52 THE CULINARY GARDEJf. [MAR. 



Of sotvmg and earthing up Peas. 

 Sow snccessional and full crops of marrows, roim- 

 civals, Prussians, &c. See last month. Also earth 

 lip the early crops that need, as there dh'ected. 



Of Planting Potatoes, 

 Potatoes may be planted about the middle or lat- 

 ter end of the month, on a light early border. If 

 the ground be in pretty good heart, it need not be 

 dunged for this crop; as they are seldom allowed to 

 come to full maturity, and it is only in that case 

 that potatoes exhaust the soil. For crops that are 

 meant to stand till fully ripe, the ground ought to 

 he put in good condition, either by previous or im- 

 mediate manuring. Choose, for this plantation, some 

 of the early kinds, as the ash-leaved, or early dwarf, 

 but preferring the former. These require less room 

 than any other I am acquainted with. Fifteen 

 inches between the lines, and six or eight in line, is 

 enough. Plant in drills three inches deep, if the 

 ground be anywise damp or still. If light and dry, 

 the dibble maybe used; but only to save time; for 

 drilling is to be preferred to dibbling, for all seeds 

 and roots whatever. 



Of soning Salsaft/, Scorzonn^ai and Sftirret. 

 Salsafy, Scorzoncra, and Skirret, are all used in 

 the kitchen, in autumn and winter. They are all rais- 

 ed from seed, and may be sown about the end of the 

 month. If sown earlier, they frequently run to seed 

 in summer, and in that case arc useless. The middle 

 of April is a good mcdiimi time to sowj which see^ 



