NOTES IN THE KITCHEN GARDEN. 



capabilities; and, added to all these, he should be a man of fine natural taste, and that 

 taste highly cultivated by observation and travel. Any body can ditch apiece of low land, 

 fill up a hole, or dig down a hill or a bank. But it takes a man of mind to catch the sa- 

 lient points of view from a given piece of ground, and to displace the trees and shrubbery 

 from the intercepting angles, or to cover the bald spots between with the proper shade and 

 foliage. 



Trees, Trees, Teees! They are the poetry, the beauty, the grandeur — the repose, the 

 /enfwres of a country place. They are the greatest attraction ; and properly distributed, 

 and selected, in variety and keeping with the topographical — this word don't sound well 

 here — character of the surface, waters, and distant views will come in of themselves. 

 Never employ an empiric in landscape gardening to do your work, if you want it well done. 

 You might as well engage a " pretender" to invade, and establish himself successfully on 

 the throne of Old England, as to suppose that your charlatan landscape gardener, can 

 make a " thing of beauty," by the aid of triangles and trapezoids. 



The Improvement of Gardeners. — There is nothing like association for improvement in 

 anything worth improvement at all. The great difficulty in the way of association in this 

 line, is the jealousies and rivalries of our gardeners. They are mostly foreigners, and al- 

 though clever men apart, have too much of the spirit of the "Fardowners" and " Cork- 

 onians," when brought into competition. I don't mean to say anything oifensive, my 

 good friends; but I know a dozen excellent gardeners — all "old countrymen" — in my 

 neighborhood, clever, honest, upright men, all; but they are too jealous of each other to 

 associate and mutually improve. Shake handSj and come together. You'll all be the bet" 

 ter for it. Jeffreys. 



NOTES IN THE KITCHEN GARDEN. 



BY A PRACTICAL MAN, NEW- YORK. 



Perhaps there is no season when the want of a supply of good vegetables for the fami- 

 ly is more felt, than the spring. At this season the winter's stock of every thing but pota- 

 toes, is pretty well exhausted, or, which amounts to the same thing, is become good for 

 nothing. The gardener who has, at the opening of the spring, plants of nice salad that he 

 has kept through the winter, or grown in the hot-bed in frames, has what may be consi- 

 dered the most important of spring vegetables. Besides this, most ordinary gardeners 

 will have at this season, only a little asparagus. This is but a sorry show for the kitchen 

 garden; in fact one that any gardener or housekeeper ought to be ashamed of — in a cli- 

 mate where it is as easy to grow vegetables as this. 



What ought a good gardener to have ready for the table, simph' in the open air, by the 

 first of x\pril.' Let, us see: German Greens, Sea Kale, Salsify, Rhubarb, Asparagus, 

 Spinach. This is a respectable show, yet every good kitchen gardener in the northern 

 states ought to furnish it as a matter of course, and will do so with a very little care. I 

 shall say a word or two about some of these vegetables. 



German Greens, or Siberian Kale. The Horticulturist first made this vegetable 

 known to thousands in this country. In Germany and Russia it has been cultivated for 

 a hundred years. It is in reality, a sort of kale or cabbage, growing with spreading leaves 

 turnip — but the leaves are much crimpled or curled. It is one of the hardiest 



getables — will grow in any soil, and stand all kinds of weather. As soon as the sprin 



