260 PRIZE GARDENING 



between rows of early peas or beans and the ground 

 thus made to produce two crops in one season. As 

 soon as the first crop is removed, give thorough 

 cukivation. For blanching, the soil may be thrown up 

 about the plants, or if you have a few old tiles these 

 can be slipped over the bunches of celery and they will 

 whiten nicely. The dwarf varieties, such as Boston 

 Market and White Plume, are generally the earliest 

 and best for amateurs. 



A few plants of Brussels sprouts will be found 

 quite an addition, and as these are a kind of cabbage, 

 the treatment is the same as for cabbage or cauliflower. 

 The plants grow from two and one-half to four feet 

 high and bear small heads, which are tender and crisp. 

 They should be cooked or served about the same as 

 cabbage. If your family is fond of soups, sow a short 

 row of okra. The seed should be placed a few inches 

 apart, then later thinned so that the plants will be 

 one and one-half feet apart. This crop grows very 

 easily and the long, tender seed pods will be found an 

 excellent addition to any soup. The pods can also be 

 gathered and dried and kept for winter use. 



One of the very best and least known garden 

 plants is salsify, or vegetable oyster. This is very 

 hardy and is as easily grown as parsnips. Sow early 

 in the spring in rows twelve or fourteen inches apart. 

 When the crop is wanted for winter, take up late in 

 the fall and spread in boxes and cover with soil. The 

 roots will keep nicely until spring. They will prob- 

 ably shrivel somewhat, but when placed in water will 

 regain their natural appearance. Properly cooked, 

 some people prefer this to the genuine oyster. Prob- 

 ably the best varieties are Mammoth Sandwich Island 

 and Bond's Mammoth. — [F. B. Van Orman, Iowa. 



A Practical Farm Gardener. — I do not think it 

 advisable to use the same piece of ground for a long 



