444 SCIENCE OF GARDENING. Part II. 



2324. Fruits. All plants require to attain the age of puberty, before they will pro- 

 duce fruits or seeds. In annuals, as in the melon, this happens in a few weeks or 

 months ; in trees, as the pear, it requires several years. The first object is to induce the 

 production of blossom-buds ; the next, to induce the blossoms to set or fecundate ; and 

 the third, to swell and ripen the fruit. New fruits are procured from seeds properly pro- 

 duced and selected ; continued in trees by grafting or budding ; in perennials, by slips or 

 runners ; in annuals, by seeds. The quality of fruits is improved by abundant supplies 

 of nourishment, by increased air, light, and heat, by pruning, thinning, and other 

 means ; their bulk by moisture ; and their flavor by withholding moisture and increasing 

 light, heat, and air. Fruit is preserved by placing it in a low dry temperature, burying 

 it in the earth, or drying it in the sun. 



2325. Seeds are the essential part of fruits, or constitute the entire fruit, and are pro- 

 duced on the same general principle. Those produced for culinary purposes in garden- 

 ing are chiefly from annuals, and used green, as the pea, bean, Indian cress, &c. ; but 

 seeds of almost all garden-vegetables are occasionally produced for the sake of propagat- 

 ing the species. Here attention is requisite to make choice of a proper stock, and to 

 place it so as not to be in danger of impregnation from other allied species, which might 

 hybridise the progeny ; to thin out superfluous blossoms ; to remove leafy or barren exuber- 

 ances, or bulbs, tubers, or other productions which might lessen the nourishment devoted 

 to the production of the seed. Seeds of common forest-trees are not generally subjected 

 to so careful management as those of herbaceous vegetables or rarer trees ; but, wherever 

 the best progeny are desired, the same practices are applicable. Light, air, and a free 

 exposure, with dry, warm weather, are essential to the proper ripening of seeds. They 

 are preserved in dry, cool temperatures, like fruits ; and, if perfectly excluded from air 

 and moisture, will never vegetate ; but the vital principle of most seeds is but of short 

 duration. . . 



2326. Roots, to be produced in perfection, require a deep, well pulverised, pliable, 

 porous soil, and moderate moisture. The plants should, in all cases, be prevented from 

 bearing seeds, should have their roots thinned where practicable, and their leaves care- 

 fully preserved, and fully exposed to the sun, air, and weather. Roots are preserved by 

 burying in the earth ; by being placed in low, dry temperatures, like fruits ; or by being kept 

 dry, or dried by art ; or having their buds scooped out, when not intended for vegetation. 



2327. Leaf-stalks are increased in size in the same way as roots, by a rich, deep, well 

 pulverised soil, by preventing the plant from producing blossoms, or even flower-stalks, 

 and by thinning out weak or crowded leaves. Leaf-stalks are blanched to lessen their 

 acrimony, as in the celery, asparagus, and chardoon, or used in a green state, as in the 

 rhubarb and angelica. They are preserved to a certain extent in cool, dry, but well ven- 

 tilated situations ; some sorts, as celery, similarly to roots. The stems of some plants, as 

 the asparagus, are used like leaf-stalks. 



2328. Leaves. Abundant nourishment supplied by the usual means; abundant 

 moisture, and room for expansion of growth ; free exposure to light and air ; thinning, and 

 preventing the appearance of flower-stalks, will in general ensure large succulent leaves, 

 which are sometimes used separately and green, as in the spinage and white beet ; in tufted 

 or compact heads, as in the cabbage and lettuce, or blanched, as in the endive. Leaves 

 of the headed or tufted sorts may be preserved similarly to leaf-stalks ; others, as those of 

 most salads, require to be used immediately ; while most herbs are dried, before being 

 used, either on small kilns or ovens, or in the sun, at the time the plant begins to blossom. 



2329. Flowers. These are produced for culinary purposes, medicine, and ornament. 

 The principal of those grown for culinary purposes are the cauliflower and broccoli, and 

 here the first object is to produce a large and vigorous plant, by abundant nourishment 

 and moisture in a temperate, moist, but not over-warm climate. Free room for the roots 

 and leaves to extend on every side must be given, and the situation should be open and 

 exposed to the full light of the atmosphere ; though, if in very hot weather the direct in- 

 fluence of the sun's rays be impeded by a screen at a moderate distance, there will be less 

 risk of over-rapid growth. When the plant is fully grown, the flower appears, and, in 

 the case of the sorts mentioned, is gathered whilst the fasciculus of blossom is in embryo. 

 Such flowers may be preserved, on the same principle as stalks and headed leaves, for a 

 moderate period. Other flowers, used for culinary purposes, as those of the nasturtium, 

 caper, &c. for pickling, require less attention, the object being flavor rather than magnitude. 



2330. Flowers for medical jrurjjoses should have no culture whatever ; for, in proportion 

 as they are increased in bulk they are diminished in virtue. For ornament, flowers are 

 enlarged, increased in number, rendered double, and variegated in a thousand ways, by 

 excess of nourishment, peculiar nourishment, and raising from selected and curiously im- 

 pregnated seed : these are called florists' flowers. Other flowers are grown for ornament, 

 with a moderate degree of culture, which enlarges their parts generally : such are border- 

 flowers. Others are grown, as much as possible, without producing any change in their 

 parts, as in botanical collections, whether hardy or exotic. 



