16 tHE CULINARY GARDEN. 



I have said above, that the soil should be from 

 twenty-four to thirty-six inches deep : I would not 

 advise that it be much more, or, at least, that it be 

 trenched to a greater de])tli; as thereby the surface 

 might be buried too deep from the action of the 

 weather and influence of the sun, and consequently 

 would be crude and unmeliorated for some time 

 after trenching up. 



In situations where the soil is only so deep as to 

 allow of trenching two spit, and where expense in 

 making it deeper may be grudged, the above hint 

 may also be followed with advantage, as, by regu- 

 larly trenching every third or fourth year, the ground 

 will rest half its time; and, if judiciously managed, 

 and cropped in proper rotation, wholesome vegetables 

 may be produced on it for many years successively. 



In many instances, it maybe inconvenient, nay im- 

 proper, to trench the '-djhole garden over in the same 

 season ; nor do I wish to advance such a proposi- 

 tion : one l;>alf, or a third part at a time, may be 

 more advisable, and also more convenient; of which, 

 however, circumstances alone can determine. But 

 I would here observe, tha^, in cases where the bot- 

 tom is wet or tilly, in trenching at any time, care 

 should be taken to go exactly the same de})th with 

 each trench ; a matter of evident benefit ; for, i-f 

 the bottom be left rough and uneven, and it' galls be 

 left between the trenches, water will stagnate in the 

 soil, and of course, by souring it, will injure the crop. 



•*^* The substance of this Section is taken from Chapters 

 I. and II. of the Kitchen Gardener, a work formerly pub- 

 lished by myself; and also the substance of the following 

 Section from Chapter III. 



