PREFACE. 



"THE YOUNG GARDENER'S ASSISTANT" having been ex- 

 tended to five times its original size, by the introduction of 

 various additional subjects connected with Horticulture,. I 

 have been induced to publish that part which relates to the 

 cultivation of Culinary Vegetables, Pot Herbs, &c., in a 

 separate form, under the title of " The Kitchen Gardener's 

 Instructor." This has been done with a view to enable our 

 respectable seedsmen to afford instruction, at a trifling ex- 

 pense, to those of their customers whose attention may be 

 directed wholly to that branch of Horticulture, and thei-eby 

 prevent themselves being blamed by those who may not 

 have given their seed a fair trial, from not knowing how to 

 dispose of it in the ground. 



Having had twenty-four years' experience as a gardener 

 and seedsman, in the vicinity of New- York, I am aware of 

 the importance of correct information on the subject of gar- 

 dening; and, from a conviction that the reputation of many 

 honest seedsmen is often unjustly attacked in consequence 

 of the failure of seed, when the fault lies not with them, but 

 with the gardener, I have endeavoured, in my humble way, 

 to render myself useful both to the seedsman and gardener, 

 by giving brief directions for the management of a Kitchen 

 Garden, in such a way as is calculated to insure success. 



But, as much depends on minute attention to points appa- 

 rently trifling, I would remind my readers that the products 

 of the garden are natives of various soils and climates, and 

 that while some vegetables can only be raised in cool and 

 temperate weather, others require the heat of the summer 

 to bring them to perfection. This consideration should 

 induce gardeners to watch the seasons as they pass, and also 



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