88 
A KITCHEN GARDEN 
be thinned out to only three or four plants in a hill. 
The first planting should not be made before the 
middle of May, for they will not stand cold. The 
cucumbers should be picked as soon as they attain 
sufficient size and before the seeds become developed 
or hard; this should be done every morning while it 
is still cool, and the cucumbers placed in a cool cellar. 
The very best way is to put them in the water in a 
cool spring-house; there is no place where melons, 
squashes and cucumbers retain their freshness and 
crisp, fine flavor so fully as in such a spring. If the 
picking is carefully attended to and all the fruit 
picked off as soon as large enough, the vines will 
continue to grow and bear all summer, especially if 
they are in a rather shady situation, such as among 
the sweet corn. A few fine specimens may be allowed 
to ripen for seed, but if many are left the vines will 
dry up and die as soon as they have ripened a crop. 
Where a quantity of small pickles are wanted, the 
best way is to make a planting about the first week 
in August or latter part of July. These will produce 
large quantities if the ground is rich, and will con¬ 
tinue to bear until killed by frost. Like the summer 
crop, they should be picked every day or two, and as 
soon as they are of the size desired, as they will bear 
a great many more if not allowed to grow large; also 
the smaller the pickle the more attractive it is, and 
the more readily it sells. 
