July.] THE CULINARY GARDEN. 195 



ground, which is not intended for any other crop, or fur ajiy 

 operation of improvement, such as trenching, winter-fallow- 

 ing, &c., be now filled with the different sorts of greens, sa- 

 voys, Brussels-sprouts, and broccolis. Many of the latter sorts 

 will probably be destroyed by frost, but should they all survive, 

 they will be useful in spring, when vegetables are generally 

 scarce. If circumstances will admit of it, make choice of 

 different situations for them, in order that the greater proba- 

 bility may exist of a considerable number of them surviving 

 the winter. Situations which are the least exposed to the full 

 action of the morning sun in spring are undoubtedly the best, 

 and next to that, a high dry exposed situation, avoiding, if 

 possible, those places which are under the shade of trees, as 

 the rain dropping fi'om them will keep the crops always damp, 

 and the obstruction which they give to the free circulation of 

 air will generate a dampness, extremely injurious to vegetables. 



BRUSSELS-SPROUTS. 



Plant successional crops of this useful vegetable. Let the 

 ground be well manured, and allow the plants to stand two 

 feet apart. Hoe and earth up the crop planted last month, 

 which will encourage their growth. 



SAVOYS. 



Plant full crops of savoys at the beginning, and for later 

 crops, at the end of the month. In all other respects observe 

 the directions given for borecoles. 



SOWING AND PLANTING ENDIVE. 



At the beginning, the middle, and end of the month, endive 

 for a full crop may be sown. The green, and white curled are 

 very good sorts for general use, but any of the other sorts 

 may be sown according to flmcy. They are divided into two 

 general divisions, the first are the curled endives with narrow 

 leaves, and are by the French called Chicories ; the other 

 division comprehends the broad-leaved sorts, commonly called 



