xvl 'CONTEN'fS. 



Page, 



Se6h 14. Greens, > K> 368 



15. Horfe-radifh, ;bju. ^69 



16. Leeks, '^- -J"l 370 



17. Onions, 372 



1 8. Parfnip, 375 



19. Peas, 376 



20. Potatoes, 379 



21. Salfafy, Scorzonera, and Skirret, 385 



22. Shallots, - 386 



23. Spinage, 387 



24. Sea Gale, 388 



25. Turnips, - - 390 



CHAP. V. Culture of Sallads and Herbs, 393 



Sed. i. Sallads, - ib. 



Chervil, Crefs, and Muflard, - ib. 



Endive, 394 



Indian Crefs, - 395 



Lettuce, . 396 



Parfley, .>- - 397 



Purflane, 398 



Radifh, ib. 



2. Pot Herbs, 399 



Bafil, . - S 4r ib. 



Borage, 400 



Fennel, 401 



Marigold, ib. 



Marjoram, Savory, and Thyme, ib. 



Mint, 402 



Sage, - r * . tb. 



Sorrel, 43 



Tanfy and Tarragon, - ^ ^ ib* 



CHAP. VI. On the Rotation of Crops, 404 



INDEX, = * * 409 



