<aAJRT^ 



OF THE 



UNIVERSITY 



OF 



CHAPTER I. 



FORMATION OF THE KITCHEN GARDEN. 



SEVERAL important points must be considered before 

 beginning to make a kitchen garden. The work is 

 permanent, as the kitchen garden should last for 

 generations and under right management continue to 

 produce satisfactory crops over a long period. Scamp- 

 ing will result in failure. A solid foundation must be 

 laid. 



Situation. This has a great influence upon the 

 successful culture of vegetables, and too much con- 

 sideration cannot be given to the selection of a suitable 

 site. To some extent the climate and natural conditions 

 of the district in which one is placed will govern the 

 choice of position. Jt will be well, however, to con- 

 sider first the general principles that should underlie 

 the making of a kitchen garden. It must not be 

 formed altogether on sloping ground, although some 

 portion of it should be. On a slope the crops will 

 probably suffer from want of water during a dry 

 summer, for instead of remaining within reach of the 

 roots of the vegetables, the water will drain away to 

 the foot of the land. Make a point therefore of choos- 

 ing a piece of land that is not all sloping. The object 



