56 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



in April, and the roots lifted in autumn and stored away till 

 wanted. Season, November to May, 



Chervil. — Kequires to be sown often during the summer, and 

 in winter protected by a cold frame ; or sow in heat like Mus- 

 tard. 



Chives. — These are sometimes in demand, and a supply can 

 be had in winter and early spring by lifting and forcing the roots 

 in a mild hotbed or frame. 



Corn-salad. — Sow seed in spring and as often as the demand 

 lasts, but it is usually grown on a very limited scale. Season, 

 January to July. 



Dandelion. — Not often in demand, and used the same as 

 Chicory. Good Lettuce or Endive are, however, much better 

 than either. Season, November to May. 



Garlic. — More used for flavouring dishes than for any qualities 

 it possesses as a vegetable. Plant out in March the same as 

 Shallots. Season, all the year round. 



General Kemarks. 



With a few general remarks we must close this hurried survey 

 of the method of supplying a household with the vegetables in 

 demand all the year round. Taking it for granted that the 

 kitchen garden is of the proper extent and fully equipped with 

 all modern conveniences and necessary appliances, it is the 

 duty of the gardener to regulate the cropping so that there 

 shall be an ample, but not a wasteful, supply of the vegetables 

 in demand at all seasons of the year. The selection of the 

 vegetables to be grown, and the quantities of kind, are matters 

 that must be decided in accordance with the wants of each 

 place ; and they require the utmost care and judgment on the 

 pan of the gardener. Only the very best of thoroughly proved 

 varieties hould be grown to furnish the regular supplies to a 

 family. New and untried varieties should never occupy more 

 than a limited space in any garden, until they are found to be 

 superior to those already cultivated, ''or fill a gap," and thus 

 prove to be really worth their room. Every vegetable grown 

 should be of the finest quality, and be supplied to the family in 

 the best possible condition — neither too old to be rank and 

 coarse, nor too young to be insipid and wasteful to use. They 

 should always be selected for use by an experienced person, and, 



