394 
KITCHEN GARDEN. 
recommend now, is cleanliness, great industry, j 
and taste. Autumnal and perpetual Roses 
afford the greatest assistance at this juncture. 
The Onci ilium papilio, whose butterfly blooms 
sport in the breeze like the fluttering insect 
it is named after, and which should be grown 
in all plant collections by scores ; to be able at 
all times to find some, is a most conspicuous 
beauty. The ground may be decked with 
Stocks, Mignionette, and the showy annuals ; 
above these, the Skyzanthus, Balsam, and 
Humcro elegans ; the Evergreen back-ground 
may be secured, by removing in the large 
Camellias, Orange-trees, and Rhododendrons, 
and well-grown plants of the Dahlia will give 
life to the scene where flowers are wanted. 
The same care and attention must be used as 
regards the cleanliness of the shelves, stands, 
bods, and borders ; the removal of subjects de- 
clining from others in their prime ; and as the 
Conservatory is the only house to which 
people are invited in general, whatever is in 
flower in the stove must be brought there, 
and even plants only valued for their foliage 
must be put in requisition. 
KITCHEN GARDEN. 
Tms month brings its work in the kitchen 
as well as the flower and fruit garden. There 
is mueh to gather, as well as to plant ; and 
there is hardly a busier month in a well-kept 
garden, although none of the great operations 
are undertaken till October. In the first 
place, there are many crops to clear off" the 
ground ; a large portion of the potatoe crop 
is ripe, and when a potatoe is ripe, it 
should not be left in the ground, for if there 
be any vermin, they will attack the tubers. 
Peas, Beans, Cauliflowers, Cabbages, and sun- 
dry other matters, are cleared off one after the 
other, and the ground should not be idle. 
Dress the ground where it is required, and 
dig or trench it for the various crops that are 
to succeed them. It is almost impossible to 
foresee the effect of the coming winter upon 
the vegetable world, and for this reason, we 
never waste a cabbage stump ; take them all 
out to dig the ground where they have stood, 
and plant it with something else, but plant the 
stumps close together, in the least valuable 
part of the garden ; they will afford a dish of 
greens occasionally in hard weather, when 
scarcely any other supply can be had ; and if 
they are not wanted, very little room has been 
taken up by them. Those who defer drying 
herbs until now, must do it while they can. 
We always prefer cutting and drying them, 
when the juices are all in them, and the 
flavour comparatively high, but we must 
mention some subjects separately. 
Onions must be harvested, for they have 
grown as large as they will grow, and ought 
to be gathered in. If the green leaves have 
not turned yellow, break them down, and in a 
week or so afterwards, draw them, leaving 
them on the surface to ripen a little. This is 
August work, but there is plenty not yet har- 
vested, and the sooner they are in the better. 
When they are thoroughly dried, they should 
be stored in a dry but cool place ; an upper 
story is preferable to the ground floor, but, if 
it be too near the roof, and liable to be heated, 
they must not be trusted long there ; generally 
speaking, the onion wants as much care as the 
apple to preserve it well, and too little atten- 
tion is paid to them, for the instant they begin 
to vegetate, they lose in quality, until from 
the most wholesome vegetable, they become 
quite the reverse. 
Cabbage Plants. — This is the most uni- 
versally useful of all crops: they are always 
eatable, always in season ; from the time they 
have few leaves to the period they are a hard- 
hearted heavy vegetable, they are whole- 
some as well as palatable, and in all stages of 
growth, desirable. Cabbage plants may be 
planted out now in any spare quarters, close 
as five or six inches from each other, in the 
rows, and the rows need only be wide enough 
apart to walk between them, for the purpose 
of hoeing them up, and clearing away the 
weeds ; say fifteen to eighteen inches. In 
the winter, every other one may be drawn to 
boil as greens, and give the rest more room 
to grow ; farther into the winter, every other 
one may be taken again, which will give full 
room to cabbage, and they will come in early 
and fine. 
Cauliflowers. — The late sown ones to be 
kept over the winter, must be protected as 
much from heavy rains as frosts, and the 
best way to do this is, to get a garden frame, 
and select a spot of ground, well drained ; this 
should be dressed and dug just the size re- 
quired for the frame, as much as the frame 
will cover ; rake this even, and from the seed 
bed plant out three inches apart, as many as 
will fill the space. This done, and the earth 
settled about their roots, by a gentle watering, 
place the frame in its proper situation, and 
put on the glass for twenty-four hours, shad- 
ing if necessary from the heat of the sun. 
But it may be that there is no frame ; next to 
that in point of usefulness is a covering 
of hoops and mats, or hoops and a water- 
proof material of some kind. Neither of 
these coverings, however, are to be kept on, 
except to keep off violent rains and hard 
frosts ; plenty of air must be given at all times. 
Others who have only a few plants may cover 
with a hand-glass, and protect enough for 
their use. 
Celery. — Earth up from time to time as it 
advances ; take care to perform this in dry 
