ANOTHER HARDY GARDEN BOOK 



not to be sniffed at. Boil enough for eight 

 persons until quite soft; drain and rub them 

 through a wire sieve; return to the sauce- 

 pan, add a tablespoonful of butter, three of 

 cream or of rich stock, pepper and salt to 

 taste; cook for five minutes, stir continu- 

 ally so the mixture does not burn, and it is 

 ready to serve. 



Herbs. In every vegetable garden there 

 should be a corner devoted to herbs, and a 

 couple of packets of the seeds of each 

 variety will raise enough plants. Being per- 

 ennials, they need only to be kept free from 

 weeds, to be covered with litter late in the 

 Fall, and in earliest Spring to have some 

 manure forked into the ground around 

 them. 



Sow the seeds thinly in good rich earth, 

 and thin out the plants to about eight inches 

 apart. Lavender, thyme, savory, and sage 

 are the herbs of most ordinary use. Chives 

 (or cives), though belonging to the onion 

 family, may be grown with the herbs; they 



