160 THE KITCHEN-GARDEN. [chap. yi. 
are pricked out into beds of rich earth* and 
watered and shaded; and about the end of 
October* or beginning of November* they are 
transplanted into frames* or into beds* richly 
manured with rotten dung* spread over the 
ground three or four inches thick* and 
trenched in* a spade deep ; after which* they 
are watered and covered with hand-glasses. 
During the whole winter they require con¬ 
stant attention* slightly watering them* and 
raising the glasses to give them air in fine 
weather; and covering up the glasses closely 
with mats or straw in severe frosts* and 
during the continuance of sharp winds. 
They must also be frequently looked at* to 
pick off decayed leaves* &c.* which might 
rot the stem; and the ground in which they 
grow must be strewed with a mixture of 
lime and soot* to protect them from the at¬ 
tacks of caterpillars and slugs. Care must 
also be taken by giving air* &c,* to prevent 
them from being drawn up* or running to 
flower too soon. At length spring arrives* 
and the plants which have safely survived 
the winter must be looked over* and thinned 
out so that only one or two may be left to 
