1870.] HINTS FOR AMATEURS. 495 



&c, should be taken up. in order to have a store on hand when frost 

 sets in. Chicory (which is very wholesome in salad) when wanted for 

 use, may be taken up and the tops trimmed off, and the roots placed 

 in soil, where the tops will become blanched by being in the dark. A 

 little warmth will bring them quickly into use. Brocoli coming into 

 use can be lifted to save it from frost ; it may be stored in a cellar, 

 shed, or outhouse, keeping the roots and leaves entire. "Where late 

 Brocolis have grown strong, they are in danger of being destroyed by 

 severe weather. They may be laid down with their heads from the 

 sun, thus checking their growth. Where there are vacant spaces, such 

 as where Peas have been cleared off, the late Brocolis may be thinned 

 out and transplanted ; damp and frost do great damage to strong 

 gross plants. In dry weather all the Brassica tribe should be gone 

 over and their decaying leaves taken off, as they would soon be offen- 

 sive. Celery will require earthing-up to blanch it, keeping the hearts 

 together and free from soil. Quantities lifted up with balls and 

 placed in close quarters will keep well for weeks, and can be easily 

 got at in severe weather. Endive and Lettuce fit for use may be 

 lifted and placed under protection : an earth-pit with glass lights 

 answers well for this purpose. Plenty of air in fine weather is neces- 

 sary to keep the plants from decaying. Tomatoes (in positions 

 not likely to ripen) should be taken into heat and they will soon 

 change colour ; when they are grown in pots they are easily removed to 

 safe quarters. Mustard, Cress, and "Thread" Onions may be sown in 

 small quantities, as demand requires. Sowing in boxes or pots, and 

 placed in heat anywhere, and brought to light and air after the leaves 

 begin to form, is a simple method of keeping up supplies. Rhubarb 

 may be lifted for forcing — a few roots placed in a cellar, or where 55° 

 to 60° of heat can be given ; keep the roots close together, and slightly 

 cover them with a little soil, litter, leaves, moss, or anything to retain 

 moisture, and frequently sprinkle with tepid water. If the produce is 

 wanted early, extra heat must be given, but the Rhubarb will then 

 not be so large. Rhubarb, unlike Seakale, does not require blanching, 

 but is better flavoured when grown in light and air : pots placed over 

 the crowns, and manure used for warmth, is an old simple plan, but 

 gives a good deal of labour, and is untidy-looking in gardens. Where 

 there is a manure -heap, the roots can be carried there, and placed 

 together in a box, and covered over with manure — it gives less labour 

 to wheel the roots than the manure. When roots are done with, they 

 should be hardened slowly, and then kept for dividing, to make fresh 

 plantations. Seakale may be lifted in quantity. If it is not wanted 

 before the end of the year, forcing need not begin till the middle of 

 the month. Like Rhubarb, it is easier managed when lifted. In large 



