THERE is every reason why anyone who has a piece of ground large enough should have an abundance of fresh vegetables and relishes. In the spring, when you clean out the cellar, save a few rutabagas or Swedish turnips and set in the garden; in two or three weeks the fresh young leaves will be large enough to pick for a salad. Lettuce seed sown in a hot-bed or cold frame can be transplanted and give you early lettuce, or if the old bed is not disturbed it generally self-sows, so you can find plenty to transplant. Early Silesian is a good variety. Green-fringed is another good variety for home use, and ornamental. White Cabbage is tender and a fine variety, forming solid white heads.

Radish seed should be sown early. The Olive Scarlet, Scarlet Turnip and White Turnip are all good varieties. Sow at intervals. If the weather is dry they get strong and pithy, but when there is plenty of rain, and they grow quickly, they are delicious. If you have a large garden and the time to weed it, sow more than your own family can use, so you can divide with your less fortunate neighbors.

Garden peas are very hardy, and should be sown early ; then in two weeks sow again; also a late variety, and in this way you will get a succession of garden peas fit for a king to eat. Sow about four inches deep in rows, the dwarf varieties one-and-a-half to two feet apart. The tall varieties should be three feet apart and brushed as soon as they are hoed. American Wonder, one of the earliest of the wrinkled peas, is dwarf and very productive. Little Gem is very dwarf; a sweet and excellent variety. The Champion of England is a standard variety, and one of the sweetest and best peas in cultivation; it needs to be brushed, as it grows five feet high.

Do not plant beans too early, as they are tender and are easily killed by frost. They do not require a rich soil. Plant in hills or rows. The German Wax is an excellent variety. The Golden Wax is early and stringless. The two varieties mentioned above are dwarf. The Lima bean is a strong grower, requiring only two vines to each pole; has very long pods. The Large Lima is a delicious bean.

We find a good many excellent varieties of the beet. Among the earliest is Egyptian Blood Turnip. Eclipse is an excellent variety, and early. Sow in rows and thin out when large enough, and use for greens.

For early onions, the silver-skinned are white and good in flavor. Danvers Globe is a choice variety. It is better to use "sets" for early onions. When they get well started, roll a barrel over your onion-bed and the bulbs will grow faster. Do not hoe the dirt up around the onions, but let them grow on top of the ground.

Give sweet corn a good sunny location and use the best seed you can get. Minnesota, Russell and Crosby are all good and early varieties.

Evergreen is an excellent late variety, and remains green a long time.

Cucumbers do better if you do not plant the seed until the last of May or first of June. Plant in hills six feet apart, and do not neglect to plant a few radish seeds in every hill, as they prevent the striped bugs from eating the cucumber vines. The middle of June is early enough to plant cucumbers for pickling. Frame and Cluster are good varieties. If you wish them to bear well, keep them all picked closely. Do not let any go to seed on the vines.

Among the summer squashes, we prize the White Bush Scallop, which requires very little space. Plant in hills, three feet apart. The Summer Crook-neck is early and good. For autumn and winter use, the Hubbard is a standard favorite. The Bay State is a new variety, and very good.

If you are fond of parsnips, sow seed in latter part of April, and in the fall harvest what you wish and leave some in the ground until spring. The long Hollow Crown is a good variety.

It is much less trouble to get tomato plants than to raise them from seed. It is well to set a few plants early if you can cover them on cool nights until all danger of frost is over. The 15th or 20th of May set more plants. Hoe often and trim off side branches. Do not set the plants too near together, as half a dozen plants will furnish more tomatoes, and ripen earlier, if you give them space enough, than twice as many crowded together.

Swedes or Rutabaga turnips should be sown early in June, about half an inch deep. About the middle of July clear away the old vines where your early peas have grown, spade the ground and sow seed of common or English turnip from the 20th of July until the middle of August, and if there is plenty of rain in September, they will grow and mature before cold weather.

Peppers are valuable for seasoning and for pickles. The Sweet Mountain and Large Bell are good varieties. You can get plants at the greenhouse and set in garden when the ground is warm, the latter part of May, or sow in hot-bed and transplant.

Do not hoe up all the "pusley" when at work in your garden, but let some get large; then pull up and cut the roots off and throw in a market-basket; shake the loose dirt off and wash in several waters. Cook as you would greens, drain through a colander and get all the water out, then chop fine and season with salt and butter. It is delicious.

For early cabbage it is less trouble to get the plants from a gardener. Set the plants toward evening, or after a rain, from one foot to fifteen inches apart. For late cabbage, you can sow your own seed if you prefer. Some sow two or three seeds in a hill, and pull out all but one. ' The large varieties should be set nearly three feet apart. Early York and Early Wakefield are good for for summer use. The Late Drumhead, Flat Dutch and Stone Mason are excellent varieties for fall and winter.

The cauliflower requires a rich soil and plenty of moisture. Seed can be sown in hot-bed or even in open ground. For late cauliflower, sow seed on the north side of a building or a close fence about the first of May. Transplant toward evening or just after showers, about 20 inches apart. Snowball is one of the earliest varieties, and reliable. Italian and Algiers are good varieties.

No garden is complete without a bed of parsley. It is a handsome plant, and valuable for garnishing and flavoring. It is very slow in germinating, so it is well to sow with it a few radish or some other seeds that come up soon, so that you can have the use of the ground and keep the weeds out. It is often several weeks after parsley seed is sown before it comes up. It should be soaked in warm water before planting, to facilitate its sprouting. Double Curled is a good dwarf. Champion is an English variety, curled and mossy. Fern-Leaved is good for garnishing.

It is surprising how few people raise sweet herbs. There is nothing more useful in preparing food. The leaves of celery and parsley should be saved and dried. Pick when ready and dry quickly in paper bags to keep the dust and flies off. Dry in the sun or warming oven. When dry, put in paper sacks or glass cans. The many uses you will find for them will easily repay for the trouble.

Illinois. Mrs. M. J. Ashton.