The Home Garden 



the newly formed leaves, and make them far 

 tenderer than those of the wild plant. It will 

 also extract some of the bitter quality which 

 seems to be, to some extent at least, the result 

 of exposure to sunshine. No lover of greens 

 who has a garden can afford to depend upon the 

 highway or pasture for a supply of this health- 

 ful and really delicious vegetable. 



Gather seed as soon as it ripens, and gets 

 into the fluffy stage, and sow it in drills, cover- 

 ing very lightly. Thin out the plants so that 

 each one left will have ample space in which 

 to develop. It will be necessary to grow new 

 plants each year, as, in gathering them for the 

 table, the crown of the old plant will have to 

 be cut away, thus putting an end to its life. 

 Those who simply pluck away the foUage 

 from about the crown make a great mistake. 

 The most delicious part of the plant is the 

 crown itself, with its mass of tender, unfolded 

 foliage, and blossom-buds. This portion, when 

 well blanched, makes a most appetizing salad. 



Seedling beet plants make a very tender, 

 delicate green. They are most pleasing when 

 cooked with salt pork, as that gives them a 

 flavor which they lack w^hen cooked alone. 



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