THE HOME VEGETABLE GARDEN. 73 



small or medium size, and of a good shape. There is much room 

 for improvement of many of the kinds of potatoes that are on the 

 market. 



Kale is seldom grown in this locality, but it will be found a valu- 

 able vegetable for greens in late fall. 



Endive is a good vegetable for a salad, but its near neighbor, 

 escarol, is a great improvement and may be grown in late summer 

 protected in a frame, and used for salad purposes long into the 

 winter months. It is very essential to tie this up so that it will be 

 properly blanched. 



There are quite a number of other vegetables which may be grown 

 for greens, or for soups, or for salad purposes at different periods 

 during the summer. 



Cardoons are grown for the midribs of the leaves, which are 

 cooked like asparagus. Dandelions of improved sorts will be found 

 good in earliest spring. Celeriac, cress, chicory, chives, corn salad 

 are all useful in salads, while chervil and tarragon are useful for 

 soups and flavoring. 



There are many herbs, too, which every home vegetable garden 

 should have, for no good cook would be without them: of these 

 we have savory, sage, lovage, fennel, borage, anise, etc. 



I have not yet mentioned rhubarb, and, perhaps, I might pass 

 over it, but I do not think that pies should be forgotten. This plant 

 will be found to grow better if taken up and divided into" single 

 crowns about every third year. 



Artichokes are not much grown here, but are considered a great 

 delicacy by those who grow them. The plants may be started 

 under glass in winter, and a partial crop may be had the first year. 

 The plants need protection in winter, perhaps best given by a deep 

 covering of dry leaves. 



Sea kale is a vegetable little, if ever, grown, and, yet, if only 

 known, would be much relished. 



Quite a number of varieties of vegetables have, of recent years, 

 been sent from China and Japan: of these we have the Japanese 

 radishes, which grow much larger than our varieties, and as they 

 are generally mild flavored many people like them. Then we have 

 the Chinese mustard, which makes an excellent plant for greens, 

 and the so-called Chinese cabbage, or Tsai, which does not head up 



