Early Spring Vegetables 



Where only a few are desired it is a good plan 

 to plant a short space of the rows devoted to other 

 vegetables to radishes and lettuce and perhaps 

 a few plants of endive and parsley next to the 

 path and near the house so that they may be 

 easily got at without walking on the newly cul- 

 tivated ground. 



SALSIFY 



Is another plant that is started very early in 

 the spring and eaten as soon as the frost is out 

 of the ground. It is one of the most useful and 

 delicious of this class of plants and is not nearly 

 as much cultivated as it should be. Sliced and 

 cooked tender it makes, when combined with 

 milk, seasoning and cracker crumbs, a most ac- 

 ceptable substitute for oyster soup or, cooked, 

 mashed and mixed with a little flour and season- 

 ing and butter, dipped in egg and bread crumbs, 

 it makes delicious little cakes when fried. Its 

 culture is simple, any good, light fertile soil pro- 

 ducing a good crop, but to produce clean, smooth 

 roots it should be deepty dug and well cultivated. 



119 



