Book II. 



FLORICULTURE. 



789 



this class green or dried. Gourds and pumpkins, aromatic seeds, 

 and dried herbs, as in September. Love-apple, capsicum, egg- 

 plant, red cabbage, kidneybean. Meadow-sweet, and the other 

 edible roots, ana heath for brewing. All the sorts of edible 

 fuci. 



6067. Hardy fruits frbSn the open garden, orchard, or fruit-room. 

 Apples, pears, quinces, medlars, services. Some peaches, nec- 

 tarines, apricots, plums, and protected or covered morello cher- 

 ries. Grapes and strawberries, raspberries, and protectsd or 



covered gooseberries and currants. Almonds from the fruit- 

 room ; and walnuts, chestnuts, and filberts from the trees. Wild 

 services, cloudberries, bramble-berries, and cranberries. 



6068. Culinary productions and fruits from the forcing depart- 

 ment. Mushrooms. Pines, grapes, melons, cucumbers, Jigs. 

 Pomegranates, olives, Indian figs; torch-lhistles and straw- 

 berry-pears. Akees, alligator, and anchovy pears; guavas, 

 granadillas, durions, mangoes, and mangosteen. 

 Spanish potatoes. 



rs ; guavas. 

 Yams and 



Sect. XI. November. 



6069. Culinary vegetables from the open garden, or garden-stores. 

 Cabbages, caulillowers, protected by frames ; broccolis, Brussels 

 sprouts, savoys,' borecoles. Dried kidneybeans and peas, from 

 the seed-room. Potatoes, turnips, carrots, winter radish, Jeru- 

 salem artichoke, red beet, skirret, salsify, scorzonera. Spinage 

 beet-chard, sorrel. Onions, ieeks, garlic, shallot, rocambole. 

 Cardoons, rampions, celery. Endive, lettuce, winter cress, 

 burnet. Parsley, horse-radish, fennel, and dried chervil, &c. 

 Thyme, sage, and rosemary, the others chiefly from the herb- 

 room. Caraway, anise, and other aromatic seeds from the 

 seed-room ; the family herbs from the herb-room. Red cab- 

 bage. The edible roots, as in October. Sea-belt, badder-locks, 

 and other species of fuci. 



6070. Hardy fruits from the open garden, orchard, or fruit-room . 

 Apples, pears, quinces, medlars. Some plums, and protected 

 cherries from the trees. Grapes from the trees, and protected 

 gooseberries, currants. Almonds from the fruit-room, and 

 walnuts, chestnuts, filberts. Wild services, cloudberries, bilber- 

 ries, cranberries, hips, and haws. 



6071. Culinary .productions and fruits from the forcing depart- 

 ment. Mushrooms. Pines, grapes, melons, cucumbers, figs. 

 Oranges, lemons, pomegranates, olives. Akees, guavas, grana- 

 dillas, bananas, durions, mangoes, and mangosteens. Yams, 

 &c. 



Sect. XII. December. 



6072. Culinary vegetables from the open garden, or garden-stores. 

 Strasburgh cabbages, cauliflowers,where preserveoor protected, 

 broccolis, savoys, Brussels sprouts, borecole. Bried kidney- 

 beans for haricots ; and soup-peas from the seed-room. Pota- 

 toes, turnips, carrots, winter radish, Jerusalem artichokes, red 

 beet, skirret, salsify, and scorzonera, from the open garden or 

 root-room. Beet-chard, where protected. Onions, leeks, gar- 

 lic, shallots, and rocambole. Cardeons, celery. Endive, let- 

 tuce, winter and American cress. Parsley, horse-radish, dried 

 herbs. Thyme, sage, rosemary, lavender, &c. green, the other 

 dried. The anise and other aromatic seeds from the seed- 

 room ; and the herbs of this class from the herb-room. Ked 

 cabbage. Edible roots from the stores or pits. Preserved sea- 

 belt, and when the weather admits of gathering, other edible 

 fuci ; the floating fueus in pickle. 



6073. Hardy fruits from the open garden, orchard, or fruit- 

 room. Apples, pears, quinces, medlars, ss^vices. Some pro- 

 tected plums and cherries from branches hung in the fruit- room. 

 Grapes from the trees, or from branches hung in the fruit- 

 room. Almonds, walnuts, chestnuts, filberts, from the fruit- 

 room. Sloes, from the bushes, wild services, hips, haws, cran- 

 berries, and cloudberries. 



6074. Culinary productions and fruits from the forcing depart- 

 ment. Kidneybeans. Potatoes. Sea-kale. Small salads. 

 Chervil, fennel, &c. Rhubarb. Mushrooms. Pines, grapes, 

 melons, &c. winter melons, cucumbers, figs. Oranges, le- 

 mons, pomegranates, olives. Akees, guavas, durions, mangoes, 

 mangosteens, rose-apples, pishamins, lee-chees, &e. Yams and 

 sweet potatoes. 



BOOK II. 



FLORICULTURE. 



6075. Floriculture we consider as comprehending whatever relates to the culture and 

 arrangement of vegetables, grown chiefly on account of their flowers, or as objects of taste 

 or curiosity. The culture of flowers was long carried on with that of culinary vegetables, 

 in the borders of the kitchen-garden, or in parterres or groups of beds, which commonly 

 connected the culinary compartments with the house. In places of moderate extent, this 

 mixed style is still continued ; but in residences which aim at any degree of distinction, 

 the space within the walled garden is confined to the production of objects of domestic 

 utility, while the culture of plants of ornament is displayed in the flower-garden and 

 the shrubbery. These, under the general term of pleasure-ground, encircle the house in 

 small seats, and on a larger scale embrace it in one or more sides ; the remaining part 

 being under the character of park-scenery. Many of the most interesting plants belong- 

 ing to this branch of culture are natives of warm climates, and require the protection of 

 glass and artificial heat. On a limited scale, such plants are grown in the culinary-forcing- 

 houses, or in green-houses, or botanic stoves, connected with the others in the kitchen-gar- 

 den. In complete residences, however, the culture of exotics forms a distinct department 

 of ornamental horticulture, and the hot-houses requisite for this purpose are placed in 

 the flower-garden, or variously arranged within the precincts of the pleasure-ground. In 

 both departments, separation is attended with the usual advantages resulting from a divi- 

 sion of skill, labor, and effect. Floriculture is obviously of limited interest' and utility, 

 compared to horticulture ; much less has accordingly been written on it, and our view 

 of modern practice will, therefore, be proportionately brief. The order adopted, is the 

 formation, planting, and general culture of the flower-garden ; the formation, planting, 

 and general culture of the shrubbery ; the'design and general culture of the floricul- 

 tural hot-houses ; the catalogue of plants and trees used in ornamental horticulture ; and, 

 lastly, the monthly table of floricultural productions. 



Chap. I. 



Of the Formation oftlw Flower-garden. 



6076. The situation of the flower-garden, as of every department of floriculture, should 

 be near the house, for ready access at all times, and especially during winter and spring, 



3 E 3 



