Collard is a non-head- ing variety of cabbage grown mostly in the Southern states. Some Collards grow to a height of five feet. The plants are often called '' cabbage greens.'' When grown in the North 'Collards' are practically the same as early cabbages grown in close rows (a foot apart) and cut for use when six inches to a foot high. The Creole or Southern Collard is quite extensively grown in the South, where the climate is too warm for the true cabbages. CRESS (PEPPERGRASS) AND WATER CRESS. The Cresses are much used for salad-making. They are especially relished in spring time, on account of their fresh, pungent taste. Peppergrass and Upland Cress are less used in America than Water Cress. The latter is in daily demand, in large amounts, all through the year. In the large Eastern cities Water Cress is an essential relish in every restaurant. Extra Curled Cress or Peppergrass is the best sort for A COLLARD.
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