4 



THE AMERICAN GARDENER. 39- 



hill a foot liiirh with a flattisli top, and then fork up the 

 ground between the hills and break it fine. 



AVhen tlie fall comes, cut off the vines that have gone 

 up the pole a foot from the ground ; take down the 

 poles; dig down the hills, and, with a corn-hoe, open 

 the ground all round the crowns of the plants ; and, be- 

 fore winter sets in, cut all close down to the very crowns, 

 and then cover the crowns over with earth three or four 

 inches thick. Through this earth the hop-shoots will 

 start in the spring. You will want but eight of them 

 to go up your four poles ; and the rest, when three inches 

 long, you may cut, and eat as asparagus; cook them in 

 the same manner, and you will find ttiem a very delight- 

 ful vegetable. 



This year you put poles 20 feet long to your hops. 

 Proceed the same as before, only make the hills larger, 

 and this year you will have plenty of hops to gather for 

 use. The next, and every succeeding year, you may 

 put poles 40 or 50 feet long. 



HORSE-RADISH. 



Like every other plant, this bears seed ; but it is best 

 pr()j)agated by cutting bits of its roots into lengths of 

 two inches, and putting them, spring or fall, into the 

 ground about a foot deep with a setting stick. They 

 will find their way up the first year ; and the second they 

 *viil be fine large roots. 



HYSSOP 



\ 



Is a sort of shrub, the flower-spikes of which are used, 

 fresh or dried, for medicinal purposes. It is propagated 

 from seed, or from offsets. 



LETTUCE. 



It is good in stews ; good boiled with green peas ; and, 

 even as a dish boiled as cabbage is, it is an excellent ve- 



