86 DANDELION. 



should be gone over every day or two to gather them, as 

 when left to grow large the plants are not so productive. 



There are numerous varieties of the cucumber, but the 

 following are the best for family use : 



White-spined; it grows from six to eight inches long, is 

 of good flavor, crisp and tender. It is very productive and 

 does not soon turn yellow ; it is also a good variety for 

 pickling when very small pickles are not wanted. 



Long Green Turkey. This variety grows from fifteen to 

 eighteen niches long. It is slender and has but few seeds, 

 and is very well suited for serving on the table unsliced. 

 It is very productive, of excellent flavor, crisp and firm. 

 On account of its having but few seeds, it is an excellent 

 sort for large pickles. 



Short Green or GherJcin; is mostly used for pickling; it 

 is hardy, productive and well flavored. There is a sort 

 known as Underwood's Short Prickly, which is said to be 

 an improvement upon the original variety in being more 

 crisp and solid. 



DANDELION. 



This plant, now so common in our fields and gardens, 

 was originally introduced from Europe, and in its indigen- 

 ous state in this country is an escape from our gardens. 



When cultivated in good rich garden soil it makes 

 admirable spring greens, and when blanched, a salad 

 resembling endive. The seed should be sown in May or 

 June, in good rich deep soil. Sow in drills half an inch 

 deep, and twelve or fifteen inches apart, and in July thin 

 out the plants to three or four inches apart. The follow- 

 ing spring they will be fit for use. When wanted as a 

 salad, blanch the heads as directed for endive. 



As it is an early as well as a most healthful vegetable, it 

 is again coming into use. 



