CONTENTS. 



Page 



III. Operations of Rearing and Culture - -Wl 

 1. Sowing, Planting, and Watering - ib. 

 '2. Transplanting ... 402 

 3. Pruning - - - 406 

 k Training - - - 411 

 .-;. Blanching - - 415 



IV. Operations for inducing a State of Fruit- 



fulness in barren and unblossoming Trees 

 and Plants - - ib. 



V. Operations for retarding or accelerating 



Vegetation - - 418 



1. Operations for retarding Vegetation - ib. 



2. Operations for accelerating Vegetation - 419 



VI. Operations to imitate warm Climates - 423 



VII. Operations of Protection from Atmospher- 



ical Injuries - - 424 



VIII. Operations relative to Vermin, Diseases, 



and other Casualties of Plants and 

 Gardens - - - 426 



Page 



1. Of the Kinds of Vermin most injurious 



to Gardens . . 426 



2. Operations for subduing Vermin - 436 



3. Operations relative to Diseases and other 



Casualties _ 437 



IX. Operations of Gathering, Preserving, and 



Keeping . . 438 



CHAP. IV. 



Operations relative to the final Products de- 

 sired of Gardens, and Garden-scenery - 443 



I. Of the Vegetable Products desired of Gar- 



dens . 444 



II. Of the Superintendence ami Management 



of Gardens - ,..... - 445 



III. Of the Beauty and Order of Garden- 



scenery . . . .451 



PART III. 



GARDENING AS PRACTISED IN BRITAIN. 



CHAP. II. 



Of the Distribution of Fruit-trees in a Kitchen- 

 garden - 476 



I. Of the Selection and Arrangement of Wall 



Fruit-trees - - 477 



II. Of the Selection and Arrangement of 



Espaliers and Dwarf-standards - . 479 



III. Of tall Standard Fruit-trees in a Kitchen- 



garden ----- 480 



IV. Fruit-shrubs - - - - 481 



CHAP. III. 



Of the Formation and Planting of an Orchard, 

 subsidiary to the Kitchen-garden - - 482 



CHAP. IV. 



Of the general Cultivation and Management 

 of a Kitchen-garden - 485 



I. Culture and Management of the Soil ib. 



II. Manure - - - - 48G 



III. Cropping - - 487 



IV. Thinning - 489 



V. Pruning and Training 490 



VI. Weeding, Stirring the Soil, Protecting 



Supporting, and Shading - 493 



VII. Watering - - ib. 



VIII. Vermin, Insects, Diseases, and Accidents 494 



IX. Gathering and Preserving Vegetables and 



Fruits, and sending them to a Distance 495 



X. Miscellaneous Operations of Culture and 



Management - ib. 



CHAP. V. 



- 496 



Of the general Management of Orchards 



I. General Culture - - . 



II. Pruning Orchard-trees - - 497 



III. Of gathering and storing Orchard-fruits - 499 



IV. Of packing Orchard and other Fruits for 



Carriage - - 501 



CHAP. VI. 

 Construction of the- Culinary Forcing Struc- 



tures and Hot-houses 



SOU 



Page 



I. Of the Construction of the Pinery - -502 



II. Of the Construction of the Vinery 506 



III. Construction of the Peach-house 508 



IV. Construction of the Cherry-house and Fig 



house 510 



V. Of Constructing Hot-houses in Ranges' ib. 



VI. Construction of Culinary Pits, Frames, and 



Mushroom-houses ' - - ib. 



VII. Details in the Construction of Culinary 



Hot-houses - - - 512 



CHAP. VII. 



Of the general Culture of Forcing Structures 

 and Culinary Hot-houses - - 513 



I. Culture of the Pinery - -514 



1. Varieties of the Pine and General Mode of 



Culture - f ' ' - ib. 



2. Soil - - - - ib. 



3. Artificial Heat - - - 515 



4. Propagation of the Pine-apple - 516 



5. Of rearing the Pine-apple in the Nursing 



Department - - - 517 



6. Succession Department - - 521 



7. Fruiting Department - 525 



8. General Directions common to the Three 



Departments of Pine-apple Culture - 531 



9. Compendium of a Course of Culture - 537 



10. Recent Improvements in the Culture of 



the Pine-apple - - 538 



II. Of the Culture of the Vinery - - 541 



1. Of the General Culture of the Grape in 



Vineries - - - ib. 



2. Of particular Modes of cultivating the 



Grape, adapted to particular Situations 553 



3. Of Gathering and Keeping forced Grapes 5i6 



4. Of the Insects and Diseases attendant on 



forced or Hot-house Grapes - - 5oi 



III. Culture of the Peach-house - -558 



IV. Of the Culture of the Cherry-house - 563 



V. Of the Culture of the Fig-house - -566 



VI. Of the Culture and Forcing of the Cucum- 



, ber - - - - - 569 



VII. Of the Culture of the Melon - -580 



VIII. Forcing the Strawberry in Hot-houses, 



Pits, and Hot-beds - - - 588 



IX. Forcing Asparagus in Pits and Hot-beds 590 



X. Forcing Kidneybeans - - - 592 



XI. Forcing Potatoes - ... 593 



XII. Forcing Peas - - - 595 



XIII. Forcing Salads, Pot-herbs, &c. - - 596 



XIV. Culture of the Mushroom - - ib. 



CHAP. VIII. 



Horticultural Catalogue. Hardy Herbaceous 



Culinary Vegetables - - - 606 



I. The Cabbage Tribe - - - 607 



1. White Cabbage - - - /A. 



2. Red Cabbage - - - 610 



3. Savoy - - ib. 



4. Brussels Sprouts - 611 



5. Borecole - - ib. 



6. Cauliflower - iiJ 



7. Broccoli *.'-' -' - el* 



