54 KITCHEN-GARDENING. 



well protected, by placing the manure around them, and cover- 

 ing the tops with mats and boards, as directed for hotbeds in 

 the Calendar for February and March. 



It is customary with gardeners about New York to raise 

 their plants in hotbeds. In order to do this, the beds should 

 be prepared in time to receive the seed by the latter end 

 of February, or early in March. Plants thus produced, as well 

 as those raised as before directed, will be fit to transplant about 

 the middle of April, and should be carefully planted, with a 

 suitable dibble, in good ground, from sixteen inches to two feet 

 apart, according to size and kind. By being hoed often, good 

 Cabbages will be produced in our latitude in June. If seed of 

 the large and early kinds be sown in a warm border early in 

 April, they will produce plants fit to transplant in May, which 

 will make good Cabbages for summer use. 



The seed of Red Cabbage may be sown towards the last of 

 April, or early in May ; and that of Savoys and late Cabbage in 

 general, may be sown at two or three different times, between 

 the middle and the end of May, in fresh rich ground. 



The most certain way of raising good strong plants in the 

 summer season, is to sow the seed in a moderately shaded bor- 

 der, in shallow drills drawn three or four inches apart. One 

 ounce of seed sown in this manner, will occupy a border of 

 about four feet in width by twelve in length, and produce about 

 four thousand strong plants ; whereas, if seed be sown broad- 

 cast, as is the usual custom, two ounces of seed may not pro- 

 duce so many good plants as the one ounce on the plan recom- 

 mended. 



The Bergen, and other large kinds,- should be transplanted 

 the second and third week in July, in rows thirty inches asun- 

 der, and the plants about two feet apart in the rows. The Sa- 

 voys and smaller sorts may be planted about the same time, but 

 from four to six inches nearer every way. Cabbage succeeds 

 best in a fresh, rich soil; and the ground should be deeply 

 hoed or ploughed at least three times during their growth. 



As I have been more familiar with the cultivation of vege- 



