sou 



sow 



Tliese tvtfcs in rearing should be trained for 

 standards, each with a single upright stem, in 

 the nurserv, till from three to six or eight feet 

 higii, when tliey are proper for any plantation, 

 and may be transplanted as required. 



They may be introduced in any large shrub- 

 bery or other ornamental plantation, and in 

 those of forest-trees. Some of the domestic 

 Services may also be introduced as fruit-trees in 

 gardens and orciiards, principally as standards, 

 b'.it occasionally in espaliers, &c. in both of 

 which they should be planted and managed as 

 apple- and pear-lrces, pernniting the slandarils 

 to shoot freely above into full heads; the others 

 being regulated aceoiding to their order of 

 trainmg. They will produce plentilul crops of 

 fruit annually, alter some tln)e, to gather in 

 autumn. In gathering of which for the table, 

 it is proper to lay some in the fruitery, &c. a 

 little lime, to mellow, become soft and tender, 

 in which state it is eatable, and of an agreeable 

 taste and flavour. 



SOKHEL. See Rumex. 



SOHREL TREE. See Andromeda and. 

 Rumex. 



SOUR GOURD. See Adansonia. 



SOUR SOP. See Annona. 



SOUTHERNWOOD. See Artemisia, 



SOUTH-SEA TEA. See Ilex. 



SOW-BR^AD. See Cyclament. 



SPANISH BROOM. See Spartium. 



SPANISH ELM. See Cordia. 



SPANISH POTATOES. See Convolvulus. 



SOUP HERBS, such as are made use of in 

 soups and other ( nhnary preparations. Various 

 sorts of herbaceous vegetables are in estimation 

 for this purpose, a list of which may be useful 

 in assisting the mcmorv in furnishing the garden 

 with the- proper sorts; but under the denomina- 

 tion of Soup Herbs, all the sorts of Pot-herbs 

 used occasionally in soups and broths, &c. are 

 included, as well as several sorts used as Salad- 

 herbs. 



The princpal sorts are; Celery, Endive, Leeks, 

 Lettuce, Spinach, Green and White Beet, Chard 

 Beet, Oraeti, Borage, Bugloss, Burnet, Chervil, 

 Sorrel, Parsley, Coriander, Pot-RIarigold, 

 Thyme, Winter Savory, Summer Savory, Pot 

 or Winter Marjoram, Sweet Marjoram, Spcar- 

 Mint, Tarragon, Basil, Love-Apple or Toma- 

 toes^ 



In all of which, except the Marigold and 

 Love- Apple, the leaves are the only useful parts; 

 but in the Marigold the flowers are the only part 

 used, and in the Love-Apple the fruit. All the 

 sorts, except the last two, (Basil and Love- 

 Apple) are of a hardy temperature, and may be 

 easily raised in the natural ground ; and the 

 greater part are biennials and annuals, that re- 



quire to be raised from seed every year; but the 

 Thyme, Winter Savory, Pot or VVinter Marjo- 

 ram, Sorrel, Mint, Burnet, and Tarragon, are 

 perennials of many years' duration, being raised 

 in some sorts both by seeds and sli])s,"but in 

 others principally by slips; and tiie Basil and 

 Love-Apple, being tender annuals, require to 

 be raised from seed in a hot-bed. See the Cul- 

 tures of the different sorts. 



SOWING OF SEEDS, the practice of putting 

 seeds into the ground ; in which diflcrent me- 

 thods arc made use of, according to ine sorts : as 

 Broad-cast sowing anJ raking-in, Drill-sovvinc, 

 Beddlns;-in sowinsc, &c. 



The first is the most common and expeditions 

 method of sowing, both for many of the princi- 

 pal crops to remain, and for transplantation; 

 and is performed by sowing the seed with a 

 spreading cast evenly all over the surface of the 

 ground, either in one continued plat or divided 

 into beds, which is immediately raked with a 

 large rake to bury all the seeds a due depth in. 

 the earth, some requiring to be raked in as light 

 as possible, others half an inch or an inch or 

 more deep, according to their sizes, &c. 



In preparing for this method of sowing;, the 

 ground is previously dug over in the common 

 way, making the surface level with the spade as 

 the work proceeds, and, according to the nature 

 of the seed, sowing it as soon as possible after- 

 ward-. 



This sort of sowing should generally be per- 

 formed in dry weather, particularly the early 

 sowings in winter and spring; but in hot 

 weather, in summer and autunai, it may often- 

 be eligible to take advantage of sowing inmie- 

 diately alter a shower or moderate rain. 



As to the sowing the seed in the Broad- 

 cast way, it is cfTected occasionally both with 

 an open and locked hand. In the former 

 case, it is performed by delivering the seeds 

 with an open hand, and broad-spreading cast, 

 as practised in sou mg C(nn in the open lieids,. 

 previously stepping out the ground in breaks, or 

 certain widths, as a guide to sow with the greater 

 regulaiily; proceeding with the sowing along 

 each space with a reiiiilar steii and cast, oivniir 



111 ■ "DO 



the hand a proper sweeping cant forward, fully 

 expanded at the delivery of the seeds, making, 

 them spread abroad evenly in every part; and 

 thus proceeding up one space and down another 

 till linished ; which method is practised in large 

 kitchen grounds in sowing any considerable- 

 space in one continued plat. 



But the latter is practised occasionally, both 

 in sowing large continued plats of ground, and- 

 narrow bed.s, &c. but more generally die latter;, 

 especially when intended sowing them bed and 

 bed separately, or on narrow borders, and other 



