46 
SEASONABLE HINTS. 
A good vegetable garden should consist of 
two distinct parts. The one to be principal¬ 
ly devoted to seed beds and theiaisuig o 
the earliest vegetables, and those requiring 
most care and attention. This garden-patch 
proper should be in the best possible condi¬ 
tion in every respect, and being worked by 
manual labor exclusively, need not be very 
large; it should be in a sheltered position, 
naturally or artifically well-drained, and re¬ 
ceive about as much stable manure to the 
square rod as the average farmer spreads over 
an acre. 
The other division of the garden is simply 
a miniature farm or field in which the differ¬ 
ent crops are planted side by side. All tlic 
taller growing vegetables may be easier 
raised in long, parallel rows sufficiently apart- 
to admit the use of horse cultivators or 
wheel hoes. 
Selection of Varieties. It would be impos¬ 
sible to devise a list of varieties that would 
be best adapted for all soils and situations. 
The following varieties, however, we know 
from extensive practical experience with 
them, to be reliable and to give satisfaction 
under ordinarily favorable conditions. 
Beans. Early Valentine for earliest; Refu¬ 
gee for -late, this is the best for pickling; 
Large White Kidney for shelling, but it is al¬ 
so good for fresh use; Crystal White Wax 
for those who do not object to its color. 
For poles the Large White Lima is best. 
Extra Early Lima is about a week earlier. 
Beets. Egyptian answers all purposes. 
Cabbage. EailyWakefieldforearly,Late Plat 
Dutch for winter use, and, if you want the 
best at any time, Improved American Savoy. 
Carrots. Early Horn for early. Long Or¬ 
ange for winter use. 
Cauliflower. Extra Early Erfurt,Eaily Snow¬ 
ball for early, Algiere or Konpariel for late. 
Celery. GoldenHeartDwarf,Boston Market. 
Corn. Early Marblehead for earliest; Tri¬ 
umph for medium; Stowell’s Evergreen is 
first for late use. 
Cucumbers. Improved White Spine for fresh 
use. Green Prolific for pickling. 
Lettuce. Early Curled Simpson, for ear¬ 
liest, Black Seeded Butter for forcing and 
spring. Salamander and Deacon are dioice 
for summer use. 
Melons. Hackensack and Cassaba are as 
good as any, but many others are just as 
good. Of Watermelons, the Peerless has 
succeeded best with us. 
Onions. Yellow Danvers,Red Wetlicrs/ield. 
Parsnips. Student is the mildest. 
^ Peas. Ihere is an endless number of va.- 
rieties, and most of them are good, but if one 
manages them propcj-ly American Wondci’ 
and Champion of England cannot be excelled 
Badishes. Earliest Scarlet Erfurt, Olive 
Shaped. 
Spinach. Round Leaved for carlv I omr 
Standing for late spring. ^ 
Srju^h. Perfect Gem for summer, Hub¬ 
bard for winter use. 
Tomatoes. . Little Gem is the earliest but 
too small, Livingston’s Perfection and Mav 
Flower have no superior. ' 
Turrdps. Purple Top Strap Leaf, Yellow 
Aberdeen, American Impiovcd Rutii Baga. 
bust on OEIiEET. 
in a recent nu-bero^ the AR- 
Sby slicing tiles around 
slow and troublesome for ordina,ry Priictise, 
orhave nothing ,rf,.to,o,-1» ^0 f .th fc 
preventing Of Celery from rusting, as that 
has been proved beyond all question to be 
caused by the destruction of what botanists 
term the “spongioles,” or what gardeiicr.s, 
call in plainer and more expressive language 
the “working roots” of the plants. This 
destruction of the working roots is Hie re¬ 
sult either of excessive moisture or its op¬ 
posite, long continued dryness. Either 
cause produces rust or blight in the leaves 
of Celery in hot weather, and no process of 
culture will remedy it until the lower tem¬ 
perature of the fall months comes. 
In Hudson County, N. J., the past season 
where probably five hundred acres of Celery, 
or fifteen million plants are grown annually, 
the unusual wot weather of August and the 
early part of September blighted or rusted 
almost without exception every field of 
Celery planted, and so it remained until the 
cooler and dryer rveather of October enabled 
it, in a measure, to outgrow it. 
In the season of 1880 we had a similar oc¬ 
currence of rustor blight in the Celery, from 
the fact that during about the same period— 
August and September—hardly a droji of 
rain fell, but the recuperation from the af¬ 
fection was rather quicker that season, for 
as a rule the destruction of the working 
roots of a plant by drying is less severe than 
when rotted off by water. 
Almost evei-y lady wdio grows a few Gera¬ 
niums in her window has mourned at times 
the yellow leaves that come on the plants. 
These are the “toll-tales.” The idants have 
suffered through excessive drouth or mois¬ 
ture destroying the working roots and they 
thus dumbly complain of the ill-usa<re. 
Pkteh Hendkiisox. 
of May, giving the young plant^TT^ 
similar to Cabbage. As soon aslnV 
they should be planted out in /®®'’'»'i 
two feet apart each way. Keen 
well and deeply cultivated, hoe rf'’'’’"'ts 
when they commence to head hiii'’« “id 
well with earth. ’ ‘beta ap 
If it is desirable to obtain an earl 
Brussels Sprouts the seeds should ^of 
very thinly iu a shallow box of ]• r 
soil about the last of March, and*tl“'' 
placed in a gentle hotbed; as'sooi 
young plants are well up, they hal'*' ” 
graduafiy hardened off, andplantodl!.!- 
t _4.1. nr__ -1 . 
the ten til of May, and treated simil- 
early Cabbages, remembering that iti,"”^ 
sential point in the cultivation of tlfis'**'**' 
to cultivate deeply and thoroughly * 
Although Brussels Sprouts are grown 
tensively as an early crop, their 
value is as a winter vegetable for the 
are ivondeifully improved by early w* 
Before severe freezing weather sets in 
plants should bo dug up, brought to a’coli 
cellar, and have their roots covered will 
sand or dry earth. Chas. E. Paiixell * 
Duriiif 
Sprouts is 
BRUSSELS SPROUTS, 
the winter months Brussels 
one of the most expensive and 
choicest vegetables to be found in our citv 
markets While it has ahv.ays been much 
esteemed in Europe, in this country it has as 
yet attracted but little attention. A con- 
-stant y increasing demand, however, seems' 
tomdicatethat people are commendng to 
appreciate the excellent qualities of UiL 
desirable vegetable, which indeed sho dd be 
found in every carden wi “ 
prepared for the tabic it is ex '^'i- 
catcinllavor,andrn,, 
to Caulillowcr even ‘ " l>!-‘iron ed 
'pc plant grows from two lo three r,.ni ■ 
height producing fn„n the ^ 
-stalks, at the axils Of be ' 
little sprouts or niinatil fs. / 
from one to tlireo inclies ii r ''ends 
but loose head 
summit of tliestalk.^ ' "luced at tlio 
n>c»ce to form, the leavll slilmb, r^'l” 
down 111 order to give tliei,. . '"'oken 
'I’oobtain Katisfaetory result' 
«>-op the ground sbouhl be 1 , 
'locply worked: 
'■‘ther lieavy .u„| 
POTATOES IN ms. 
It was stated in a recent number of the 
Ameiucax Gakdex that Potatoes and Apples 
retained their flavor better when buried in the 
ground than when kept over winter in a cel¬ 
lar. Although “ flavor” in the Potato isnot 
easily defined, the inference drawn is that 
the writer’s observations agi-eewith my own 
in that Potatoes retain their plumpness and 
cooking qualities better when stored in pits 
than in the cellar. That is, generally speak¬ 
ing, as tliere are cellars with such afavorable 
location that an even temperature is main¬ 
tained with but little difficulty and just the 
right degree of moisture for the successful 
keeping of fruits and vegetables. 
There is one disadv.antage, however, in 
storing Potatoes in pits, and this, I think, 
often more than counterbalances the benefit, 
that is provided one has resource to a rea¬ 
sonably good cellar. Potatoes do not retain 
their plumpness and good cooking qualities 
long after being removed from the pit which 
of course is a disadvantage to both seller 
and consumer, unless the crop is to be sold 
for immediate consumption. 
if disposed of at once the shrinkage is 
usually less on the pit stored Potatoes th.m 
those kept in a cellar. Just what percent, 
the slirinkagc will be in either c.ase depends 
on the nature of the soil, time of growlh 
iuid ii variety of other influences that nnU 
effect the result. W. H. 
and 
moist loam is most suitable^ 
THE MARKET CHAMPION TOMATO. 
Earliuoss, firmness, good shape and hi'l 
yield :iro Uio essentials iu Mio ideal TonM^ 
and although wo have already many 
lent kinds there is still none that can 
1)0 coi 
la ovsii iiv's*'.' «■••••.• ' 
sidered perfect. The Market Cliampia>b '’“ 
III f.i*i1111.I..) 1... I ..1......... -C. Btokos of ^ ^ 
inti'odiieed by .lohnsou it - 
doli)hia, and which has earned oH J-b® l*j 
over all eomnotitors wherever exhihiha 
over all competitors wherever 
tlie latest claimant for superiority. ■I*' ''' 
bright glossy pink color, smooth, of 1 *”' ° , 
size, llesh hard and solid, kcopinff s'- “ 
time after ri))ouing. It is a vigorous g'® 
