The roots and tops of young beets, young cabbages, turnips, or mustard-tops, dandelions and lettuce make good greens. Prepare and boil like "Boiled Spinach,"

taking care to use plenty of water, and serve in the same way. Many persons like to boil a piece of bacon or suit pork with greens; in case you do this, omit the salt in the water.

Cabbages and dandelions require to be boiled one hour, beet-tops will be done in three quarters of an hour, and turnip-tops in twenty minutes. Serve with vinegar.

Greens will not give out a disagreeable odor while boiling if boiled slowly, and a piece of bread pinned in a cloth is boiled with them.