Very likely the above title looks something like a 
“sell” to many of our readers, a .part of whom per¬ 
haps have hardly ever been in a green-house or vinery, 
let alone a house for the growth of vegetables in win¬ 
ter. Yet, if we mistake not, the time will come when 
all places of any considerable pretensions to a well 
kept garden, with one or more permanent hands besides 
the gardener to attend to the details, will have a house 
exclusively for the growth of vegetables in winter. In 
European countries the thing is quite common, and 
has been many years, and we see no reason why it 
should not be so here, among those whose means allow 
them to expend a portion in supplying real delicacies 
for the table. In many parts of Europe, Brocoli, Brus¬ 
sels sprouts, good cabbage, greens, and always kale, 
are constantly cut through the entire winter. 
Very likely this may strike those unacquainted with 
this branch of gardening unfavorably, from apparent 
want of breadth enough to furnish any considerable 
quantity. But such crops as are best suited for pro¬ 
duction in this way, can be had in greater abundance 
than the arrangement would seem to warrant; more 
depending on the skill of the gardener in the proper 
sowing and distribution of his crops, than actual 
breadth of land. 
In most cases, houses for this purpose would be bet¬ 
ter away from the ornamental department entirely, 
and placed contiguous to the culinary department where 
they properly belong, simply because they require to 
be extremely low, and as much under ground as cir¬ 
cumstances will admit of, and if all exposed parts of 
the structure but the roof are well banked up in win¬ 
ter with manure, so much the better, because so much 
the less artificial heat is needed—a point of the utmost 
importance to complete success. 
If, then, we decide upon building it slightly away 
from the ornamental part, we can well afford to be less 
particular in building, and something in the way of 
the engraving above will answer us, which, it will be 
remembered, is that of a cheap little pit or green-house 
erected by Mr. Dingwall, and which appeared last year 
in the pages of the Co. Gent., mainly to show that fifty 
feet wcs built for about one hundred and twenty-five 
dollars , a not very large sum as first outlay for a place 
that will, as we intend to show before closing this arti¬ 
cle, furnish a large quantity of valuable young vegeta¬ 
bles for winter consumption. 
However, we would not urge by any means simply a 
cheap house to those whose means afford them to do 
everything well, as it is notorious that the extraordi¬ 
nary trial wood is put to in the damp atmosphere and 
incessant condensation going on in structures of this 
description, very soon causes it to decay, and hence 
stone or brick is better for the back, front, and end, 
than double boards with saw-dust between them, as 
shown in the engraving. 
A house, built after this plan, might be made at 
least 75 feet long, and all heated by one flue, if the 
end opposite the furnace was built some two feet high¬ 
er, by which means a distribution of heat takes place, 
as pointed out some time since in this paper. 
On the back g, could be forced in splendid condition, 
rhubarb, sea-kale, and asparagus, these vegetables 
growing finely where the light is not quite so powerful. 
A few late cauliflowers or brocoli, if laid in here would 
also turn in famously during winter. 
The front, of course, would be occupied with radish¬ 
es in succession, the same of lettuce, the various kinds 
of cress, and as the days begin to lengthen, quantities 
of early tomatoes, sown and potted into separate pots, 
to obtain large plants, a light or two of early lettuce, 
cabbage, cauliflowers, and even peas and beans, could 
be forwarded, ready to plant out as soon as the winter 
passed away. 
Nor would the expert gardener stop here, but even 
get in a crop of bush beans, and the dwarf varieties 
of peas fit foe the table, before the blasts of winter had 
fairly taken its leave. 
All we can say in conclusion to those who have the 
means to do so, is, try it; our word for it, after a trial 
of rhubarb, sea-kale, and asparagus, at or soon after 
New-Years, with plenty of the best of lettuce, radish¬ 
es, and other salads the entire winter, you will bo long 
before you are willing to give up the same again for 
a return to the best of winter-stored vegetables only. 
Description of Wood Cut. 
The front a, is 3 feet 6 inches high, the back 6, 4 
feet, boarded on each side, the center filled with saw¬ 
dust. The highest point in the roof is 6 feet 6 inches, 
along which runs a meeting rail, c, supported by up¬ 
rights at the distance of 8 or 10 feet apart. On this 
rail rests the rafters d, made of 2 by 3 stuff; the sash 
in one length made with glass 6 by 8. The back roof 
e, is nothing more than inch boards, battened over the 
joints to be water-tight. The back g, has the soil left 
in. F is the flue, which would be better yet replaced 
with hot water pipes up the walks, as then the front 
might have the soil left in also, an admirable arrange¬ 
ment for growing vegetables. Edgar Sanders. 
-o-o-o- 
Cutting and Preserving Grafts. 
When is the best time to cut grafts, and which is the 
best way to preserve them 1 W. H. C. Middlebury , 
Ind. 
They may be cut at any time during winter, or 
even before, if growth has ceased. We have preserved 
late summer-cut buds, which had matured well, till the 
following spring, and used them successfully as grafts. 
Such kinds as are liable to be injured by the cold of 
winter, should be cut late in autumn, or before the 
usual advent of the severest days. 
For preserving them we prefer to place them in suc¬ 
cessive layers of damp moss—the grafts being previ¬ 
ously tied in small bundles, and each sort carefully and 
distinctly labelled. Damp sand (not wet) answers a 
good purpose. In either case, they may be laid in 
boxes in a cellar. 
Another, and a good way, is to fasten them in a box 
open at top, without any packing, and then bury the 
