CRESS. There is a delicate “bite” and piquant flavor to cress, that makes it a favorite for salads and for garnishings. Of the three kinds in general use, the water-cress is probably the best liked, but to bring it to perfection it is necessary to have a running brook of clean, cool water. To grow it in a drain is a good way to get typhoid fever. It is a perennial, and readily propagates itself when once it has got a start, while the grower can increase its spread by scattering seeds along the brookside, or by planting bits of stems in the mud. When once established it will care for itself, and gives the grower no trouble. Although it does best along the sides of running streams, water-cress will grow anywhere if it can get moisture enough, even though not covered with water. Any moist, shady garden spot will do, if it is frequently watered, and gardeners often use abandoned hot-bed pits, where the hose can be turned on the plants daily. Two women made a nice profit by sending fine water-cress, packed in oiled paper and cardboard boxes, to select customers by mail. Common garden cress is a cool-weather, short-season annual, whose seeds may be sown early in the spring in a cool, rich soil, as its whole value as a salad plant depends upon its quick, vigorous growth. The plant runs quickly to seed in hot weather, or if left in the ground until late in the season. It is easily grown in pots or boxes in the house in winter; or, if wanted for fall use, the seeds may be sown in late summer and in early fall. Under ordinary conditions, the leaves are ready for use about six to eight weeks after seed is sown. There are a number of varieties of the garden cress; the sort with curled leaves being most in demand. It is not so well known here as in Europe. The third variety, known as the upland or upright cress, is perfectly hardy and common to all parts of the United States. In cultivation it is usually treated as an annual or as a winter perennial. Seeds may be sown late in the season, when the young plants will be ready for use early in the spring; or, they may be sown in the earliest spring and will be ready for use about fifty-two days after sowing. If grown through the summer they are apt to be bitter and tough, unless grown in a shady place. The upland cress resembles water-cress in flavor. CORN SALAD.