GENERAL REMARKS 



ON THE 



MANAGEMENT OF A KITCHEN GARDEN. 



Before commencing the Catalogue, it may be necessary 

 to direct the reader's attention to some important matters, 

 essential to the good management of a Kitchen Garden. 



The mode of laying out the ground is a matter of taste, 

 and may be left to the gardener himself, the form being a 

 thing of trifling importance in the production of useful vege- 

 tables; and it matters not whether the ground be laid out in 

 oeds of four or ten feet wide, provided it be well worked, 

 and the garden kept neat and free from weeds. 



Those who have not a garden already formed, should, 

 nowever, fix on a level spot where the soil is deep ; but as 

 we have not always a choice, 1 would recommend the reader 

 to that which is within his reach, and ought to be the object 

 of every man, namely, to make the most of what he has. 



To this end, he may form a border round the whole gar- 

 den, from five to ten feet wide, according to the size of the 

 piece of land ; next to this border, a walk may be made from 

 three to six feet wide ; the centre part of the garden may be 

 divided into squares, on the sides of which a border may be 

 laid out three or four feet wide, in which the various kinds 

 of herbs may be raised, and also Goosebenies, CuiTants, 

 fJaspberries, Strawbemes, &c. The centre beds may be 

 planted with all the various kinds of vegetables. The outside 

 Dorders, facing the east, south, and west, will be useful for 

 raising the earliest fruits and vegetables; and the no7lh bor- 

 der, being shady and cool, will serve for raising and pricking 



