56 btjist's family kitchen garbenitr. 



lation wheneYer it is manifested. Competition promotes ii> 

 dustry, and industry promotes health. Man possessing these 

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

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

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

 seed comes up. Be careful to give the soil a spriu.kling 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 thera out to thre* 

 inches apart, or transplant them into another bed. Where 

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

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

 a warm border of rieli 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 o^^ 1st of 

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

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

 er. Plant in rows two feet apart, and two feet fi'om plant to 

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

 tine Beans between the rows. 



ENDIVE. 



Chicdrium EmUvia. — -Chkoree, Fr. — Endivie^ Ge?. 



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 oonstitu- 

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

 der we esteem them. 



Green CuHed has beautiful eurled or lancinated kaves. It 



