: 9 3 CHINESE HUSBANDRY. 



KITCHEN GARDENS. 



My account of kitchen gardens will not be 

 fo compleat as 1 could wifli, becaufe I have 

 had no opportunity of feeing any befides fome 

 very indifferent ones. What I can affert re- 

 lating to them is, that they generally choofe 

 low clayey fpots to make them in, and that 

 they manure them well. The known plants 

 were fallads, long and Jhort cucumbers, leeks , 

 white onions, fpinage, celery, carrots, orach, a 

 fpccies of watery turneps, long radifoes, gourds, 

 and water-melons : thefe they cultivate in the 

 gardens, having procured the feeds from the 

 Fortugueze. But befides thefe we meet with 

 fever al fruits, whofe names and fhape are 

 quite unknown to us. Purflane grew wild ; 

 they did not ufe it themfelves, and therefore 

 made no account of it. They kept a coarfe 

 fort of water-fpinage in ponds about half a 

 fathom deep, in which it grew fo plentifully, 

 that it quite covered the furface of the water; 

 this is one of their moll ufual pot-herbs. 



They plant pieces of ginger in a clayey 

 foil about 3 hand's breadth deep ; this they do 



in 



