KITCHEN GARDEN

Kaipara and Waitemata Echo, 1 March 1917, Page 3

KITCHEN GARDEN

Proceed with harvesting the general crops. Onions should be carefully lifted and laid out to dry. They keep best when plaited with a cord in strings, and hung up in a dry, airy place. Let the ground recently occupied this crop be dug up and manured. As the latter part of this month is usually very favourable for sowing and planting, embrace every opportunity to fill all vacant or spare ground with crops intended for winter and spring use, such as cabbage and cauliflower. Make another sowing of each for planting later in the autumn. For cleaning ground of sorrel and other weeds sow oats or mustard. The latter is a splendid crop for the purpose. Ground sown with this crop will be in excellent condition to receive' early crops by spring. Plant for winter use broccoli; cabbage and cauliflower. Endive and lettuce, tie up for blanching. Earth up celery and leeks, choosing a dry day. Continue to plant a few more each for succession. Mustard, cress, and radishes, sow fortnightly. Sow in drills, from 12 to 15 inches apart, carrots, turnips, and prickly spinach, for winter use, Tomatoes, dust occasionally with hot lime to keep down caterpillars, and when the foliage is thick thin out, so as to give the fruit a better chance of ripening. Onions, sow for spring use and for dibbling out, to obtain large bulbs; sow in drills, as they are easier to keep clean.