VALUABLE NEW VEGETABLES. 



463 



of water and air, and a regular heat by 

 linings, they will no doubt bear good crops. 

 The Black Hamburgh would do for this pur- 

 pose ; but owing to the dimensions of the 

 leaves, it is not so suitable as some others." 



" I have now plants making as strong 

 wood as any on the rafters, which have been 

 subjected to pot culture for the last twelve 

 years. The plan more to be recommend- 

 ed, is to give each plant an alternate year 

 of preparation. 



" I do not shift bearing plants every year, 

 and never re-pot a plant as long as it is in- 

 clined to produce fruit. When it fails, I 

 cut it down, reducing the root to a ball of 

 about nine inches in diameter, and put it 

 deep in the same pot. My vines have usu- 

 ally from eighteen to twenty-four buds in 

 the length of five feet." 



ThoucrhMr. Stafford directs that the vines 



should be placed in the vinery during the 

 preparatory stages of growth, there is no 

 doubt but in this climate they would per- 

 fect their growth, and fully ripen their 

 wood, for the two years previous to fruit- 

 ing, in the open air, b}^ protecting the pots 

 with moss from the drying effects of the 

 sun and wind. 



The growth of the vines in pots could also 

 easily be retarded till the sashes from the 

 hot-beds could be spared, which would be 

 about the first of May, when they could be 

 used to cover the vines without the use of 

 any artificial heat ; while for early forcing, 

 I think vines in pots would be more suita- 

 ble than those planted in the border. I 

 intend trying the culture of the vine this 

 way, and will give you an account of the 

 result. James Dougall. 



Eosebank, near Amherstburg, C. W., Feb. 18, 1848. 



VALUABLE NEW VEGETABLES. 



Fkom among the numerous new vegetables 

 which make their appearance in the cata- 

 logues of the seedsmen, we are able to 

 recommend strongly, from experimental 

 knowledge, or personal observation of their 

 value, the following, as well worthy of cul- 

 tivation by every one who values the pro- 

 ducts of the kitchen garden. 



Walcheren Cauliflower. — This new 

 German cauliflower is a great acquisition ; 

 being more vigorous, hardy, and better 

 adapted to our climate, than any of the old 

 varieties that we have cultivated. The 

 heads are large, and the flavor is most ex- 

 cellent. There are two varieties ; the Ear- 

 ly Walcheren and the Late Walcheren. The 

 seeds of the latter, when this vegetable is 

 wanted for winter use, should be planted in 

 May, and the plants transplanted in June, 



for future growth. We have had a supply 

 of this truly delicious vegetable for our ta- 

 ble all the past wi?iter. Our mode was 

 this : We made a plantation of the Late 

 Walcheren in good soil, about the middle 

 of June. These plants grew and attained 

 nearly their full size, but did not come into 

 flower at the approach of severe frost. As 

 soon as this period arrived — about the first 

 of November — we had them all taken up, 

 with a little earth about the roots of each, 

 and removed to the cellar of an outbuild- 

 ing, which was free from frost. There 

 they were replanted, by barely covering the 

 roots with earth, — the larger part of their 

 leaves being left on the plants. In the 

 course of a fortnight, the strongest ones 

 formed fine flower-heads ; and, gradually, 

 the others all blossomed and became fit for 



