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iress- 



Boox I. AGRICULTURE IN THE NETHERLANDS. 



and swine mixed ; bur they avoid the heat and fermentation of horse-dun". This dr 

 nig is given when the shoots begin to appear ; at which time also, tliev fix in the earth 

 close to each hill, a pole of dry wood, about eighteen feet in length, for the vines to 

 cling by. In the month of July, they give the surface another dressing with urine at 

 the rate of 1000 gallons the English acre. In the month of August, the crop ins 

 nearly arrived at its full growth, and flourishes in all its beauty. 



fjf£ VH-£ r ° P " ^y' . grt>> cr in the month qf September, when they cut the runners at about three 

 feet from the ground, and in November they cut them to the earth ; they then heap up the soil about 



TnonH^ ? ^ lOTe ' *? thG he « ght 0t H°- fe ^ and a half > and foUow precisely the same bourse as above. 

 ine.itior.ed each year during five which is the usual time they suffer the plantation to continue, and at 

 the expiration of which the land is in the highest condition, and suited to the reception of any other 



486. Madder is sometimes cultivated, but only on land of the best quality, and with 

 plenty of manure. At the end of April or May, accordingly as the young plants are 

 large enough to be transplanted, the land must be' ploughed in beds of two feet and two 

 feet and a half wide ; the beds are then to be harrowed and raked, and the young suckers 

 of the roots or plants are to be put down in rows, at intervals of a foot or a foot and a 

 half, and six or eight inches distant in the row. 



.. a , they are gathered or 



torn ort, and planted m new beds, m the same manner as has been pointed out above- and then in the 

 month ot September or October, after the faded leaves have been removed, the old roots are taken up 



489. The madder thus taken up should be deposited under cover, to protect it from the rain • and afte' 

 ten or twelve days, placed in an oven moderately heated. When dried sufficiently, it is gently beaten 

 with a flail to get rid of any clay that may adhere to the plants ; and, bv means of a small windmill is 

 ground and sifted, to separate it from any remaining earth or dirt. It is then replaced in the oven for a 

 short time, and when taken out is spread upon a hair-cloth to cool ; after which it is ground and 

 cleaned once more. It is then carried to a bruising-mill, and reduced to a fine powder, after which it is 

 packed in casks or barrels for market. 



490. The culture of wood, though not general, has been practised in Flanders. It 

 was an object with the French government to spread the cultivation of it, and a con- 

 siderable quantity of seed was sent gratis into the country for that purpose. 



491. Woad thrives only on gravelly and sandy soils, which must be well pulverised, 

 manured, and formed into beds, as in the case of madder culture. It is sown in .March 

 or April in rows, or broad-cast, and harrowed or covered with a rake. All weeds are 

 cleared away, and the plants thinned, if a careful culture is followed. The leaves are the 

 part of the plant which is used by the indigo manufacturer. Thev should be gathered 

 singly, like those of spinach, as soon as they begin to show signs of maturity, 'and the 

 mature leaves taken off from time to time as they grow. Tliis operation o-oes on from 

 June to September in the first year, and from June to August in the second ; when the 

 plant being a biennial, shoots into flower stems. The leaves are fermented, and the dye 

 precipitated from the liquor and dried, &c, in a mp.nner analogous to what is practised 

 in India with indigo; but with great improvements, made at the instance of the French 

 government, which, in 1810, called forth the process described in a French work, and 

 translated in the appendix to Radcliff's report. At present it is to be considered more 

 as matter of curious historical information, or of local adoption, than of general utility ; 

 because no mode of cultivating or preparing woad could bring it into competition, either 

 in the European or American market, with indigo. 



492. With culinary vegetables the Flemish markets are abundantly supplied. Most of 

 these are grown by the small farmers, and are of excellent quality. To every cottage 

 in Flanders a garden of some description is attached ; and according to the means, the 

 leisure, and the skill of the possessor, is rendered more or less productive. The general 

 principles of management with all are, frequent digging, careful weeding, ample ma- 

 nuring, and immediate succession. The rotation depends on circumstances. The 

 chief vegetables in common use are, parsnep, carrot, turnip, scorzonera, savoy, jettechou 

 cabbage (Brussels sprouts), onions, leeks, peas, beans, and all kinds of salading, with 

 another vegetable called fere haricot, a large species of French bean, which has a place 

 in the field or garden of almost every fanner, and being sliced down, pod and seed, is 

 made a chief ingredient in all farm-house cookery. 



493. The treatment of asparagus here, and generally in Flanders, differs considerably 

 from our method. In forming their beds, they are not by any means particular as to 

 very deep trenching, or a profusion of manure ; nor, as they grow up, do they cover the 

 beds with litter for the winter, nor fork and dress them in the spring. In the furrows 

 they form a rich and mellow compost of earth and dung, with which, before winter 

 sets in, they dress up the beds to the height of nearly eighteen inches from the level of 

 the crowns ; and, without any further operation (except supplying the furrows again for 

 the ensuing year), as soon as the buds appear, they cut them nine inches under the 

 surface, by which means, having but just reached the light, the whole of the stock is 

 blanched. 



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