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lioweyer he greatly improved and enlarged, and in 1731 ap- 

 peared what is always considered the first edition of "The 

 Gardener's Dictionary containing the methods of cultivating 

 and improving the Kitchen, Fruit and Flower Gardens. As 

 also the Physic Garden, Wilderness, Conservatory, and Vine- 

 yard according to the practice of the most experienced Gar- 

 deners of the present age. Interspersed with the History of 

 the Plants, the character of each genus, and the names of all 

 the particular species in Latin and English, and an explanation 

 of all the terms used in Botany and Gardening. Together 

 with accounts of the nature and use of Barometers, Thermo- 

 meters, and Hygrometers proper for Gardeners ; and of the ori- 

 gin, causes and nature of the Meteors, and the particular in- 

 fluence of Air,Earth,Fire and Water upon Vegetation, according 

 to the best natural Philosophers. Adorned with Copper Plates." 

 1 vol. folio. The 2nd, Edition. 1733. 1 vol. fol. 3rd, 1737 

 — 4th. 1743— 5th. 1748— 6th. 1752— The seventh edition dis- 

 tinguished as embracing the Linnsean arrangement appeared in 

 1759. It is entitled " The Gardener's Dictionary ; containing 

 the best and newest methods of cultivating and improving, the 

 Kitchen, Fruit, Flower Garden and Nursery. As also for 

 performing the practical part of Agriculture; including the 

 management of Vineyards, with the methods of making and 

 preserving the Wine, according to the present practice of the 

 most skilfulVignerons in the several Wine countries of Europe. 

 Together with directions for propagating and improving, from 

 real practice and experience, all sorts of Timber Trees. — The 

 8th edition was published in 1768. In 1792 appeared the 

 ninth edition, edited by Professor Martyn of Cambridge— In 

 this the lists of species are completed in every genus with 

 which Botanists v/ere then acquainted, with the exception of 

 the minuter Cryptogamic plants of which only the generic cha- 

 racters are noted, and such species as are employed for food, 

 or in the arts — The Botanical and Historical parts respecting 

 each species is given first, and lastly the necessary cultivation 



