124: 



EVERY W03IAN HER OWN FLOWER GARDENER. 



The Swiss Chard^ or Sea-Kale Beet, is a very desirable vegetable, as its 

 leaves can be boiled for greens all the season. The thick, white midribs 

 of the leaves are said to be a good substitute for Asparagus. If cut fre- 

 quently, the leaves keep shooting up afresh until autumn. 



Cauliflower. 



The best early variety is the Early Erfurt, a compact, dwarf kind. 

 Le Normand is of much larger growth, and later in blooming. 



These vegetables should have a place in every garden, and it is vastly 

 superior to the cabbage. Dr. J ohnson, of literary fame, pronounced it 

 the finest flower that ever bloomed. 



Cahlage, 



The Early Jersey Wakefield is considered the best among the early 

 kinds, as it rarely fails to head. Early Winningstadt is the best for 

 intermediate use; and the Premium Plat Dutch is considered unequaled 

 for winter use. The Green Globe Savoy is the most tender, and the 

 finest flavored, as a general rule ; the larger the head of cabbage, the 

 coarser is its flavor. 



Be sure and plant some cabbages for winter salad. They are unsur- 

 passed for this purpose, and are far more nutritious if eaten uncooked. 



Cucumbers. 



ftarly Russian Cluster is the earliest kind one can grow ; but their 

 flavor is not equal to the Early White Spine, and the pickles made from 

 the latter, are superior. The Long Green Prickly is the firmest and 

 best flavored ; but will not be ready for the table as soon as the others. 



Celery. 



This vegetable demands more attention. It can be easily raised by 

 growing in rows, and blanching in ridges, if trenching is too much 

 trouble. 



Incomparable Dwarf White is the first; of a very dwarf habit, and 

 solid. Boston Market is very fine; White Solid is also desirable for its 

 large size, and crisp, fine flavor. 



Carrots. 



One must have a bed of these for seasoning soups, and for the feathery 

 green leaves to mingle with dishes of flowers, and vases. 



