228 KITCHEN GARDEN. 



best, are distinguished into — 1. The Common Large; 

 2. Small ; 3. Pear-shaped ; 4. Cherry-shaped. Of the 

 yellow there are the Large Yellow, and the Small or the 

 Cherry-yellow. The cherry kinds of both colors are gene- 

 rally used for pickling, whilst the larger sorts are eaten in 

 various ways, or added to soups. 



A rich light mould is best adapted to the culture of the 

 tomato. Those intended for early use must be started in 

 hotbeds in the month of March. The seeds should be sown 

 thinly and covered lightly. They come up quickly and grow 

 rapidly, and require airing when the weather is mild. 

 When crowded in the first bed, many of the plants may be 

 transplanted into other beds under glass, and placed three 

 or four inches apart. The planting out in the open air 

 may take place about the first of May, when the young 

 plants may be put about three feet apart in the most shel- 

 tered spots, where they will have they full benefit of the sun. 

 As they grow up they must have the earth drawn about 

 their stems, and when a foot high, branches or other means 

 of support must be provided for the vines to run or hang 

 upon. As soon as they have set their fruit, the earliest 

 plants should have a few inches of their tops pinched off, 

 which will make them ripen their fruit sooner. 



In England, the following annual plants are occasionally 

 used in cookery, or as salads : Chervil, Chserophyllum sa- 

 tivum ; Purslane, Portulaca oleracea ; Lambs'' Lettuce, 

 Fedia olitoria ; Indian Cress, Tropseolum majus ; Mari- 

 gold, Calendula ofiicinalis ; Borage, Borago officinalis. 

 These may be sown in spring, or in the beginning of sum- 

 mer, in any fresh light soils. In general, a small quantity 

 will suffice. 



The Common Sorrel, Rumex acetosa; the French Sor- 



