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tender, needs to be grown in cool weather. Plant in rows, 

 and cover the seeds one-fourth of an inch deep, and thin 

 out the plants to twelve inches apart. If plants are used, 

 set them twelve inches apart. Lettuce plants are grown 

 about the same as cabbage plants, a full description of 

 which was given in the first part of this essay. For New 

 England, the Black Seeded Tennisball for solid heads and 

 the Boston Fine Curled for a curled lettuce, are both very 

 fine. 



Onion Sets. 



Sets are small onions which produce early plants for 

 salad or large bulbs for table use* much earlier than they 

 could be grown from seed. They should be set out about 

 April 20th and covered two inches deep. When the tops 

 have died (about the middle of July), the sets should be 

 gathered and spread thinly, in a dry, cool place. I es- 

 pecially recommend them for small gardens, and those 

 wishing a few early onions. There are White, Yellow and 

 Red Onion Sets, but the White are by far the best, being 

 of good quality and mild flavor. 



Parsnips. 



Sow as early in the spring as the weather will permit, 

 iu rows, covering the seed one-half of an inch deep ; when 

 well up, thin out to five or six inches apart in the rows. 

 Parsnips are improved by frost ; and it is a usual custom 

 to take up in the fall a certain quantity for winter use, 

 leaving the rest in the ground until spring, to be dug as 

 required. Aside from the value of the parsnip as a table 

 vegetable, it is one of the best roots for cultivation for 

 farm purposes, furnishing a very nourishing food, partic- 

 ularly adapted to and relished by dairy stock. The Long 

 Smooth White is the favorite for general use ; roots long 

 and smooth, very productive, and an excellent keeper. 



