VEGETABLE GROWING 385 



60 to 70 degrees of heat be furnished, all these plants will ripen fruits well up to the end 

 of the year, and at a season when Tomatoes are scarce. 



Turnips; These root vegetables can be had in gardens for a long season. A common 

 fault is to sow seed too thickly and largely at once during the spring and summer. Fre- 

 quent but quite small sowings of but a few yards in extent are usually ample, if made once 

 in three weeks from March till the middle of August, when others of more extensive breadth 

 should be made, as those will have to furnish a supply for the winter months. It is a 

 common rule in good gardens to make up a bed of manure and leaves to furnish warmth ; 

 on that to place a wood frame, to half fill it with soil, then to sow seed in drills 9 inches 

 apart, to water, and place a glass light over, covering up with mats to preserve the heat. 

 The seeds germinate in a few days. Light must then be given, except at night, when 

 covering up is needful. The plants need to be thinned to about two inches apart. The 

 best varieties for this purpose are the Long Forcing, or tap-rooted, much like a long, white 

 radish, but a capital table variety and keeping fresh a long time ; and the round-rooted 

 Early Milan. The former is, however, the best. Then successive sowings of either of 

 these varieties should be made in April and succeeding months, in drills 12 inches apart 

 and thinly. Large bulbs are not required, but the soil should be rich and kept well 

 watered in dry weather, as quick growth is needful to secure crisp, fresh, sweet roots. Very 

 moderate thinning of the plants whilst small suffices. In August two sowings, one early, 

 one in the third week, may be made of that excellent variety Snowball, a very white, 

 round form. The sowings are best made in drills 12 inches apart, the plants being 

 thinned down to 4 inches apart. Sowing in drills facilitates thinning and hoeing, and 

 also saves waste in sowing seed. A free use of the hoe between the plants whilst quite 

 young keeps down weeds, and helps the plants to make good growth. From these 

 August so wings of the Snowball, bulbs may be pulled of the best table quality up to the 

 end of the year, and if the weather be not severe then much later. For late winter pull- 

 ing it is wise to make, about the 2oth of August, where ground is available, a sowing of 

 Red Globe, as that is hardier than the Snowball, and takes longer to produce bulbs. 

 These will need to be thinned out to 6 inches apart, as the leafage must have ample space. 

 If some of the larger bulbs be pulled, trimmed, and stored in sand in a cool shed in 

 January they will be safe from hard frost and give a supply for several weeks. A capital 

 Turnip, very popular in Scotland, and of marrowy texture, is Golden Ball, the flesh quite 

 yellow. This needs similar treatment to the Snowball. 



Swedish Turnips. These are of a distinct race, and are consumed generally by 

 cattle, but small bulbs, such as may easily be grown in gardens, make very nice food in 

 the winter if properly cooked. Seed should be sown in drills 12 inches apart at the end 

 of May or early in June. The seedling plants require to be thinned out to 9 inches apart, 

 and kept free from weeds, and well hoed through the summer. The roots are fairly 

 hardy, and may be left in the ground until January, then be pulled, trimmed, and stored in 

 sand for use as needed. The flesh is soft and pleasant eating. Unused roots offthese, 

 or white Turnips, planted outdoors during March, will soon make growth, and furnish 

 tender sprouts or tops that make a pleasant green dish. Swede Turnips well repay growing 

 for this purpose only. 



Vegetable Marrows. Although the Gourd family is a large one, and contains many 

 members that produce handsome ornamental fruits, yet relatively few are worth growing 

 for edible purposes, the forms known as Vegetable Marrows being the best. Vegetable 

 Marrows include fruits long, narrow, and white, or green in colour ; others of medium 

 length, of short or almost round form, and of the custard type, those of quaint shape like 

 a little round pie turned out from a basin. All however have, when cooked, flesh of 

 somewhat similar character, soft, succulent, watery, but yet very pleasant eating. Plants 

 differ in habit of growth slightly, or so far that whilst the majority trail in growth, sending 

 out long shoots, a few are of compact or bushy form, and are known as Bush Marrows. 

 These may be planted more closely than others, indeed each maybe but three feet apart. 

 The trailing forms are, however, the best, being more varied and productive. They need 

 ample room to run, and seem to be most at home when trained over stiff hedges, 

 sticks, sheds, wood piles, or anything that keeps them from the ground. Of course 

 the plants must be rooted in the soil, and he ground should in all cases be deeply 

 worked, well manured, and be somewhat raised, as the plants like to be on small mounds. 

 Still they thrive well in hot, dry weather when liberally watered, provided they be not de- 

 luged too near the stems. Those plants which make long, strong growths need occasional 

 pinching to cause the formation of other shoots which are more productive. Fruits of 

 medium size are best for cooking ; those left to produce seed should be very few and 

 be of July blooming. As Vegetable Marrows are very tender, it is unwise to expose 

 them outdoors until danger from late frosts is over. For that reason early in April is 

 soon enough to sow the seed in broad pots or pans, under glass. The seeds should be 

 an inch apart at least, and be buried half an inch. If a little artificial heat can be given 

 in a greenhouse or frame, growth is quicker. Still at that time of the spring sun warmth 



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