BBussELs sntoLTs] PKAc'TU'i: OF ii(»KTic' r i/rr Ki:, 



[CALLIFLOWEH. 



art* 80 tlolifato aiul toiulcr i-atinij, tliat they 

 tli'iiiaiul ii siiiiij, warm, ami ahi-ltcrcd bilualiou 

 ill cvtry garden, liowever Huiall. 



BEANS (iniOAD). 



For tlioso the ground sliould bo trendicd to 

 a dt'pth of two leet, with some good manure 

 added through the top spit. If sown in rows 

 parallel to each other, thorows (siiigli') should 

 be about three feet apart, and the beans six 

 in the row, tlio large Windsor kinds re- 

 quiring more room. As soon as a crop is 

 insured, it is a good practiee to pinch oft" tho 

 tops. This makes the pods swell better, and 

 impedes tho ravages of the dolphin lly, to 

 which this family is peculiarly liable ; it also 

 concentrates the sap, and brings them forward 

 a week earlier. ^Marshall's Dwarf ProliHc is 

 excellent for early work ; and the Mazagan, 

 though not so productive, is valuable because 

 of its hardiness and early growth. 



BEANS (FRENCH). 



For the cultivation of this valuable and 

 wholesome vegetable, choose a warm, snug 

 border, taking care to earth them up in good 

 time, in order to prevent the wind from break- 

 ing them. The hoe must be liberally used, 

 and also watering, should the weather be 

 very dry. Single-row culture is recom- 

 mended ; but if another mode is adopted, the 

 rows should be two feet and five inches apart 

 between the plants. Regarding the time of 

 sowing, about the first week in May, in the 

 open garden, is the best; and should the 

 weather look suspicious, lend them a slight 

 protection. One of the most prolific and 

 finest flavoured sorts for forcing is the Tellow 

 Canterbury, or Golden Dun; and, for sowing 

 out-of-doors, the White Battersea is excellent. 

 It should be placed in a warm, snug situation. 

 Fulmer's Sion House, Newington Wonder, 

 and the Early Battersea, are the best for 

 forcing. 



BRUSSELS SPROUTS. 



This is one of the most valuable winter 

 greens, and ranks also among the hardiest of 

 vegetables. The seed should be sown in the 

 middle of March, and again about the 15th of 

 April. If sown in May, which is a very gene- 



ral and a vi-ry wrong cuBtom, it is impoaaiblo 



for the planla to becomo tall and stout. 



CAIJIiAGE. 



Tho common garden cabbage is too well 

 known, and too universally used, to recjuiro 

 any description hero. In British gardeuB, by 

 proper culture, it produces, from May to No- 

 voinber, llrm, compact heads, glaucous, green, 

 or greenisli-yeliow externally, but blanched 

 within ; and varying, in difl'erent sorts, from 

 three to twelve or fifteen inches diameter, and 

 from two to fifteen or twt-nty pounds' weight. 

 Its sub-varieties are numerous. 



CARDOON. 



This is a perennial, and a native of the 

 south of France and Spain. It closely re- 

 sembles the artichoke, but is larger. It pros- 

 pers in a light deep soil. The seed is sown 

 annually, about the middle of May, in shallow 

 trenches, like those for celery, and the plants 

 are thinned out to ten or twelve inches from 

 each other in the lines. During severe frosts, 

 the tops of the leaves should be defended with 

 straw or litter. 



CARROT. 



The best varieties of this root are the Early 

 Horn and the Long Horn ; the former for 

 early, the latter for general cultivation. Tho 

 Altringliam is also a good garden sort. The 

 Carrot delights in a light, deep, fresh soil, in 

 which it may be free to push down its long 

 spindle-shaped roots. On a bed moderately 

 hot a few Early Horn carrots may be sown in 

 February ; and, in the beginning of March, 

 the same sort may be sown in the open air. 

 The other sorts may follow in April, as a 

 general crop. Tlie carrot succeeds best in 

 drills. After sowing, it is only necessary to 

 thin the plants, and keep them clear of weeds. 

 They are stored in winter, alter the manner iu 

 which turnips are doue. 



CAULIFLOWER. 



Tliis variety of the cabbage tribe is culti- 

 vated for the sake of the flower-buds, which 

 form a large dense head, and yields one of the 

 most delicate products of the kitchen garden. 

 The sowing, for the first or spring crop, takea 



97o 



