46 ART OF GARDENING. 



They are cultivated in a similar manner to potatoes. If 

 the stems are pruned, the tubers will be improved. They 

 require to be placed three or four feet apart, in rows or drills, 

 to be occasionally hoed, and to be kept free of weeds. They 

 are also cooked with the same variety that the potato enjoys. 



They are commonly boiled, scraped, carefully drained, 

 mashed, and a little cream and butter beaten into them, 

 seasoned with salt and pepper. 



They are sometimes parboiled, and then placed in a pan 

 under roasting meat, and either sent to the table on the dish 

 with the meat, or served separately. They may be boiled 

 plain, and served with melted butter poured over them. 



ART OF GARDENING. Mr. Roscoe, the elegant 

 author of the Lives of Lorenzo de Medicis and of Leo the 

 Tenth, speaking from personal experience, for he, like his* 

 father before him, had been an active laborer in agricultural 

 pursuits, has said : " If I were asked whom I consider to 

 be the happiest of the human race, I should answer, those 

 who cultivate the earth with their own hands." 



As most houses in villages have vegetable gardens, we 

 shall give some brief hints upon the making and preserving 

 such gardens ; these suggestions have been gathered from 

 experience and the best authorities. 



The largest produce with the smallest expense, is the 

 favorite axiom of the gardener, as of the larger agriculturist. 

 To attain this end, there should be a careful husbandry of 

 every kind of fertilizer ; chip-dust, bones, decayed or decay- 

 ing leaves, soot, dish and stale meat-pickle water, ashes, 

 liquid manures, should all be brought into requisition by the 

 careful housewife. 



The soil of the garden should be light, well pulverized, 

 and kept hi good spirits by liquid manures. Weeds should 

 be carefully extirpated. One cannot always choose the 



