long radish and the small round one. They are in the market in all
seasons, and in early spring and summer the price is low. Radishes are
used mostly as a relish.


Chicory or Endive.

The roots and leaves of this plant are both used, but the leaves only
are found in the market (the roots are used in coffee), and these come
in heads like the lettuce. Chicory comes into the market later than
lettuce, and is used in all respects like it. Sometimes it is cooked.


Sweet Herbs.

The housekeeper in large cities has no difficulty in finding all the
herbs she may want, but this is not so in small towns and villages.
The very fact, however, that one lives in a country place suggests a
remedy. Why not have a little bed of herbs in your own garden, and
before they go to seed, dry what you will need for the winter and
spring? Thus, in summer you could always have the fresh herbs, and in
whiter have your supply of dried.

It is essential to have green parsley throughout the winter, and this
can be managed very easily by having two or three pots planted with
healthy roots in the fall. Or, a still better way is to have large
holes bored in the sides of a large tub or keg; then fill up to the
first row of holes with rich soil; put the roots of the plants through
the holes, having the leaves on the outside; fill up again with soil
and continue this until the tub is nearly full; then plant the top