AMONG SCHOOL GARDENS 



salted boiling water, mash, season with butter, pepper 

 and salt, or cut in slices and add sauce. 



(5) Lettuce: May be eaten with sugar and vinegar, 

 with oil or with mayonnaise dressing made thus : 

 Yolk of one egg beaten and add to it i teaspoonful of 

 made mustard; pour in olive oil, beating until quite 

 thick; season with J teaspoonful of salt and pepper 

 and 3 tablespoonfuls of vinegar. This will be enough 

 for two salads and will keep. 



Older lettuce: Take the best inner leaves, wash, 

 put in boiling water; add a little salt; cook until 

 tender, strain, cover with sauce made of melted butter 

 and a little flour and salt. 



(6) Radish: Eat the root with salt; also with vine- 

 gar. 



Teach the use of as many new greens for cooking as 

 possible. Foreign children may be able to teach the 

 teacher. New Englanders sometimes use the tender 

 shoots of milkweed as a salad or salt them down so as 

 to have greens in winter time. Purslane, dandelion, 

 etc., are used. 



NOTE 16, PAGE 222 

 INSECTICIDES 

 Injurious insects are divided into two great classes, 

 the biting, gnawing, or chewing insects which actually 

 eat some part of the plant they attack, and the suck- 

 ing insects which slowly draw the juices from the 

 plants. Common types of the first are beetles and 

 grass hoppers; of the second, aphids, plant bugs and 

 scale insects. Dose the first with something that will 

 poison their food, generally some form of arsenical 



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