CONTENTS. 



THE CULINARY OR KITCHEN GARDEN. 



INTRODUCTORY REMARKS, 



§ 1. Sketch of the Histobt of Culinary Vegetables, 



2. Disposition of the Chops in the Kitchen Garden, 



3. The Quantities of Seeds and Roots necessary to Crop a Garden, 



4. Rotation of Crops, ...... 



5. Transplanting Culinary Esculents, .... 



6. Proposed Arrangement, . . . . 



PARK 



3 



CHAPTER.!.— Alliaceous Plants, 

 § 1. The Shallot, 



2. Garlic, 



3. Rocambole, 



4. The Onion, 



5. The Leek, . 



6. The Chive, 



CHAPTER II. — Leguminous Plants, or the Pulse Tribe, 

 § 1. The Pea, ....... 



2. The Bean, ...... 



3. The Kidney or French Bean, 



4. The Scarlet Runner, ..... 



CHAPTER III. — Brassicageous Plants, or the Cabbage Tribe, 

 § 1. The Cabbage, 



2. The Portugal Cabbage, 



3. Red Cabbage, 



4. Brussels Sprouts, 



5. The Broccoli, 



6. The Savoy, 



7. The Cauliflower, 



8. The Sea-Kale, 



9. The Borecole, 



CHAPTER IV.— Asparaginous Plants, 

 § 1. Asparagus, 



2. The Alisander, 



3. The Cardoon, 



4. The Artichoke, 



5. The Hop, &c.. 



3 



7 



8 



12 



24 



26 



27 

 29 

 30 

 ih. 

 44 

 47 



48 

 62 

 71 



78 



81 

 90 

 ib. 

 91 

 92 



103 

 108 



117 

 129 

 ib. 

 130 

 134 



27 



48 



81 



117 



