vin 



CONTENTS. 



Page 



III. Operations of Rearing and Culture - 401 



1. Sowing, Planting, and Watering - ib. 



2. Transplanting - - - 402 

 a Pruning - - - 406 



4. Training - - - 411 



5. Blanching - - 415 



IV. Operations for inducing a State of Fruit- 



fulness in barren and unblossoming Trees 

 and Plants - - - ib. 



V. Operations for retarding or accelerating 



Vegetation - 418 



1. Operations for retarding Vegetation - ib. 



2. Operations for accelerating Vegetation - 419 



VI. Operations to imitate warm Climates - 423 



VII. Operations of Protection from Atmospher- 



ical Injuries ... 424 



VIII. Operations relative to Vermin, Diseases, 



and other Casualties of Plants and 

 Gardens - - - 426 



Page 



1. Of the Kinds of Vermin most injurious 



to Gardens - - - 426 



2. Operations for subduing Vermin - 436 



3. Operations relative to Diseases and other 



Casualties ... 437 



IX. Operations of Gathering, Preserving, and 



Keeping - - - 4-38 



Chap. IV. 



Operations relative to the final Products de- 

 sired of Gardens, and Garden-scenery - 443 



I. Of the Vegetable Products desired of Gar- 



dens - - - 444 



II. Of the Superintendence and Management 



of Gardens - - - 445 



III. Of the Beauty and Order of Garden- 



scenery - - - - 451 



PART III. 



GARDENING AS PRACTISED IN BRITAIN. 



BOOK I. 



HORTICULTURE. 



Chap. I. 



The Formation of a Kitchen-garden 



I. Situation 



II. Exposure and Aspect 



III. Extent 



IV. Shelter and Shade 



V. Soil 



VI. Water 



VII. Form 



VIII. Walls 



IX. Ring-fence and Slip 



Page 



- ^55 



- ib. 



- 456 



- 457 



- 458 



- 460 



- 463 



- 464 



- 465 



- 472 



X. Placing the Culinary Hot-houses and 



Melonry - - - - ib. 



XI. Laying out the Area - • -473 



Chap. II. 

 Of the Distribution of Ffuit-trees in a Kitchen- 

 garden ----- 476 



I. Of the Selection and Arrangement of Wall 



Fruit-trees - - - - 477 



II. Of the Selection and Arrangement of 



Espaliers and Dwarf-standards - - 479 



III. Of tall Standard Fruit-trees in a Kitchen- 



garden . - - - 480 



IV. Fruit-shrubs - - - - 481 



Chap. III. 



Of the Formation and Planting of an Orchard, 

 subsidiary to the Kitchen-garden - - 482 



Chap. IV. 

 Of the general Cultivation and Management 

 of a Kitchen-garden 



I. Culture and Management of the Soil 



II. Manure - 



III. Cropping - 



IV. Thinning - - - 



V. Pruning and Training 



VI. Weeding, Stirring the Soil, Protecting, 



Supporting, and Shading 



VII. Watering - 



VIII. Vermin, Insects, Diseases, and Accidents 



IX. Gathering and Preserving Vegetables and 



Fruits, and sending them to a Distance 



X. Miscellaneous Operations of Culture and 



Management 



485 

 ib. 

 486 

 487 

 489 

 490 



493 

 ib. 



494 



495 

 - ib. 



Chap. V. 



Of the general Management of Orchards - 496 



1. General Culture - - - J£ 



TI. Pruning Orchard-trees - - - 49/ 



III. Of gathering and storing Orchard-fruits - 499 



IV. Of packing Orchard and other Fruits for 



Carriage ... - 501 



Chap. VI. 

 Construction of the Culinary Forcing Struc- 

 tures and Hot-houses - - - 502 



Page 



I. Of the Construction of the Pinery - -502 



II. Of the Construction of the Vinery - 506 



III. Construction of the Peach-house -508 



IV. Construction of the Cherry-house and Fig- 



house - - - 510 



V. Of Constructing Hot-houses in Ranges' - ib. 



VI. Construction of Culinary Pits, Frames, and 



Mushroom-houses - . ib. 



VII. Details in the Construction of Culinary 



Hot-houses - 512 



Chap. VII. 



Of the general Culture of Forcing Structures 

 and Culinary Hot-houses 



I. Culture of the Pinery 



1. Varieties of the Pine and General Mode of 



Culture - 



2. Soil 



3. Artificial Heat - 



4. Propagation of the Pine-apple 



5. Of rearing the Pine-apple in the Nursing 



Department - - - 



6. Succession Department 



7. Fruiting Department 



8. General Directions common to the Three 



Departments of Pine-apple Culture 



9. Compendium of a Course of Culture 



10. Recent Improvements in the Culture of 



the Pine-apple 



II. Of the Culture of the Vinerv 



1. Of the General Culture of the Grape in 



Vineries 



2. Of particular Modes of cultivating the 



Grape, adapted to particular Situations 



3. Of Gathering and Keeping forced Grapes 



4. Of the Insects and Diseases attendant on 



forced or Hot-house Grapes 



III. Culture of the Peach-house 



IV. Of the Culture of the Cherry-house 



V. Of the Culture of the Fig-house 



VI. Of the Culture and Forcing of the Cucum- 



ber - 



VII. Of the Culture of the Melon 



VIII. Forcing the Strawberry in Hot-houses, 



Pits, and Hot-beds - - 



IX. Forcing Asparagus in Pits and Hot-beds 



X. Forcing Kidneybeans -* 



XI. Forcing Potatoes 



XII. Forcing Peas - - - 



XIII. Forcing Salads, Pot-herbs, &c. 



XIV. Culture of the Mushroom 



513 

 514 



ib. 



ib. 

 515 

 516 



517 

 521 

 525 



531 

 537 



538 

 541 



- ib. 



555 

 556 



557 

 558 

 563 

 566 



569 

 580 



588 

 590 

 592 

 593 

 595 

 596 

 ib. 



Chap. VIII. 



Horticultural Catalogue. — Hardy Herbaceous 

 Culinary Vegetables 

 The Cabbage Tribe 



White Cabbage 



Red Cabbage 



Savoy 



Brussels Sprouts 



Borecole 



Cauliflower 



7. Broccoli 



606 



- 607 



- ib. 



- 610 



- ib. 



- 611 



- A. 



- 611! 



- H14 



