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the garden. The best time to sow it is in the 



tirst week of July. 



CRKSS (NOUMANDY). 

 A liardy variety, succeeding well iu the open 

 air. If sown in a sheltered situation, about 

 the beginning of Sepleinber, it will produce 

 leaves throughout the latter niontlia of the 

 iiutainn, the winter, and spring. Sow the seed 

 thin, and keep the bed or edging well hoed 

 up. 



CRESS (INDIAN. OR NASTURTIUM). 



This is a ealad not niuch used in this 

 country ; but, wlien young, it is considered 

 wholesome. Sow at intervals iu heat, begin- 

 ning as early as January, cutting it down in 

 the same nuinner as Common Cress for use, 

 or make use only of the tops. It soon sends 

 out side-shoots, which produce many gather- 

 ings. 



ENDIVE. 



This is an annual, and a native of China, 

 whence it was introduced to this country in 

 1518. It is the lettuce of winter, the blanched 

 hearts being used for salads and soups. It 

 prefers a very rich but light soil, and should 

 be sown at various times, beginning iu the 

 middle of May, and sowing monthly after- 

 wards ; the last sowing for autumn and winter 

 being made in the middle of July. Some- 

 times they are planted in drills, to facilitate 

 the operation of blanching. The Batavian 

 and the Curled are the most highly-marked 

 varieties ; and of these there are many sub- 

 varieties. 



THE ESCHALOT, OR SHALOT. 



This plant is originally from Palestine, and 

 is much used in cookery, for higlily-flavoured 

 soups and gravies. It is also sometimes put 

 into pickles. There are two sorts — the Com- 

 mon, and the Kussian, which is much larger, 

 and less pungent. It is propagated by oflsets, 

 which are commonly planted in September or 

 October. 



GARLIC AND CHIVE. 



This is a common ingredient in continen- 

 tal cookery, but is not much used in this 

 G I 



country. A few rows are quite Bufliciont for 

 dome^4tic purposes. It is propugjited by 

 olV-tela from tho roots or by the bnlbelrt, which 

 grow on tho ilower-Htem. The Chive is also 

 occasionally used as a salad and alliaceous 

 seasoning. A sijigle row may bo planted as 

 an edging; and it is eahily increased by 

 parting the roots in spring or autumn. 



ICE PLANT. 



As a garnisher for tho table, this plant 

 possesses great elegance, and is easily cul- 

 tivated. The seed tthould bo sown iti heat, 

 about the beginning of April, potting them 

 oft' singly as the plants acquire strength. 

 They siiould be hardened off, and planted 

 out about the end of May. 



LEEK. 



The Leek is originally from Switzerland; 

 but, in all probability, has been cultivated iu 

 this island for many centuries. It is sown 

 in beds in spring ; and in June or July 

 planted out in rows, fifteen or eighteen 

 inches apart, and six inches asunder between 

 the rows. When the weather is moist it is 

 beneficial merely to lay the plant into the hole 

 made by the dibble, without closing the earth 

 upon it, the stem being, by this means, en- 

 couraged to swell out and fill the hole, as well 

 as getting blanched at the same time. The 

 varieties are — the London Flag, Dutch Flag, 

 Musselburgh, Erfurt, and llouen. Of these, 

 the Musselburgh is the most hardy plaut. 



LETTUCE. 



The native country of this plant is not 

 known. There are two principal varieties — the 

 Cos, or upright, and the Cabbage Lettuce. Its 

 sub-varieties are numerous ; and among them 

 the following may be named : — The White 

 Cos, Cilicia, Winte Cabbage, Early Forcing 

 Cos, Dutch Cabbage, Imperial Cabbage, 

 Grand Admiral, Pans White Cos, Green 

 Paris Cos, Brown Cos, Wait's AV'liite Cos, 

 Malta Cabbage, Neapolitan Cabbage, Tennis- 

 ball, Hardy Green Hammersmith, and Black- 

 seeded Grotte. By proper care fresh lettuce 

 may be had throughout the year. The first 

 sowing is made in January, in some sheltered 

 situation ; or in February, on a gentle hot- 



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