146 BIGGLE GARDEN BOOK 



market possibilities. There is a steadily-growing de- 

 mand for good, fresh mushrooms, and I believe that 

 expert growers, properly equipped, can make money 

 in the business. But, like everything else that 

 promises so well, it "isn't so easy as it looks." 

 Amateurs should not expect to pick up many dollars 

 until they have acquired the necessary experience 

 and "knack." The culture of mushrooms is not, 

 strictly speaking, within the scope of a garden book, 

 and therefore I have not room to go into details ; 

 but any reader who is interested in the subject can 

 get full information by writing to the U. S. Depart- 

 ment of Agriculture, Washington, D. C., and asking 

 for free Farmers' Bulletin No. 204. 



MUSTARD. Some people grow this for salads. 

 The seeds are often used for flavoring pickles, etc. 

 For salads, sow thickly in shallow drills, about a 

 foot apart, in April. Successive sowings may be 

 made every week or two. To grow seed, thin out 

 to four inches apart when two inches high. 



OKRA. More grown in the South than in the 

 North. Often called "Gumbo." The dwarf varieties 

 are best for northern gardeners. This vegetable is 

 extensively grown for its green pods, which are used 

 in soups, stews, etc., to which they impart a rich 

 flavor, and are considered nutritious. Sow the seed 

 thickly in rich, warm ground about the last of May 

 (in the North), in drills three feet apart, one inch 

 deep ; thin to one foot apart. 



PARSLEY. A hardy biennial plant much used for 

 garnishing and seasoning soups, meats, etc. Sow 

 thickly early in April in rows one foot apart and one- 

 half inch deep; thin out the plants to stand six inches 

 apart in the rows. The seed germinates very slowly 

 and often fails to come up in dry weather. To as- 



