No garden is complete without at least a few plants of peppers, gumbo and leeks. To grow PEPPERS to perfection, the young plants should be grown in the hotbed and be transplanted to very rich soil, from twelve to eighteen inches apart, according to variety. When they commence blooming, a liberal quantity of hen manure should be strewn around each plant and be hoed in. This will increase the product wonderfully. _Burpee’s Ruby King_ and _Golden Dawn_ are two superb new varieties. GUMBO, or OKRA, is grown for its seed pods, which are used in soups and stews. Plant the seed eighteen inches apart, when the ground is warm, in spring, and use the pods while young and tender. Sow LEEK seed very early, in a seed bed, in a sheltered place, if possible. When plants are about six inches long, transplant them to trenches six inches deep, with very rich soil at the bottom. Fill up the trenches as the plants grow, and later draw soil up to them. As a result, you will have fine, large leeks, blanched a foot long, which may be kept all winter if dug up with the roots on, and stored in moist sand in the cellar. Aside from being valuable for soups and salads, blanched leek makes an excellent dish when sliced and cooked like green peas. This fact does not seem to be generally known, as well-grown leek is so seldom seen in kitchen gardens.[25] We will now go back again to the ground adjoining the parsnips and salsify. The early vegetables will mature and be harvested one after the other, so that there will be enough vacant ground in time for-- CELERY, ENDIVE, TURNIPS, WINTER RADISHES, KALE, CORN SALAD, WINTER LETTUCE AND WINTER SPINACH.