GARDENING, 883 



large or as rich in flavor as some of the later varieties, but, coming early in the season, they 

 are vegetables that could not well be dispensed with. The varieties are too numerous to 

 mention; among the best might be mentioned the CHAMPION OF NEW ENGLAND, CHALLENGEE, 

 MARROWFAT, BLACK EYE, PRIDE OF THE MARKET, and the SUGAR DWARF, the latter having 

 edibls pods and used in a green state, the same as string beans. Soil for pease should be 

 moderately rich; otherwise the growth will be too much in vines, with a light crop of pease. 

 Fresh manure should never be used, but that which has been well composted. The dwarf 

 varieties are usually planted in double rows from three to four feet apart, and bushed when 

 from four to six inches high. They should be planted rather deep, especially if the soil is 

 dry, as they are thus made more productive, the vines lasting later in the season. The larger 

 and later sorts do better to be planted a greater distance apart than the dwarf kinds, leaving 

 a broax3 space for low-growing vegetables between the rows. Keep free from weeds, and the 

 soil loose and friable. In cultivating, draw the earth up around the stalks; they should be 

 earthed up in this manner three or four times during their growth. If the soil is dry at the 

 time of planting, soak the seed in tepid water twenty-four hours before putting in the ground. 

 During a dry season, watering will be a great benefit. 



Peppers. Being rather tender plants, and late in starting, it is better to sow peppers 

 in a hot-bed in March, or in a bed in a warm, sheltered place early in May, and transplant 

 in good rich mellow soil; or the seed may be sown in the open ground, when all danger of 

 frost is passed. The plants should be set in rows sixteen inches apart, and the same distance 

 apart in the rows. The largest growing varieties may perhaps require a little more space 

 than this. Cultivate frequently, keeping out the weeds, bringing the earth up around the 

 plants a little in one or two hoeings. 



PotatoeSi A few potatoes of the earlier kind, should be planted in every farm garden; 

 also sweet potatoes in those sections where they will succeed. For directions respecting the 

 culture of this crop, see department of ROOTS and ESCULENT TUBERS, Vol. I. 



Pumpkins. The pumpkin is principally cultivated as a field crop for dairy purposes, 

 the large and coarse growing varieties being generally planted for that purpose. There are, 

 however, a few of the small varieties that are cultivated for culinary purposes, such as the 

 making of &quot;pumpkin pies,&quot; so famous in the days of our forefathers, and which at the 

 present time have unfortunately become nearly superseded by the squash. The best varieties 

 for this use are small in size, and deep yellow in color of flesh, which is fine-grained, sweet, 

 and of excellent flavor. In field culture the practice is to di*op two or three seeds in every 

 second or third hill of the &amp;lt;jprn-field, but when cultivated separately on a large scale, or a few 

 plants in the garden, the seed should be planted in hills eight feet apart each way, three 

 plants to a hill, and treated in the same manner as recommended for melons and cucumbers. 



Radishes. In the cultivation of radishes the soil should be very nch, light, and 

 mellow, since their value depends principally upon their rapid growth. Sow in drills ten 

 inches apart, and thin to two inches in the rows. For very early use in spring sow in a hot 

 bed in February, and in the open air as soon as the ground can be worked, sowing at inter 

 vals of ten or twelve days as long as wanted. The turnip-rooted and olive-shaped are best 

 for summer sowing. The winter varieties should be sown in August, and be taken up before 

 severe frost, and stored in a cool cellar or pit, where they will keep fresh and tender all 

 winter; but before being used, they should be placed in cold water for an hour or two. As 

 soon as the first leaves appear after sowing, dusting with soot, wood ashes, or air-slaked lime 

 will save them from the black cabbage and turnip fly. 



Rhubarb, This plant is indispensable to every good gardener. There are two very 

 fine varieties: the VICTORIA, which is the largest and best, and the LINN^US, a large, tender, 



