228 KITCHEN GARDEN. 
best, are distinguished into—1. The Common Large; 
2. Small; 3. Pear-shaped; 4. Cherry-shaped. Of the 
yellow there are the Large Yellow, and the Small or the 
Cherry-yellow. The cherry kinds of both colors are gene- 
rally used for pickling, whilst the larger sorts are eaten in 
various ways, or added to soups. . 
A rich light mould is best adapted to the culture of the 
tomato. Those intended for early use must be started in 
hotbeds in the month of March. The seeds should be sown 
thinly and covered lightly. They come up quickly and grow 
rapidly, and require airing when the weather is mild. 
When crowded in the first bed, many of the plants may be 
transplanted into other beds under glass, and placed three 
or four inches apart. The planting out in the open air 
may take place about the first of May, when the young: 
plants may be put about three feet apart in the most shel- 
tered spots, where they will have they full benefit of the sun. 
As they grow up they must have the earth drawn about 
their stems, and when a foot high, branches or other means 
of support must be provided for the vines to run or hang 
upon. As soon as they have set their fruit, the earliest 
plants should have a few inches of their tops pinched off, 
which will make them ripen their fruit sooner. 
In England, the following annual plants are occasionally 
used in cookery, or as salads: Chervil, Cheerophyllum sa- 
tivum; Purslane, Portulaca oleracea; Lambs’ Lettuce, 
Fedia olitoria; Indian Cress, Tropeolum majus; Mari- 
gold, Calendula officinalis; Borage, Borago officinalis. 
These may be sown in spring, or in the beginning of sum- 
mer, in any fresh light soils. In general, a small quantity 
will suffice. 
The Common Sorrel, Rumex acetosa; the French Sor- 
