THE KITCHEN-GAKDEN. 



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endive, Lima beans, lettuce, mustard, melons, okra, onions, potatoes, pars- 

 ley, parsnips, peppers, pumpkin, peas, radish, rhubarb, salsify, squash, 

 spinach, tomatoes, turnip, pot and sweet herbs. 



HOW TO CULTIVATE VEGETABLES.— Care in the Selection of Seed.— The 

 seeds of some vegetables lose their germinating power much sooner than 

 others ; and the following summary of the time that seeds may he kept 

 and safely used, can be relied upon, if the seeds are kept from excess of 

 heat, air or dampness. 



Years. 

 Artichoke 3 



Asparagus 



Balm 



Basil 



Bean 



Bean (kidney) . 

 Beet 



Tears. 



Lettuce 3 



Mangle-wurzel 10 



Marjoram 4 



Marigold 3 



Melon 10 



Mint 4 



Mustard 4 



Nasturtium 2 



Onion 2 



Parsley 6 



Parsnips 1 



Pea 1 



Pennyroyal 2 



Potato 3 



Pumpkin 10 



Purslane 2 



Radish 2 



Eampion 2 



Rape 4 



Rhubarb 1 



Rosemary 3 



Rue 3 



Ruta-baga 4 



Salsify 2 



Samphire 3 



Savory 2 



Soorzenera 2 



Shalot 4 



Skirret 4 



Sorrel 1 



Spinach 4 



Squash 10 



Tansy 3 



Tarragon .4 



Thyme 2 



Tomato 2 



Turnip 4 



■Wormwood 2 



4 



2 



2 



1 



1 



10 



4 



Broccoli 4 



Burnet 6 



Cabbage 4 



Calabash 1 



Capsicum 2 



Caraway 4 



Carrot ' 1 



Cauliflower 4 



Celery 10 



Chamomile 2 



Chervil 6 



Gives 3 



Corn 3 



Corn-salad 2 



Coriander 3 



Cress 2 



Cucumber 10 



Dandelion 10 



Dock 1 



Endive 4 



Fennel.. 5 



Garlic 3 



Gourd 10 



Hop 2 



Horse-radish 4 



Hyssop 6 



Jerusalem artichoke 3 



Kale 4 



Kale (sea) 3 



Lavender 2 



Leek 2 



Saving Seed. — This is a most important branch of the gardener's busi- 

 ness. 



J First, the truest plants should be selected ; that is to say, such as are 

 of the most perfect shape and quality. In the cabbage we seek a small 

 stem, well-formed loaf, few spare, or loose leaves ; in the turnip, large 

 bulb, small neck, slender-stalked leaves, solid flesh, or pulp; in the 

 radish hi"h color (if red or scarlet,) small neck, few and short leaves, 

 and long top ; the marks of perfection are well known, and none but 

 perfect plants should be saved for seed. The case is somewhat different 



