conducted with a spirit of enterprise novelties are welcome and have an impartial trial.  The prudent gardener will regard these sowings as purely experimental, made for the express purpose of ascertaining whether better crops can be secured in future years.  For his principal supplies he will rely on those varieties which experience has proved to be suitable for the soil and adapted to the requirements of the household he has to serve.  By growing the best of everything, and growing everything well, not only is the finest produce insured in abundance, but every year the garden presents new features of interest.

In considering the general order of work in the Kitchen Garden, the first principle is that its productive powers shall be taxed to the utmost.  There need be no fallowing—­no resting of the ground; and if it should so happen that by hard cropping perplexity arises about the disposal of produce, the proverbial three courses are open—­to sell, to give, or to dig the stuff in as manure.  The last-named course will pay well, especially in the disposal of the remains of Cabbage, Kale, Turnips, and other vegetables that have stood through the winter and occupy ground required for spring seeds.  Bury them in trenches, and sow Peas, Beans, &c., over them, and in due time full value will be obtained for the buried crops and the labour bestowed upon them.  But hard cropping implies abundant manuring and incessant stirring of the soil.  To take much off and put little on is like burning the candle at both ends, or expecting the whip to be an efficient substitute for corn when the horse has extra work to do.  Dig deep always:  if the soil be shallow it is advisable to turn the top spit in the usual manner, and break up the subsoil thoroughly for another twelve or fifteen inches.  Where the soil is deep and the staple good, trench a piece every year two spits deep, the autumn being the best time for this work, because of the immense benefit which results from the exposure of newly turned soil to rain, snow, frost, and the rest of Nature’s great army of fertilising agencies.

In practical work there is nothing like method.  Crop the ground systematically, as if an account of the procedure had to be laid before a committee of severe critics.  Constantly forecast future work and the disposition of the ground for various crops, keeping in mind the proportions they should bear to each other.  Be particular to have a sufficiency of the flavouring and garnishing herbs always ready and near at hand.  These are sometimes wanted suddenly, and in a well-ordered garden it should not be difficult to gather a tuft of Parsley in the dark.  Change crops from place to place, so as to avoid growing the same things on the same plots in two successive seasons.  This rule, though of great importance, cannot be strictly followed, and may be disregarded to a certain extent where the land is constantly and heavily manured.  It is, however, of more consequence