56 buist's family kitchen gardener. 



lation whenever it is manifested. Competition promotes in- 

 dnstry, and industry promotes healtli. Man possessing these 

 ingredients is very rarely unhappy. Sow the seeds on a gentle 

 hot-hed about the first of March, on a rich, light soil ; give a 

 good watering, and keep the frame close for a few days till the 

 seed comes up. Be careful to give the soil a sprinkling of 

 water whenever it appears to be dry. As soon as the plants 

 grow, give air freely, covering the glass in cold nights. When 

 they attain the height of two inches, thin them out to thret* 

 inches apart, or transplant them into another bed. Where 

 there is plenty of room, the latter is the best method. They 

 can be transplanted out from the 1st to the 15th of May, into 

 a warm border of rich ground, from whence the early Lettuce or 

 ^Radishes have been taken. Give a good watering after being 

 removed ; hoe well ; keep clean ; as they grow draw earth to 

 their stems. They will cut about the end of June or 1st of 

 July. For a late crop, sow in April, on a warm border where 

 they are to remain, or transplant in June during moist weath- 

 er. Plant in rows two feet apart, and two feet from plant to 

 plant. The seed will keep three or four years. Sow Valen- 

 tine Beans between the rows. 



ENDIVE. 



Chicdrium Endivia. — Chicoree^ Fr. — Endivie, Ger. 



The Garden Endive is a native of northern China, and has 

 been cultivated in Europe the past three centuries for a 

 Winter salad. The French are particularly fond of it, using 

 it raw, pickled, fried and boiled, esteeming it exceedingly 

 wholesome in every form, and agreeing with every constitu- 

 tion. There are four varieties, which we will name in the or- 

 der we esteem them. 



Green Curled has beautiful curled or lancinated leaves. li 



