Pricking Out

The season for pricking out and planting each crop must be well attended to, by doing it as early as circumstances and weather will permit. Then, again, sufficient room must bo allowed between each plant, by which means they will be not only more forward, but larger and far superior in quality.

Thinning Out

The thinning out of seedling crops should always be attended to in time; in other words, before the young plants have drawn each other up too high. All vegetables grow stronger, and come to greater perfection, when there is a free circulation of air round them, and sun not impeded. This should be attended to soon after the plants appear above ground. Some people, however, are so tenacious about taking out a sufficiency, that they frequently lose half or more of their crops, giving no other reason than "It is a pity to pull them up." For our own part, we consider much greater pity is due to such cultivators for their weakness in permitting them to stand so thick at any time.

Weeds

The eradication of these is in all respects a matter of the very utmost importance, where a proper feature of the garden is desired; or, in other words, where beauty and order of garden scenery is of the least consideration. Some gardens promise to and would supply abundant crops, did not the cultivator too frequently, either from negligence or fear of expense, submit them to destruction by permitting noxious wild plants to grow unmolested, and thus rob the ground of its nutriment. Whenever a garden of this description comes across our path, it calls to our mind the words of Solomon: - "I went by the field of the slothful, and by the vineyard of the man void of understanding, and, lo, it was all grown over with thorns, and nettles had covered the face thereof. Then I saw, and considered it well: looked upon and received instruction." It is to be hoped, therefore, that the cultivator will advert to these words; see, and consider them well; look upon them, and receive instruction, and banish all such intruders from his garden; for of all enemies, next to vermin, they are the most baneful.

The best method of destroying weeds is either by hoeing or pulling up by hand, and afterwards exposing them to the sun and air; or, what is in every case much better, taking them at once to the refuse heap, there to be destroyed by fermentation.

Watering

The performance of this operation in any weather is a matter of much importance, as it does not only afford a proper degree of moisture to the vegetable creation, but it is of service in bringing the soil into a proper state to perform its various offices. Dry earth, of itself, has little effect, but when moistened, it has the property of decomposing atmospheric air and of conveying its oxygen, which is the air we breathe, and which is necessary for the support of both animal and vegetable life, to the roots of those plants which vegetate within it. It also performs an important part in most of the changes that take place both in the animal and vegetable kingdoms. Watering, in some cases, may be considered productive of more harm than good, or using hard and calcareous water, which, if abundantly applied, will not only taint the vegetables, but will materially injure the surface of the ground by disordering, if we may so speak, its free and fertile properties. Bain water should always be used where it can be obtained, but in the event of a scarcity of the above, the defect must bo supplied by such water as has stood exposed until it has become impregnated with the sun's rays.

The time of watering must bo regulated by the weather; that is to say, the time chosen must be altered according as the weather is hot or cold. Watering in the evening may be resorted to, as a rule, from the commencement of June to the end of September; but as there is no rule without an exception, discretion must be your guide. However, provided the nights be favourable and mild, you cannot err in administering moisture; but where they prove the reverse, which they will do at certain seasons, morning is the best time for performing this kind of work.

Gathering

Most of all kitchen-garden crops are gathered by degrees, beginning as soon and continuing as long as possible; at the same time, no part of a crop should be gathered until it has attained some degree of maturity, nor after it has begun to decay; for this reason, that independent of its being inferior in flavour, it is, to say the least, unwholesome. In respect to the degree of maturity, it frequently depends on the particular taste of the families; as in the case of cabbages, some esteeming them most while open and green, others not until they are well headed or hearted and blanched. The same difference in taste, as to most other kitchen garden crops, may be noticed also. The operation of gathering vegetables is performed either by cutting, as in the case of cabbages; by pulling or breaking, as in the case of peas, beans, and the like; by pulling or rooting up, as in the case of onions, turnips, and so forth; or by digging, as in the case of potatoes, celery, etc. In the performance of these operations, due regard should be had to those plants that are to remain for some time on the ground.

In other words, onions, turnips, and so forth, are mostly gradually thinned; and therefore, in performing such work, care should be had with regard to thinning them regularly, so that the remainder may have equal space to swell in.

Refuse

It is, likewise, essential that the refuse accumulated during the progress of trimming these plants for the table be instantly removed to the compost heap; the same may be said of all rubbish in the shape of the roots and remains of such crops as are done with.

Concluding Advice

As a sort of finish to this portion of our subject, we shall offer a few hints for the guidance of the operative gardener, namely: -

1. Let him perform every operation in its proper season, and in the best manner.

2. Let him complete every operation as he proceeds, and finish one job before he begins another.

3. In leaving off working at any job, let him leave his tools and work in proper order.

4. In finishing for the day, he should make a sort of temporary completion, carrying his tools to the tool-house, clean them, and hang them up, or otherwise set them in order.

5. Let him keep a vigilant eye in passing to and from his work, or on any other occasion, and look out for weeds and decayed leaves and other deformities, and remove them as soon as possible.

6. In gathering a crop, or any portion thereof, let him, as we have previously stated, remove the roots, leaves, and stems of which the desired part is gathered, to the rubbish heap.

7. Let him take care that no crop, or any portion thereof, go to waste on the ground.

8. And, finally, keep everything that is under his care in perfect order, for without neatness and regularity, it is impossible to make a good appearance, or accomplish any work as it should be done.