26 



CULINARY OE KITCHEN GARDEN. 



on a dry bottom, highly manured and 

 well trenched, and exposed to the weather, 

 every esculent man has adopted may be 

 grown, under proper management, to the 

 highest degree of perfection. Fuller de- 

 tails on this subject wiU be given under 

 each vegetable, &c. discussed. 



§ 6. — PROPOSED ARRANGEMENT. 



In treating on the culture and manage- 

 ment of culinary vegetables, it would, no 

 doubt, be desirable were a classification 

 or systematic arrangement of them esta- 

 blished, if for no other end than that of 

 rendering reference to them more conve- 

 nient. This has been attempted, but 

 never satisfactorily accomplished ; nor do 

 we believe such an arrangement possible, 

 from the circumstance of so many of the 

 plants under this head being used for 

 different purposes, and many having no 

 point of union in culture, position in the 

 garden, season of sowing, planting, use, ifec. 



The following arrangement, so far as it 

 goes, may be useful in this respect, viz. : — 



Alliaceous plants, comprehending the 

 shallot, garlic, rocambole, onion, leek, and 

 chive. 



Leguminous plants. — Pea, bean, French 

 bean, and scarlet runner. 



Brassicaceous plants. — White and red 



cabbage, Gouve tronchuda or Portugal 

 cabbage, cauliflower, broccoli, Brussels 

 sprouts, savoys, boricoles or winter greens, 

 and sea-kale. 



Asparaginous jofo»«5.— Asparagus, alisan- 

 ders, cardoon, globe artichoke. 



Spinaceous plants.— Common spinach. 

 New Zealand spinach, and white beet, &c. 



Acetariacious plants. — Lettuce, endive, 

 succory, dandelion, sorrel, tarragon, bur- 

 net, celery, mustard, curled and plain 

 cress, water-cress, American cress, winter 

 cress, Normandy cress, Indian cress, 

 purslain, chervil, rape, corn salad, radish, 

 &c. 



Esculent-rooted plants. — Carrot, turnip, 

 potato, Jerusalem artichoke, red beet, 

 skirret, scorzonera, salsify, parsnip, Ham- 

 burg parsley. 



dleraceous plants, comprehending pars- 

 ley, dill, borage, thyme, sage, clary, balm, 

 mint, costmary, tansy, basil, savory, mar- 

 joram, anise, caraway, coriander, an- 

 gelica, &c. 



Medicinal plants. — Chamomile, elecam- 

 pane, wormwood, rue, hyssop, and others. 



Edible fungi. — Mushroom, truffle, and 

 morel. 



Miscellaneous, not referable to amy of the 

 above sections, but used in confectionary 

 and domestic economy.— Rhubarb, love 

 apple or tomato, egg plant, gourd, capsi- 

 cum, marigold, liquorice, rosemary, la- 

 vender, horse-radish, &c. 



