Of Gardens. 443 



from 3s. 6d. to perhaps 4s., according to the season and the 

 quantity supplied. 



2. The different Sorts of Gardens. 



These may be classed under the following heads : private 

 fruit-gardens ; private kitchen-gardens ; market-gardens, 

 either for fruit or vegetables, cultivated by the spade ; field- 

 gardens, chiefly cultivated by the plough ; and village-gar- 

 dens. The interesting subject of cottage-gardens is discussed 

 in the Appendix, No. 13. p. 45. 



1. Private Fruit Gardens. It is fortunate, that a taste for 

 the cultivation of fruit often prevails among the rich. It af- 

 fords a pure, rational and pleasing amusement ; and furnishes 

 inducements to those who are possessed of landed property, 

 to reside on their estates, and to abridge the time which 

 otherwise they might be induced to spend in crowded cities. 



Fruit-gardens may be divided into two classes ; 1. Those 

 in which fruits are cultivated, which require hot-houses to 

 bring them to perfection ; and, 2. Such as raise fruit capable 

 of being brought to perfection, under judicious management, 

 by the ordinary temperature of the climate ( 4 6 ). In numerous 

 cases, however, both kinds are united. 



The pains taken, and the expense bestowed, in raising fruit, 

 by artificial means, in England and Scotland, are very great, 

 and must necessarily increase in the more northern districts, 

 in proportion as the climate is more severe ( 407 ). In the 

 construction of hot-houses, some improvements have recently 

 been made. It is found a saving of expense, to have the sashes 

 fixed, instead of sliding up and down, which occasions the 

 breakage of glass ; air being admitted at the bottom by ven- 

 tilators in front, and likewise at the top of the back wall. 

 Standing-flues within the house, are also found greatly prefer- 

 able to the old practice of having the back walls of hot-houses 

 flued like hot-walls ; and those flues should be made wider 

 or broader than usual, but not deeper. When flues are of 

 small dimensions, there is not capacity in them for allowing 

 the heated particles of air to expand ; and a large proportion 

 'of the heat therefore, escapes with the smoke, in a latent 

 state, which is obviated by the greater width. In small hot- 

 houses, where economy is studied, the best kind of flue is 

 made of ear then- ware, the same as used for pots to the tops 

 of chimnies, only somewhat thicker. The pieces are two 

 feet and a half long, and about ten inches in diameter, inside 

 measure. They are laid end to end, and every joint rests 



