SOG THE PRACTICAL GARDENER. \July 



draw in September, some of each sort should be sown in the 

 last week of this month. The seed should be sown in an open 

 exposure, in ground that has been newly dug. 



SMALL SALADING. 



If a regular supply of small salading be required, some of 

 each sort, such as mustard, cresses, &c., should be sown every 

 week. 



The seed should be sown on shady borders, in drills, and in 

 dry weather should be daily watered, or it will not vegetate 

 regularly. If the weather be very sultry, shade the crops 

 during the greater part of the day with mats. A mat well 

 soaked in water, kept in that state, and thrown over the beds 

 when the seeds are sown, and there left until they vegetate, 

 will greatly promote their growth ; the mat, however, must be 

 removed as soon as the seeds are fully above ground. 



WORK TO BE DONE IN THE CULINARY GARDEN. 



Attend to the directions given last month, as far as regards 

 watering, clearing the ground of weeds, and hoeing and earth- 

 ing up all crops as they advance. Again give a general hoeing 

 to the whole garden, remove all disagreeable objects, destroy 

 insects and slugs. Attend to neatness and regularity in every 

 part. Let all useless and decaying leaves and stems of vege- 

 tables be removed from among the crops, and carry tlicm to 

 any piece of ground that is to be immediately dug ; this will 

 not only give the garden a neat appearance, but will manure 

 the ground on which they are put. The leaves and stems of 

 all crops of cabbages, potatoes, carrots, turnips, &c., as they 

 are daily gathered for use, are to be carried away to an unoccu- 

 pied place and cut off, and as soon as convenient be dug 

 into the ground, or carried at once to the compost-yard for 

 making vegetable mould. They should not be left carelessly 

 on the ground on which they grew, unless they be such roots of 

 cabbages or borecoles as may be wanted to produce sprouts for 

 a future crop. 



