S3 



at the sides of the dish." Add a little salaratus and 

 Fiigar or moias^ies. Bake them in a hot brick oven 

 from three to six hours. 



Beet. Beta vulgarins. — The principal kinds of beets 

 cultivated for the kitchen, are Earh/ Taniip-rooied 

 Blood Pted, Long Blood Red and YfHiTE ScfGAR. 



"Beets delight ia rich yellow ground, having been manured for 

 the previous crop. Sow the seeds in drills one inih d-^ep and four- 

 teen inches apart; cover them up and tramp firm. Tli« turnip 

 rooted can be sowed as soon as the frost is out of the ground in 

 spring, for summer use, and the long blood in June for v/inter 

 use Hoe well between the rows, and keep free from weeds.— 

 When the plants are two inches high, thin them out to four inches 

 apart. Dig up the roots before hard frost in fall, put them in the 

 ciillar among dry earih, and plant out a few of the best in spring 

 to raise seed. — Walter Elder. 



To PicMe. — Wash your beets and boil them before 

 scraping as scraping tends to bleach them in the boil- 

 ing. When they are boiled tender, cut them in slices 

 and pour upon them cold spiced vinegar. 



BaoccoLi. Brassica oleracea, var. — "This is a species of cab- 

 bage with long leaves and cheese like heart, which is very tender 

 and delicious. Sow in drills half inch deep and six inches apart, 

 in June: transplant int§ rows thirty inches apart each way in Au- 

 gust, and use the hearts when they become full grown, which will 

 be in October and November. The leaves are not for use. Broc- 

 coli delights in rich loam, and is best in wet seasons." — Cottage 

 Garden. 



It is a very wholesome vegetable. The Purple Cape 

 and Large White are the desirable varieties. It is pre- 

 pared for the table in the same way that Caidiflovjer 

 is, which see. 



Cabbage. Brassica oleracia Capilata. — The kinds 

 most valued for early eating are the Early York, Ear- 

 ly Sugarloaf, Early Battersea and Early Oxheart; the 

 latter is somewhat tender as regards frosts. 



"Cabbage seed, for a very early crop, should be sown in a hot 

 bed in March; give plenty of air, and thin out the plants, that 

 they may grow strong. When the plants are four or five inches 

 high, they should be transplanted, if the weather is mild, into the 

 open ground, in rows two feet apart, and about fifteen inches 

 apart in the row; m^ke the ground rich and light, and set them 

 firmly; as they grow, give frequent hoeings, and keep clear of 



