130 THE AMERICAN GARDENER. [Chap. 



forth its leaves very quickly after the Dandelion ; 

 and hence it is that it is resorted to as greens in 

 the spring. This is, however, a coarse green com- 

 pared with the Dandelion. However, it is better 

 than no greens at all after five months of winter, 

 which has left nothing green upon the face of the 

 earth. If a rod or two of ground, on the south side 

 of a wood, were trenched and made rich, and plant- 

 ed with Docks, or Dandelions, the owner, even 

 though he had no garden, would not be in want ol 

 early greens ; and, it would be better to do this than 

 to have to go upon the hunt after these vegetables, 

 which, though weeds, are not, in every place, to be 

 found in any considerable quantity ; or, at least, 

 not without spending a good deal of time in the 

 pursuit. The Dock-leaf is very wholesome, as is 

 also that of the Dandelion. They do not produce 

 gripings as the greater part of the cabbage kinds 

 are apt to do. See Rhubarb. 



220. ENDIVE. This is a salad-plant, though, 

 like the Dandelion, it may be eaten as greens. 

 There are two sorts, the curled and the plain, just 

 as there are of the Dandelion, which, as I observed 

 before, is a sort of Endive. The curled is prettiest, 

 and is, therefore, generally preferred ; but, the plain 

 is the best. Sow Endive in drills a foot apart ; 

 when the plants come up, thin them to a foot apart 

 in the row, if they be not to be removed by trans- 

 plantation ; keep the ground clean, and hoe deep 

 arid frequently between the plants. When they 

 get to a good size, they are to be bleached before 

 they can be used as salad ; for, while green, they 

 are bitter and not very crisp. In order to bleach 

 them, you must take them when quite dry ; gather 

 all the leaves carefully up with your hands ; draw 

 them into a conical form, and tie them round with 



