w them
with lettuces, mustard, rape, cresses, and radish. Plant another crop of
beans, and sow more peas for a succession. Trench the ground between the
artichokes, and throw a thick ridge of earth over the roots: this will
preserve them from the frost, and prevent their shooting at an improper
time. Make a hotbed for asparagus. Take up carrots and parsnips, and put
them in sand to be ready for use. Give air occasionally to the plants
under hand-glasses and on hotbeds, or they will suffer as much for want
of it, as they would have done by an exposure to the cold.--DECEMBER.
Plant cabbages and savoys for seed: this requires to be done carefully.
Dig up a dry border, and break the mould well; then take up some of the
stoutest cabbage and savoy plants, hang them up by the stalks four or
five days, and afterwards plant them half way up the stalks into the
ground. Draw up a good quantity of mould about the stalk that is above
ground, make it into a kind of hill round each, and leave them to
nature. Sow another crop of peas, and plant some more beans, to take
their chance for succeeding the other. Make another hotbed for
asparagus, to yield a supply when the former is exhausted. Continue to
earth up celery, and cover some endive with a good quantity of peas
straw, as it is growing, that it may be taken up when wanted, and be
preserved from the winter's frost.

KITCHEN PEPPER. Mix in the finest powder, one ounce of ginger, half an
ounce each of cinnamon, black pepper, nutmeg, and Jamaica pepper; ten
cloves, and six ounces of salt. Keep it in a bottle, and it will be
found an agreeable addition to any brown sauces or soups. Spice in
powder, kept in small bottles close stopped, goes much farther than when
used whole. It must be dried before it is pounded, and should be done in
quantities that may be used in three or four months. Nutmeg need not be
done, but the others should be kept in separate bottles, with a label on
each.

KITCHEN UTENSILS. Continual attention must be paid to the condition of
the boilers, saucepans, stewpans, and other kitchen requisites, which
ought to be examined every time they are used. Their covers also must be
kept perfectly clean, and well tinned. Stewpans in particular should be
cleaned, not only on the inside, but about a couple of inches on the
outside, or the broths and soups will look green and dirty, and taste
bitter and poisonous. Not only health but even life depends on the
perfectly clea