Book L AGRICULTURE IN HOLLAND. 81 



and swine mixed ; but they avoid the heat and fermentation of horse-dung. This dress- 

 ing is given when the shoots begin to appear ; at which time also, they fix in the earth 

 close to each hiiJ, a pole of dry wood, about eighteen feet in length, for the vines to 

 cling by. In the month of July, they give the surface another dressing with urme, at 

 the rate of 1000 gallons the English acre. In the month of August, the crop has 

 nearly arrived at its full growth, and florishes in all its beauty. 



478. The crop is ready to gather in the month qf September, when they cut the runners at about three 

 feet from the ground, and in November they cut them to the earth ; they then heap up the soil about 

 each plant as before, to the height of two feet and a half, and follow precisely the same course as above- 

 mentioned, each year, during five, which is the usual time they suffer the plantation to continue, and at 

 the expiration of which the land is in the highest condition, and suited to the reception of any other 

 crop. 



479. Madder is sometimes cultivated, but only on land of the best quality, and with 

 plenty of manure. At the end of April or May,- according as the young plants are 

 large enough to be transplanted, the land must be ploughed in beds of two feet and two feet 

 and a half wide ; the beds are then to be harrowed and raked, and the young suckers of the 

 roots or plants are to be put down in rows, at intervals of a foot or a foot and a half, and 

 at six or eight inches distance in the row. 



480. During the entire summer the land should be frequently stirred, and kept free from weeds. In the 

 month of November, when the leaves are faded, the plants are covered with two inches of earth by a 

 plough, having the point of the coulter a little raised or rounded, so as not to injure the young plants. 



481. In the following spring, when the young shoots are four or five inches long, they are gathered or 

 torn off, and planted in new beds, in the same manner as has been pointed out above ; and then in the 

 month of September or October, after the faded leaves have been removed, the old roots are taken up. 



482. The madder thus taken up should be deposited under cover, to protect it from the rain ; and after 

 ten or twelve days, placed in an oven moderately heated. When dried sufficiently, it is gently beaten 

 with a flail, to get rid of any clay that may adhere to the plants ; and by means of a small windmill, is 

 ground and sifted, to separate it from any remaining earth or dirt. It is then replaced in the oven for a 

 short time, and when taken out is spread upon a hair-cloth to cool; after which it is ground and 

 cleaned once more. It is then carried to a bruising-mill, and reduced to a fine powder, and is packed in 

 casks or barrels for market. 



483. The culture of woad, though not general, has been practised in Flanders. It 

 was an object with the French government to spread the cultivation of it, and a con- 

 siderable quantity of seed was sent gratis into the country for that purpose. 



484. Woad thrives only on gravelly and sandy soils, which must be well pulverized, 

 manured, and formed into beds, as in the case of madder culture. It is sown in March 

 or April in rows, or broad-cast and harrowed or covered with a rake. All weeds are 

 cleared away, and the plants thinned, if a careful culture is followed. Tlie leaves are the 

 part of the plant which is used by the indigo manufacturer. They should be gathered 

 singly like those of spinach, as soon as they begin to shew signs of maturity, and the 

 mature leaves taken off from time to time as they grow. This operation goes on from 

 June to September in the first year, and from June to August in the second ; when the 

 plant being a biennial, shoots into flower stems. The leaves are fermented, and the dye 

 precipitated from the liquor and dried, &c. in a manner analogous to what is prac- 

 tised in India with indigo ; but with great improvements made at the instigation of the 

 French government, which, in 1810, called forth the process described in a French 

 work, and translated in "the appendix to Radcliff's report. At present it is to be con- 

 sidered more as matter of curious historical information, or of local adoption than of 

 general utility ; because no mode of cultivating or preparing woad could bring it into 

 competition , either in the European or American market, with indigo, 



485. With culinary vegetables the Flemish markets are abundantly supplied. Most of 

 these are grown by the small farmers, and are of excellent quality. To every cottage 

 in Flanders a garden of some description is attached ; and according to the means, the 

 leisure, and the skill of the possessor, is rendered more or less productive. The general 

 principles of management with all are, frequent digging, careful weeding, ample ma- 

 nuring, and immediate succession. The j-otation depends on circumstances. The 

 chief vegetables in common use are, parsnip, carrot, turnip, scorzonera, savoy, jettechou 

 cabbage (Brussels sprouts), onions, leeks, pease, beans, and all kinds of salading, with 

 another vegetable called feve haricot, a large species of French bean, which has a place 

 in the field or garden of almost every farmer, and being sliced down, pod and seed, is 

 made a chief ingredient in all farm-house cookery. 



486. The treatment of asparagus here, and generally in Flanders, differs considerably 

 from our method : in forming their beds, they are not by any means particular as to 

 very deep trenching, or a profusion of manure ; nor, as they grow uj), do Ihey cover the 

 beds with litter for the winter, nor fork and dress them in the spring : in the furrows 

 they form a rich and mellow compost of earth and dung, with which, before winter 

 sets in, they dress up the beds to the height of nearly eighteen inches from the level of 

 the crowns, and without any further operation (except supplying the furrows again for 

 the ensuing year), as soon as the buds appear, they cut them nine inches under the 

 surface, by which means, having but just reached the light, the whole of the stock is 

 blanched and tender. 



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