The art of living in Australia

Asparagus. — Although this delicate and luscious vegetable is of the easiest culture, and grows readily along the coast, yet to our shame be it said that it is usually too much of a luxury for ordinary mortals to afford. Now, it is for the most part such a general favourite that one may well ask why it is not more cultivated. The demand for it in America is so great, and it yields such a good return, that<^ome growers make 100/. and upwards yearly profit for each acre. Is it not a severe reflection upon our market gardeners to find that the imported preserved varieties of asparagus are so esculent that the very stalks are as luscious as the heads of the vegetable ? In its fresh state it should be eaten as soon after cutting as possible, and, like the globe artichoke, is readily allowable to diabetics. It is somewhat curious, too, that the asparagus and the globe artichoke are the only vegetables which the British race eat as a single dish . Brussels sprouts are the most delicate of all the borecoles, and it is a thousand pities that this delightful vegetable is not more often to be met with. These miniature cabbages, however, require some little care in their rearing, and hence amateurs often fail to reach perfection in their cultivation. They may be boiled like cabbage, in abundance of water and a little salt for 15 minutes, then drained, dried, and finally tossed in butter with a little pepper and nutmeg. They do well enough, as does the lorecole or kale itself, in all the cooler parts of Australia. The cardoon, like the globe artichoke, belongs to the thistle family, yet it is more hardy and robust than the latter. It is readily grown, particularly in the cooler districts, and, like many other of the more unknown vegetables, is too much neglected. Its leaf-stalks should be at least an inch and a half thick before they are ready for cutting. They are then blanched, and when cooked recall somewhat the flavour of the globe artichoke. These tender leaf-stalks are used in soups and salads, and it may be boiled also in a similar manner to sea-kale, in which latter form it is especially palatable. The celeriac or turnip-rooted celery is a very choice vegetable, and is much cultivated on the Continent. Its nutty root is not at all unlike the solid root portion of common celery in taste, which by many is considered superior in flavour to the other parts of the latter plant. The celeriac is greatly esteemed, and is known as the céleri-rave by the French, and as the Knoll-sellerie by the Germans. The latter, indeed, are so fond of it that they can barely talk of it without moist eyes and watery mouths. It is hardier than celery, and possesses an advantage in that it can be taken up and stored similarly to carrots and beets. The celeriac may be boiled as a table vegetable or used for flavouring soups, or it may be sliced for salads. It does well in all the cooler parts, and might be cultivated with benefit, mingled with gratitude.