Julf/.] 



THE CULINARY GARDEN. 



205 



of medicinal and other herbs, and when dry, let them be put 

 up in bags for use. Those which are in request for drying or 

 distilling, as they advance to maturity, should be cut or ga- 

 thered, and disposed of in a dry airy room, till they be dis- 

 tilled, or otherwise used. 



SALADS. 



Sow and plant successional crops of lettuces. Sow at the 

 beginning, middle, and again at the end of the month. These 

 sowings will provide lettuces for the months of September and 

 October. Thin and transplant all sorts of lettuce fit for that 

 purpose ; allow plenty of room, and give occasional supplies of 

 water. 



TURNIP-ROOTED RADISH. 



This is the best time of the year to sow the large black 

 turnip-rooted radish, for autumn and winter use. There are 

 two sorts, generally known by the name of the black and white 

 Spanish radish, the former of which is held in the highest 

 estimation, and is the most universally cultivated. 



The seed may be sown any time during this month, some in 

 the beginning of it for autumn use, and some for the principal 

 winter crop, about the middle of it. It should be sown broad- 

 cast in an open space of ground that has been just dug, trodden 

 down and raked in regularly. 



When the plants have attained some size, they should be 

 hoed out to about six or eight inches distant; in September 

 and October they will be ready to draw for the table; by 

 November they will have attained their full growth, and con- 

 tinue in perfection during the whole winter. 



Some small turnip-radish may be also sown for autumn use, 

 which should be principally of the white sort, mixing with it a 

 small portion of the red. The radishes sown last month should 

 now be thinned to about three inches apart. 



SOWING SHORT-TOP AND SALMON RADISHES. 



Short-top and salmon radishes may be sown any time this 

 month to draw in August; but for a principal autumn crop to 



