KITCHEN GARDEN. 



the size of the bed you want to make ; the first lay- 

 er or two should have more litter than the others ; — 

 beat the dung well down with your fork as you proceed 

 with the layers, till your bed is the height you want it. 

 Different vegetables require beds of different heights — 

 but the mode of making them is the same. The bed be- 

 mg thus made, place a frame light over it' and in six 

 or ^ight days the bed will be in a strong fermentation. 



TO TEMPER A HOT-BED. 



When the frame has been on six or eight days,, 

 take it off; if the bed has settled unequally, make 

 the surface level by laying on a little old dung I — Run 

 a stick, or fork handle into the bed, let the stick stay 

 there five minutes ; on pulling it out^ if it is more than 

 a temperate heat, lay on the frame, tilt up the back 

 lights that the steam may escape", and close the holes 

 you bored in the dung. When the bed comes to a 

 temperate heat, it is ready for use. 



FORCLYG ASPARAGUS. 



The best roots for this purpose are those which are 

 four years old, and have never been cut for use; they 

 will produce the largest and best buds. Some people 

 plant olvf roots that have been frequently cut for use, 

 and are of no further valu^ for that purpose, but the 

 first kind are infinitely preferable. Early this month 

 dig a trench 18 inches deep, the size of the hot-bed 

 you mean to make ; make the hot-bed three and a half 

 feet high, and two or three inches wider and longer 

 than the frame that is to cover it. (See formation of 

 hot-beds this month.) Two hundred roots are neces- 

 sary for a one-light frame, i. e \\ feet by 2| feet. — 

 When your bed is made, and in proper temper, (see 

 tempering of hot-beds in January) cover it six inches 

 deep with earth that was thrown out of the trench. 



Proceed to plant thus : — Mark on the surface the 

 aize of your frame j within that mark raise a ridge of 



