20S THE KITCHEN GARDEN. [March. 



then to be planted in rows two feet and a half asunder, the sets to 

 be nine inches distant in the row, and three of four inches deep. 

 Should severe frost ensue protect them by laying some long litter 

 or wispy dung over the drills. 



Horse-Radish. 



This plant is cultivated by cuttings of the root, either cut from 

 the top an inch or two long, or some old roots cut into pieces of 

 that length, or by small oft'sets that arise from the sides of the main 

 root, retaining the crowns or top shoots on as many as possible. 



Being furnished with these sets, choose in an open situation a 

 light and rich soil, which trench regularly two spades deep, at the 

 same time giving it a good dressing of manure; then beginning at 

 one end of the ground, range a line, and with a large dibble make 

 holes about ten inches deep, all of an equal depth and about six 

 inches asunder, dropping as you go on, one set or cutting into each 

 hole, with the crown upright, taking care to fill or close the holes 

 up properly with the earth, and let the rows be two feet asunder. 

 Or you may plant them as you advance in the digging or trench- 

 ing of the ground, at the same depth and distances, covering each 

 row when set in with the earth of the next course, and so proceed 

 till all are planted. After this, level the surface of the ground 

 even, observing to keep it free from weeds until the plants are 

 so far advanced as to be strong enough to overbear and keep them 

 down. 



With this management the roots will be long, straight, and free 

 from many small lateral offsets, and the second year after planting 

 Avill be fit for use. It is true they may be taken up the first year, 

 but then the roots will be slender; therefore it is the better way 

 to let them remain till the second, when they will be in a fine con- 

 dition; and if in taking up the roots you take care to leave some 

 offsets still remaining you will have a successional supply for many 

 years. 



Liquorice. 



The glycyrrhiza glabra, or cultivated liquorice, is a plant that 

 brings enormous profit to the industrious cultivator: it is of con- 

 siderable importance in medicine, and consequently in great 

 demand by the druggists and apothecaries; and also by porter 

 brewers, being a very material ingredient in that article. Of 4000 

 quintals, or nearly two hundred tons, annually exported from Spain, 

 the far greater part is considered to be purchased by the porter 

 brewers of London. About Pontefract in Yorkshire, Kngland, 

 where it is cultivated in great perfection, an acre of well grown 

 liquorice is considered to be worth one hundred pounds sterling; 

 therefore, due attention should be paid to its culture in the United 

 States, where it will grow to the greatest possible perfection; 

 thereby to prevent the necessity of importing large quantities of it 

 annually from Europe, at a considerable expense, and in a much 



