[gg THE KITCHEN GARDEN. [Marhi. 



which will give the plants new vigour, and considerably enlarge 

 their growth. 



Previously to planting out into the open borders any plants 

 raised in hot-beds from the early spring sowings, you must be very 

 particular to inure them to the open air, so that when transplanted, 

 they may not receive a great check by too sudden a transition. 



It will be of considerable service to these plants, when trans- 

 planted into the borders at this season, to cover them at night with 

 mats or other light coverings, which are to betaken oft" early in the 

 morning. 



Should it happen that you have no lettuce plants in a state of 

 forwardness for early sallading, some may be now sown in a hot-bed, 

 to forward for that purpose. 



Radishes. 



Sow more seed to raise a supply of radishes to succeed those 

 sown last month. 



There should be some both of the salmon and short-top kinds 

 sown at three different times this month; that is, at the beginning, 

 middle, and latter end, by which means there will be a due suc- 

 cession of young radishes for the table. Let this seed be sown now 

 in an open compartment, observing the same method as in February, 

 page 130. 



Thin the early crops of radishes where the plants stand too close; 

 pull up the worst and leave the others about two inches apart; clear 

 them from weeds of all kinds, and as they advance in growth thin 

 them by degrees by drawing them for the table. 



In dry open weather, let the early crops in frames, &c, be mode- 

 rately watered at intervals, to forward them in a free swelling 

 state, as well as to render them mild and crisp for eating. 



A thin sprinkling of radish-seed may be sown among other gene- 

 ral crops at this season, which will grow freely, and being detach- 

 ed, will form fine large crisp roots. 



Turnip-rooted Radishes. 



Now sow some turnip-rooted radish; there are two sorts, the 

 white and the red, but the former is preferable to sow for the gene- 

 ral supply: it grows like a young Dutch turnip, is very mild, 

 agreeable to eat, and of early perfection. 



Let the seed of both sorts be sown separately in an open space 

 of light ground, and rake them in evenly. 



When the plants have the first central rough leaves half an inch 

 broad, thin them to about two inches apart. 



Sowing Spiiiage. 



Sow spinage every fortnight or three weeks to have a regular 

 supply; for the plants of one sowing, in spring and summer, will 

 not continue fit for use longer than that time before thev run to 



