ROOT VEGETABLES 



closely the taste of the salsify or vegetable oyster, 

 and by many will be preferred. 



Or the parsnips, flour, and egg may be shaped 

 in the hands into small cones and fried to a deli- 

 cate brown in hot fat. Dipping first in beaten egg 

 and then in fine bread crumbs will make a more 

 elaborate and attractive dish. 



POTATOES 



There is probably no crop grown that the hus- 

 bandman approaches with so little hesitation as the 

 potato. But that this confidence is often misplaced 

 is evidenced by the mass of poor and even unsightly 

 potatoes which crowd our markets. It is not an un- 

 common practice to devote the refuse of the po- 

 tato bins to the spring planting; yet no vegetable 

 is more susceptible of improvement by judicious 

 selection of seed than the potato. The selection of 

 seed potatoes should be made, not the last thing 

 before planting, but at the time of the gathering 

 of the crop in the fall, providing, of course, that 

 one wishes to grow the same kind of potatoes a 

 second year and that the quality of the present 

 crop justifies the selection of potatoes for seed 

 therefrom. 



OFTHE 



UNIVERSITY 



OF 



