12 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 
In the past we have depended far too much on importations from 
abroad, for our soil and climate are ideal, where proper cultural 
methods obtain. I consider the best way is to sow in boxes, or cool 
frames, from early February to the middle of that month, scattering 
the seed thinly, and, when the plants reach a suitable size, put them 
out, after well hardening, into well-prepared ground of fine tilth, 
about 15 inches apart from row to row, and four inches from plant 
to plant. Make the ground firm, and well water in. Onions are very 
hardy, and, if well prepared, no frost after the beginning of April 
should harm them. By this method of treatment, the bulbs mature 
earlier, and are better for keeping purposes. They also escape the Onion 
Fly's unwelcome attention, produce a heavier crop, and enable the 
ground to be cleared for other crops much sooner. 
Carrot.- — Unless the ground is suitable for growing Carrots, it 
is much better to raise other crops in their stead, as in many districts 
the Carrot refuses to thrive. Where it will grow well, it should 
be raised extensively, owing to the continual demand for it. 
Cabbage^ — The utility of the Cabbage is unequalled amongst 
green vegetables. It is available for use all the year round, in some 
form or another, and, where various sowings are made, a garden 
need never be without a supply. Another thing to commend it 
is, that it is one of the easiest forms of vegetable to grow ; anyone 
can raise it, even the veriest novice hardly being able to fail. 
Parsnip. — This is one of the most desirable vegetables to cultivate. 
It is highly nutritious, but requires a long period of growth, and should 
be started, if possible, in February. The soil should not be too rich, 
but requires to be deeply worked. Avoid the older varieties, as there 
is no comparison between them and the newer and better kinds. 
Brussels Sprouts.— No garden should be without Brussels Sprouts, 
for they are one of the most hardy and prolific vegetables for 
winter use. To obtain a succession of firm succulent Sprouts from 
September until the end of March two sowings should be made, 
one in March, and the other at the end of April. 
Celery. — This is one of our most wholesome and delicious vegetables. 
It is always in good demand, and of the highest value as food, both 
cooked and raw. There is, in my opinion, no crop that benefits 
and improves the ground more, leaving it in a fine condition for crops 
following it. Its native home, whilst in a wild state, is a damp swampy 
place, or a ditch bottom, and consequently Celery always requires a 
deal of moisture, and especially in the seedling stage, dryness then 
being a common cause of failure in cultivation. Too early sowing 
also has a bad effect, resulting in premature flowering. The 
second week in February is the earliest that seed should be sown. 
For winter crops grow a red or pink variety, as they are more hardy 
than the white. Choose the seed from a reliable firm, and make sure 
they are a good variety, as there are so many worthless sorts on 
the market. 
Cekriac {Turnip -Rooted Celery).— In this country Celeriac deserves 
