1872. ] 
KITCHEN GARDENING FOR MARCH. 
55 
cured, since they are very tardy in striking root, except all possible appliances are 
at hand. Perhaps one of the greatest mistakes which a novice in the art of propa¬ 
gation is apt to make, is to disturb the cuttings occasionally in order to ascertain 
if any symptoms of young roots exist at their base; this, to say the least, is 
calculated to destroy a favourable condition as regards their production. Some 
of the larger-leaved varieties are rather shy of producing side shoots, or suckers, 
and are therefore difficult to propagate. In such instances, and when the plants 
may have become too stalky, a cleft may be made at the base of the first leaf of 
any season’s growth, which has been fully matured, and around this sphagnum 
may be tightly bound and kept constantly moistened ; in this way roots will 
sometimes form, though at other times, after two years’ attention to damping the 
moss, no roots will have been obtained. Fortunately cuttings are produced more 
plentifully on some of the best of the more recently introduced species, the habit 
of these latter being better than that of the earlier spare-stalked varieties. 
In potting established plants, great care must be used not to injure the small 
rambling, dark, wiry roots. The pots must be liberally and carefully crocked. 
The plants delight to grow in a compost consisting of two parts sphagnum and 
one part fibrous peat, or what perhaps I should term fibre of peat, as the more 
earthy matters should be thoroughly removed. Pot moderately firmly, and sub¬ 
sequently give a good watering at the root, and a deluging overhead at the same 
time. The plants must then be shaded, and kept close in a nice moist atmo¬ 
sphere for a week or two. The average maximum temperature necessary in the 
height of summer, and that with an abundant supply of humidity, is from 88° 
to 93°, which should be reached gradually from that of early spring. In mid¬ 
winter a mean temperature of from 63° to 66° will suffice, with, of course, less 
humidity and surface syringings; though it should be borne in mind that a mode¬ 
rate supply of water at the roots will always be absolutely necessary for the well¬ 
being of the plants.— William Earley, Valentines. 
KITCHEN GARDENING FOR MARCH. 
@ HIS is a very important month with gardeners. So many things have to 
be thought about, that it is almost impossible to keep pace with the season 
f even when the weather is favourable. After the long continuance of wet 
weather we have had, I fear stiff heavy soils will not be in a very good 
state for the reception of seeds at the beginning of the month. I advise early 
sowing when the soil is in a proper state, and the weather is favourable, but not 
otherwise. The after success depends in no small measure on the seed being got 
in under favourable conditions, therefore sowing should never be attempted when 
the ground is wet, but no favourable opportunity of getting in the crops should 
be lost. All crops should be sown in drills; this mode of culture increases their 
size, and facilitates the after labour of thinning and hoeing. The main crop of 
Onions should be got in as early as possible; choose for it a piece of ground 
already in good condition, instead of digging in a quantity of fresh manure just 
