162 AMERICAN GARDENER. 



mistake to suppose, that ashes are of a burning 

 quality. They always produce the most and best 

 effect in dry bottomed land. Melons should bo 

 cultivated well. You should have but one plan.) 

 in a hill ; and should till the ground between the 

 plants, while they are growing, until it be cover- 

 ed by the vines. If the plants stand too close, the 

 vines will be weak, and fruit small, thick-rinded, 

 and poor as to flavour. 



235. MINT. There are two sorts: one is of 

 a darker green than the other : the former is 

 called fiefifier-mint, and is generally used for dis- 

 tilling to make mint water ; the latter which is 

 called sfiear-mint, is used for the table, in many- 

 ways The French snip a little into their salads ; 

 we boil a bunch amongst green peas, to which it 

 gives a pleasant flavour; chopped up small, and 

 pu:, along with sugar, into vinegar, we use it as 

 sauce for roasted Jamb ; and a very pleasant sauce 

 it is. Mint may be propagated from seed ; but a 

 few bits of its roots will spread into a bed in a 

 year. To have it in winter, preserve it precise- 

 ly like Majoram (which see), and, instead oichoji- 

 pintr it for sauce, crumble it between your fingers. 



236. MUSTARD. There is a 'white seeded 

 sort and a brown seeded. The white mustard is used 

 in lad along with the Cress, or Pejijier Grass, 

 a ;;." is sown and cultivated in the same way (See 

 Cress.") The black is that which table mustard 

 is made of. It is sown in rows, two feet apart, 

 early in the spring. The plants ought to be thin- 

 ned to four or five inches apart. Good tillage be- 

 tween the rows. The seed will be ripe in July, 

 and then the stalks should be cut off, and, when 

 quite dry, the seed threshed out, and put by for 



