CONTENTS. 



III. Operations of Rearing and Culture 



1. Sowing, Planting, and Watering 



2. Transplanting - 



3. Pruning - - 



4. Training - 



5. Blanching 



IV. Operations for inducing a State of Fruit- 



fulness in barren and unblossoming Trees 

 and Plants 



V. Operations for retarding or accelerating 



Vegetation - 



1. Operations for retarding Vegetation 



2. Operations for accelerating Vegetation 



VI. Operations.to imitate warm Climates 



VII. Operations of Protection from Atmospher- 



ical Injuries - 



VIII. Operations relative to Vermin, Diseases, 



and other Casualties of Plants and 

 Gardens - 



- ib. 



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 and Management 



of Gardens - - 445 



III. Of the Beauty and Order of Garden- 



scenery - - - 451 



PART III. 



GARDENING AS PRACTISED IN BRITAIN. 



BOOK I. 



HORTICULTURE. 



Chap. I. Page 



The Formation of a Kitchen-garden - - 455 



I. Situation - - - ib. 



II. Exposure and Aspect ... 456 



III. Extent 457 



IV. Shelter and Shade - - 458 



V. Soil - - - 460 



VI. Water - - - - 463 



VII. Form 464 



VIII. Walls 465 



IX. Ring-fence and Slip - - - 472 



X. Placing the Culinary Hot-houses and 



Melonry - - - ib. 



XI. LaytDg out the Area - - 473 



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 ----- 486 



III. Cropping - - - .487 



IV. Thinning - - - .489 



V. Pruning and Training - - 490 



VI. Weeding, Stirring the Soil, Protecting, 



Supporting, and Shading - . 493 



VII. Watering ... . fa 



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 ... fa 



Chap. V. 



Of the general Management of Orchards - 496 



I. General Culture . . ^ 



II. Pruning Orchard-trees . " . "497 

 l\}- / gathering and storing Orchard-fruits - 499 

 IV. Of packing Orchard and other Fruits for 



Carriage - . . _ gQj 



Chap. VI. 



Construction of the Culinary Forcing Struc 



i. tures and Hot-houses . . . 502 



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 - . - fa 



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 . . fa 



2. Of particular Modes of cultivating the 



Grape, adapted to particular Situations 553 



3. Of Gathering and Keeping forced Grapes 556 



4. Of the Insects and Diseases attendant on 



forced or Hot-house Grapes - - 557 



III. Culture of the Peach-house - -558 



IV. Of the Culture of the Cherrv-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 



- 606 



- 607 



- ib. 



- 610 



Culinary Vegetables 

 [. The Cabbage Tribe 



1. White Cabbage 



2. Red Cabbage 



3. Savoy 



4. Brussels Sprouts 



5. Borecole 



6. Cauliflower 



7. Broccoli 



- ib. 



- 611 



- ib. 



- 612 



- 614 



