(A) Common Dandelion (Taraxacum officinale) al¬ 
though an immigrant to our land, has extended its 
range from the Atlantic to the Pacific, and is as well, 
or better, known as any other wild flower that we have. 
As everyone knows, its green, jagged leaves form a 
staple article of food and can be purchased in markets 
in Spring at so much per peck. This species, with its 
large, fiat rosette of leaves and bright sunny flowers 
needs no 'description; it is well shown on the accom¬ 
panying plate. All parts contain a bitter milky juice 
that exudes freely whenever the plant is broken. 
The dandelion blooms most abundantly during the , 
Spring months but may also be found during every other 
month, even in Winter. The name dandelion, of course, 
refers to the jagged edge of the leaves. 
(B) Red-seeded Dandelion (Taraxacum erythrosper- 
mum) is a smaller species, also European, with more 
deeply cut leaves (pinnatifid) and with reddish-brown 
seeds, whereas those of the preceding species are usu¬ 
ally olive-green. Common in dry fields from Me. to Pa. 
and westward to the Mississippi. 
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