Xiv CONTENTS. 



CHAPTER IV. 



PAGE 



OPERATIONS OP HORTICULTURAL DESIGN AND TASTE . 411 



875. Taking plans. 876. Carrying plans into execution. 877. Re- 

 ducing a surface to a level, or to a uniform slope. 



CHAPTER V. 

 OPERATIONS OF GENERAL MANAGEMENT . . . . . . 412 



879. General management of a garden. 880. On undertaking the 

 charge of a garden. 881. The books to be kept by a gardener. 882. 

 The ordering of seeds and plants. 883. The management of men and 

 the distribution of work. 884. The wages of a gardener. 



PART III. 



THE CULTURE OP THE KITCHEN, FRUIT, AND FORCING GARDEN . 416 



CHAPTER I. 



LAYING OUT AND PLANTING THE KITCHEN AND FRUIT GARDEN . 416 

 SECT. I. Laying out the Kitchen Garden . . . . 416 



885. The situation and general management of the kitchen garden. 

 886. Trenching and levelling. 



SECT. II. The Distribution of Fruit-trees in a Kitchen Garden . 420 



SUBSECT. 1. Wall-fruit Trees 422 



888. Select list of fruit-trees adapted for walls of different aspects. 890. 

 The distance. 891. For low walls. 892. Training. 893. Planting. 

 SUBSECT. II. Fruit-trees for Espaliers and Dwarfs .... 424 



894. Espaliers. 895. Dwarfs or standards trained in the conical 

 manner. 896. Espalier-rails. 897. A wooden espalier rail. 898. Es- 

 palier rails of cast iron. 899. Espalier rails of wrought iron. 900. 

 Dwarfs. 901. Select list. 902. The plants. 903. Standard fruit-trees. 



SUBSECT. III. Fruit Shrubs 429 



904. Gooseberries and currants. 905. Select list. 906. Plants. 

 SUBSECT. IV. Selection of Fruit-trees adapted for an Orchard . . 430 



907. A plantation or orchard. 908. The plants. 909. Select list. 

 910. Training. 911. Culture of the soil. 



CHAPTER II. 



CROPPING AND GENERAL MANAGEMENT OF A KITCHEN GARDEN . 434 

 SECT. 1.- Cropping 434 



913. The herbaceous vegetables grown in kitchen gardens. 914. Gene- 

 ral proportions of crops. 916. The quantity of seed. 



SECT. 11. Rotation of Crops 435 



918. Successional cropping. 919. The object to be obtained by a 

 system of cropping. 920. Successional cropping. 921. The simulta- 

 neous mode of cropping. 922. Modes of cropping. 923. Successional 

 and simultaneous cropping combined. 924. Order of rotation. 925. 

 Secondary crops. 926. Times of sowing and planting. 

 SECT. III. Planting, Sowing, Cultivating, and Managing . . 439 



928. Management of the fruit-tree borders. 929. Management of 

 the culinary crops. 930. Gathering, storing, and keeping of fruit. 

 931. Management of the fruit-room. 



