KITCHEN-GARDENING. 63 



Choose for this purpose a piece of rich ground, in an opon 

 exposure. Mark out the trenches by line, ten or twelve 

 inches wide, and allow the space of three feet between them, 

 which will be sufficient for the early plantations. Dig each 

 trench a spade deep, laying the earth equally on each side 

 between the trenches. Put three inches deep of rotten dung 

 in the bottom of each trench, then pare the sides, and mingle 

 the manure and parings with an inch or two of the loose 

 mould at the bottom, incorporating all well together, and put 

 in the plants. 



Previous to planting, trim the plants, by cutting off the long 

 straggling leaves, and also the ends of the roots. Let them 

 be planted with a dibble, in single rows, along the middle of 

 each trench, five or six inches between plant and plant. As 

 soon as they are planted, give them a plentiful watering, and 

 let them be shaded until they strike root and begin to grow. 

 The main crops may be planted in the same way, but in 

 trenches four feet distant from each other, and an inch or two 

 further from plant to plant ; or in beds made in the following 

 manner, which, for the ease of preserving the plants in winter, 

 will be found extremely convenient, besides a greater quantity 

 can be raised on a given piece of ground : 



Lay out the ground into beds four feet wide, with alleys 

 between, three feet in width. Dig the beds a spade deep, 

 throwing earth on the alleys. When done, lay four or five 

 inches of well rotted dung over the bottom of the beds. In- 

 corporate it with the loose soil, and cover the whole with an 

 inch or two of fcarth from the alleys ; plant four rows in each 

 bed at equal distances, and from six to eight inches apart in 

 the rows ; after which, give them a plentiful watering, and 

 shade them. 



BLANCHING CELERY. 



The earthing should never be done when the plants are 

 wet, as this is apt to make the Celery rusty ; but should be 



