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a frame four to six inches apart, and will then make nice, 

 st*cky plants for setting out in the open ground about the 

 middle of May. Where there is not the convenience of a 

 hot-bed, the seeds may be sown in a box, covered with a 

 pane of glass, and set in a kitchen window ; these will 

 come forward nearly as fast as when sown in a hot-bed. 



For later use, the seeds may be sown in the open ground, 

 in a warm, sheltered border, early in May, when the plants 

 will be ready to transplant early in June. 



They should be planted in hills from three to four feet 

 apart each way, a spadeful of well-rotted manure being- 

 mixed in each hill. Some persons train them on lath 

 trellises, some stake them with pea-brush, and others - 

 train them within hoops, all of which give an amount of 

 trouble which the generality of people do not like to incur. 

 In order to keep the fruit clean, to prevent its rotting and 

 to forward its ripening, it is necessary to keep it from 

 laying in direct contact with the earth ; this is easily done 

 by laying around the hills a thickness of two or throe 

 inches of small twig brush, which will keep the fruit from 

 the soil. When the plants are about a foot high, they 

 should be earthed up. 



The varieties are very numerous, and every season one 

 or more new sorts are introduced to public notice as being 

 superior to any that have preceded them, but not one in 

 ten becomes a standard sort. The best early variety is the 

 Early Smooth Red; for the general crop the Trophy is the 

 best ; for making catsup or preserving, we think highly of 

 the Feejee, or Lester's Perfected, as it is very solid, contains 

 less fluid than any other sort, and is of most excellent 

 flavor. It is quite a late sort. For pickling, the Pear- 

 shaped and the Yellow Plum are the best. 



To get or keep an early yield of any variety of tomato, 

 the first ripened fruits should be reserved for seed. 



