24 
New Princples of Gardening. 
and drank, it greatly provokes Urine; and its tender Leaves 
eaten in’ Sallets are very refrefhing, and cherifh the Spirits. 
§. The Parts for ufe in Sallets,. are the Seed-Leaves, and 
the next to them, being eaten with other Sallet Herbs in Com- 
pofition. | ) . 
The green Tops or Secds of Chervil, after the going off 
of the Bloffoms, is an excellent Sallet, for cold and weak 
Stomachs, being eaten with Oyl, Vinegar, anda little Pepper. 
6. The Quantity to be eaten in. a Sallet, amongft other Sal- 
let Herbs, is an equal part, as a third, a fourth part, Orc. if 
the Sallet is compofed of three, four, &c. forts of Herbs. 
7. Its Cultivation. 
The ufual and beft Method of propagating this Sallet Herb, 
during the Months of fanuary, February and March, is to make 
a gentle Hot Bed, covered about feven Inches thick, with fine 
mellow Soil, and therein fow your Seed in little Drills, of an 
Inch deep, and about two Inches afunder, as alfo Creffes, Muftard, 
Radifh, Turnip, Spinage, and Lettuce: Wherein obferve that 
you make your Bed large enough to have two Crops, always 
fucceéding each other; and that whenever you gather a Saller, 
be fure that you firft pull up the fame, and cut off the Roots 
when out of the Ground, and not leave them ftanding in 
the Bed, after their Leaves are cut away. Alfo obferve, that 
whenever you gather a Sallet, be it little or much, that you at 
the fame time fow as much a8 you gather, changing the Kinds 
of each Drill ‘every time of fowing, that is, the Drill wherein 
you fowed Chervil the fir time, fow with Muftard the fecond ; 
Turnips the third; Spinage the fourth, dc. ftill changing the 
Species ; and thereby the Earth of one Bed will produce very 
good falleting as long as the Heat endures. 
SEG?: . 
