THE GARDEN.

Mataura Ensign, 12 February 1916, Page 2

THE GARDEN.

WHAT TO DO NOW. Notes by "Amateur." lirompron .siock seedlings may Inplained in their flowering positions at OIU'O. I'eiT-temons are amoiiu -ome oi ilii most beamifiil, useful and easier cultivated plights now to be soon in (lower. They lasi well when cm, and the flowering period hoginnin<> usually in December and ending in April or May. Choice varioiios ai'e propigaud by cm tings of sido shoots struck in a cold frame or a hand-light. Seed sown now and tho seedlings wintered in a frame will produce an abundance of (lowers trom February to May of the following vear. '.

Hero is a list of suitable flowers for present sowing :—Calendula, candytuft, Oentnurea eyanns minor, clarkias, <oro opsis, cscli'-choltziii, ijodetii, Inrkspm (dwarf), poppy (Shirley), .-enbums, s'lene. sweet aly-smn, sweet sultan, Yir <jinian stock and viscaria. The main features to be observed are to sow thinly and not too deep, to keep the seedlmi/s free from weeds and jz've water if a dry autumn should set in. Old rhubarb beds may be < 111>_>• tip. an 1 the ground well <lu«r and manured for winter or spinach. ("lenr away old, caul flower -lumps an<l potato haulm, burning both in r'd the garden of any disea-e irernis they might contain. Sow cabbage seed to produce plantfor spring culling. Mend over stems ol thick-necked onions close to the ground, to encourage lull development of the bull). Those with thin necks should be lifted and dried in readiness for storing away. Sow cos lettuce for standing the winter, and turning into n-e for nexi spring. Hammer-mit hj Hardy (ireen is a good variety of cabbage Icltuco for sowing now. VEGETABLES FOR EXHIBITION. SLWSOXAfI.K HINTS.

Perhaps tli,' most debatable pinm about exhibition vegetables is rhe question ol' size in relation to ut ilitar" l n (|iialuie>; this is often the cause ol' disension amongst orowei\ and jude:e-. hut ii is n<iu becoming a irenerallv aeceple<) rule iliat the hest specimens are ol s U c|| ~ size as to render tlli'ln most suitable for table use. A liijili standard of quality in anv class ol vegetable can never be determined by mere >ize alon ".

although in Mime eases this part iciil >r point may perhaps be of first importance. J« % or example, larsze, heavy, well ripened onions are invaluab e for ciil inarv purposes, and as a rule are to be preferred* to smalled bulbs ; the sanr remarks also apply m larue-poddt d peas, well tilled and of Liood color; these are invariably of the best ilavor. Collections or '-dishes" of any one ve;ie tab'e must. ot course, con-ist of a number o| all o| one *./..>. and of one varietv onlv.

As regards the "show t:oints"o; d I lerent voretahles, (lie following hri f hint, may hj.. of service to exhibitors; Kuniier IVans.- -Kadi pud should he lonji. sirai'dii. Meshy and brill e. ot milli>rin shape and size, willi no tendency 10 shrivel. The pod- uiiiM not hj brown (indicating a tie) or vei'v lartie and hollow, or com aimn<i hard seed-. Ilroad lieau-. -Tender beans in welllil'ed, eveniy-l'onued pods are m<e t meritorious, and 'he skins should be pertc lly clear. Hrnssels Sprouts, --These are exh hj ie<l cither jzrowinv. on the stems or a<letaehed sprouts to ihe number of 50 ; the latter method is as a rule prelerable, and solid, medium-sized button-; ol <rood color should be selected.

Cabbages.—Cabbages must have hearts n| o-oixl medium size, firm. fresh and tender in appearance; none hut those of the very ln'-t quality and perfect ]v free i'idhi blemish will score. Carrots. -These are a iik'si ,i! tractiv ( . subject in itnv collection (it vegetables; thev mil'-1 have clean. '-month skinwithout liny side roots, and "I' "ood form and deep red colm , without trace of green ; medium—'zed roots are generallv preferable. Celerv.—Thi k, firm, cri-p and -p<\ kless stalks are most meritorious ; blanching must hav(> been wel! attended to in this case, and there should '"' »•> flower stenu visible when cm. Cucumbers.—These must lie symmetrical in shape, with short ends, ami the hlooin must on no account lie ruhbed on hv careless hj andling ; ihf-y are shown in pairs, and the-e should lie as nearly alike as possible, straight, firm, fresh and tender.

I.eeks.-These should he well hlair lied to the extent of I'J inches or more, and tlie leaves shoird lie green from the base to the tit), and the skin white and clear; stage ihem with all the rootlets possible. Inn remove all uiedghllv fmes; also do not cut off i he lops of the toliage. as this gives the plants a ragged appearance. Lettuce.— A show lettuce mll-t be large, heavy, and solid, and equal to the test of cult mil. which is invariah'y done with the cos varieties; the leaves should be tender, crisp, and fresh. Onions.—Largo onions of good shape, with small necks. u"d thoroughly rip lied, are the best. Ailsa Craig, the favorite- exhibition variety. should be

• lobular and free from indents, and. the skin must lie dear and shining; weight scores after these points, 'Parsnip*.— No autumn v hoiv of vegetables is complete without parsnips -. these roots should be of medium sine. long and tapet tig from the crown to the tip of the roots ; also the sk'n mii-i he clear and white and ft from coarseness or canker. Peas.—-In peas the pods shou'd '"' large, of good shape and color and well filled with lender sweet green }>eas. Potatoes...With this vem'table external appearance is often considered more important lhan decree of ripeness nindicated by the skin adhering to the tuber. Kxhihit mi potatoes at ail eventshould he of medium >i/.e. shal|ow-eyed. tree from .nili. or cracks, and with a i-Ji'iir white s|<ui showing ibe characteristic roughness which denotes good cooking (piahties. Tomatoes. -Medium-siy.cd tonr'toes are geiiorallr preferred to extremely la rye ones; shape an<l color are also important points together with smoothness of skin and small eve. Tniformity of size is a most desirable (enure in a dish of tomatoes, and on no account must thev be over-ripe, rusty, dingy or I nnrioe and green. 'l'urnips. --Thes,\ must also lie of medium size, with small tap-root s adhering; and the skin should he perfectly clear and the rind quite tender, the flesh be-in" crisp and juicy. Vegetable Marrows.-The'-e must be tendor and perfectly fresh, of good l"rm, and any color externally ; the ei'tiits should he of even find medium si ?,('•, and exhibited with the remains of tlti' (lower on them.