ENDIVE GARLIC GOURDS AND PUMPKINS 59 



mould them up to a point, and this answers perfectly, except in wet 

 seasons, when, if the plants stand for some time, the outer leaves 

 begin to rot, and the decay proceeds inwards, to the deterioration or 

 destruction of the plant. A clean and effectual method consists in 

 tying the top of the plant, leaving room for the centre to swell, and 

 then covering with empty pots, which must be pressed down firmly 

 on the earth, and the hole covered with a piece of tile or slate, on 

 which should be laid a piece of turf or a handful of mould. In some 

 gardens coal ashes are used instead of earth to pack round the plants, 

 and they offer the advantage of dryness. But the plants may be 

 blanched without any covering at all, the leaves being first tied over 

 rather tightly at the top, and a week after another tying should be 

 made lower down. The blanching must be carried on in such a way 

 as to insure a succession without a glut at any time, for when suf- 

 ficiently blanched Endive should be used, or decay will soon set in. 



GARLIC 



(Allium sativuni) 



THE mode of culture advised for Shallots will suit Garlic also, except 

 that the latter should be planted in February about two inches beneath 

 the surface of the soil, and the bulbs may be grown closer together, 

 about eight or nine inches apart each way. 



GOURDS and PUMPKINS 



(Cucurbita) 



THESE may be grown to perfection by precisely the same method as 

 recommended for Ridge Cucumbers ; but as they will occupy more 

 space, room must be left for them to extend beyond the limits of the 

 ridge southwards. It is well to put out strong plants from pots and 

 protect them until established, but if these are not obtainable, the 

 seed may be sown where the plants are to stand, and there will in 

 time be plenty of produce, but of course somewhat later in the season 

 than if strong plants had been put out in the first instance. Keep 

 a sharp look-out for slugs, which will flock in from all quarters to 

 feast upon them, but will scarcely touch them after they have been 

 planted a week or so. Any rough fermenting material, such as grass 



