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Q. What does this tron^^plantafion consist in ? 



A. This traiisi)hint;ition coiisitits iii ri'in.'fiiUy iip- 

 I'OOting tlic [H'ickcd sprouts, and putting tluMu in 

 their proper i)hico or in tho open air, Ihal is in th'j 

 jj^arden \)ViW, Ihc soil of whicli must have 1)M'j.i prn. 

 pai'od with all llif caro alroady nioiilioiii'd. 



(^). What procantions should Ijo '.ak'-n hcfun^, 

 during- and alU'i' iransplantalion ? 



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A. A fcwdiys hv'hji'c Iho Lransplaiilalioii, Wfalhrf 

 pei'miitinu', Ihi' coviTin,:^ oflhi^ pricked s|)roiits, should 

 bt> rcnnncd, so ;!s to aci'ustom tlu'in lo l!io contact 

 ol" both air and li^lil. The ispi-oul:; areilj.'ii care- 

 fully laid bare wi'h a sni.ill ti'owid., so as nol to 

 injure the roots. To attain this end, it is bettc)' to 

 remove a small linnp of earth along with l!ic i-ot.i.-. 

 The plants thus nj)rooted should be transplanted on 

 the j^ardea beds at a distance of fi-om si\ inch, s to 

 four feet from one another, according to lln^ natnie 

 of the plant. 



Q. What are the plants and vegetables most in 

 use in this country, that should be sown in hoi bed-.? 



A. They are, celery, curled endive, oabl)ages, tni 

 nip-cabbages, Swedish turnips, cucumbers, lettuce,. 

 melons, allspice, leeks, radishes of all kinds, toma- 

 toes, tobaccos 6ic., and all kinds of (lowers. 



Q. What are the principle vegetables, generally- 

 sown on the spot, that is hi the Oijen air, or in the 



