CONTENTS. 



CHAPTER v.— Spinacbous Plants, . . . . 



§ 1. Spinach, ... . . 135 



2. Wild Spinach, . . 137 



3. French or Mountain Spinach, . . 138 



4. New Zealand Spinach, ib. 



5. Garden Patience, &o., . . . ib. 



6. The White ok Sicilian Beet, . . 139 



CHAPTER VI. — AcETABiACEous OR Salad Plant, 



§ 1. Celery, . . ... 141 



2. Celeriac, ok Turnip-rooted Celery, . . . ISO 



3. The Lettuce, . . 151 



4. Endive, . . .158 



5. Succory, ..... 164 



6. Dandelion, Taehagon, &c., . . . 166 



7. White and Black Mustard, . . 167 



8. Cresses, . . . .168 



9. Purslane, Chervil, &c. . 171 



10. Rape, Corn-Salad, &c., . ib. 



11. The Radish, ... 172 



CHAPTER VII. — Esculent-rooted Plants, .... 



§ !. The Carrot, . . . . 176 



2. The Turnip, ..... 183 



3. The Potato, . .... 199 



4. The Jerusalem Artichoke, . . 223 



5. Red Beet, ... . . 226 



6. Salsify, Skirret, &c,, . . 228 



7. The Parsnip, . ... 229 



CHAPTER VIII. — Olekaceous Plants, or Pot-Hebbs, comprising such 



AS ARE used fob GaBNISHING AND SEASONING, 



§ 1. Parsley, . . . 232 



2. Dill, Borage, &o., . . 234 



3. Sage, Balm, Mint, &c., . 235 



4. Basil, Savory, &c., . . . . 237 



CHAPTER IX.— Medicinal Plants, .... 



CHAPTER X.— Edible Fungi, 



§ 1. The Mushroom, . 243 



2. The Morel, . . . 252 



3. The Trueele, . 253 



CHAPTER XI. — Miscellaneous Vegetables, "... 



§ 1. Rhuearb, ..... . 266 



2. The Tomato and Eqo-Plant, . 258 



3. The Gourd and Pumpkin, . . . 259 



4. Capsicum, .... . 260 



5. Rosemary and Lavender, . . ib. 



6. The Horse-Radish, . . . 261 



CHAPTER XII.— Soils, ... 



§1. Their Origin AND Nomenclature, . . 263 



2. Determination op their Nature, &c., . 270 



3. Their Improvement, . . 277 



4. Watering, . . . 284 



135 



141 



17( 



232 



241 

 243 



256 



263 



