She counted on Saturday to dispose of the furniture. The books might
go at her leisure. Then the first of the week she could select such
furniture as she desired in order to arrange the billiard room for her
study. If she had a suitable place in which to work in seclusion, there
need be no hurry about the library. She conscientiously prepared all
the lessons required in her school course for the next day and then,
stacking her books, she again unlocked the drawer opened the previous
evening, and taking from it the same materials, set to work. She wrote:

Botanists have failed to mention that there is any connection between
asparagus, originally a product of salt marshes, and Yucca, a product of
the alkaline desert. Very probably there is no botanical relationship,
but these two plants are alike in flavor. From the alkaline, sunbeaten
desert where the bayonet plant thrusts up a tender bloom head six inches
in height, it slowly increases in stature as it travels across country
more frequently rain washed, and winds its way beside mountain streams
to where in more fertile soil and the same sunshine it develops
magnificent specimens from ten to fifteen and more feet in height.
The plant grows a number of years before it decides to flower. When it
reaches maturity it throws up a bloom stem as tender as the delicate
head of asparagus, thick as one's upper arm, and running to twice one's
height. This bloom stem in its early stages is colored the pale pink of
asparagus, with faint touches of yellow, and hints of blue. At maturity
it breaks into a gorgeous head of lavender-tinted, creamy pendent
flowers covering the upper third of its height, billowing out slightly
in the center, so that from a distance the waxen torch takes on very
much the appearance of a flaming candle. For this reason, in Mexico,
where the plant flourishes in even greater abundance than in California,
with the exquisite poetry common to the tongue and heart of the
Spaniard, Yucca Whipplei has been commonly named "Our Lord's Candle." At
the most delicate time of their growth these candlesticks were roasted
and eaten by the Indians. Based upon this knowledge, I would recommend
two dishes, almost equally delicious, which may be prepared from this
plant.

Take the most succulent young bloom stems when they have exactly the
appearance of an asparagus head at its moment of delicious perfection.
With a sharp knife, cut them in circles an inch in depth. Arrange th