AMERICAN GARDENER 149 



Docks, or Dandelions, the owner, even though 

 he had no garden, would not be in want of early 

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

 to have to go upon the hunt after these vegeta- 

 bles, 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 grifiings as the greater part 

 of the cabbage kinds are apt to do. See Rhu- 

 barb. 



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 filain, 

 just as there are of the Dandelion, which, as 

 I observed before, is a sort of Endive. The cur- 

 led is firettiest, and is, therefore, generally pre- 

 ferred ; 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 transplantation ; keep the 

 ground clean, and hoe deep and frequently be- 

 tween 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 very bitter and 

 not very crisp. In order to bleach them, you 

 must take them quite dry ; gather all the leaves 

 carefully up with your hands ; draw them into a 

 conical form, and tie them round with matting or 

 soft string, or little splinters of white oak. 

 When they have remained in this state for about 

 a fortnight, they will be bleached and fit for use. 

 The time of sowing may be as early as the weath- 

 er will permit in the spring, and there may 

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