minutes. Boil the peas for fifteen minutes. Serve together.

ONIONS.--The big, gentle onions seen in the shops can only be brought
to maturity on very warm sandy soil. Most of them come from Portugal.
How the natives can bear to part with them is a mystery. The small
high-powered onions, on the other hand, are easily cultivated. The
best varieties are Eau de Jazz, Cook's Revenge, Sutton's Saucepan
Corroder and Soho Violet. Sow in rows and beat the soil flat with the
back of a spade. Your neighbour's spade is as good as any other for
this purpose. Goats are said to be very fond of onion tops, but many
people hesitate to keep both.

PARSNIPS.--To get big parsnips plant a single row twenty feet long.
Thin out to ten feet apart. The crop you will get will last you until
the following year. Placed in a quiet corner of the potting-shed and
covered with sand it will last for several years. To get the best out
of parsnips stew them in a _bain-marie_ for eight hours. Remove the
undissolved portion of the parsnips and set the liquid on the stone
floor of the larder to cool. Prepare a nice thick stock, adding
seasoning to taste. Cut up three carrots. Place the carrots in the
saucepan in which the parsnips were cooked, being careful to wash it
out first. Add the stock, bring to a boil and serve.

A LADY-FRIEND sends me the following instructions for growing
vegetable marrows: In the sunniest part of the garden--the middle of
the tennis-court is as good as anywhere else--dig a trench ten feet
deep and about six wide, taking care to keep the top soil separate
from the subsoil. Into this trench tip about six hundredweight of
a compost made up of equal parts of hyperphosphate of lime, ground
bones, nitrate of soda and basic-slag. The basic-slag should be