This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Cupselle. Tuschelkraut.
No. 1412. - This is a hardy annual plant that grows naturally in gardens. The root leaves spread out from a common centre, and in good soil attain a length of about eight inches. The stem leaves rest closely upon the stalk, being oval at the base. Under high cultivation the plants will attain a diameter of twenty inches. It is prepared in the same manner as spinach, or is served like endives, making an excellent salad.
No. 1413. - Sow them in May in shallow drills fourteen inches apart and thin the young shoots to four inches apart. Cover the beds with coarse stable litter late in Autumn, and remove it in the latter part of February. The plants will be ready for use in March or April.
 
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