3*^ THE CULINARY GARDEN. [fEB. 



Of eartlnng up Beans, 

 In a good dry day, stir up the surface with the 

 noe or rake, among beans that have been sown in 

 October or November, and are nov/ above ground. 

 This is of very great service to tlie crop, particular- 

 ly if it grow on strong soil. Towards the end of 

 the montli, repeat this stirring, and draw a little 

 earth to the stems of such crops as are most for- 

 ward ; being careful, however, not to cover up the 

 hearts of the plants. 



Of soiling Cabbages. 



Cabbages may be sown about the first or second 

 week in the month, for crops to succeed those sown 

 in August, and ])lanted out in October. Sow on a 

 rich, light, open spot, thinly, and do not cover the 

 seeds too deep; an eighth to a quarter of an inch is 

 covering enough for these or any sort of brass'wa. 

 Rake all smooth, but do not tread the ground at 

 tliis early season. Treading may be proper on light 

 soils, in summer, but in spring and autumn it is not 

 so. On heavy land it is never so, especially in sow- 

 ing of small seeds. 



Also now sow a little red cabbage ; choosing the 

 dwarf, dark-red, or purple kind. 



Of pkmting Cabbages. 

 About the middle or latter end of the month, plant 

 out a full crop of cabbages, to succeed those planted 

 in autumn. Tlie kinds are the Early Dwarf, Batter- 

 sea, York, or Sugar-loaf j anyof whicli may now be^ 



