We frequently hear people say, "we have so many vegetables that we are at a loss how to dispose of them," when the truth is they have scarcely anything but what should be thrown to the hogs. Finally, in the kitchen garden everything must grow with rapidity and luxuriance. The seed must be good to vegetate quickly and produce plants with a sound and vigorous constitution. Old and poor seeds, with a half extinguished vitality, will produce such weakly and delicate plants that the most generous treatment will fail to bring them to perfection. See then that your seeds are large of their kinds, full and plump. Then the soil must be warm, and moist, and rich. Rich it must be, or you may as well throw your seeds on the way-side. It must also be kept clean and mellow, or friable. Weeding and hoeing are two operations that require daily attention. Weeds, even if small, absorb the food and moisture that belong to the crops, and the absence of the hoe soon shows itself in a crusty surface that interrupts the free process of growth. Kitchen garden plants are not like trees, that can send their powerful woody roots in all directions in search of food; their roots are delicate and fibrous, great feeders, requiring abundant, exhaustless supplies.

The lettuce and cabbage tribe are especially food of good living and cannot do without No matter what sort of lettuce you may plant upon poor soil, depend upon it it will lack that icy crispness and delicacy of flavor that constitutes its chief excellence. A liquid manure tank is one of the necessities of the kitchen garden, and its contents should be freely and frequently applied. Any soluble manure may be used with rain water. Guano, when other manures are scarce, may be advantageously employed. A bag of fifty or one hundred pounds will be as good as several loads of manure, and it is so portable that it may be conveyed one thousand miles at a trifling cost It is so easily applied too; a handful thrown into a pail or tub of rain water and dissolved, will make a capital stimulant for growing plants.

It is not necessary, nor can we spare the space, to enter into all the minutiae of op-peratibns. Our purpose at present is to direct attention to the principles that should regulate the management of the kitchen garden, and to enforce the adoption of a system, without which no cultivation can be pleasant, creditable, or profitable. We must mention two or three fine things that are particularly worthy of attention. Our colored plate for this month exhibits -

1. The Early Oval Rose radish, the best for forcing and for an early crop that we have ever seen. They should be eaten when about the size figured in the plate. They attain maturity, or at least a proper size for use much quicker than the common Early Frame or Long Scarlet, which answer very well in the open ground later in the season.

2. The new Chinese Rose Winter radish, far superior in appearance as well as in tenderness and delicacy to any other winter sort, and keeps well.

2 Chinese Rose Radish. 3 Early Cral Rose Radish.

Design for a marine villa.

3. The Early Very Short-Horn carrot, much the best for forcing and for an early crop. They may be sown, mixed with the Early Oval radish, in the same bed, and will be fit for soups in a very short time. They are used quite small. Large quantities of them are sent from France to London where we first saw them, not much larger than the figure of the Oval radish. It is quite distinct from the common Early Short-Horn. A writer in the London Gardener's Chronicle says:

"It does not appear to be known either to seedsmen or gardeners generally, that this carrot, of which there are so many brought from France into Covent Garden market in the early part of the season, is easy of cultivation, and more suited to some soils than those grown in this country. Carrots in a young state are at all times of the year in great request here; and this one, on account of its shape and form, its being of finer texture and flavor, is much preferred to any of the others for ornamental cookery: therefore I find it a great acquisition. I have found it a much faster grower than the common Early Horn. To prove this, on the 15th of August I sowed, on a well prepared piece of ground, two beds, one of each sort, side by side. They vegetated and came up as nearly as possible at the same time, but I find now (Nov. 4) that the French Horn is nearly double the size of the other".

This corresponds with our own experience the past season.

Among the great variety of peas now grown, we believe the Prince Albert is the earliest, though there are extra early sorts advertised, some of which may be earlier. Of bush beans, the Early Six Weeks is a good popular sort, but the Early Mohawk resists cold weather better. Of beets, the Early Bassano - a round, red sort - is the best for an early crop. Of cabbages, the old Early York is about as good for the first sowing as any yet introduced. Of brocoli, Early Purple Cape. Of cauliflower, the Walcheren Early. Of celery there is nothing better than the genuine white solid. The dwarf curled kale, or "German greens," is becoming popular, and is really a useful article in late autumn and winter or early spring. It requires to be pretty well acted on by the frost before it acquires that tenderness which fits it for use. The curled cress, or pepper cress, is a nice spring salad that may be grown fit for use in a day or two when in a hot-bed. To keep up a supply, constant sowings are necessary. Of sweet corn several varieties have recently been introduced that deserve a trial. The Stowell is very fine; remains tender and good a long time, but difficult to keep so in winter. The Old Colony and some other sorts are highly spoken of, but we have not tried them.

Of lettuce the hardiest sort for early use out door, is the Brown Cos, and for forcing in frames the Early Cabbage. Both these sorts are well known. Of leek, a very useful article, there is none like the Large Rouen. Of endive, the Green and White Curled for salads are excellent, grown and used as lettuce. The broad-leaved sorts form heads, and are used for cooking. Okra is becoming popular, and in all families where soups are appreciated it is very valuable. The pods are used while green and soft This is one of the principal ingredients of the famous gumbo soup we get in the south. Of parsley, the extra curled variety is very fine. With a little attention every table might have a supply of this during the year, and no good gardener will consider his daily stock complete without it Were it only for garnishing dishes, it is indispensable among people of taste. Rhubarb, or pie plant, has become too popular to need any recommendation; for early spring use it should he coaxed into rank growth by a coat of warm stable manure. Sea kale is one of the neglected culinary plants; it is as easily grown as rhubarb; the spring shoots require to be blanched by a covering of some sort Globe artichokes are very little known, except in a few of the best gardens.

Around Angers, in France, they are grown almost as extensively as wheat in the Genesee valley; the markets are full of them, and one would suppose the people almost lived upon artichokes; they are sure to appear on every dinner table, and are excellent. In our northern climate they will require protection in winter, but by taking extra pains they may be grown successfully.

Kitchen Garden #1

A KIND friend and correspondent, who forgets neither the cultivation nor the literature of the garden, sends us the following. Many thanks to him for such a seasonable contribution!.

The Kitchen Garden #1

Make no delay in getting everything ready for active labor in the kitchen garden. See that your manure heap is in condition for immediate and profitable application to the ground. Arrange on map the positions for your potatoes, beets, early peas, etc., that no hesitation or delay may occur when labor once begins. Look over your seeds, and test their vitality, and replace, by immediately ordering new, such as appear doubtful.

Arrange them so that when wanted the whole case will not have to be hunted over to obtain the one wanted. Attend to the rhubarb and asparagus at the first escaping of the frost from the ground. For early potatoes or early planting, whole potatoes are better than sets; to get them very early, start the eyes in a frame or box, some half-inch or so, before planting. Keep off the ground whenever it is quite wet.