gog GARDEN MANAGEMENT. 



cri Goosele-n-ies and Currards, pinined in January and top-dressed in 

 March by removing an inch or two of soil and replacing with a compost of 

 loam and decayed dung, in equal proportions, extending to the extremity of 

 the roots, will now requii-e little attention tiU the fruit begms to form. 



§ 5.— Operations in the Kitchen- Garden. 



022. Supposing the accompanying diagram to represent an acre of ground, the 

 length to run east and west, which gives the advantage of a good peach wall, 

 a—h is the line beyond which it is not advisable to crop ; c is a border 12 feet 



wide, which may be devoted to early 



/ 



C ') 



d 



crops, or espaliers, pillar, or bush frviits. 

 The same may be said of the borders/ 

 and g. The east and west walls may 

 be trainedwith plums, cherries, pears, 

 mulberries, walnuts, medlars, or 

 other trees: i is supposed to be a 

 low wall, fence, or hedge ; li, a bor- 

 der, where late fruits or salading may 

 be grown dui'ing the summer time, 

 , when a httle shade is an advantage 

 to them ; d, main walk, six feet wide, 

 running round the quarters ; e, cross- 

 walks, four feet wide between them. 

 The main body of the kitchen-garden 

 is divided into eiglit squares, two of 

 which are devoted to each group. 

 Let c be planted with,— 1. asparagus, 

 2, globe artichokes, 3. seakale, and 

 4. rhubarb. Of course the space for 

 each will be detennined by the re- 

 quirements of the family ; but the 

 proportions indicated may serve as a 

 rruide. Let 5 be planted with bush- 

 fruits, as currants, --including red 



white, and black, gooseberries, and raspberries, and, it may be, root-pruned 

 trees. Horseradish may be planted between these. To keep all these m proper 

 condition, a few of each should be removed every year,-the asparagus, sea- 

 kale, and rhubarb for forcing: the artichokes can be separated for propagation; 

 and the raspberries divided and replanted. 7 and 8 are supposed to bo 

 planted with preparers, which comprise beet, celery, carrots, turnips, leeks, 

 onions, peas, scorzoneras, salsafy, beans, cardoons, Jerusalem artichokes, 

 potatoes, parsnips, scarlet-runners : these are some of the principal kitchen- 

 crops, and comprise about one-fourth. Then, again, let 1 and 2 be devoted 



