Our present object is to offer a reminder of the plants that must be grown in order to supply such a variety of Salads as will fairly meet the requirements of a generous table during the changing seasons of the year.  The culture of all the following subjects will be found under their proper headings.

==Beet.==—­For its distinct flavour and splendid colour Beet is highly valued as a component of Salads.  As the roots are easily stored they are available for several months after the growing season has passed.

==Celeriac== is much used in French Salads, and some appreciation is now shown for it in this country.  The roots or bulbs are trimmed, washed, and cooked in the same manner as Beet.

==Celery.==—­This delicious Salad is in such general favour that no comment on its virtues is necessary.

==Chervil.==—­The curled is far handsomer than the common variety, and is available for garnishing as well as for Salads.

==Chicory.==—­The common Chicory (=Barbe de Capucin=) and the Brussels variety (=Witloof=) have attained to great popularity.  Both are agreeable and wholesome, and a supply should be maintained from October to May.

==Chives== find acceptance at times when the stronger flavour of Onion is inadmissible.

==Corn Salad.==—­The leaves should be gathered separately in the same manner as they are collected from Spinach.

==Cress== should be in continual readiness almost or entirely through the year.

==Cucumber.==—­Everybody appreciates the value of this fruit, which is almost startling in its crisp coolness.

==Dandelion.==—­The cultivated forms of this familiar plant are increasingly grown for use in the Salad-bowl.

==Endive== has a distinct flavour which is highly appreciated; and in winter the plant occupies the important position that Lettuce fills in summer and autumn.

==Lettuce.==—­All the Cabbage varieties are in great demand for Salads, because they readily assimilate the dressing.  But for delicious crispness the Cos varieties cannot fail to maintain their position of assured popularity.

==Mustard== needs only to be named.  Like Cress, it is in continuous demand.

==Nasturtium.==—­A few flowers may always be employed to garnish a Salad, for 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.