440 Of Gardens. 



PART III. 



OF GARDENS AND ORCHARDS. 



GARDENING is the most productive and advantageous mode 

 of occupying the soil. It also produces the most refined and 

 luxurious articles of human food, and in some respects the most 

 wholesome. Gardens, as shall afterwards be more fully ex- 

 plained, likewise employ, for their extent, the greatest num- 

 ber of labourers, and furnish the greatest quantity of useful 

 produce, from the smallest space of ground. The greater the 

 extent of land therefore, thus cultivated, the more beneficial 

 to the community, especially in a manufacturing country, 

 where the population is so great in proportion to the extent 

 of its territory. 



With gardens, orchards are frequently united ; and their 

 productions are often the same. The latter, however, will 

 require a separate discussion. 



I. Of Gardens. 



In the garden, not only fruits of various descriptions, but 

 also roots, pulse, salads, and other culinary vegetables, are 

 raised, each of which has its respective advantages. 



Fruits were probably one of the first substances to which men 

 directed their attention, with a view to aliment, though they 

 have now become rather an article of luxury, than of substan- 

 tial diet. They are produced by nature, in that season of the 

 year, when such substances, with their cooling, refreshing, 

 and diluting qualities, are peculiarly acceptable. 



Roots contain a greater proportion of nourishing matter, 

 though in that respect they are inferior to grain. There are 

 above forty different kinds produced in this country ; but the 

 potatoe, and the turnip, are the only sorts very extensive- 

 ly cultivated. By using these, less bread and animal food is 

 rendered necessary, and if taken in sufficient quantities, the 

 human frame can be supported by them alone, more especial- 

 ly in youth, or when severe labour is avoided ( 39<J ). 



Salads have been considered rather as an article of luxury 

 than of aliment. Some of them, as the lettuce, are valuable 

 for their cooling qualities ; but from their narcotic powers, se- 

 veral of them cannot be eaten with safety, unless they are 

 blanched ( 397 ). 



Cabbage, cauliflower and other culinary vegetables, in 



