h soil
about a foot deep, in the basement and board up the sides. Place the
roots in it until the crowns are just covered, and about 2 inches apart,
in rows 6 to 8 inches apart then place on top about 8 inches of any kind
of light covering such as leaf mold or other light compost. This =must be
light= or otherwise the heads which will grow from the crown will open
out instead of keeping firmly closed and conically shaped. On the top of
the light soil, manure (if it can be procured fresh, all the better)
should be placed to a thickness of about 12 inches, or even more. This
will cause the soil to warm slightly and hasten the making of the head.
Horse manure is better than cattle manure for the purpose. The heads
will be ready to cut in from 4 to 6 weeks. By putting in a batch at 10
day intervals, a succession of cuttings may be made from the bed. Store
the roots in dry sand until they are to be put in the bed.

Roots may also be forced in a Greenhouse or Conservatory by planting
under the benches or in a specially prepared place, but not too high a
temperature; say anywhere from 55 to 60 degrees F. To give more is
running the risk of getting spindly, weak heads. They may also be grown
in pots of say 12 inch drain. Place from five to six roots in a pot,
leaving the crown of the root exposed and place another pot inverted
closely over it, covering up the top hole, so as to keep the roots as
dark as possible. Water about once a day and in a temperature of from 55
to 65 degrees. It will take about one month, or even less before the
heads may be cut. After cutting they must be kept dark, else they turn
green quickly. The roots after being forced, indoors or outdoors, become
useless.

=Use.= The leaves can be used in every way that lettuce can, and are
delicious either alone, or in combination salads. It is beautifully
crisp, tender and has a delightful appetizing flavor of its own. Large
quantities are imported into this country from Europe every year and it
is found on the bill of fare of all First Class Restaurants during the
winter months.

Grown at home (and so easily grown at that) and served fresh and crisp
from the bed, its true qualities are doubly appreciated.

PREFACE

THIRD EDITION

[Illustration]

The suggestions and recipes of this cook book have been gathering
through the years from sources far and wide. Friends and neighbors have
contributed, personal experience has offered its lessons, thrif