THE KTl'CHEN-GAItDEN. 7 



THE KITCHEIV-C^ARDEN. 



We shall take up little space in considering the situation or form of 

 the titch en-garden. Every body knows that the best situation, where 

 any choice can be had, will be selected; that the farms will be as vari- 

 ant as "the scenery, and the soil the best furnished by the locality. 

 These subjects, therefore, need not occupy our space, or the reader's 

 time. It is of more importance to know how to improve the soil, to 

 cultivate and plant it properly, at the right seasons, and with the proper 

 vegetables. These subjects will be illustrated as we consider what vege- 

 tables and fruits to cultivate, and the best methods of their cultivation. 



PREPARATION OF THE SOIL.— General Hints.-;-To prepare your ground, 



it will be necessary to trench, manure, and dig it, till it becomes thorough- 

 ly broken and incorporated, and of a temperament sufficiently porous to 

 allow the wet to pass freely through it. 



When thus prepared, divide and lay out your ground to the best ad- 

 vantage ; generally speaking, if you have walls, a border all round, of 

 three, or four, or ten feet (according to the size of the whole piece of 

 land), with a walk next, and then the remainder allotted into regular 

 compartments, or quarters, for the principal crops, is found the best way 

 of laying out a kitchen-garden ; but if it be only inclosed by a hedge, 

 it is by fer the best to make a walk all round against the inside of the 

 hedge. 



The soil of a garden should be frequently pulverized or broken, by 

 proper digging, in order that it may be sweet, free, and. rich, or no great 

 "things can be expected as to forward, well-flavored, handsome produc- 

 tions. The soil should be sweet, that the nutrimeint which the roots 

 receive may be wholesome ; free and light, that they may be at full 

 libertv to range in quest of it ; and rich, that there may be no defect in 

 food." "^ 



It must be remembered that vegetables cannot, like the animal 

 creation, range from place to place in search of food ; they can grow 

 only where planted — -consequently they must be supplied by different 

 means with food, and that according to their different habits and con- 

 stitutions. 



Trenching and pulverizing the soil in autumn and winter (and indeed 

 at all times when the ground is vacant), greatly improves it, and that 

 in proportion to its adhesive texture; being indispensably necessary for 

 strong land, to separate and ameliorate- the parts. This amelioration 

 and separation of parts is principally effected by frost, which circum- 

 stance may be explained on the principle that the expansion of the 

 water contained in the soil during its freezing increases about one- 

 twelfth its whole bulk, and in its contraction of bulk, during a thaw, 

 leaves the parts so extended that they separate from each other, and so 

 make the soil porous and open to the influence of the sun and air. 



The object in pulverizing the soil is to give free and sufficient scope 

 to the roots of vegetables, which should be abundant; otherwise no plant 

 will become vigorous, let the soil in which it is planted be ever so rich. 

 The fibers of the root take up the nutriment they meet with in the soil 

 by absorption, or suction, the end of every fiber having a kind of mouth, 



