THE CULINARY GARDEN. 



237 



If the weather prove wet and cold at the end of tlie month, 

 some of each of tlie above-mentioned sorts should be sown in 

 IVames, and covered occasionally with liglits, or they may be 

 sown under bell or hand-glasses, for unless they be covered 

 in cold weather, particularly in cold nights, they very rarely 

 arrive at any dcgi'ce of perfection. 



Experience has shewn that these plants flourish best when 

 sown in drills, which should be very shallow, nor should the 

 seeds be covered more than a quarter of an inch, which should 

 be done M'ith light earth, or they may be left uncovered, and 

 will succeed equally well. 



WORK TO BE DONE IN THE CULINARY GARDSiN. 



Remove all decayed leaves, haulm, and stems, and the re- 

 mains of all crops which have been used, so as to preserve 

 order and neatness, and make way for winter crops, or winter 

 fallows. 



Destroy insects and vermin of all sorts ; save all sorts of 

 seeds that may be ripe ; keep all the walks in, and entrances 

 to the garden, in a neat and orderly manner. 



All vacant ground, as soon as the crops are removed, should 

 be trenched, where it is necessary, and rough dug, where trench- 

 ing is not necessary ; but let this only be done in dry weather, 

 and when the ground is in a fit state. 



Prepare ground for crops of onions for next year's sowing : 

 for this purpose, make choice of the ground that they grew 

 upon this year, but if there be any reasonable objection 

 to that, choose another piece. Let it be well manured with 

 very rotten dung, or rather with a compound of rotten dung, 

 decayed vegetable matter, and fresh loamy mould. Let this 

 be spread equally on the surface, and then dug in to an ordi- 

 nary depth ; lay the surface up as roughly as possible, so as 

 to present as nmch surface as possible to the action of the 

 winter's frost: this will be in good state by next spring for 

 pointing over, and sowing the seed. 



