214 ^KITCHEN GARDEN. 



eighteen inches above the surface of the ground. The 

 bed is also covered with prepared dung* In about 

 twelve days, when the buds have begun to appear, the 

 latter covering is removed, glazed frames are placed, 

 resting upon the brickwork, a little fine soil is sifted 

 over the plunts, the linings in the trenches are raised 

 higher, and the whole treated like a common hotbed. 

 In this way, we are informed, excellent supplies may 

 be obtained, and the plants may be forced every year. 



Before leaving this subject, it may be mentioned that 

 about Bath the young flower-spikes of Ornitliogalum 

 fpyrenaicum^ found native in that neighborhood, are 

 used like asparagus, under the name Prussian G-rass. 



Much time may be saved in getting full-bearing beds, 

 if,- instead of sowing the seed, the roots be set out, a 

 practice commonly resorted to in the United States, 

 where the young roots are a regular marketable ar- 

 ticle. ' The soil should be a loam, at least two feet deep, 

 and cannot well be made too rich. The beds should be 

 about four feet wide with two feet alleys between. The 

 roots, when taken up, must not be long exposed to the 

 air, so as to get dry, and should be deposited in rows 

 drawn with a line stretched lengthwise on the bed, 

 about twelve inches asunder, beginning nine inches from 

 the edge. The small trench or furrows may be about 

 three inches deqp, and the roots set in these about nine 

 inches apart, are to be covered with the fine earth 

 thrown out" in making the furrows. ■ The cultivation 

 durilig the .first season consists merely in keeping down 

 the weeds and grass. The succeeding -winter, cover 

 three or four inches deep with well-rotted manure. 

 In order to secure the formation of strong crowns, the 

 plants are allowed during the first two summers to run 



