lly the
peas and melons; the latter were very large and fine. The cultivation of
the melon is very simple: you first draw the surrounding earth together
with a broad hoe into a heap; the middle of this heap is then slightly
hollowed out, so as to form a basin, the mould being raised round the
edges; into this hollow you insert several melon-seeds, and leave the
rest to the summer heat; if you water the plants from time to time, it
is well for them; the soil should be fine black mould; and if your hills
are inclining to a hollow part of your ground, so as to retain the
moisture, so much the finer will be your fruit. It is the opinion of
practical persons who have bought wisdom by some years' experience of
the country, that in laying out and planting a garden, the beds should
not be raised, as is the usual custom; and give us a reason, that the
sun having such great power draws the moisture more readily from the
earth where the beds are elevated above the level, and, in consequence
of the dryness of the ground, the plants wither away.

As there appears some truth in the remark, I am inclined to adopt the
plan.

Vegetables are in general fine, and come quickly to maturity,
considering the lateness of the season in which they are usually put
into the ground. Peas are always fine, especially the marrowfats, which
are sometimes grown in the fields, on cleared lands that are under the
plough. We have a great variety of beans, all of the French or kidney
kind; there is a very prolific white runner, of which I send you some of
the seed: the method of planting them is to raise a small hillock of
mould by drawing the earth up with the hoe; flatten this, or rather
hollow it a little in the middle, and drop in four or five seeds round
the edges; as soon as the bean puts forth its runners insert a pole of
five or six feet in the centre of the hill; the plants will all meet and
twine up it, bearing a profusion of pods, which are cut and foiled as
the scarlet-runners, or else, in their dry or ripe state, stewed and
eaten with salt meat; this, I believe, is the more usual way of cooking
them. The early bush-bean is a dwarf, with bright yellow seed.

Lettuces are very fine, and may be cultivated easily, and very early, by
transplanting the seedlings that appear as soon as the ground is free
from snow. Cabbages and savoys, and all sorts of roots, keep during the
winter in the cellars or root-houses; but to the vile custom of keeping
gr