156 THE MANSE GARDEN. 



ment of this plant is a blunt chisel with a long handle. 

 By working this carefully down, the root may be 

 extracted without uprooting the box or inflicting 

 canker on the fruit trees. The next resource is 

 industry to prevent a single plant from ripening its 

 seed : and to match its perennial virtue, let no piece 

 of ground be dug without first scrutinizing every 

 inch for this delicate salad herb, in order that its 

 roots may be carefully gathered and stored in the 

 bottom of the dunghill. 



Endive. The curled leaved sorts of this are the 

 best, namely, the white for earlier crops, and the 

 green for standing the winter. Late sowing, by the 

 end of May or beginning of June, prevents the nui- 

 sance of running to flower. Sow thin, and when the 

 plants are three inches high, set them in good soil, 

 newly dug, and in drills one foot asunder. In dry 

 weather, tie up the leaves for blanching when they 

 have grown a foot high. As it is pleasant to have 

 things fresh from the garden in the storms of winter, 

 a few plants, in the beginning of November, may 

 be set in a trench and earthed up nearly to the head, 

 by which means they will get white for use in six 

 weeks. All that is further necessary to observe is 

 to sow at intervals, according as you wish to prolong 

 the eating of endive. This plant must be worthy of 

 some attention, having kept its place in our gardens 

 for two hundred years: and as quick eating is neces- 

 sary to prevent flowering, there can be na difficulty 

 in procuring seed. 



Fennel Is a perennial plant used for sauces. One 

 variety is named sweet, another azorian, and a third 

 common. The azorian is the most delicate as to 



