120 THE KITCHEN GARDEN. [FEB. 



which have the kitchen-ground, separating it also from the other with 

 shrubhery compartments : the kitchen garden may also be laid out with 

 ornamental walks and borders, having a broad border all round, and 

 next this, a walk from five or six to eight feet wide, carried all round 

 the garden, in proportion to its size, and if the ground is of some 

 considerable width, may have one of similar dimensions extended 

 directly through the middle ; and next the walks have a border of 

 four or five to six or seven feet wide, carried round the quarters or 

 principal divisions, which border, if raised a little sloping, from the 

 front to the back part, will appear better than if quite flat; planting 

 a range of espalier fruit-trees along towards the back edge of the 

 border, so as immediately to surround the quarters, allotting the out- 

 sides of the borders for small esculents or flowers, and small flower- 

 ing shrubs, having the edges planted with box, &c., or some with 

 strawberries and other edging-plants, and the walks neatly laid with 

 gravel or other materials before mentioned ; the inside, within the 

 espaliers, to be the kitchen-ground, dividing it, if thought necessary, 

 by rows of gooseberry, currant, and raspberry plants. 



But when necessary to have the whole space of the kitchen gar- 

 den employed for real use, no ground should be lost in ornamental 

 borders and walks : have a border all around the boundary fence, five 

 or six feet wide, except the south borders, which should be seven or 

 eight feet broad, because of their great use for raising early crops ; 

 and have a walk around the garden, not more than a yard to five or 

 six feet wide, allowing the same width for the middle walks, or so as 

 to admit of wheelbarrows passing to bring in the manure, &c., and 

 may either have a four feet wide border all around each quarter next 

 the walks, or not, as you shall think proper; laying the walks neatly 

 with any gravelly materials, or with coal ashes, &c., so as to have 

 dry walking and wheeling with a barrow in all weathers. 



GENERAL CULTURE OF THE GROUND. 



With respect to the general culture of the kitchen garden, it con- 

 sists principally in a general annual digging, proper manuring, sow- 

 ing and planting the crops properly, pricking out, planting, and trans- 

 planting various particular crops, keeping the ground clean from 

 weeds, and watering the crops occasionally in summer. 



As to digging, a general digging must be performed annually in 

 winter or spring, for the reception of the principal crops; also as 

 often as any new crops are to be sown or planted at any season of 

 the year, remarking that the general digging for the reception of the 

 main crops of principal esculents in spring, I should advise to be 

 performed by trenching either one or two spades deep, besides the 

 paring at top, though except for some deep rooting plants, as carrots, 

 parsneps, &c., one good spade deep may be sufficient for common 

 trenching, unless on particular occasions, to trench as deep as the 

 good soil admits, to turn the exhausted earth to the bottom and the 

 fresh to the top to renew the soil. However, you should be careful 

 not to trench deeper than the proper soil ; and the trenching only 

 one spade deep, will much more effectually renew the soil than plain 



