this is seldom necessary, as they come so soon, thus leaving the ground vacant for any other early crop, which not being ready, or too soon, another lot of coleworts can be planted; and from their coming so quickly, little nourishment is drawn from the ground. They should be pulled up as they are wanted for use, according to the quantity required, and when beginning to heart they will be found far superior in every way to the sprouts of the early cabbages, which have generally undergone the ordeal of the caterpillars and other insects.

The propagation and culture of the red cabbage are the same in all respects as for the white, excepting that the heads are never used when imperfectly formed, or as coleworts; but the plants should, in all cases, be allowed to stand till they have formed close, firm heads.

Two sowings will be necessary; the first and principal one in August, for a crop to stand the winter, and to come in at the close of next summer; the second early in spring, for returns in the following winter and spring.

11. CARDOON. — CYNARA.

The name of cynara is given to this plant from a supposition that it is allied to the artichoke: the word cardunculus is added to cynara from its thistle like appearance. The Italian name of cardoon is derived from that term. The cardoon is somewhat like the artichoke, but rises to a greater height: it also produces flowers like that plant in August and September.

The cardoon, of which the Spanish variety is the best, may be called one of the fanciful vegetables, and is almost exclusively raised for the higher classes, who must sometimes pay a high price for it, though certainly not more than the time and labour expended in its cultivation demand. At best it has but little nutriment. The tender stalks of the inner leaves of the cardoon, rendered white and tender by earthing up, are used by professed cooks for stewing, and for soups and salads, in autumn and winter.

On the continent, it is in considerable repute, as indeed are many of the salad and pot-herbs, which are comparatively neglected in this country.

The cardoon is a native of Candia, and was introduced into England in 1658, and is known in all the European languages under the same name.

Culture. This is easily accomplished by sowing the seed about the latter end of April, in the places where the plants are to remain.

They are found to succeed best on such soils as are of the deep sandy loamy kinds, and which have not been much enriched by manure from long cultivation.

There are two methods of raising this vegetable from seed. The first is to sow in a bed of common light earth, moderately thin, and to have the seed raked in evenly. When the plants are well up, thin them to three or four inches' distance, to give them room to acquire stocky growth for transplanting, which will be done in about eight weeks, in the manner hereafter directed. The opportunity of a moist or rainy time must be taken to transplant them, for

in dry seasons it is very hazardous, and the plants will probably fail, unless well shaded and watered.

The following way is generally practised, and is by far the best, being unfailing and attended with less labour.

Prepare a trench about a foot wide, similar to such as is made for celery, and into which a small quantity of rotten dung has been previously dug. If one trench is not sufficient, more can be prepared, at the distance of four or five feet apart, which will be found little enough when the plants come to be earthed up, as they grow to a large size and five feet high.

In the centre of the trench draw a shallow drill, and sow the seed an inch or two apart, and when the young plants have grown about two inches high, they should be thinned out to the distance of ten or twelve inches, and gradually to a greater distance. During the summer they must be kept clear from weeds, and, in dry weather, frequently watered, as they require a good deal of moisture. In the middle of October, when the plants have attained nearly their full size, they should be prepared for blanching. For this purpose a dry day is to be chosen, when the plants are free from moisture. The leaves of each plant are carefully and lightly tied together with strong matting or small haybands, removing such as are at all damaged or decayed, keeping the whole upright, and the ribs of the leaves together. The plant is then bound closely round with twisted haybands, beginning at the root, and continuing to about two thirds of its height, the whole being covered so as to prevent

the earth coming in contact with the ribs of the leaves. If the cardoons are to be used early and before the frosts set in, the plants may remain thus banded without any earthing up, or with very little, and they will become sufficiently blanched for use; but if there is any danger of their being exposed to frost, then it is necessary that they should be earthed up in the same manner as celery, care being taken that this is done on a dry day, and the earth not raised higher than the haybands.

When the plants are blanched a foot and a half or two feet in length, or more, they may be taken up, as wanted, throughout the winter. In severe frosty weather some dry fern or litter may be spread over the plants as a protection; which will also render them more easy to be got at.

12. CARROT. - DAUCUS.

The word daucus signifies a sort of wild carrot, and its other botanical name, carota, means a root having a fleshy substance under a rind.

The carrot is a native of England, being found wild in many parts of the kingdom. The author has seen large quantities of it growing in some fields in Devonshire particularly.

Miller tells us that he could not succeed in obtaining good carrots from the seed of the wild sort, though it is alleged by others that, if sown in well manured ground, good roots can be produced the third year; and, perhaps, it is from the improved cultivation of the wild sort that our present fine carrots are derived.

By later authors carrots are said to have been introduced into this country by the Flemings, in the reign of Queen Elizabeth, and first sown about Sandwich, in Kent. The stock whence those imported carrots were produced, was most likely obtained from the Isle of Candia (formerly Crete), where the finest and most esteemed carrots were to be found.

Dr. James, an eminent physician, truly says, that the carrot is one of the most considerable culinary roots, that it strengthens and nourishes the body, and is very beneficial for consumptive persons.

Carrots are generally served to table with boiled meats; they make an excellent soup, and form an agreeable pudding. They are also an excellent agricultural root for feeding cattle, and are frequently cultivated for deer, which thrive amazingly on them.

Sugar is found in this root, but in less quantities than in the parsnip or the beet-root.

The following are the principal varieties cultivated for culinary purposes, and for supplying the kitchen regularly at all seasons of the year.

1. Early Horn.-This sort is of Dutch origin, and is the forwardest in ripening, and the best adapted for forcing. It grows much shorter, and requires less depth of soil than the other varieties.

2. Long Altringham (a town in Cheshire).-This is a very fine carrot, and in rich light ground will grow to a large size. It is one of the best for a general crop, and for preserving throughout the winter.