14' THE CULINARY GARDEN. 



pear to be occasioned by the expense of enclosing a 

 fiiifncient quantity of ground to ser\'e the family, or 

 gf com})osiiig a body of soil of a competent depth. 



That many kinds of kitchen vegetables do as well 

 (if not better) in an open field garden, as in one 

 that is enclosed by high walls, and sheltered, and 

 perhaps shaded with trees, is an undeniable fact ; 

 and were it not for the production of the finer 

 fruits, there would be little use in rearing garden 

 walls at all. But the ;]^round thus enclosed is cer- 

 tainly occupied with greater propriety in the pro- 

 duction of culinary vegetables, than of any other 

 crop. 



As it is presumed the ground thus enclosed is to 

 be occupied as a garden for many years ; that the 

 •walls have been built at a considerable expense ; 

 that the ground has been trenched ; walks made 

 and laid out at a considerable expense also ; and 

 that, above all, it is desirable to have a supply of 

 wholesome vegetables for the use of the kitchen, 

 •while the ground is thus occupied ; I shall drop a 

 iew hints on the method to be pui'sued, which I 

 Jiave practised with success. 



First, then, it is necessary to have a depth of soil 

 from tVv^enty-four to thirty-six inches ; which, in 

 jnany instances, is not attainable without much ex- 

 pense and labour. If the above object be kept in 

 view, however, this ought to be a secondary con- 

 iiideration ; as it requires but once doing, and the 

 matter of i'rom. 10 to 20 per cent, on the expense of 

 |he garden, will, in most cases, be sufficient for its 

 accomplishment. In this case, it is obvious^ that 



