848 



JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



all these conditions are secured, as the ground always contains a quantity 

 of fertilising material, which has not been appropriated by the Celery. 



Solving, Thinning, and Planting.— I will now give a few general notes 

 on sowing and planting the various crops. I put the character of the 

 seed in the first place, as it is of the utmost importance that it should be 

 properly ripened, and of a true strain, and I strongly advise the grower 

 always to purchase from a reliable firm of seed merchants, and always to 

 sow new seed ; old seed, and that which is cheap through being badly 

 harvested, will come up weakly, if indeed it germinates at all, and 

 will be a prey to every disease and insect peculiar to that particular 

 plant. 



Secondly, always thin the crop early, and thus let the young plants 

 have a chance to grow vigorously from the first. I have seen a crop of 

 Carrots ruined entirely through the thinning being delayed for a fort- 

 night. This would not happen with all vegetables, but all young plants 

 gain or lose strength very quickly, in proportion to the space allowed 

 them. 



Thirdly, for a private family, size is not the chief point to be con- 

 sidered, quality stands first ; and next to that comes a continuous supply 

 as long as it can possibly be maintained. Show vegetables are not 

 appreciated by the consumer ; moderate-sized produce, which can be 

 cooked without slicing, will always be of the best flavour, if the cultiva- 

 tion has been good. Green vegetables, such as Brussels Sprouts, Cabbages, 

 and others, are easily spoiled in flavour if an excess of manure is used. 

 Many soils will grow these vegetables without fresh manure being- 

 applied ; and if a dry period intervenes, and the grower is not satisfied 

 with the progress made, it is an easy matter to give 3 oz. of super- 

 phosphate, and 1 oz. of nitrate of soda, per square yard, and hoe it in at 

 once, or rake it into the surface with a coarse iron rake. 



Where a large supply is required, I find it best to rely on varieties 

 that have been thoroughly tested ; new things should be tried in small 

 quantities, and only if they promise to excel existing varieties. And I 

 must complain here a little about the nurserymen. There are too many 

 so-called " varieties " of many of our vegetables, and everyone is most 

 anxious to add his own name to all of them. As an instance, a few 

 months back I had the old * International ' Potato sent me, with the name 

 of a firm of seedsmen attached to it. All this is really absurd ; it makes no 

 difference to the variety whether Dick, Tom, or Harry affix their names 

 to it, and it Is confusing to some of the growers. Again, a selection of 

 some well-known variety is made, and sent out under a new name at an 

 advanced price. I quite admit that extra work in seed-saving should be 

 paid for, but 1 object to buying an old thing under a new name, and to 

 lin<l afterwards that I have abundance of the same thing elsewhere. 



Kinds and Varieties of Vegetables. 



Artichoke, (il<»l>r. {fiyvwra Scolymus).— This is in season for a few 

 weeks only in the summer, but is much esteemed by some on account of 

 its flavour. A bed of it will last for years if kept clear of weeds, and 

 protected with Long 3trawy litter in the winter. 



