56 THE CULINARY GARDEN. [mAR, 



Of soming Raddish, 

 Sow successional crops of radishes once in ten 

 days, or a fortnight, till the first of Sepfe7nber, when 

 those for standing the winter will be noticed. Any, 

 or all of the kinds, mentioned in Jantfafy, may bq 

 sown, according to fancy. 



Of 'planting Sorrel. 

 Sorrel is used botli as a sullad, and in the kitchen. 

 There are two sorts, the common, and the French. 

 They may be raised from seed ; but are generally 

 propagated by slips, or cuttings of the root. They 

 will grow in almost any soil or situation ; but tliey 

 like a sandy earth best. Plant in beds at six or eight 

 inches square, or in rows nine inches apart, and 

 five or six in the row. They will soon cover th^ 

 ground, in either case ; aud it is no easy matter to 

 eradicate them afterwards, as every chip of the roots 

 will grow. 



HERBS. 

 OF PROPAGATING VARIOUS POT-IIERBS. 



Of sotdng Basil. 

 Basil is a higli-iiavoured herb, and is often used 

 in soups. Sow a small spot under a wall, hedge, or 

 pale, in fine light earth, about the end of the month j 

 and cover it with hand or bell-glasses, as it is very 

 tender. Or you may sow in one-light box, on a 

 slight hot-bed; v/liere let it have })lenty gf air, and be 

 moderately supplied with water, till fit to plant out= 



