An ounce of spinach seed will sow 150 feet of drill, or 10 to 12 pounds to the acre. It is so necessary to have excellent drainage for spinach, that the land is usually plowed into low ridges or beds six to nine feet wide. The spinach is sown lengthwise of the beds 12 to 18 inches apart, according to the sort of tillage to be used. CHARD. One of the best of the pot-herbs, though not so generally known, is the chard or leaf-beet, which usually requires the whole season to mature, although it will give a succession of leaves from early summer until fall. The leaf-blades and midribs of the chard are very broad, and are usually white or slightly tinted, instead of green. Gardeners often blanch them further by tying the leaves together while growing. The seeds are sown in the spring as thickly as the ordinary beet is sown, and the plants are thinned until they stand six to twelve inches apart in the row. MUSTARD. Mustard is cultivated more extensively in the South than in the North, as it will grow where the climate is too hot for other greens. In the North it is usually grown only in home gardens for family use; the plants run to seed in midsummer, so seed must be sown very early in the spring. They are ready for use in May or June. Some of the new improved varieties of curly-leaved mustard are among the best of pot-herbs. In the South, the Southern Giant Curled Mustard is much used, taking the place that lettuce and spinach fill in the northerly sections. The Chinese Broad Leaved is a vigorous variety which gives a large amount of foliage. It is easy to grow, and even in the North, if the soil is warm and sandy, seed may be sown in the fall and the plants will be ready for use early in the spring, even though the seeds do not start sprouting in the fall. The seed escapes easily and sows itself in unoccupied areas and spreads rapidly. So, if it is not carefully watched to prevent too general seeding, it can readily become a troublesome weed. DANDELION. Everybody knows the wild dandelion, and almost everybody likes it as a pot-herb, but only those who have eaten the improved garden varieties, know its real possibilities. Although the dandelion is perennial, it is treated as an annual for the best results in cultivation, and the seed is sown in early spring and the crop either harvested that fall or allowed to remain in the ground until the next spring. It will grow anywhere, and often persists in growing in its wild type where you don’t want it; but if you want plants with large, cut or frilled leaves, you will see that the soil is rich and deep, and that the plants have good tillage all the season through. The leaves of these varieties are not only good to eat, but they are extensively used for garnishing. If they have been properly cared for, the plants will often measure 12 to 20 inches across, with a crown or rosette of dense foliage.