160 
NOTES FROM A KITCHEN GARDENER’S MEMORANDUM BOOK.-NUMBER 4 . 
NOTES FROM A KITCHEN GARDENER’S MEMO¬ 
RANDUM BOOK—No. 4. 
Tomatoes .—Though not tenacious of any par¬ 
ticular variety of soil, I am nevertheless of opin¬ 
ion that tomatoes thrive best on that which is 
light and dry. They should always be placed 
in an open exposure, where they will receive 
the full benefit of the sun; and it should be the 
aim of the cultivator to bring this wholesome 
and popular fruit to maturity during hot wea¬ 
ther, as it must be obvious to all, that the early 
produce is less acid, and much richer in flavor 
than that which comes in later. With the view 
of obtaining choice fruit, it should be grown on 
a trellis, which can be simply formed by stak¬ 
ing each plant, and attaching small cords for the 
support of the larger branches. When cultiva¬ 
ted in this way, the produce may perhaps not be 
so great, but the fruit will be superior in point 
of size, and by being kept from the ground will 
not be so liable to decay. The size of the fruit 
may still be increased by cutting off the tops of 
the vines when in blossom, which also has the 
tendency to forward it. This season, I purpose 
growing them on a low arbor, and for effect, 
plant the “large red” and “yellow” together. 
Of the six varieties I cultivated last year, I pre¬ 
fer the “ smooth red.” The “ large yellow ” is 
perhaps more delicate, but not so rich in flavor. 
The smaller varieties are valuable for those who 
are fond of them, when preserved, and as they 
can be raised almost anywhere, they are worthy 
of cultivation if only for ornament. The plants 
should not be put out previous to the 1st of 
June, or at least until the ground is warm and 
the weather settled, as the occurrence of cold, 
wet weather retards their growth, and not unfre- 
quently, they are destroyed by light frosts in the 
month of May. 
During summer, the vines are liable to be in¬ 
fested with a large green worm, which feeds vo¬ 
raciously on the leaves, and if not quickly re¬ 
moved, will destroy the plant. 
Egg Plant .—With young gardeners, there is 
a prevailing opinion that the. cultivation of this 
plant is attended with much difficulty; conse¬ 
quently it is not attempted. Being very sensa- 
tive to cold, and requiring a long season to ma¬ 
ture in, it is necessary, in order to have it fruit in 
season, to forward the plants in a hot bed, during 
which period of their growth, they require close 
attention. Their subsequent treatment, however, 
is simple, merely requiring to be kept free from 
weeds, and the ground loose around them, occa¬ 
sionally drawing a little of the earth up to their 
steins. Those who have not the convenience 
tor raising their own plants can always, at the 
proper season for putting them out, procure 
them from the gardeners. For a moderate-sized 
family, six plants will be sufficient, which, if 
put out in good ground, in an open exposure, 
about the 1st of June, with ordinary attention, 
will produce abundantly. The “oval purple” 
is the earliest variety cultivated for table use, 
but not so rich in flavor as the “large globular.” 
The white variety, though eatable, is grown 
chiefly for ornament, and for this purpose, is 
highly deserving of cultivation. It fruits earlier 
than the earliest of the purple varieties, and is 
more prolific, producing smaller fruit, which, 
from its color, as well as form, the propriety of 
its name, is fully realised. At advanced matur-. 
ity, the color changes to yellow, and the fruit 
continues on the plants a long time without 
decay. 
Okra .—In the southern states, this plant is ex¬ 
tensively cultivated for the value of its capsules, 
which, when green, are highly prized in the 
preparation of soups. With us, though esteem¬ 
ed by many, it is not generally cultivated. Be¬ 
ing sensitive to cold, the seed should not be 
sown too early. About the middle of May, sow 
in drills; then transplant to the distance of nine 
inches, in good ground, and they will grow to the 
height of seven to ten feet, and under some cir¬ 
cumstances even higher, producing a hadsomely 
formed leaf and beautiful blossom. I would re¬ 
commend that a small portion of the ground 
appropriated for tall, growing plants be assign¬ 
ed it. 
Onions .—Requiring only a few for table use, 
I prefer planting early in the spring, small top 
onions, or sets, which should be placed at least 
six inches apart in rows one foot wide, in rich, 
strong ground, in an open exposure, and during 
their growth, kept thoroughly free from weeds. 
Being more delicate both in appearance and 
flavor, I select the “ white silver-skinned” variety, 
which, by many, is considered objectionable in 
consequence, as stated, of not keeping sound 
through winter, which inconvenience I have 
never been subjected to. 
Peppers .—If it is an object to have this stim¬ 
ulating fruit early, the plants should be forward¬ 
ed in a hot bed, and not put out until determined 
warm weather. They are considered valuable 
for pickling, and the conspicuous fruit, forming 
a beautiful contrast with the leaves, is worthy 
of cultivation. Of the several varieties I culti¬ 
vated last.year, I prefer the “sweet mountain.” 
The “ Cayenne ” is an interesting variety, both 
for its beauty and domestic uses, and for some 
purposes is most valuable. 
