There is no more refreshing salad than the watercress gathered fresh from a cool, running brook. It is a common plant, found almost anywhere in streams and brooks. Its smooth green or brownish leaves lie on the top of the water; they are compound, with from three to nine small rounded leaflets. The flavor is peppery and pungent. Watercress sandwiches are good. The white flowers are small and insignificant and grow in a small cluster at the end of the stem.
Dandelion
A salad of tender, young dandelion leaves is not to be despised, and the plant grows everywhere. Only the very young leaves, that come up almost white in the spring, are good. The flavor is slightly bitter with the wholesome bitterness one likes in the spring of the year. These young leaves are also good when cooked like spinach. The plant is so common it does not really call for a description, and if you know it you can skip the following:
Growing low on the ground, sometimes with leaves lying flat on the surface, the dandelion sends up a hollow, leafless stem crowned with a bright-yellow, many-petalled flower about the size of a silver fifty-cent piece. The seed head is a round ball of white down. The leaves are deeply notched, much like thistle leaves, but they have no prickles.
CHAPTER VIII
LITTLE FOES OF THE TRAILER
Poisonous Insects, Reptiles, and Plants
Insects
My first experience with wood-ticks, jiggers, and Jersey mosquitoes was during the summer we spent at Bayville, near Toms River, N. J. In many ways Bayville, with its sand, its pines, its beautiful wood roads, and rare wild flowers, is an interesting and attractive place. The salty air is fine when the thermometer is self-respecting and keeps the mercury below 90° in the shade, but the oak underbrush harbors wood-ticks, the blackberry bushes cover you with jiggers, the woods are full of deer-flies, and the vicious mosquito, whose name is Legion, is everywhere where he is not barred out.