Experience taught me that the root of the dandelion is not so good, when applied to this purpose, in the spring as it is in the fall. I tried it in the spring, but the juice of the plant, having contributed to the production of leaves and flowers, was weak, and destitute of the fine bitter flavour so peculiar to coffee. The time of gathering in the potato crop is the best suited for collecting and drying the roots of the dandelion; and as they always abound in the same hills, both may be accomplished at the same time. Those who want to keep a quantity for winter use may wash and cut up the roots, and dry them on boards in the sun. They will keep for years, and can be roasted when required. Few of our colonists are acquainted with the many uses to which this neglected but most valuable plant may be applied. I will point out a few which have come under my own observation, convinced as I am that the time will come when this hardy weed, with its golden flowers and curious seed-vessels, which form a constant plaything to the little children rolling about and luxuriating among the grass, in the sunny month of May, will be transplanted into our gardens, and tended with due care. The dandelion planted in trenches, and blanched to a beautiful cream-colour with straw, makes an excellent salad, quite equal to endive, and is more hardy and requires less care. In many parts of the United States, particularly in new districts where vegetables are scarce, it is used early in the spring, and boiled with pork as a substitute for cabbage. During our residence in the bush we found it, in the early part of May, a great addition to the dinner-table. In the township of Dummer, the settlers boil the tops, and add hops to the liquor, which they ferment, and from which they obtain excellent beer. I have never tasted this simple beverage, but I have been told by those who use it that it is equal to the table-beer used at home. Necessity has truly been termed the mother of invention, for I contrived to manufacture a variety of dishes almost out of nothing, while living in her school. When entirely destitute of animal food, the different variety of squirrels supplied us with pies, stews, and roasts. Our barn stood at the top of the hill near the bush, and in a trap set for such “small deer,” we often caught from ten to twelve a-day. The flesh of the black squirrel is equal to that of the rabbit, and the red, and even the little chissmunk, is palatable when nicely cooked. But from the lake, during the summer, we derived the larger portion of our food. The children called this piece of water “Mamma's pantry,” and many a good meal has the munificent Father given to his poor dependent children from its well-stored depths. Moodie and I used to rise by daybreak, and fish for an hour after sunrise, when we returned, he to the field, and I to dress the little ones, clean up the house, assist with the milk, and prepare the breakfast.