July.] 



THE CULINARY GARDEN 



191 



PLANTING CABBAGES. 



Prepare ground to plant out full crops of cabbages for au- 

 tumn and winter use. Let the ground be well dug, and mode- 

 rately dunged. Plant the cabbages in lines, two feet apart, 

 and eighteen inches between the plants in the line ; if ground 

 be scarce, plant as before directed between rows of peas, 

 beans, or such crops as are soon to be cleared off the ground. 

 Let a good supply be planted at this time ; if the weather be 

 dry, give plenty of water, until they be established in the 

 ground. 



TAKING UP THE CROPS OF WINTER ONIONS. 



As the crops of onions which were sown last autumn, and 

 were transplanted, as has been already noticed, as well as 

 those which were not transplanted, begin to ripen, particular 

 attention should be paid to them, and their tops bent down, 

 which will hasten their ripening. Those which are already 

 ripe should be pulled, and carried to a dry place for a few days 

 to dry and harden, before they are removed to the store-house. 

 If they have succeeded well in their growth, they will be in 

 general large, and should be tied up in bunches or ropes, as 

 they are generally called, and hung up for use. 



TRANSPLANT CELERY. 



For this purpose, prepare trenches in order to plant out a 

 good crop for autumn and winter use. These trenches are 

 often made only one foot wide, and a single row of plants put 

 in each. This is a very good method for early crops, such as 

 were planted last month, but it is evidently a great w^aste of 

 ground. The method we would recommend has been prac- 

 tised by us for many years, and is generally adopted by the 

 market-gardeners in the vicinity of Edinburgh. Make the 

 trenches from four to six feet wide, and one foot deep or more, 

 throwing the mould taken out of the trench equally on both 



