FOR COLONISTS AND EMIGRANTS. 
139 
transplanted two feet apart every way : but if i 
the locality be very hot, it will only be safe to 
transplant in the rainy season, or to sow where 
the plants are to stand ; in this case the drills 
may be drawm two feet apart, and two or three 
seeds dropped at every twelve inches, that the 
weakest may be taken when uj^, and only one 
strong one left to every foot ; as soon as these 
have grown large enough to eat the tops, take 
up every other one, and leave them two 
feet apart. 
Brussels Sprouts, Is. per ounce ; treat as 
brocoli in every respect. 
Cabbage. — Treat as Brussels sprouts and 
brocoli. The best sorts to take out are Early 
Dwarf, York, Sugar-loaf, and Vanack, Large 
Imperial and Battersea, 6d. per ounce. 
Cabbage, Savoy. — Drumhead and large 
yellow, 6d. per ounce. Treat like cabbage. 
Sea Kale. — Sow the seeds of these two or 
three in a hole, with holes two feet apart every 
way ; when they come up, take away all but 
the strongest. If you like to plant out those 
you remove, you can cover more ground with 
them. Let them grow and decay. The third 
year cover them up with earth nine inches 
deep, and when the plants break the ground to 
come through, remove the earth to the crown 
of the root, cut off the blanched shoots, which 
are boiled and eaten like asparagus. They do 
not all protrude, and want cutting at once ; 
there is a fortnight or three weeks between 
the first and the last. Some instead of earth- 
ing them over, cover them with an inverted 
flower-pot in total darkness ; and to force 
them these pans are covered with hot stable- 
dung or fermenting leaves. The seed is 2s. 
per quart. 
Asparagus. — Dig the ground well, and if 
it be not naturally good, endeavour to enrich 
it ; draw a drill, and drop a seed or two at 
every nine inches, and cover them up ; let 
these rows be three feet apart, or even four ; 
when they come up, take out all but one plant 
in a place. Let the plants grow up and decay, 
but if they bear seed, save it, for the chance 
of selling it or increasing j^our plantation ; 
when the plants decay, cut them off. Sow 
salt along the row, enough to make it look 
white. Let it come up a second time and 
complete its seed. The third time it comes 
up, cut it for use ; but when the second plants 
are cut down, cover with three inches of soil, 
and when they come up, let them grow three 
inches above ground, and cut them just under 
the surface. Price 3d. per oz. 
Artichoke. — The seeds may be sown 
thinly, and the plants, when a few inches high, 
planted out in rows four feet apart in the row, 
and the rows six feet apart ; or it may be 
better in a hot country to drop four or five 
seeds in each of the holes at these distances, 
and when they are well up, pull out all but the 
strongest. Price Is. per oz. 
Cardoon, — Spanish and large purple, 6d. 
and Is. per oz. These are grown like arti- 
chokes, but it is the stems that are eaten. 
Those who like them may grow them, but we 
consider them not one-half so good as any 
other vegetable. As they grow they are 
earthed up, and the thick part of the stems is 
boiled, but are not nearly so fine as a good 
cabbage stalk. 
Potato. — This crop can be raised from 
seed, and a packet will cost but 6d. ; you may 
buy packets of twenty different sorts at that 
price, but this would be useless, even if they 
were true, because from one hundred seeds 
you will have a produce including early, late, 
round, kidney, red, white, rough and smooth, 
large and small ; and you may select the best 
for increasing to a stock. In a warm country 
sow the seed thinly, and as soon as they are 
large enough to bear removing, plant them 
out a foot apart in rows, two feet from each 
other ; earth them up as they advance, and 
clear them from weeds. When the haulm 
decays, dig them up carefully, and as you come 
to any remarkably good, or in any way sin- 
gular or promising, put in a bag by themselves 
all that belong to that root. All the ordi- 
nary ones that present nothing very inviting 
throw together ; the largest to eat, the smallest 
to plant the year following. The remarkable 
ones must not be touched for food, but be 
planted all out at the proper season, and again 
kept separately ; from their produce you may 
venture to boil one or two, to try their quali- 
ties, but they must not be thrown away if they 
do not eat well, though they may be safely 
prized if they do ; let those that do not boil 
well be planted the next year in a different kind 
of soil, and they may prove altogether as good. 
Spinach. — There are two sorts, the round- 
leaved and the prickly ; the one is soon in 
perfection, and runs to seed directly ; the 
other is in season a considerable time. The 
first is drawn up as soon as there are six or 
eight broad leaves, and the root cut ofi^ that 
the rest of the plant may be boiled ; the 
second has the large leaves picked off to form 
the dish of vegetables, and therefoi-e, so long 
as the leaves will groAv, there is abundance of 
supply. They are both sown very thinly, and 
hoed out to eight inches apart ; they soon 
touch one another, and this is the time to pick 
off the largest leaves for a dish with the 
prickly sort, and to pull up altogether the 
round-leaved sort. We have had the round 
leaved sort yield a good picking or two before 
it went to seed, though it is a summer vegeta- 
ble, and starts pretty soon to flower. The 
seed of both is Is. a quart. 
New Zealand Spinach. — The leaves of 
