Bock I. 



MONTHLY HORTICULTURAL PRODUCTIONS. 



787 



Chap. XL 



Horticultural Productions which may be expected from a Jirst-rate Kitchen-garden 



managed in the best Style. 

 6038. The sources of edible enjoyment afforded by a Jirst-rate kitchen- garden are nu- 

 merous and varied ; and consequently a proprietor, who spares no expense on this de- 

 partment, ought to be informed of what he has a right to expect, subject, however, to the 

 drawbacks of bad situations, uncertain seasons, and unforeseen accidents. Many garden- 

 ers object to tables of this kind, as leading to unreasonable expectations, disappoint- 

 ments, and quarrels, and as, in short, enlightening too much their employers. On this 

 we shall only observe, that the more a proprietor requires, the more he must conform to 

 the conditions on which alone these products are to be expected. As to the subject of 

 enlightening masters, much might be said in its favor, and nothing founded in right rea- 

 son against it. It is only by a knowledge of gardening that a master can distinguish a 

 bad gardener from a good one ; and only from this appreciation that a good gardener 

 can be properly valued and rewarded. Community of knowledge must be better than 

 no community at all. A man who employs a gardener as he does a tailor, merely to 

 supply his wants, may look on him as a very convenient machine, and useful to have 

 about his premises ; but where a knowledge and taste for gardening exists in the em- 

 ployer, one point of union is formed between him and his servant, which must be pro- 

 ductive of a certain degree of humanity, if not of mutual respect and consideration. It is 

 only bad gardeners, therefore, that have to fear the dissemination of knowledge among 

 their masters, In a work of this nature, however, in which the object is more to give the 

 opinion of others than our own, we subjoin what M'Phail observes on the subject, which 

 may be reckoned the opinion of most men of his order. " The book called Every 

 Man his own Gardener,' he says, " gives a list of what fruits, &c. gentlemen may expect 

 from their gardens in every month of the year ; such a list not only of fruits, but of flow- 

 ers and esculent vegetables, which nature, assisted by artificial means, is incompetent 

 to produce in every month of the year in any country, in any degree of latitude under 

 the sun ; hence, from lists of this kind being given in books said to be written by practi- 

 cal gardeners, ariseth strife between masters and mistresses and their servant-gardeners. " 

 {Gard. Rem. Pref. xxviii.) 



Sect. I. January. The Productions arranged in the Order in which they have been treated 

 in the preceding Chapters. 



6040. Hardy fruits from the open garden, orchard, or fruit. 



6039. Culinary vegetables from the open garden or garden-stores. 

 Strasburgh cabbage, iavoys, borecoles, Brussels sprouts. Kid- 

 neybeans for hamcots, and Prussian and other peas. Potatoes, 

 Jerusalem artichokes, turnip, carrot, parsnep, red beet, skirret, 

 scorzonera, and salsify, from the root-stores and seed-room. 

 Spinage in mild seasons ; also sorrel and white beet. ( )nicns, 

 leeks, garlic, shallot, and rocambole. !St;a-kale from the covered 

 beds. Lettuce, endive, celery, American and winter cress. Pars- 

 ley, if protected, horse-radish, and dried fennel,dill, chervil, &c. 

 Thyme, sage, rosemary, lavender, from the open garden, and 

 dried marjoram, savory, mint, basil, Sec. from the herb-room. 

 Rhubarb-stalks from covered roots ; anise, coriander and cara- 

 way-seed>, chamomile, elecampane, blessed thistle, &c. dried. 

 Red cabbage and samphire. Wild rocket, wild spinage, sauce- 

 alone, and sorrel, if a mild winter. Mushrooms from covered 

 ridges. Sea-belt, or sweet fucus, dried. 



Apples, pears, quinces, medlars, services from the fruit- 

 aom. Some plums and morello cherries, carefully preserved 



the trees. Some thick-skinned gooseberries, currants, and 

 g.apes, preserved on the trees. Some dried fruits of the same 

 sorts on branches hung up in the fruit-room. Almonds, wal- 

 nuts, chestnuts, filberts from the fruit-room. Sloes from the 

 >, haws, and sometimes a few cloud- 



6041. Culinary vegetables and fruit* from the forcing depart- 

 ment. Kidneybeans. Potatoes. Sea-kale. Small salads. 

 Parsley. Fennel. Rhubarb. Mushrooms. Pines, winter me- 

 lons, grapes, strawberries, cucumbers occasionally. Oranges, 

 olives, and pomegranates. Malay apple, loquats, and " 

 Yarns and Spanish potatoes. 



Sect. II. February. 



6042. Culinary vegetables from the open garden or garden-stores. 

 Scotch or Strasburgh cabbage, savoys, borecoles, Brussels 



S routs, and, if a mild winter, cabbage-coleworts, broccolis. 

 aricots, beans, and soup-peas from the seed-room. Potatoes, 

 Jerusalem artichokes, turnip, carrot, parsnep, red- beet, skirret, 

 scorzonera, and salsify. Spinage, if a mild winter. Onions, 

 leeks, garlic, shallot, and rocambole. Sea-kale from covered 

 beds. Lettuce, endive, .celery. American and winter cress. 

 Parsley, if protected, horse-radish, and dried fennel, dill, 

 chervil, &c. Thyme, sage, rosemary, and lavender, from the 

 open garden ; dried marjoram, basil, Sic. from the herb-room. 

 Rhubarb-stalks from covered roots, anise, coriander and cara- 

 way-seeds, from the seed-room ; chamomile, &c. from the 

 herb-room. Red cabbage, samphire. Nettle and thistle tops ; 

 towards the end, sorrel-leaves, and if a mild winter, sauce- 



alone. Mushrooms from covered ridges. Sea-belt preserved, 

 and occasionally badder-locks. 



6043. Hardy fruits from the open garden, orchard, or friat- 

 room. Apples, pears, quinces, medlars, services from the fruit- 

 room. Some plums from branches hung up in the fruit-room. 

 Dried grapes and currants from branches hung ud in the fruit- 

 room. Aimonas, wainuis, chestnuts, filberts from the fruit- 

 room. Sloes fro m Aried branches hung up m the fruit-room. 



6044. Culinary productions and fruits from the forcing depart- 



Kidneybeans. Potatoes. Sea-kale, asparagus. Small 

 salads. Parsley, mint, chervil. Rhubarb. Aiushrooms. A 

 pine occasionally ; grapes, cucumbers, strawberries. Oranges, 

 lemons, olives, pomegranates. Pisf" 

 Yams and Spanish potatoes. 



Pishamin-nuts, lee-chtes 



Sect. III. March. 



6045. CuHnary vegetables from the open garden, or garden- 

 ttoret. Brussels sprouts, borecoles of sorts, especially the early 

 greens, and Breda kale, broccolis. Haricot-beans and soup-peas, 

 from the seed-room. Potatoes, Jerusalem artichokes, turnip, 

 carrot, red'beet, parsnip, skirret, scorzonera, and salsify'. 

 Spinage occasionally, if mild. Onions from the root-room ; 

 Welch onions, ciboules from the garden ; garlic, shallot, 

 rocambole from the root-room. Sea kale from covered beds. 

 Lettuce, endive, celery, American and winter cress; also 

 wattr-cress, bumet and others. Parsley, horse-radish, and 

 dried fennel, dill, chervil, &c. Thyme, sage, rosemary from 

 the open garden ; and dried marjoram, basil, mint, savory, &c. 

 from the herb- room. Ilhu barb-stalks from covered foots ; 

 anise, coriander, caraway, and other seeds, chamomile, blessed 

 thistle, and other dried herbs. Samphire. Nettle-tops, dandelion- 



3 E 



leases, bladder-campion-tops, water-cresses, brook-lime, sauce- 

 alone. Mushrooms from covered ridges. Common and red 

 dulse, sea- belt, and pepper -dulse. 



6046. Hardy frmts from the open garden, orchard, or fruit- 

 room. Apples, pears, quinces, medlars, services from the fruit- 

 room. Some dried grapes. Almonds, walnuts, chestnuts, firberU 

 from the fruit-room. 



6047. Culinary productions and fruits from the forcing depart- 

 ment. Kidneybeans. Potatoes, radishes. Sea- kale, asparagus. 

 Small salads, onions. Parsley, mint, chervil, sweet marjoram. 

 Rhubarb. Mushrooms. A pine occasionally ; grapes, cucum- 

 bers, strawberries. Oranges, shaddocks, lemons, olives, pre- 

 served pomegranates. Loquats, pishamin^juts, lee-chees. &c. 

 Yams and Spanish potatoes. 



