42 NEW ZEALAND GARDENING. 



as many rooted portions as possible ; plant out in August or 

 September. Although thyme is a perennial, yet after three 

 years it becomes stunted and unproductive, and conse- 

 quently requires to be raised periodically from seed. 



Turnip. Early Snowball, Early Whitestone, and 

 Golden Ball are all good varieties. A first sowing may be 

 made in September, to be followed by another in October,, 

 and again in January and February. Turnips thrive best in 

 a light, rich loam. Sow thinly, in drills twelve inches apart. 

 Thin the plants to nine inches when they have four or five 

 leaves. A sowing may be made broadcast in March, these 

 may not bulb but will make excellent Spring greens when 

 they begin to run to seed in August. They are particularly 

 wholesome at this season of the year. One ounce will sow 

 150 feet. 



Tomatoes thrive best in a rich, light soil. They are 

 particularly susceptible to frost, and should not be planted 

 out till the end of October, safer still in the middle of 

 November, when all danger of Spring frosts has passed. 

 Sow the seeds in pots or boxes in a greenhouse or frame, in 

 September, and as soon as the young plants are tall enough 

 to handle they should be transplanted into three or four- 

 inch pots, and watered well and shaded. They will soon 

 strike, and should then have plenty of sun and air till the 

 time appointed for planting out. This may seem a trouble- 

 some plan, but it will repay the trouble where only a few 

 plants are required. They may also be taken from the seed 

 box and planted out where they are to grow. Tomatoes 

 cannot have too much sun, in fact they will not ripen pro- 

 perly lacking heat. Plant in rows four feet apart, the drills 

 running north and south, so that both sides of the drills 

 will have the full sun all day long. Train to a trellis three 

 feet high, or stake in the same manner as peas. As the 

 plants branch out, let the side shoots be thinned out and 

 shortened back to the blossom bunches. After the fruit has 

 been well formed, the superabundant leaves may also be 

 thinned out, exposing the fruit as much as possible to the 

 sun. ' If any quantity of small green fruit is required for 

 pickling, they should be pulled when no larger than marbles. 

 These form a most excellent pickle. Green tomatoes may 

 also be preserved as chutnee. 



