APPENDIX. 



VEGETABLES. 

 AN ACCOUNT OF THE MOST USEFUL KNOWN. 



IN THREE CLASSES. 



CLASS I. NUTRITIOUS ROOTS. 



CLASS II. PULSE, VEGETABLE TOPS, &c. 



CLASS III. SALADS, PICKLES, SAVORY HERBS, PRESERVES, &c. 



A part of the article on vegetables was prepared for the former 

 edition ; but its publication was then given up for the time, and 

 the materials, so far as prepared, were given up to a friend, to be 

 transferred, if he saw fit, to another publication. I have, in this 

 article, consulted the first authorities. 



PREPARATION OF THE SOIL. 



The ground, for the reception of fine seeds of vegetables, should 

 be broken up in the preceding year, and well manured in autumn, 

 and rendered fine in spring by repeated ploughing and harrowing 

 or raking. Plough and manure deep for deep-rooted vegetables ; but 

 manure near the surface only for all others. Potatoes and Indian 

 corn answer well, and produce large crops, in ground newly broken 

 up. Very fine seeds should be sown in a newly-prepared, fresh soil, 

 and covered only a quarter of an inch deep ; larger seeds deeper in 

 proportion to their size ; and the ground to be immediately trodden 

 hard, or rolled with a heavy roller. This enables the earth to preserve 

 its moisture at its surface, where, at the same time, the seeds may re- 

 ceive the necessary degree of heat from the sun, and vegetate at once, 

 striking root downwards. Fine seeds, if sown too deep, are liable to 

 perish. 



HOT-BEDS. 



By bringing forward many kinds of vegetables in a hot-bed, and 

 transplanting as soon as the weather becomes sufficiently warm, you 

 may be enabled to produce ample supplies, of many kinds, a month 

 earlier than in the open ground, many of our finest vegetables being 

 natives of the tropical countries. 



The materials for the formation of the bed may consist of leaves, 

 tanner's bark, or fresh, strawy manure from the horse stable. The 



