American citizen. [volume] (Butler, Butler County, Pa.) 1863-1872, 1864-03-09
Che sfarmer'a Department.
Vegetable Culture.

One OF the greatest iduIto Al IHe
cultivation of Vegetables, arises from
the mistaken opinion entertained by
many persons, that the quantity of a
crop is increased by closely sowing or
planting. Nothing can be more er-
roneous than such a supposition On
the contrary, both in weight and quail
ty, the crop of Vegetables to be as
large as the quantity and nature of
the ground sown permits, will be found
to increase in proportion as sufficient
space is afforded for the proper til
lage. of the ground during its growth
and for the admission of the requisite
influence and circulation of light and
air.
The greatest impediment to success
in the production of fine Vegetables
perhaps, is want of due attention to
the proper tillage of the ground ;
nothing can supersede the advanta-
ges accruing from deep culture; when
the pillow is used the subsoil plow
should followit, and in all land, wheth-
er heavy or light, Except asubsoil of
pure gravel will be benefited by it..
when the spade is used, the ground
should be dug at least sixteen inches
deep.
1t is best to SOW and cultivate ALL
crops in drills and rows, in preference
to broad cast. The crop is titled at
less expense, both of time and troub-
lie. The hoe, during the growing
season, should be continually at work,
and in direct proportion to the COM
plcte eradication of the weeds and to
the keeping of the ground open and
loose, will be the weight and quality
of the crop.
The rotation of crops should be at
tended to. Manure should be given
to crops above ground, as the Cabbage,
Tribe, Peas, the Potato, (for that is
not a root, and similar Vegetables.
These should be followed Byroot crops,
as Carrots, Parsnips, &C., with less
manure.
Those who are experienced cultiva-
tors, have no need of these sugges-
tions but few, who are not so, will not
be easily convinced of their impor-
tance, until by direct experiment
they are satisfied of their value and
truth.
We take this opportunity to call
attention to the advantage as regards
the early maturity of many Vegeta-
.bles to be derived from starting them
in hot-bod in Spring. The trouble
is not great, and the time saved is
valuable.
TO prepare hot-bcd for this pur-
pose, a quantity of stable manure
should be well shaken up in a heap,
the bcginningor or middle of Febuary;
after remaining three days, it should
again be shaken up and turned over,
and after an interval of three DAYS,
repeat the same process. Let the
manure remain for three or four days,
In the heap, and then form the bed Of
any dimensions that may be requisite,
according to the size or number of
Frames to be used, making the bed
about foot wider than the frame all
around. The bed, when made, should
be not less than three feet high.
Place about eight inches of light,
rich soilin the frame after it is placed
on the bed, so that the surface of the
soil may be from six to eight inches
from the top of the frame. After the
bed has stood with the lights on, but
raised few inches to let the steam
escape, for few days, SOW the seed
of Cabbage, Tomatoes, Caulifower
Egg Plant, Celery, Lettuce, Radish.
&c, &c. When the Seeds make their
appearance above ground, give some
air, day and night, in moderate wea-
tber, by raising the lights two or three
inches, and as the heat of the bed di-
rninishes increase the supply of air to
prevent the plants being drawn up. In
severe weather the frame and lights
should be covered at nights with mats
or straw. In high wind protect the
sides of the bed also in the same way.
or the current of air through will ex-
tinguish the heat of the bed. Ifmade
early in the season, water will only be
required when the earth in the frame
becomes quite dry; as the plants in
crease in size the supply of water
may be increased.
RAISED BIscUIT.-Take a pint
bowl full of light dough; break into
it fresh egg, and a piece of butter
the size of an egg. Knead in these
until perfectly incorporated into the
dough. 1t willrequire about ten min
utes. Roll it about an inch thick,
and cut it into biscuits. Lay them
upon a tin sheet or shallow baking
pan, and let them rise in modera-
tely warm place. They will become
very light, and should be baked in
quick stove, baker or oven. They
will bake in twelve or fifteen minuets,
and are injured by being baked very
slowly. Very nice eaten fresh, but
not hot. This measure will make