jipr.] THE CULINARY GARDEN. IS7 



SOWING CARROT. 



Carrots should now be sown ; the sorts are, the orange, long 

 red, and the Alteringham, which is an excellent sort originally 

 from Cheshire ; the orange is also a good sort ; the long red is 

 generally cultivated in fields for cattle, and in farmers' gar- 

 dens, for colouring butter. The seeds have numerous forked 

 hairs on their borders, by which they adhere, and therefore, 

 previously to sowing, they should be well rubbed between the 

 hands, and mixed with dry sand, in order to separate them as 

 much as possible ; they are also very light, and therefore a 

 quiet still day should be chosen for sowing. The seeds should 

 be trodden in after sown, previously to being raked in. The 

 gi'ound should be deep dug, or half-trenched and drilled in 

 rows, twelve or fourteen inches apart. In strong stiff soils, 

 cover the seeds in the drills with vegetable mould, or any other 

 light dry mould, most conveniently at hand. 



As the young plants are liable to be destroyed by insects, 

 the better practice is to sow thick. The middle of May is a 

 good time to sow carrots, as by that time, the grubs will have 

 attained their fly-state before the plants come up. In sowing all 

 general crops, it is advisable to sow at two or even three dif- 

 ferent times, so that if one crop be destroyed, another may 

 succeed. 



SOWING PARSNEPS. 



A full crop of parsneps should now be sown, if not done in 

 March. 



TRANSPLANTING CELERY. 



The celery-plants, which were sown in February or March, 

 for an early crop, will be fk to prick out about the middle or 

 latter end of this month, into a nursery-bed of rich light earth. 



Prepare for this purpose a piece of rich ground, form it into 

 beds, and rake the surface even ; then thin out a number of 

 the best plants from the seed-bed, and plant them into the 

 above, at about three inches apart every way; then give a 



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