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A KITCHEN GARDEN 
ning a rake handle or long light pole under them, and 
throwing its whole length of them over at once: they 
can be dug as soon as large enough for use, by 
scraping the dirt away from the side of the hill, the 
potatoes pulled off, and the vines left to form more. 
The whole crop should be dug as soon as the vines 
are blackened by the first frost, and spread out in a 
cool dry place, where there will be no danger of their 
freezing. On account of the vines taking so much 
room, the rows should be at least five feet apart. 
* 
SAGE. 
A dozen roots or more of this herb should be planted 
in some part of the garden where it will not be dis¬ 
turbed by the plow, or if this cannot be done readily, 
the roots can be taken up when the plowing is done, 
divided and reset, which would probably raise a 
larger and finer crop of leaves than allowing them to 
stand in the same place year after year. The crop 
should be cut off a few inches above the ground, as 
soon as it has made its growth and before it begins 
to bloom. The shoots will again start to grow, and 
two or three crops can be cut in a season; the cut 
tops can be tied in bunches and hung to the rafters, 
or spread thinly on the floor of a cool loft or garret 
SPINACH. 
This is a quick-growing green, and very hardy, 
making it valuable for early spring and late fall 
growing. It cannot be raised during summer, on 
account of its running immediately to seed without 
