Jan.] 



THE FORCING GARDEN. 



639 



FORCING DANDELION. 



This plant, being indigenous to our road-sides, and waste 

 sides of fields, &c., has seldom been cultivated, even although 

 it is found in considerable quantities on the stalls in Covent 

 Garden Market. It is not however difficult, nor yet unworthy 

 of culture as a salad-herb, but is also worthy of being forced at 

 mid-winter, when other salads are scarce, and it is then held 

 in much esteem ; it has a pleasant bitterness of taste, and is 

 considered a good stomachic. 



We have forced this plant for some years ; for which pur- 

 pose prepare a slight hot-bed, of such dimensions as have been 

 recommended for carrots, or mustard and cress, upon which 

 place six or seven inches of mould of any sort, provided it be 

 dry, into which to plant the roots, which generally will not be 

 difficult to procure. The roots should not be planted deep ; 

 about one-third of their length should be above the mould ; 

 as the heat gets up, and before the plants begin to spring, 

 cover the whole over with saw-dust, quite dry, up to the level ot 

 the tops of the plants, observing to water the roots previously 

 to laying on the saw-dust, that it may be kept as long dry 

 as possible. As the plants shoot up, which they will begin 

 to do in a few days afler planting, let them be regularly covered 

 with more saw-dust, the drier the better ; continue this method 

 until they have attained the height of four or five inches. 

 When they are fit for use, they should be carefully cut, taking 

 a thin slice off the top of the crown of the root to keep the 

 leaves better together ; in this way, after being carefully washed, 

 they are sent to table, where they are eaten, either by them- 

 selves or mixed with other salads. Where saw-dust is not to 

 be conveniently procured, rotten tan sifted and kept dry for 

 the purpose will answer equally well. The leaves of this salad 

 are not only used, but the roots also, which, when washed 

 clean, are sent to table, sometimes attached to the leaves, and 

 often separated from them. To those fond of a variety of 

 salads, this will present a valuable addition. The French eat 

 the roots and leaves between thin slices of bread and butter. 



