THE VEGETABLE GARDEN 



whole year. Whatever has been left undone in the way of plannmg, 

 clearing, planting, etc., must be hastened on with as quickly as 

 possible. Fallen leaves, weeds, the remains of crops, must aU be 

 added to the refuse heap. Slugs and snails must be destroyed, fruit 

 and vegetables carefully stored, young plants protected against 

 frost, and late crops carefully watched and gathered from to prolong 

 their productiveness. And, above all, " next year " and its re- 

 quirements must be kept constantly in mind and provided for. 



ASPARAGUS. As soon as the haulm turns yeUow clear the 

 beds and cover the plants with a mixture of manure and salt, finally 

 covering them with soil. 



BEANS. A small crop of Beans, if sown now, may possibly be 

 ready in May or June, if the winter proves a mild one. 



BROCCOLI. Loosen the soil round the plants and keep the 

 beds free from weeds. 



CABBAGES. Towards the end of the month plant out all those 

 that are ready in rich soil, a foot and a half apart. Even when 

 established they will want careful attention in the way of hoeing 

 and weeding, and watchfulness is needed to keep them from being 

 eaten by caterpillars. 



CARDOONS. Earth up in dry weather. 



CARROTS. Take up now and store. Sow sparingly in a warm 

 border for a possible spring crop. 



CAULIFLOWERS. Plant out any young seedlings, covering 

 them with a hand-light or putting them into frames. 



CELERY. Earth up in dry weather. 



ENDIVE. Prick out any that are ready on to a warm, sheltered 

 border or into a frame. Tie up any requiring it. 



LETTUCE. Treat in the same manner as suggested for Endive. 



ONIONS. It is important to weed the seed-beds carefully. 



PARSNIPS. Lift carefuUy after a frost. 



PEAS. Sow an early kind on a warm south border. 



POTATOES. Dig up any that are left in the ground and store 

 for the winter. 



RADISHES sown now may be ready for eating in November or 

 December. 



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