THE KITCHEN GARDENER. [B. 3, 



CHAPTER I. 



ON THE PROPER DEPTH AND SITUATION OF GAR- 

 DEN LAND. 



j 



THAT kitchen vegetables do beft on 

 what is termed new lahd, is a gene- 

 rally-received opinion, and plainly demon- 

 ftrated in many inftances. It is alfo a com- 

 mon complaint among gardeners, that their 

 ground, from what is termed worn out, will 

 not produce certain kinds of vegetables : 

 not that it is poor and hungry, or altoge- 

 ther unadapted to the produ&ion of them, 

 having perhaps formerly produced the very 

 articles in great abundance ; but that the 

 furface has been many years under thefe 

 crops, and that they have not a fufficient 

 quantity of ground for a proper change. 

 In walled gardens this complaint is moft 

 general , and it would appear to be occa- 

 fioned by the expence of inclofing a fuffi- 

 ciency of ground to ferve the family, or 

 of compofing a body of foil of a competent 

 depth, 



Thai 



