This very useful substitute for Spinach, since it was first brought into notice by Mr. Anderson, in a communication to the Horticultural Society, Vol. iv. p. 488. of its Transactions, has been very generally cultivated in gardens. The great advantage it possesses is that of supplying fresh leaves, fit for use, through the whole summer, even in the driest weather, when the crops of summer Spinach are useless. It has been found to be both hardier and easier to manage in the open border of the garden than was at first supposed; and it is also sufficiently productive of seeds.

It must be raised from seeds in a hot-bed in March, and kept in small pots till the plants can be turned out into the common ground, in the end of May or beginning of June. One of these plants will spread three feet, and if the soil be rich, four feet or more; so that care must be taken to give it plenty of room. It is best to be turned out upon a somewhat elevated bed or ridge, and to have a southern aspect, in order to secure the ripening of its seeds.

On poor soil it seeds freely; and plenty may be obtained by picking up the capsules from underneath the branches as they drop off in the autumn; and also by hanging up the branches, as we would those of the Ice plant.

73. THYME.

The common Thyme has the aromatic qualities peculiar to Lavender, Sage, Rosemary, and other Labiata. It yields a species of camphor in distillation with water. In Spain they infuse it in the pickle with which they preserve their olives.

There are two sorts cultivated in our gardens:

1. Common Thyme.

2. Lemon Thyme.

Thymus Vulgaris.
Thymus Citriodorus.

The former, a native of the south of Europe; the latter, of what country we are not acquainted.

The Common Thyme is propagated by seeds, which should be sown in March or April; or by dividing the plant, and planting out its slips in beds, or to form edgings in kitchen gardens.

Lemon Thyme, the most grateful-scented of its genus, is propagated most readily by its procumbent branches which lie on the ground, and strike root at every joint. It is always the most beautiful in colour, and the most perfect in its scent, when planted on dry, light, sandy soil.

74. TURNIPS.

The Turnip, Brassica Rapa, is a hardy biennial plant, a native of Britain.

There are several varieties cultivated in the garden, of which the following are the principal:

1. Early Dutch.

2. Early Dwarf.

Six Weeks.

3. Early Stone..

Stubble.

4. Long French.
Teltow Turnip?

5. Yellow Dutch.
6. Yellow Maltese.
7. Yellow Stone.

All the above varieties are well understood by gar deners, and their management is that of the most easy kind.

The Long French, (or Teltow Turnip, as it appears to me,) requires a different treatment. It has a small and excellent spindle-shaped root, not exceeding the size of a small long-rooted Radish. It is grown principally in the neighbourhood of Teltow, in Brandenburgh. The seed is sown there twice a year, the first time in April; and the crop is fit to gather in June or July. The second sowing is made in August. This second crop is taken up in autumn; and after the fibres

are trimmed off, the roots are preserved in cellars in dry sand, where they keep good till the spring.

It is much used in Germany; it is of great excellence, and is dressed in a variety of ways, but generally stewed.

It requires to be sown on a poor, dry, sandy soil. A total absence of manure is essential to the perfection of these roots.

No. 3., the true sort, is to be found at Kew.

No. 6. is a very dwarf sort of Borecole, and the best. No. 8. is a variety of No. 5., but much superior: it is sold frequently in the shops for Scotch Kale.

The Savoys and late Winter Greens may be sown the third week in March, and the strongest plants put out in June, leaving the others for succession crops if desired, to be planted in July. The Dwarf Winter Greens, not being required to attain much size before the winter, ought not to be sown till the middle of May, nor be planted out before July; but it must be remembered, that as the Jerusalem, or Buda Kale, is expected to furnish a supply much longer than most of the others, and until late in the spring, a greater breadth of ground should be allowed for this kind, and that a second plant

ation of it in August will always be necessary for the late gatherings. Coleworts, so much mentioned in the old books on gardening, are nowhere now to be found; their place is supplied by young Cabbages, chiefly the Imperial, planted out late in autumn from the seed-beds they are cut, and sent into the London markets.

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A KALENDAR OF WORK IN THE KITCHEN GARDEN.

January.

Trench and manure ground for early crops. Prepare hot-beds for Asparagus, Cucumbers, Mint, Potatoes, and Small Salading.

Force Elford Rhubarb and Sea Kale in pits, in the Mushroom-house, or under large pots; also Kidney Beans in the forcing-house, or stove: the best sorts for this purpose are the Negro and Early Purple-speckled.

Sow Black-seeded Gotte, Brown Dutch, and Grand Admirable Cabbage Lettuces, as well as those of the Bath and Egyptian Cos.

Sow Curled Parsley for transplanting, Frame Peas, Horn Carrots, Mazagan Beans, Onions, if they are intended to be grown to a large size, Radishes, Round Spinach, &c.

Plant out Cabbage plants, to succeed the first crop which had been planted out in the autumn. Attend to the Mushroom-house, and see that the bed is well covered with dry straw: it ought to be at least twelve inches thick; and every precaution must be taken to keep out the frost.

February.

Trench, manure, and prepare ground for early crops. Prepare hot-beds for Cucumbers and Early Melons. Force Asparagus, Mint, Potatoes, Radishes, and Small Salading, Elford Rhubarb, and Sea Kale under pots, and Kidney Beans in the forcing-house. Sow Celery and Celeriac on a moderate hot-bed. Sow Cabbages, Curled Parsley for transplanting, and Hamburgh