This section is from the "Kitchen Gardening Made Easy" book, by George M. F. Glenny. Also see Amazon: Kitchen Gardening Made Easy.
Sow the seeds at the same time as for celery, and treat the plants in the same way for the open ground, until the time of final transplanting; but for an early crop, sow on a moderate hot-bed in the beginning of April, and when the plants are strong enough, prick them out on another hot-bed, an inch and a half apart, and give them plenty of water as soon as put in. Let them have abundance of air every day until the beginning of June, then transplant them into their final resting-place, which should be on a bed of light, rich earth, at the distance of fifteen inches apart every way, and not in trenches as for celery. Let them have plenty of moisture the whole time they are growing, and hoe them occasionally to clear them of weeds. The root only is used in soups and salads when boiled.
Seeds should be sown early in April in rows a foot apart, and the plants, as soon as large enough, must bo thinned out to six inches from each other in the rows. These will make good roots by the autumn, which should be stored in dry sand or soil until November. When required for use, these roots should be placed, at intervals of about a foot apart, in soil, in a dark place in gentle heat; and kept moist to the crowns; they will then produce leaves equal to endive in a few days.
The foliage of this plant is used as an ingredient in salads in the spring, and likewise in soups; they are esteemed on account of their being much milder than the onion. The chive will grow in almost any soil or situation, and is propagated by slips, or division of the roots in spring or autumn. They should be planted in rows eight or ten inches apart, and the same distance asunder in the rows, and they will soon increase into large bunches. In cutting the leaves for use, they must be taken off close to the ground, and others will shoot up in succession. A bed thus planted will continue good for three or four years, at the end of which time the roots must be taken up, divided, and replanted.
This will thrive well in any soil not particularly heavy, but a fertile loam, or a soil of a sandy nature, will be found the best for it. As a rule about three sowings will be found sufficient to answer all purposes - to be severally made in February, August, and September. The latter consignment will be fit for use early in the spring. Sow in drills from six to eight inches apart; keep the hoe constantly at work, with a view to destroying weeds and loosening the soil at the same time; and when sufficiently advanced for the purpose, thin the plants out to four inches asunder. During the summer months the entire plant is edible, but in the winter or spring the outer leaves alone should be used.
This vegetable produces two distinct dishes - the top or head forming a fine cabbage; the mid-ribs of the largest leaves are crooked like, and indeed strongly resemble, sea-kale. Seed may be sown in heat in February, and on a warm sheltered border in March and April. As soon as the plants are large enough to handle they should be pricked out in a bed of rich soil, six inches apart in every direction, to strengthen, and when they have attained a pretty good size they may be finally put out like any other cabbage, on well-manured ground, in rows three feet asunder, and the plants two feet apart in the rows. They must be.
liberally supplied with water if the summer Is a dry one.
This plant likes a light, dry earth, and should be sown in drills nine inches apart, in preference to broadcast. For winter and spring use sow from the middle of August to the beginning of September, on a warm border. If in demand throughout the summer, a sowing should be made every five or six weeks, from March to August. Water must be given freely in hot weather, and on the approach of winter it will be necessary to shelter the plants a trifle by a light covering of dry litter, or something of a similar nature, that will answer the same purpose.
 
Continue to: