128 TARE A a ON TO MA TO. 



themselves, when young, are used as greens or spinach, 

 and the midribs as asparagus. It withstands the heat of 

 our summers, and is a very useful vegetable, not as much 

 grown as it should be. 



The soil should be tolerably rich, so as to encourage a 

 quick, succulent growth. The seed may be sown any time 

 in April or May, in drills eighteen inches apart and an 

 inch and a half deep. When the plants are about three 

 inches high, they should be thinned out to ten or twelve 

 inches apart, and treated like the common red beet. 



There are five or six sorts, but the best is the Silver- 

 leave^ or true Swiss Chard. 



TARRAGON. 



Tarragon is a hardy perennial plant, grown chiefly for 

 its leaves and the tips of the young shoots, which are 

 chiefly used for flavoring stews, soups, salads, pickles and 

 vinegar. As it seldom produces seeds, it is generally prop- 

 agated by division of the roots. These should be set out 

 in any good garden soil, in April, in rows fifteen inches 

 apart, and the plants set ten or twelve inches apart on the 

 row, covering the sets two or three inches deep. 



If seed can be obtained, it should be sown in April or 

 May, in a cold frame or in a nursery bed. The drills should 

 be six or eight inches apart, and when the plants are three 

 or four inches high they should be set out as directed for 

 the roots. 



TOMATO. 



To have tomatoes early in the season, it is necessary to 

 sow the seed in drills six inches apart and half an inch 

 deep, in a moderate hot-bed, early in the month of March. 

 In four or five weeks the plants may be transplanted into 



