_October._ Sow a small crop of radishes and lettuces, successions of small salading, and a few early peas to come in next summer. Plant crops of cabbage, cauliflowers, late brocoli, celery, lettuce, early beans. Keep uncovered night and day, for the greater part of this month, such cauliflowers as are planted in frames. All spare ground should be dunged and trenched. _November._ Most of the processes used last month will also be appropriate for this. Such as giving air to lettuce and cauliflower plants that are under frames. Cut down the leaves of artichokes and earth up the plants. _December._ Forward the digging, manuring, or trenching vacant ground, preparing hot dung, making hot-beds, and earthing and tying up plants. Sow a few early peas and radishes on warm borders, and small salading and cucumbers in hot-beds. Plant early beans, strong cabbage-plants, and coleworts; and plant in hot-beds, cucumbers, mint, tarragon, and asparagus. The small salads may be sown every ten days, under frames; and such radish seed as may be put into the ground this month, should be covered on cold nights with fern, or long litter. Salary from 50l. to 100l. a year,—a cottage, generally, and vegetables and fuel allowed. THE UNDER GARDENERS. These men are entirely under the controul and direction of the _head gardener_, and are employed by him, for the most part, in digging and trenching, wheeling, dunging, gravelling, hoeing, mowing, and other laborious work. They are engaged as weekly servants, and are paid according to their abilities, from 16 to 20 or 21 shillings per week, and vegetables. Some _under gardeners_ have a cottage assigned for themselves and families, and others have also fuel allowed them for their fires. THE SERVANTS’ HALL. In large establishments, the housekeeper, the lady’s maid, and the men servants out of livery, usually take their meals by themselves, in the housekeeper’s or steward’s room; but when they take their dinner together, they preserve an order at table like the following:—The housekeeper usually takes her seat at the head, and the butler at the lower end of the table; the cook at the right of the housekeeper, and the lady’s maid on her left; the under butler on the right, and the coachman on the left of the butler; the house-maid next to the cook, and the kitchen-maid next to the lady’s-maid; and the men servants always occupying the lower end of the table. The dinner is set on the table by the cook, and the beer is drawn by the under butler.