22 THE CULINARY GARDEN. 



resting their land, and of following a regular rota- 

 tion in cropping it, at least in the culture of the 

 principal articles, and as far as the nature of the 

 thing will admit. The best managers sow out a 

 portion of their ground every season in grass, clover, 

 or barley, which is used as green food for their 

 horses and cows. Very generally the barley is sown 

 along with the clover, merely to nurse and shade it, 

 being cut down and not allowed to ripen. The 

 clover is sometimes dug up after the first season, 

 if land for market crops be scarce, but more gene- 

 rally it is allowed to lie a second year. By good 

 managers, the ground is never sown down in a 

 hungry state. 



Land that has been under esculent crops for many 

 years together, and is, perhaps, glutted with ma- 

 nure, may be cleansed, as it is termed, by a scourg- 

 ing crcj) of oats, wheat, or rye*, which, if thought 

 necessary, may be repeated. If trenched to its full 

 depth afterwards, it will again be fit for the produc- 

 tion of culinary crops in great perfection. 



By quartering out currants, gooseberries, and rasp- 

 berries, instead of growing them in single lines, par- 

 ticularly if these be properly managed, an opportu- 

 nity of changing crops might further be afforded ; 

 as these should not stand longer than seven or eight 

 years together, but .the plantations should be re- 

 newed, as hinted at in the Fruit Garden, Sect. VI. 



* Rye will thrive in worse land than wheat or barley, but in 

 all kinds of ground it is the greatest scourger of any grain 

 crop. 



