KITCHEN-GARDENING. 27 



ADAPTING PLANTS TO SOILS. 



The various species of plants which occupy our greenhouses, 

 gardens, and fields, require each their peculiar aliment — they 

 having been collected from all the diversified regions, climates, 

 and soils through earth's remotest bounds ; they consequently 

 comprise natives of mountains and rocks, as well as of plains, 

 valleys, and watercourses. The most essential aliment for 

 natives of warm climates and dry soils being heat, artificial 

 means are used in cool seasons and unpropitious climates to 

 produce it. Natives of temperate climates require salubrious 

 air, hence they are cultivated to the greatest perfection in our 

 Noi-thern States in spring and autumn ; and in our Southern 

 States in the winter; and natives of humid climates, as also 

 amphibious plants in general, require a more than ordinary 

 share of moisture, and grow best in wet soil; but these 

 THREE ELEMENTS collcctivcly constltutc the food of plants in 

 general, and should be judiciously imparted to the various 

 species, in due proportions, according to circumstances, I 

 have also shown that the roots of various species of plants 

 require each their peculiar aliment, which is not to be found in 

 all descriptions of land. This is demonstrated by roots of 

 trees being frequently discovered spreading beyond their ordi- 

 nary bounds in quest of salutary food. 



DEEP planting. 



Although it has been admitted that excessive deep planting 

 of trees and plants is injurious, and in many cases fatal to their 

 very existence, it does not follow that all annuals and biennials 

 are injured by the same means. On the contrary, the earthing 

 up of particular species of plants in a late stage of growth is 

 calculated to promote early maturity, which constitutes the 

 most essential art in gardening for the market ; because the 

 earliest crops are always th^e most profitable. It is moreover a 

 necessary practice in climates where the seasons for gardening 

 are short — as without such practice, many kinds of vegetables 



