SPINACH

a vegetable, cultivated in many varieties, which is becoming increasingly popular both boiled as “greens” and in soups. When well hak cooked, it is about as health-giving an article as can be i mag The best varieties are the Broad-leafed, Savoy or Curly leafed, Prickly-leafed and New Zealand. It is e ential that only young leaves be purchased, as old leaves are coarse and not very palatable except after long and careful cooking. Much of that sold in Nonihörn stores during the winter comes from the Southern States. Large quantities are also raised in hothouses. The strong green of spinach is employed to color pickle-vinegar and for many other food purposes. [s. 588]