) 
THE COTTAGE GARDENER. 
March 25. 
! 400 
| lips, holding it gently, take the knife in the right hand, 
and take hold of the shoot to be budded with the left, 
1 make an incision or cut, no deeper than the hack, across 
j the shoot, then form another incision lengthwise down 
! the centre of the shoot, bringing it up just to the cross- 
j cut, turn the knife, and with the ivory end raise up the 
' hark on each side of the longitudinal cut without tear- 
j ing it, take the bud in one hand, and dexterously thrust 
it downwards, leaving a small hit of the bark of the hud 
above the cross-cut. The short leaf-stalk will now he 
found useful to push tire bud into its place, then turn 
| the knife in your hand again, and gently, but cleanly. 
; cut off the portion of the bark of the bud that was left 
I above the cross-cut. Fit it in so that it may touch 
closely the bark on the upper side of the cross-cut. If 
j this is well done, the two barks will quickly unite, and 
thus cause the bud to swell and grow. Tie the bark of 
: the stock closely down upon the bark of the bud, leaving 
j the bud uncovered. The situation of the new bud we 
had nearly forgot; it should be on the upper side of 
! the young branch of the stock, and not more than two 
inches from the main stem. If the stock has more 
shoots than one, put a bud into each, and proceed till 
one variety is finished; then place a number or name 
to it, and go on with the next kind, numbering it also, 
and so proceed till all the stocks are budded. 
T. Appleby. 
(To he continued .) 
SOME OF THE BEST KITCHEN-GARDEN 
VEGETABLES. 
As a sort of wind-up to the last number of the present 
volume, we believe we cannot do the amateur better 
service than by recommending to him such a selection 
of vegetable seeds as we have found best adapted to the 
wants of small or medium-sized gardens; annexing 
such remarks as our limited space will allow, and con¬ 
fining our list solely to such as possess the merits 
required. 
Brocoli. — Purple and White Cape for autumn use, 
followed by Walcheren, that succeeded by Crainge's or 
Snow’s, winter, and finally Chappell’s, the Wilcove, or 
Bowie's, will carry the season through; a little of the 
Sprouting ought also to be sown, in case a severe 
winter occurs. The usual time of sowing is the end of 
April, but the late kinds sooner; while Walcheren may 
be sown in succession as late as June. 
Brussels Sprouts. —The best is imported; sow in 
March. 
Borecole. — Curled or Scotch Kale, and Buda Kale, 
are both inferior in point of delicacy to Chou de Milan, 
which is, however, less hardy; sow all three as early as 
you can. 
Beans. — Early Hangdown may be sown in Novem¬ 
ber, after which the Green Windsor is in more repute. 
Johnson’s Wonderful is very long in the pod, but less 
, prolific than the two kinds mentioned above (?). 
Beans (Dwarf Kidney, ok French).— Fulmer’s Early 
j Forcing, followed by Canterbury and Liver-coloured; the 
i second week in April is soon enough for trusting the 
; first sowing out-doors. 
Beans (Runner Kidney). —The old Scarlet is better 
than the White, Painted Lady, or Case-knife; the end of 
| April they may be sown. 
j Beet. —The best Crimson; but we cannot recommend 
j any particular named variety; the White is used as a 
I salad. The beginning of May both may be sown. 
Cabbage. —The Fulham and East Ham to stand the 
| winter, and the London Market for summer crop. The 
\ former may be sown from the first to middle of August, 
| the latter early in spring; they all deserve good ground. 
Carrot. — Early Horn the best flavoured, next to 
that the Green-topped; the Altringham and Surrey axe 
said to keep better. Sow early in April. 
Cauliflower. —Although we have grown what was 
called the Asiatic, the late and the early, we never could 
distinguish any difference. Sow a good early kind, in 
some favoured situation, at the end of August or be¬ 
ginning of September; the other kinds in succession, 
in spring, up to the middle of June. 
Celery. — Seymours White and Lion’s Paw, both j 
good whites; Manchester, or Coles's Dwarf, for red. Sow 
on some well-prepared bed first week in March, prick 
out in May or June, and finally plant in trenches in j 
July and August. 
Cress. —The Plain is best for small salading; but the ; 
leaves of American and Golden Cress are useful in winter, 
for which sow the end of August. Common Cress sow 
iveekly, in the open ground in summer, and in pans, 
placed in heat, in winter. 
Cucumber. — Sion House and Roman Emperor are 
prolific bearers, but are not prize sorts; the improved 
Stockwood is the best for out-doors. 
Endive. — Batavian is the hardiest, but is not so crisp 
as the White Curled; both may be sown in succession, 
from the middle of June to August. 
Lettuce. — Brown, Brighton, and Paris Coss, and 
Drumhead Cabbage, are best for summer, and Hardy 
Hammersmith and Brown Dutch for winter. Sow in 
succession from February to September, and plant on 
good ground. 
Melon. — Beechwood and Bromham Hall are good, as 
is also Hampton Court. The best scarlet-fleshed are 
some of the Rock or Canteleupe varieties. 
Onion. — Globe, White, and Brown Spanish, or Por¬ 
tugal, and Reading, for general crop, and the James’ 
Keeping and Strasburgh for keeping; sow the first week 
in March. The Silver-skinned, for pickling, need not 
be sown before May, and then very thick on poor 
ground. 
Parsley. —The best curled that can be had. Sow 
from February to July. 
Parsnip. —The Jersey Marrow is said to be finer than 
the Hollow-crowned. 
Radish. — Wood's Early Frame, Salmon, and Short- 
top, all good, as is also the White and Red Turnip. 
They all require fine, mellow ground. 
Savoy. — Drumhead is best, but the Green Curled is 
hardier. 
Spinach. — Rouncl-leaved for summer, and Long-leaved 
for winter; the latter sow the 1st of September, the 
former in succession in spring and summer. 
Turnip. — Snoivball and Early Stone, both good; the 
latter best for winter. 
Vegetable Marrow. — Common is better than the 
Custard. Sow in heat in the middle of March, and 
plant out in May. 
Pot and Sweet Herbs. —These must be regulated 
by the wants of the family, but usually Sweet Marjoram, 
Chervil, Basil, Sage, Thyme, and Fennel, are used, as 
well as Mint, Tarragon, Sorrel, Angelica, &c., which are 
generally propagated from slips, rather than seeds. 
Leeks. —The London Flag or Scotch is best. 
Peas. — Warners Emperor for first crop, Champion of 
England and British Queen for main crop ; the first sow 
in November, the others in succession from February j 
to July. Where sticks cannot be had, sow Woodford’s j 
Marrow, Bedmans Imperial, and Bishop’s Longpod. 
Sundries. — Besides the above, a little Asparagus j 
ought to be sown every year; as also Seakale, Car- \ 
doons if wanted, Capsicums or Cliilies, Tomatoes, Sal- | 
safy, Scorzonera, Rampion, Chicory, and some more : 
things, which the taste or wishes of the family may 
dictate; and Shalots and Garlic ought to be planted 
very early in spring, as well as plantations of Globe 
Artichokes and Rhubarb made, and Jerusalem Arti- 
