192 
A KITCHEN GARDEN 
a judicious thinning of the plants when young. The 
largest and sweetest turnips we have ever grown 
were of the Purple Top Strap-leaved variety, and were 
grown as a second crop after onions. The seed was 
sown broadcast, and no further attention given the 
plants except thinning while young. In the same 
manner and on similar soil we raised White and 
Black Spcmish winter radishes of excellent quality, 
that weighed from four to seven pounds each. The 
Chinese Rose , though not so large, is the handsomest 
and one of the best winter radishes grown. The 
California Mammoth is a superb fall radish, but does 
not keep well in winter. The White Stuttgart is re¬ 
garded as a summer radish, but I have had it, grown 
as a winter radish, to keep firm and solid till April. 
Kale, or Borecole, is a valuable plant for spring 
greens. The variety called Dwarf German Greens is 
best for this purpose. Sow seed in drills about Sep¬ 
tember 1st, and give thorough cultivation till the 
approach of cold weather. When winter sets in, 
give protection with a covering of straw or similar 
material, put on so as not to smother the plants. The 
most effective way of doing this is to place a layer of 
fine brush or cornstalks between the drills, to a height 
equal to or exceeding the height of the plants in the 
drills. Then cover all with a layer of clean straw, 
six inches deep. The object of putting the brush 
between the drills is to provide an air cavity between 
the plants and the covering* 
Corn Salad, or Yetticost, is a valuable little plant 
* This is also sown at the same time as late cabbage, and grown in the 
same manner, being used as a fall and winter supply of greens, and we 
think is most palatable in this way.—E d. 
