APRIL IN THE NORTH 393 



inches, high to other beds or pots. They must have good 

 care, for a check in their growth means all the difference 

 between profit and loss. 



Lettuce. Sow the seeds in the hotbed and in the open 

 ground as soon as it can be worked. Plants sown a month 

 ago should be transplanted. 



Leek. Sow the seeds in the open ground in drills six 

 inches apart and one inch deep, and when large enough 

 thin to one inch in the row. 



MusJcmelon. Plant some seeds in sods in the hotbed. 



Parsnip. Dig the roots before they grow and become 

 soft and pithy. The seeds may be sown as soon as the 

 ground is dry enough to work. 



Parsley. Soak the seeds in warm water for a few hours 

 and sow in the open ground. 



Peas. Sow the seeds as soon as the ground can be 

 worked. They will stand considerable cold and trans- 

 planting also. Time may be gained by sowing some seeds 

 in moist sand in a box in the cellar and transplanting 

 when well sprouted. Plant deep in light, dry soil, cover 

 an inch at first, and draw in the earth as the vines grow. 



Potatoes. Plant early on rich soil free from blight and 

 scab. For a very early crop, the potatoes may be sprouted 

 before planting. 



Peppers. Sow the seeds in the hotbed or in the boxes 

 in the house. 



Kadish seeds may be sown in the open ground or in the 

 hotbed and the crop harvested from there. The small, 

 round varieties are best for this purpose. 



Strawberries. Give a good, thorough cultivation between 

 the rows and then remove the mulch from the plants, 

 placing it in the rows, where it will help to keep the weeds 

 down. 



Salsify. Sow the seeds as soon as. the ground can be 

 worked. Give the same care and cultivation as for carrots 

 or parsnips. 



Spinach seeds must be sown early, and then every two 

 weeks for a succession. Thin out and use the plants be- 

 fore they send up flower -stalks. 



Squash. Hubbards and summer squashes may be started 

 on sods in the hotbed. 



Tomato. Sow in the hotbed or in shallow boxes in the 

 house. Try some of the yellow varieties; they are the 

 finest flavored of any. 



