sive supply. Soil for lettuce and spinach should be of more than ordinary richness, and should contain sufficient moisture to insure rapid continuous growth. The best lettuce heads are raised by sowing seed in a hotbed and transplanting to the open ground when plants are two inches high. Cabbage varieties should be selected for this purpose. In this way I have grown heads of the New York Lettuce to weigh two pounds each, under ordinary treatment. Hanson, Burpee’s Golden Heart and Perpetual Lettuce are all good sorts. The Cos varieties do best if tied up a few days before using, to blanch all the inner leaves.
The Radish will thrive in any good garden soil, but a light sandy loam is better than heavily manured ground. In order to be crisp and tender, the growth should be rapid and unchecked. I can recommend French Breakfast, Golden Globe, White Stuttgart and Chartiers. The latter is of unusual merit.
PEAS.
As we all want green peas as early as possible, the seed should be planted early—the earlier the better. Peas will bear a great deal of cold without the slightest injury, either in the ground or after they are up. Sow in drills at the rate of one pint of seed to thirty-five feet of drill. To keep up a succession make a sowing of an early, medium, and a late variety at the same time. In about two weeks make another sowing as before. Soil for early varieties should be warm and very rich. Late varieties should be planted deeper than early sorts, but the soil should not be so rich, as late varieties are more productive on moist, cool ground, not
