NOTES FROM A KITCHEN GARDENER’S MEMORANDUM BOOK.—NO. 3. 
the other, which is larger, is from Yeman, or, 
more properly, Nedjd, and is most valued. Of 
the choice breeds there are many branches; 
there are, besides other breeds, which are con¬ 
sidered secondary; and every mare of noble 
blood, if particularly swift and handsome, may 
give rise to a new stock. The catalogue of dis¬ 
tinct breeds in the desert is, therefore, almost 
endless, and the pedigrees of individuals are 
varied by certificates which are handed down 
from father to son with infinite care; and not 
unfrequently they belong to more than one 
family, for there is often a co-partnership in 
mares, and hence arises the difficulty attending 
the purchase of one. It is, however, certain 
that the Arab horses deteriorate when taken 
elsewhere, although both sire and dam may be 
of first-rate breeds; by the latter, and not the 
former, as with us, the Arabs trace the blood. 
The prevailing colors are a clear bay, sorrel, 
white, chestnut, grey, brown, and black; but 
the number of horses in Arabia is compara¬ 
tively few, their places, for almost every pur¬ 
pose in life, being supplied by camels. 
NOTES FROM A KITCHEN GARDENER’S MEMO¬ 
RANDUM BOOK.—No. 3. 
Turnips .—From the numerous varieties of 
this species of vegetable, I select the “early 
white ” and “ red top,” as best for the table. By 
some, the ruta baga when about half grown 
is most esteemed, chiefly, however, I suspect, 
on account of keeping sound through the win¬ 
ter, which certainly is a valuable consideration 
with the lovers of turnips. On the 19th of 
April, I sowed the ruta baga, “yellow Aber-j 
deen,” “yellow stone,” and “yellow Malta,’* 
with the view of ascertaining what size the 
larger of these varieties would attain, when 
having a long season to grow in; but I was 
disappointed. In the early part of August, they 
began to show signs of decay, and towards the 
latter part of the month, they were mostly rot¬ 
ten. Those left were of large size, though not 
larger than I have had from later sowing; but 
very hard, and I am convinced it is better to 
defer sowing until a later period. For my own 
part, I consider the chief value of turnips in 
being a secondary crop, maturing in a short 
season, after the ground has been occupied by 
a more profitable growth. For fodder, it is 
the least valuable of all the agricultural roots, 
and but little prized as a culinary vegetable. 
Sowing in drills, I prefer to broadcast, thinning 
the plants from eight to fourteen inches, accord¬ 
ing to the variety grown, keeping the rows free 
from weeds by timely hoeing, leaving the larg¬ 
er portion of the root exposed. 
Beets .—The “ long smooth blood beet ” I se¬ 
lected from the twelve varieties I this year cul¬ 
tivated, as best for table use, but always sow a 
few of the “ early turnip-rooted,” pink variety, 
with the view of having as large an assortment 
of early vegetables as possible. These, as well 
as early carrots and early turnips, I have grown 
between the rows of Lima beans, and before 
the vines shade the ground, the beets, turnips, 
and carrots are suitable for the table; hence a 
saving of ground, which especially in a small 
enclosure, is desirable. 
For cattle, the mangold-wurtzel and white 
sugar beet are most profitable, which, with 
those mentioned, and a few “ Swiss chard,” for 
the sake of variety and their handsome appear¬ 
ance, are all that I intend another year to cul¬ 
tivate. Ground for beets as well as carrots 
should be deeply spaded and thoroughly pul¬ 
verised. The mangold-wurtzel and sugar beet, 
should be thinned to the distance of 12 inches, 
other varieties from six to eight. 
Parsnips .—This vegetable, though esteemed 
by many, I make but little use of; consequently, 
I cultivate only a small bed, chiefly for variety, 
and apply similar treatment as that of other 
tap-rooted vegetables. 
Carrots .—For table use, I prefer the “ early 
horn;” the other four varieties are valuable for 
fodder, but at present I am not prepared to es¬ 
timate their respective merits. For bordering 
a kitchen garden, carrots are very desirable, 
appearing early in spring and continuing late 
in autumn, their bright and handsomely-formed 
leaves making a neat edging, which, in connec¬ 
tion with their valuable roots, possesses the 
advantage of being both ornamental and useful. 
Salsify—(oyster plant ).—Requiring a long 
season to grow in, the seed should be put in the 
ground as early in spring as possible. To bring 
this plant to perfection, it should be grown in 
deep, rich soil, and thinned to the distance of 
eight inches, and kept thoroughly clean. In 
the absence of proper cultivation, the roots are 
slender, mis-shapen, and of but little value, but 
with attention, attain a handsome size, and are 
well worthy the attention necessary to be be¬ 
stowed upon them. I have derived benefit dur¬ 
ing their growth by occasionally forcing the 
blade of an ordinary garden spade its entire 
length, between the rows; thus keeping the 
ground loose, they grow more freely, producing 
smoother and in all respects handsomer roots. 
Scorzovera .—With us, this variety of salsify 
