MONTHLY CALENDAB. 405 



11S3. Thyme is easily increased by dividing the roots and planting out the 

 pieces in a bed about four inches apart. 



1 184. Mint also grows from pieces of the roots, which spread with great 

 rapidity ; for every piece that shows a joint will grow. It requires a moist 

 soil, and the bed in which it is placed'should be inclosed with a string, briclv 

 or tile edging, as it is frequently very troublesome in running about. 



1 185. Fennel may be raised from seed in April or May. The seed should 

 be covered lightly with fine mould ; and, when the plants are strong enough, 

 they may be set out in a bed about a foot apart. A good bed of fennel will' 

 last for years ; but to insure fine leaves, the flower-stalks should always be cut 

 off as soon as they appear, so as never to ripen seed. 



1x86. Rue may be propagated from cuttings or seed. 

 11S7. Rosemary in the same way as rue. 



1 188. Balm may be increased by division of the roots ; and so also may 

 Marjoram. 



1 189. Any of these sweet herbs may be preserved for winter use by being 

 cut when in full growth, and dried in the sun. They may then be kept tied: 

 Tip in bunches in a dry room, or rubbed down and bottled, which is far better. 



1 190. To Blanch Endive. — Place over each plant, when full grown, a large 

 tile or slate, which will effectually exclude all light, and blanch the endive in- 

 a few days. Some gardeners tie the plants up with bass or twine, in the same 

 manner as lettuces ; but the plan is objectionable, as in wet weather the rain 

 ■will run down the endive-leaves, and rot the hearts of the plants. 



1 191. Vegetable-Marrows, Gourd, Pumiykins. — All vegetables of this class, 

 which produce an immense amount of food, may be profitably and easily cul- 

 tivated by attending to the following directions : — The seed should be sown 

 in April or May, in pots or pans of rich light soil, and raised in a warm frame. 

 As soon as possible, the young plants should be potted off, and hardened in a 

 cold frame for planting out in the end of May or early in June. Mr. James 

 Cuthill tells us that marrows contain a rich sugary and farinaceous matter, 

 and are a most excellent and nutritious article of diet when di-essed in the 

 following manner : — Cut the marrows into short pieces, take out all the pith 

 and seeds, and boil them in plenty of water with a little salt. When well 

 boiled, scrape out all the marrow, put it between two dishes, and squeeze 

 out all the water ; then mash it well, adding salt, pepper, and a little butter. 

 It is then a dish fit for any table. The cultivation Mr. Cuthill recommends 

 is to sow the seed about the first week in May in the open ground, in a warm 

 corner, transplanted to moderately rich land. " I can grow," he adds, " twenty 

 tons of the marrows to the acre easily ; and, when ripe, they can bo stowed 

 away anywhere, and will keep good for a very great length of time. In addition 

 to their utility as a vegetable for the table, they form a most excellent and 

 economical article when boiled for fattening pigs." 



1192. The Grape Vine. — It is certain that our moist and cloudy climate is 

 not favourable to the ripening of the grape ; its cultivation in the open air 

 requires great care ; and in many seasons the most skilful management will 



