it is hardly possible to manure the ground too highly. Always select an open situation, not too near low spreading trees, &c.; as in close and shady places it is mostly drawn up weak, and soon runs to seed, without attaining perfection.

After the ground has been properly dug, the seed may either be sown broad-cast, in four-feet beds, and raked in, or in shallow drills a foot asunder. If by broad-cast, and more than one bed is required, such should have one-foot alleys: sow all over the surface moderately thin, and if the land is light and dry, it can be trodden down evenly, and afterwards raked over, and, if dry weather, smoothed off with the back of a spade, the better to detain the moisture. If in drills (which is generally practised with considerable advantage), they should be drawn with a proper drill hoe, two inches deep, and about a foot apart: along each drill scatter the seed thinly and regularly, and then cover it over with earth, which beat down with the head of a rake, to prevent what little moisture it contains from evaporating too rapidly.

The drill mode is often very proper and convenient in sowing between other crops, as between wide rows of beans, peas, cabbages, &c., as it admits of hoeing up the weeds between the rows with facility; and if sown thin and the plants are thinned out properly, they grow large and fine, and the produce is very conveniently gathered.

The seeds generally come up in a fortnight, or, perhaps, if sown very early in spring, it may be three weeks or a month before they appear.

In respect to the after-culture of the crops, when

the plants have three or four leaves an inch broad, they should be thinned out to three inches apart, and cleared from weeds, either by the hoe or hand; but the former will be found the most eligible, especially for the broad-cast sown crops. In about three weeks afterwards, they require (unless it is intended to begin thinning out the plants for use whilst young) to be again thinned out and hoed to six or seven inches apart, especially the spring and summer crops of the Flanders and round spinach, which, having proper room, will grow very large, and spread its broad leaves widely, and does not run to seed so soon as if left close.

When the plants have leaves two or three inches broad, they will be fit for gathering. This is done in two ways; either by cutting them up with a knife wholly to the bottom, or drawing and cleaning them out by the root, or only cropping the large outer leaves, the root and heart remaining to shoot out again. Either method can be adopted, according to the season and other circumstances. The author would suggest to the young gardener, who most likely has a table to serve in the depth of winter, when the ground is covered with frost and snow, whether it may not be necessary, in that season, to have one or more beds of spinach protected with garden mats or some other sort of close covering. Such matters speak for themselves, and require but little consideration, their utility being so obvious.

61. SWEET FENNEL.- ANETHUM.

Anethum-Foeniculum-dulce (sweet). Fœniculum was the generic name of the common fennel, but was changed by the Linnæan system to Anethum, as a variety of the Dill. That of dulce was added to distinguish it from the other varieties. The sweetness lies principally in the seed, which is sometimes used for medicinal purposes.

Sweet fennel, more generally known by the Italian name of Finochia, is an annual, a native of the southern part of Europe, and was introduced into England in the beginning of the seventeenth century.

Finochia is but partially cultivated at the present time, as the taste and flavour are not much esteemed by the English gentry. The insipidity of the taste, however, is compensated in some measure by the method of cooking, which was communicated to the author as follows: After laying about half an hour in water, it should be parboiled; and after being drained a short time, put into the stewpan with some rich gravy or sauce, there to remain until quite tender. But after all, it is a chance if it becomes a dainty dish (to use old Gerard's expression), fit for a queen: it will however occasionally fill up a chasm, as a side dish at table.

Culture. Finochia being an annual, can only be propagated by seed, which requires to be sown on a light rich soil, if rather moist the better, in an open situation; and supposing that a large quantity will not be wanted, a line of eight or ten yards will most likely produce a sufficiency.

About the beginning of April, the place being selected, and the ground previously well broken up, a deep drill should be drawn, at the bottom of which the seed may be thinly scattered and lightly covered. The mould lying on each side will be wanted hereafter; and the reason why this seed is advised to be sown in a drill, is, because it will not bear transplanting, but must remain until it is fit for use.

If the seed is good, it will be up in the course of eight or ten days, and after the plants have gained sufficient strength, they must be thinned out to six or eight inches apart, and a little earth drawn up on each side of them. They will want no further attention for nearly a month, except keeping them free from weeds.

At the end of that time the plants may be earthed up similarly to celery, as high as they will admit of, and in about three weeks afterwards they will be fit which is known by the blanched part being of a whitish colour.

for use,

The stalks of Finochia (which form the edible parts), grow hollow, and swell to a considerable size in the middle; hence they have a very singular appearance.

62 TARRAGON. - ARTEMISIA.

The derivation of the botanic name of this plant is uncertain. Tarragon is so called from the specific Latin word, dracunculus, or dragon's wort, on account of its hot or biting qualities.

Tarragon is perennial, and a native of Siberia

and Tartary; by Gerard's account, it was cultivated in this country about the year 1548. It is frequently used in salads, especially by the French, to correct the coldness of other herbs. The leaves and young tops are used as ingredients in pickles; and a simple infusion of them in vinegar makes an agreeable fish sauce.

The leaves are also eaten with beef-steaks, as horse-radish is with roast beef; they have a fragrant smell, and aromatic taste. In England tarragon has of late years been much used in various kinds of soups. There is but one variety of this plant under cultivation for culinary purposes.

Culture.-Tarragon can be propagated by parting the roots in April, and planting them in a light rich soil, but free from dung that is not thoroughly decomposed. It may also be increased from slips or cuttings, towards the end of May, and throughout June and July. Under a hand-glass, if there be one to spare, they will readily strike root. When well rooted, plant them out in some dry sheltered spot, five or six inches apart, where they will continue to thrive for some time.

In many families tarragon is more or less wanted, both throughout summer and winter; in which case, to keep up a constant supply, it should be forced in shallow boxes, placed in a pine-stove or any other forcing house in work, and treated in the same manner as advised for the cultivation of mint under the same circumstances. As tarragon is but of short duration, more or less young plants, according to the quantity required, should be planted

every year.