CALENDAR FOR APRIL. 
95 
CALENDAR OF KITCHEN GARDEN OPERATIONS 
FOR APRIL. 
Sow successional crops of peas, and mould and stake such as 
are through the ground. They should be staked early, both for 
the sake of shelter and to avoid the risk of breakage. At least 
two sowings should be made during the month —three or four if 
the demand is great, or if they are used very young. 
Two sowings of broad beans should be made during the month, 
and full crops of French beans and scarlet runners should also 
be got in in sheltered places. It should be borne in mind that 
the ripe seeds of all the French beans are considered as far supe¬ 
rior to split peas for soups, and that all the numberless varieties 
under the name of Haricots in France, and of Calavances in 
Portugal, and many other parts of the world, form a most im¬ 
portant item in the list of domestic supplies, especially for winter 
use. Mould up and protect former sown or transplanted crops, 
leaving the earth as light and porous about the roots as pos¬ 
sible. The crops in forcing-houses must be well looked to, 
and the syringe kept going, or the red spider will soon damage 
them. 
Make three sowings of brocoli and two of cabbage and savoy 
during the month, and plant out crops of all as the plants attain 
a proper size. Also put out cauliflowers in a warm border, and 
protect them from frost or cold winds. Keep up a proper suc¬ 
cession of spinach by sowing about every ten days or so. 
Get in full crops of onions, leeks, carrots, parsnips, beet, 
salsify, scorzonera, and skirrets, or of any that were not sow r n 
last month. If not done, finish potato planting as soon as pos¬ 
sible. It seems preferable to choose rather poor land for this 
crop at present: those grown on such soils do not appear to 
have been quite so badly attacked with the rot as those on rich 
soils. 
Lettuce and radishes should be sown three or four times 
during the month, and fresh crops of the first should be put out 
as often as necessary. Onions should be sown about every twenty 
days, for use in a young state. Small salad should be sown 
every ten days, or oftener if in a hot-house or frame. 
