WATER-MELONPOT HERBS. Jol 



When raised from seeds they should be sown on the mar- 

 gin of the stream, and when of suitable size transplanted 

 into it, where it is an inch and a half or two inches deep. 

 The most suitable time for sowing is in the months of April, 

 May and June. 



There are said to be three varieties of water-cress 

 namely: the Green-leaved, which is considered to be the 

 easiest to cultivate; the Small Broivn-leaved, which is 

 thought to be the hardiest, and the Large Brown-leave^ 

 which is said to be the best for deep water. 



WATER-MELON. 



The water-melon succeeds best hi light, sandy soils, 

 heavy soils inducing too much leaf growth. The cultiva- 

 tion is the same as that of the musk-melon, only that the 

 hills should be at least eight ieet apart each way, and only 

 two plants in each hill. The seeds should not be sown un- 

 til May, or until settled warm weather has set in. 



There are numerous sorts, of which the Mountain Sweet 

 and the Black Spanish are the best for table use. The 

 citron is grown exclusively for preserving purposes. 



POT HERBS. 



In most garden books directions are given for the culti- 

 vation of aromatic, pot, sweet and medicinal herbs. We 

 shall, however, confine ourselves to pot herbs, or those 

 grown exclusively for culinary uses. They are Siveet Basil, 

 Siveet Fennel, Sweet Marjoram, Spear Mint, Sage, Summer 

 Savory and Broad-leaved Tfiyme. 



They all require the same general cultivation, which con- 

 sists in sowing the seeds, during April or May, in rich, mel- 



