Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/34

 ing, after the frost is out of the ground; draw drills half an inch deep and eighteen inches apart; drop the seeds therein about three inches apart, cover them lightly and rake finely; if the ground be dry, tread or roll them firmly. Sow a light sprinkling of early Radish seed before raking. They will be fit for pulling before the Beets are ready for thinning, which will be in four or five weeks. As soon as the Beets have mado a few leaves, thin them out to six inches apart, allowing the strongest plants to remain. For a full Winter crop, sow the Long Blood or London Beet at any time from the 20th of May till the 20th of June. These will keep better and be more tender for Winter use than those sown earlier. On the approach of frost, about the end of October, take up the roots; cut the leaves off within two inches of the crown, and put the roots away in a dry cellar, or pack them in barrels with dry sand, and keep from severe frost. Plant out early in Spring a few of the best roots for seed; avoid those of a rough or fibrous nature.

, German Greens, or Scotch Kale, is a very delicate vegetable. It is essential to its perfection that it be fully acted upon by frost before it is cut for the kitchen. There are several varieties of it. The parts used are the top or crown of the plant, with any of the side sprouts. It boils well, and is tender and sweet. The tall and dwarf curly sorts are best adapted for garden culture. Sow the seed in April, along with other Cabbage, which transplant and treat in the same manner.