10 THE CULINARY GARDE>3'. 



with the proper application of manures, may be ren- 

 dered productive of any of the known and common- 

 ly cultivated vegetables, in the highest degree of 

 perfection. 



But, in order to improve a soil, we must be guid- 

 ed much by its nature, so as, if possible, to render it 

 serviceable in a general intention. And hence, our 

 ■^uty is, to endeavour to hit on that happy medium 

 which suits tlie generality of esculents, in the for- 

 mation or improvement of the soil in the kitchen- 

 garden. Such a soil should be sufficiently tenacious 

 to adhere to tlie roots of plants, though not so 

 much so as to be binding, which would certainly re- 

 tard their progress and extension in quest of food. 



Hence, a loam of a middle texture, rather inclin- 

 ing to sand, may be considered as the most suit- 

 able soil for the purpose here in view, and that on a 

 double account, viz. The greater part of the valu- 

 able kinds of kitclien vegetables delight in such 

 soil, and it is worked at less expense than a stiff 

 one ; neither in severe droughts is it apt to crack, 

 or be parched, nor in hard frosts is it so apt to 

 throv/ out tender plants or seeds. 



If soils be too strong, the tender roots of plants 

 push weakly in them, sicken, canker, and perish ; 

 and if a soil be too liglit, and if it be poor withal, 

 plants deposited in it will push their roots far, and 

 in vain, in quest of that stability and nutriment 

 which is necessary and essential to their support. 

 So that, if the butt of our aim be perfection in the 

 production of v.holesome and well-matured vege- 

 tables, v/e must put aside careless indilicrence ia 



