Dandelion seeds are usually sown where the plants are to stand, although occasionally they are sown in seed-beds and transplanted. As soon as they have made a fair growth they are thinned to about one foot apart: the distance between the rows will depend upon the sort of cultivation the plants are to receive. Hand tools require less space than horse tools, and hand-hoeing less than wheel-hoeing, with more labor and less returns. If the plants are allowed to stand through the winter, they are ready for the market very early in the spring when the demand is briskest and the prices best. In harvesting, the plant is cut off just below the rosette and the roots must then be plowed out so that there is no danger of the herb becoming a weed. It is not worth while to try to sell the small plants, but they should be cut off, to prevent them going to seed and becoming a nuisance. Some growers take the roots up and put them in forcing house or hot-bed for growing greens; or, they may be forced in the dark, which gives white or blanched leaves. This same effect may be obtained in the field by tying up the leaves, thus securing a blanched crown just as is done with endive. We owe much of the improvement of the dandelion to the French. PURSLANE. Purslane, or, as it is more generally called, “pusley,” is another herb that the French growers have greatly improved. The common pusley weed is a weak, trailing plant, but the French, cultivated variety stands up stiff with large leaves and juicy stems. It grows easily in any good garden soil, matures quickly and is not hurt by warm weather. The seeds are sown early in the spring and there is little danger of the cultivated sort sowing itself and becoming a pest. There are some other varieties of greens; but this book aims only to treat of those which are generally grown and for which there is a sure market each year. CHAPTER XVIII. SALAD CROPS. Salad crops are close kin to pot-herbs. But a salad is eaten uncooked, while pot-herbs are boiled. Some plants are used both ways, but they are then classed according to their most general use. Salad crops need a cool, moist soil and quick continuous growth. As has been frequently said before, (but not too frequently,) this can only be obtained by having the soil in good condition and plenty of plant food in a shape that the crop can eat. Salad crops need plenty of water, clean, thorough culture, and a good deal of prompt attention, but they mature so rapidly, that the demands are not really excessive. Having supplied their needs, you must, thereafter, depend upon the weather to help you perfect your crop. If you get dry, tough, wilted salad crops, you need not take the trouble to harvest them, for nobody wants that sort; and that is the only kind you can raise if you neglect them.