118 BUIST'S FAMILY KITCHEN GARDENER. 



ing them one or two inches in the ground, and carefully stop- 

 ping up any holes in them, to prevent the entrance of any rank 

 steam. When that is done, procure a quantity of leaves trom 

 the woods, and mix them with about a fourth or a half of 

 warm, stable-manure ; with this cover th? whole of the ground 

 and the pots to the depth of twenty inches, which will be 

 quite sufficient to bring this vegetable to a full growth for use, 

 if the temperature of 50 to 60 can be maintained. In very 

 severe weather, over this covering throw some dry litter or 

 boards. If the materials are properly managed, they will 

 come to a heat in two or three weeks ; in three or four weeks 

 more, examine a pot or two, and when the plants are found to 

 have sprouts from six to eight inches in length, they may bo 

 cut for use, which is to be done by first removing a part of the 

 earth from round the head of the plant, and cutting close to 

 the crown, with part of it adhering, but taking care not to dis- 

 turb the young shoots that appear round it. Afterwards cover 

 the crowns with earth, as at first, and replace the pots, leaves, 

 and other materials. The plants will remain in a vigorous 

 state of growth for six or eight weeks, by which time the pots 

 may be removed. As the cold weather goes off, take gradually 

 away the covering, as the root and crown, by being forced, 

 would probably be injured by the change, were the entire cov- 

 ering taken away at once. When the plants are finally cleared, 

 level down the earth or sand, and dig in a few inches of the de- 

 cayed material, which will strengthen the plant for a vigoro is 

 growth throughout the season ; and they will be found in a 

 good state for forcing in the following Winter. 



The plants that are not forced should be covered early in 

 Spring with eight or ten inches of sand, or fine, light soil. 

 They will produce strong sprouts, and be found, on clearing 

 the ground round them, to be finely blanched, of a clear, white 

 color, and when dressed, nearly equal to those blanched under 

 pots. It is admitted that forcing improves the flavor of this 

 esculent. It will be found that from a garden with two good 



