KITCHEN GARDEN. 



1. ANGELICA. 



Angelica ^4rchangelica is a biennial plant, a native 

 of Hungary and Germany, and ranked among medicinal 

 plants. 



The gardeners near London, who have ditches of 

 water running through their gardens, propagate great 

 quantities of this plant, for which they have a consider- 

 able demand from the confectioners, w T ho make a sweet- 

 meat with the tender stalks, cut in May, and candied 

 with sugar. 



The seeds should be sown in autumn as soon as they 

 are ripe ; and in the spring, when the plants are six 

 inches high, they should be transplanted upon the sides 

 of ditches and pools, or, for want of these, on cold moist 

 ground, at two or three feet asunder. The second year 

 after sowing, they will shoot up to flower : therefore, if 

 you wish to continue their roots, you should cut down 

 the stems in May, which will occasion their putting out 

 heads from the sides of their roots ; by which means 

 they may be continued for two or three years ; whereas 

 if they had been suffered to seed, their roots would have 

 perished soon afterwards. 



Angelica may also be cultivated by planting the young 

 plants in shallow trenches, earthing up their stems in 

 the manner of cardoons or celery ; but when these are 

 cut for use, the earth should be levelled down again to 

 the crown of the roots, from whence another crop may 

 be obtained the following year. 



