102 FAMILY RECEIPTS. 



more potatoes, pease, beans, and salads; plant out cab- 

 bage for winter; pick off overloading fruit. 



JULY. 



Clean all your vacant ground, where your early crops 

 were, to plant for fall and winter supplies; sow salads 

 every eight or ten days, in shady places at this season; 

 f^ow turnips any time this month, and to fifteenth of Au- 

 gust; sow radish, lettuce, spinage, and cabbage for fall 

 greens; collect ripe seeds; let them remain on the 

 stems pulled up till dry; water thirsty plants; bud or 

 inoculate fruit trees. 



AUGUST. 



Keep all clean of weeds; remove haum to compost 

 beds; cut such herbs as are in flower, that you want to 

 save for winter use, or for distilling; dry them in the 

 shade; keep dung hills and compost heaps free from 

 weeds, to prevent their being filled with seeds. Inocu- 

 late or bud, if the bark still slips; sow onions to stand 

 over winter. 



SEPTEMBER. 



Gather seeds as they ripen; earth up celery if you 

 have any; sow radishes; pull ripe onions; the last of 

 this month transplant perennials; defend your grapes 

 from wasps by hanging vials of honey and water among 

 them; clear your seed beds and young plantations of 

 weeds; gather your cucumbers and mangoes for pickles 

 before they spot. 



OCTOBER. 



Set your cabbage plants of last month''s sowing in a 

 warm sheltered bed, to stand through the winter. The 

 sun must not shine on them when frozen; protect them 

 in the winter, by glasses, mats, or boards, but let them 

 have air in mild weatlier. When asparagus turns yel- 

 low, cut them off close to the ground, and carry off the 

 branches: cover them with old litter; plant out seed 

 onions; sow rhubarb and sea-kale; tiiey will be up in 



