Sept.] THE KITCHEN GARDEN. 4g3 
in with new horse dung to the height of eighteen inches from the 
bottom, and set on the frame; earth the bed over five or six inches 
deep with rich earth, and set the plants in rows three inches 
apart every way, immediately give them a moderate watering and 
place on the glasses; observing to leave them open about four or five 
inches at top that the steam may pass away. 
It will also be proper to lay a mat over the glasses in sunny wea- 
ther till the plants have taken fresh root; after which the lights must 
be totally taken off by day till the weather becomes too severe, 
and every advantage must subsequently be taken to give the plants 
as much air as possible, consistent with their preservation. 
The plants, with the assistance of this slight bottom heat, will 
soon take root and be greatly forwarded thereby, so as to acquire 
a due degree of strength before the setting in of very severe 
weather. 
Note. — Late sown cabbage plants would be greatly benefitted by 
treating them as directed above for cauliflowers. 
Late Cauliflowers and Broccoli. 
If the weather should prove dry give occasional waterings to the 
crops of late cauliflowers and broccoli which you expect to flower 
in October, &c. , otherwise the heads will be small, especially if the 
ground is naturally dry. 
Sowing Welsh Onion Seed. 
Sow some Welsh onion seed for early spring salad, &c. This 
kind never bulbs and is very hardy; for although the tops will 
sometimes die down in winter, yet the roots will continue sound, 
and push up new leaves on the eve of the first spring vegetation. 
It will be necessary to sow this seed in the first week of the 
month on beds of light rich ground, in a warm exposure, and after- 
wards to keep the rising plants perfectly free from weeds. 
Mushrooms. 
This is a proper time to prepare for making beds, in which to 
cultivate the Agaricus campestris, Champignon, or common mush- 
room. Of two hundred and thirteen species of agaricus, enume- 
rated by Dr. Withering, this is the only one selected for cultivating 
in gardens. The gills of this are loose, of a pinky red, changing 
to liver colour, in contact but not united with the stem; very thick 
set, some forked next the stem, some next the edge of the cap, 
some at both ends; and generally in that case excluding the inter- 
mediate smaller gills. Cap, white, changing to brown when old, 
and becoming scurfy, fleshy, and regularly convex, but with age 
flat, and liquifying in decay; Jlesh white; diameter commonly from 
one inch to three or sometimes four or more. Stem solid, one to 
three inches high, and about half an inch in diameter. 
I consider the description of this species the more necessary, as 
many of the others are poisonous. This is the most savoury of the 
