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CHAPTER VI. 



THE KITCHEX-GARDEX. — THE MANAGEMENT OF 

 CULINARY VEGETABLES. 



In almost all gardens, it is customary to set 

 apart a portion of the ground for the culture of 

 culinary vegetables ; and, in villas and country 

 seats, this portion is quite detached from the 

 pleasure-ground, and is called the kitchen- 

 garden. When this is the case, it usually con- 

 sists of a square or oblong piece of ground, 

 varying from one to five acres in extent, ac- 

 cording to the size of the establishment, and 

 inclosed by a wall ten or twelve feet high. If 

 a greater extent of ground than two or three 

 acres be required, it is generally laid out in two 

 or more gardens, communicating with each 

 other, so as to afford an extent of wall propor- 

 tionate to that of the ground. In front of the 

 wall is a border for the roots of the fruit trees, 

 ten or twelve feet wide, and bevoncl that a walk 

 usually four feet wide, leaving a plot of ground 

 in the centre for the culture of culinary vegeta- 

 bles and espalier fruit trees. The central plot is 

 usually divided by a main walk up the centre 

 five or six feet wide, and two or four side walks 

 three or four feet wide ; the smaller plots, in- 

 closed between these walks, being; again divided 

 into oblong compartments, or beds. 



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