io LUTHER BURBANK 



In the garden grew rhubarb with broad green leaves, 

 asparagus and celery, spicy peppergrass and various herbs 

 used in seasoning thyme, ' sage, and summer savory. It 

 was also the source of the old-fashioned boiled dinner, 

 once so famous in New England. A large kettle was 

 placed on the fire and in it pieces of salted pork or beef. 

 Later the various vegetables were added according to the 

 time each required for cooking beets, parsnips, carrots, 

 cabbage, corn, potatoes, beans, peas, and squash, the 

 last three being placed in cloth bags so as not to become 

 mingled with the other vegetables. All were served on a 

 large platter or side dishes. The children coming from 

 school never forgot to seek the cold roasting ears laid away 

 from the noonday meal for their lunch. 



Many of the vegetables were stored in the cellar for 

 winter use ; crimson beets, yellow and white turnips, silver- 

 skinned onions, great heads of cabbage, yellow pumpkins, 

 and plenty of potatoes. Then there were jars of pickles 

 and cans of tomatoes, and a store of popcorn for the merry 

 evenings around the winter fireside. 



Reliable seed houses, with attractive catalogues, from 

 which seeds can be readily obtained, were not as numerous 

 fifty years ago as now; so each year seeds were saved from 

 this garden for the next year's planting. Seeds from the 

 first large ripe tomato, the finest melon, the most perfect 

 ear of corn, and a few of the earliest and best peas were 

 selected. In that way the quality of the vegetables was 



