We have improved on the cultivation of Watercress in a dry garden by sowing it in a wide trench with the sides supported by two old boards, and close to a tap so that it can be easily watered. In October some of the plants are dug up, put into a box and then placed in a cold frame, so I get fresh Watercress for tea through the cold weather. In London it is easy to get everything more or less good, but this is not at all the case in the country. What you do not grow you generally have to do without, and even if Watercress can be bought there is the additional advantage of safety in growing it on clean ground instead of buying it out of a dirty ditch, when it often tastes of mud.

I find that in Germany the roots of the pink Oxalis floribunda are eaten as a vegetable, and a most excellent vegetable it is. It is not quite hardy. The way to treat it is to take it up about this time of year, eat the big roots, preserve the small ones in sand, and re-plant them in the spring. Celeriac and Salsifies are also much better taken up now and stored in dry sand under cover, like Carrots. They grow old and spotty, if left in the ground in the usual English way.

Before cutting down our Asparagus we collect the pretty red seeds, sow them at once very thickly in ordinary or fancy china pots, and keep some for later sowing. The seedlings come in well as an ornament in the greenhouse at Christmas, look green and fresh and refined, and most people do not know what they are. They have the great merit of costing nothing and of being very easy to grow for anyone who has a warm greenhouse.