November 8. 
THE COTTAGE GARDENER. 
7!) 
wlieel over the artichoke beds all the clearings from 
the asparagus and sea-kale plantations, all the de¬ 
cayed leaves from the brocoli and cabbage, as well 
as all other refuse leaves, garden clearings, and rub¬ 
bish, so that the whole surface of the ground is 
covered to the depth of six or eight inches, and the 
tops of the cut artichoke stalks only just allowed to 
be showing through. The tubers should be trenched 
out as required, and the whole of the rubbish by 
degrees well trenched in, leaving the ground in two 
foot ridges ; and all the middling sized tubers should 
at once be planted again whole, at the distance of 
two feet apart between every alternate ridge. We 
always plant the same ground, without delay, on the 
system we are now recommending, and obtain an 
immense crop, forking over the ridges pretty often 
on the dry frosty mornings in spring, and laying 
down the ground rough and light about the end of 
March or the beginning of April. Rigs and cows 
are fond of the small refuse tubers, as well as poultry 
of all kinds, from the pigeon to the pea-fowl and 
pheasant, all of which like the Jerusalem artichoke, 
either cooked or uncooked. If the ground cannot bo 
spared for the artichoke to remain as recommended 
until required for use, then the tubers may as soon 
as well ripened be all taken up, and either be ridged 
out of doors or packed in sand; but care must be 
taken to keep them safe from mice and rats, as these 
vermin also ai’e exceedingly fond of them. Globe 
artichokes, if not already dressed, should be attended 
to as directed in a former Number. 
Potatoes. —Those that have been stored away in 
quantities should occasionally be examined to see 
whether the old enemy is, or is not, making any havoc 
amongst them. We are this year blessed with a 
crop of the finest quality, free from disease, or, at all 
events, so slightly affected as to be almost impercep¬ 
tible, and we attribute our success mainly to the sys¬ 
tem which we adopt of planting all our principal 
crops in the autumn. November is our favourite 
season, if the soil is in good condition and the wea¬ 
ther favourable ; and if the ground is not in a tole¬ 
rable state, we then apply a moderate quantity of 
manure, trenching the ground into two-feet ridges, 
and allowing these to remain for a short time. Those 
potatoes which were selected for replanting at taking- 
up time, of a moderate size and well-ripened, are 
planted whole, placing them one foot apart between 
each ridge. The ridges are then laid down over the 
tubers with the fork, as lightly and roughly as possi¬ 
ble, and thus they are allowed to remain all the win¬ 
ter. By the time that the drying frosty March winds 
set in, the soil becomes in a well-pulverized and very 
good condition, and a few good hoeings and scarify¬ 
ings will then be found beneficial. If the earth is 
forked down lightly over the tubers to the depth of 
four or five inches, it will be quite sufficient to pro¬ 
tect them from any frost that may prevail. 
Sea-kale. —Those who have not done so should, 
without delay, attend to the directions already given 
for cultivating this vegetable. Clear away all the 
leaves and weeds, and give a good dusting with 
slacked lime. Fork up the beds carefully, and top- 
dress them. Those who wish for early cuttings may 
now cover up a small quantity, say 20 or 30 plants. 
First examine the crowns with the hand, and find 
out their extent, so as to know where to place the 
pots over them; then give the ground about them 
a thorough good dusting with quick-lime, and put the 
pot over immediately, seeing that it fits close at the 
bottom, so that the steam cannot get in from the 
fermenting materials which are to cover the pots. 
Stable-dung that has been turned over three or four 
times to sweeten may be used for this purpose, but 
leaves are very much better; and a good manager 
has always a corner where he collects all his leaves 
for this and other purposes. Give the pots a good 
covering of these leaves to the thickness of a foot or 
18 inches all round and over them, pressing the 
leaves as close and as snug as can be done, leaving 
the work in a ridge-shaped form ; after which a few 
barrowfuls of long stable-dung, or old thatch, or any 
other such material, may be put over the whole, 
which will tend to warmth, and prevent the wind 
from blowing the leaves away; altogether this 
should give a temperature of about 55°. A fine day 
should always be chosen for this work, and never 
leave off the job until it is finished. 
The beds that are not required to be put into action 
just now, should have an extra shovelful of the good 
compost, before recommended, put over each crown to 
protect them from the two extremes, frost and sun¬ 
shine. Much fertile matter will go down to the roots 
from these top-dressings. Many gardeners take up a 
quantity of sea-kale roots, either for potting, to be 
brought forward in the pinery or other similar places, 
or to be planted on a gentle hot-bed. This is giving 
themselves much trouble for very little profit We 
never saw the gardener that could show a good dish 
of sea-kale grown in this way equal to that obtained 
by the way of forcing above described. 
Routine Work. —Keep the spinach and all similar 
crops free from decayed leaves, which, at this season, 
will accumulate, and form, if neglected, a sure refuge 
for slugs and snails. Keep up a due attention to hoe¬ 
ing and surface-stirring, an operation which will greatly 
encourage the growth of the late-sown turnips at this 
season, and if the soil in which they stand be poor, 
some guano, or guano and dry ashes mixed, or any 
kind of charred dust, will be serviceable if sown 
amongst the crop. The framing of store lettuce and 
endive should be attended to on dry days. Place 
them close to the glass in turf or other temporary- 
made pits. Keep a sharp look out for the mildew, 
and for the depredations of the slug amongst the 
young store lettuce, carrots , radishes, &c., and attend 
to the previous directions concerning these. Provide 
for successions of asparagus, rhubarb, and sea-kale 
roots for forcing, and give tepid-water to those already 
breaking their buds. James Barnes & W. 
MISCELLANEOUS INFORMATION. 
OUR VILLAGE WALKS. 
(No. 5.) 
1 frequently pass a cottage, on the wall of which 
hangs richly, but carelessly, a neglected vine. It is in 
a village street, and there is nothing picturesque or 
pleasing in the cottage or its situation; yet a vine, 
see it wherever we may, at once attracts the eye, and 
addresses itself to the heart. Whether we see it spread¬ 
ing and climbing in its rich eastern exuberance, or as 
the stunted bush of the western vineyards; whether 
it darkens the hothouse with its luscious drapery, or 
hangs with sour and tasteless clusters round the cot¬ 
tage window—the vine wings our thoughts with light¬ 
ning speed to the Land of Promise, and the One glo¬ 
rious “ Plant of Renown.” “ I am the Vine, ye are 
the branches,” has sanctified for ever this beautiful 
tree in the Christian’s eyes and heart; and when he 
prunes away the unprolific shoot, and sees it lio with- 
