284 



GARDENING. 



June /, 



in teaspoonfuls along the rows, but 

 where no domestic animals can get near 

 it; or look for the worms ever5' morning 

 and catch them beside the plants they cut 

 the night before, and kill them. Gaps in 

 the rows can be made up by transplant- 

 ing some of the thinnings from the thick 

 places into them. A large sowing may be 

 made about the end of this month or first 

 of next one. 



Brussels Sprouts.— We like to make a 

 sowing of these about the end of April 

 and another about the middle of May, 

 but if you have not done so, sow some at 

 once; they may yet be in time. We like 

 to get them in a month ahead of our win- 

 ter cabbage. If cabbage is sown too 

 early, say before the end of May it is apt 

 to bolt or burst its heads open before 

 winter, but not so with Brussels sprouts, 

 in fact, on the contrary, if not sown till 

 we sow our winter cabbage, many of 

 them may miss making good stems of 

 firm buttons. Plant them out as soon as 

 they are big enough, setting them and 

 otherwise treating them much the same 

 as you would cabbage. 



Cabbage. — North of New York winter 

 cabbage should have been sown before 

 now, but even if not till now, it should 

 heart all right yet. About New York we 

 prefer delaying sowing till the first week 

 in June. Sow in rows a toot to eighteen 

 inches apart, and thin the seedlings a 

 little after they come up, this gives us 

 much stockier plants than when we sow 

 them broadcast, besides it admits of 

 cleaning and cultivating by the hoe. 

 While we always grow some plain cab- 

 bage as Flat Dutch, for our table use we 

 planC nothing but the Savoy varieties, 

 for they are of very much better qualit\' 

 than are white cabbage of any kind. As 

 soon as the plants raised a few week ago 

 are ready to set out and you have a little 

 empty ground get them planted; they arc 

 for late autumn use. 



Cauliflower. — If j'our early cauli- 

 flower wilts in the warm sunshine it is 

 almost a sure sign that there are maggots 

 at tVie root and that these wilted heads 

 will be a failure. When they are very bad 

 we root them out and plant the ground 

 with lettuces, beans, or beets. We put in 

 a good sowing of Snowball and Algiers 

 cauHflowers when we sow our winter 

 cabbage for fall hearting and sow again 

 about the end of the month to carry us 

 into winter. 



Cardoons are a vegetable somewhat 

 like globe artichokes in general appear- 

 ance, but it is the tender bleached heart 

 leaves we eat. The cardoons are grown 

 in spring either where the plants are to 

 remain all summer, orin pots in frames and 

 transplanted out of doors, in rows 3 feet 

 apart and one to two feet asunder; encour 

 age growth by means of rich soil, moistun 

 and frequent cultivation, and after mid- 

 summer, gather the leaves together into 

 bunches like a head of celery, but not very 

 tight, else the inner ones will rot; the olj- 

 ject is to get the young inner leaves to 

 grow up in a straight, white, succulent 

 bunch, for this is the portion eaten. To 

 attain the same object, or perfect it rather, 

 about the middle of September we tie the 

 heads up tight, and either earth them up 

 as one wDuld celery— a difficult matter— 

 or with straw rope, bagging or some- 

 thing of that sort tie them close and dark. 

 At best, however, it is one of the stereo- 

 typed vegetables we can easily do with- 

 out. 



Celery for market is generally sown 

 about the end of March, so as to have big 

 salable plants to dispose of this month, 

 but those who grow it jfor their own pri- 



[CONTINUKD ON PAGE 286.] 



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