they are true Salad plants, and may be eaten with safety by those
who choose to eat them.

==Onion== imparts life to every Salad that contains it; but for the sake
of the modest people who do not fail to appreciate the advantage of its
presence, although they scruple to avow their love, there must be
discretion in determining the proportion.

==Purslane.==--The leaves and shoots are used for Salads, and the former
should be gathered while quite young.

==Radish== finds a place on the tables of the opulent and of the humblest
cottager.

==Rampion.==--The fleshy roots are employed in Salads in the natural
state, and also when cooked.

==Salsify== is commonly known as 'Vegetable Oyster,' and is an excellent
component of a Salad. The roots may also be allowed to put forth leaves
in the dark to furnish blanched material.

==Shallot.==--A delicate substitute for Onion.

==Sorrel== possesses a piquant flavour that can be used by the skilful
with most agreeable results.

==Tomato== has fought its way to popularity in this country, and now holds
a commanding position.

==Water Cress.==--When the tender tops can be had they are seldom allowed
to be absent from first-class Salads.

==SALSIFY==

==Tragopogon porrifolius==

Salsify may be sown from the end of March to May, but two sowings will
in most cases be sufficient. Drill the seed in rows fifteen inches apart
and one inch deep. Thin from time to time until the plants stand nine,
ten, or in an extreme case twelve, inches apart. In ordinary soil nine
inches will be sufficient. Hoe between frequently, but do not use a fork
or spade anywhere near the crop, for the loosening of the ground will
cause the roots to branch.

A deep sandy soil with a coat of manure put in the bottom of the trench
will produce fine roots of Salsify. But there should be no recent manure
within fifteen inches of the surface, or the roots will be forked and
ugly. In a soil that produces handsome roots naturally the preparation
may consist in a good digging only, but generally speaking the more
liberal routine will give a better result.

In November dig a portion of the crop and store in sand, and lift
further supplies as required. Some roots may be left to furnish Chards
in spring. These are the flowering-shoots which rise green and tender,
and must be cut when not more than five or six inches long. They are
dressed and served in the same way as Asparagus.

Salsify is a root of high qu