viii 



CONTENTS. 



Page 



III. Operations of Rearing and Culture - 401 



1. Sowing, Planting, and Watering - ib. 



2. Transplanting - - -402 



3. Pruning . . - 406 



4. Training - - - 411 

 i). Blanching - - 415 



IV. Operations for inducing a State of Fruit- 



fulness in barren and unblossoming TYees 

 and Plants - - . ib. 



V. Operations for retarding or accelerating 



Vegetation - - . 418 



1. Operations for retarding Vegetation - ib. 



2. Operations for accelerating Vegetation - 419 



VI. Operations to imitate warm Climates - 423 



VII. Operations of Protection from Atmospher- 



ical Injuries ... 424 



VIII. Operations relative to Vermin, Diseases, 



and other Casualties of Plants and 

 Gardens - - - 426 



Page 



1. Of the Kinds of Vermin most injurious 



to Gardens - . .426 



2. Operations for subduing Vermin - 436 



3. Operations relative to Diseases and other 



Casualties ... 437 



IX. Operations of Gathering, Preserving, and 



Keeping - - .438 



Chap. IV. 



Operations relative to tlie final Products de- 

 sired of Gardens, and Garden-scenery . 443 



I. Of the Vegetable Products desired of Gar- 



dens ... 444 



II. Of the Superintendence and Management 



of Gardens - - . 445 



III. Of the Beauty and Order of Garden- 



scenery - - - • - 451 



PART III. 



GARDENING AS PRACTISED IN BRITAIN. 



BOOK 1. 



HORTICULTURE. 



Chap. I. Page 

 The Formation of a Kitchen-garden . - 455 



I. Situation - . , . ib. 



II. Exposure and Aspect ... 456 



III. Extent - - . . .457 



IV. Shelter and Shade - - - 458 



V. Soil - - . - .460 



VI. Water - - - - . 463 



VII. Form - . - . .464 



VIII. Walls 465 



IX. Ring-fence and Slip ... 472 



X. Placing the Culinary Hot-houses and 



Melonry - - . . ib. 



XI. Laying out the Area - . . 473 



Chap. II. 



Of the Distribution of Fruit-trees in a Kitchen- 

 garden ..... 476 



I. Of the Selection and Arrangement of Wall 



Fruit-trees - - 477 



II. Of the Selection and Arrangement of 



Espaliers and Dwarf-standards - . 479 



III. Of tall Standard Fruit-trees in a Kitchen. 



garden ..... 480 



IV. Fruit-shrubs - . - . 4«1 



Chap. III. 



Of the Formation and Planting of an Orchard, 

 subsidiary to the Kitchen-garden . . 482 



Chap. IV. 



Of the general Cultivation and Management 

 of a Kitchen.garden - - - 485 



I. Culture and Management of the Soil - ib. 



II. Manure 486 



III. Cropping . . . .487 



IV. Thinning . . . - 489 



V. Pruning and Training - - 490 



VI. Weeding, Stirring the Soil, Protecting, 



Supporting, and Shading - - 493 



VII. Watering - - . . ib. 



VIII. Vermin, Insects, Diseases, and Accidents 494 



IX. Gathering and Preserving Vegetables and 



Fruits, and sending them to a Distance 495 



X. Miscellaneous Operations of Culture and 



Management ... ib. 



Chap. V. 



Of the general Management of Orchards - 496 



I. General Culture - - - ib. 



II. Pruning Orchard-trees . - . 497 



III. Of gathering and storing Orchard-fruits - 499 



IV. Of packing Orchard and other Fruits for 



Carriage - - - - 501 



Chap. VI. 



Construction of the Culinary Forcing Struc- 

 tures and Hot-houses - . -502 



Page 



I. Of the Construction of the Pinery . -502 



II. Of the Construction of the Vinery - 506 



III. Construction of the Peach-house - 506 



IV. Construction of the Cherry-house and Fig- 



house ... 510 



V. Of Constructing Hot-houses in Rangesr - ib. 



VI. Construction of Culinary Pits, Frames, and 



Mushroom-houses - . ib. 



VII. Details in the Construccion of Culinary 



Hot-houses . - - 512 



Chap. VII. 



Of the general Culture of Forcing Structures 

 and Culinary Hot-houses - - 513 



I. Culture of the Pinery - -514 



1. Varieties of the Pine and General Mode of 



Culture - - - . ib. 



2. Sou - . . - ib. 



3. Artificial Heat - - - 515 



4. Propagation of the Pine-apple - 516 



5. Of rearing the Pine-apple in the Nursing 



Department - - . , - 517 



6. Succession Department - - 521 



7. Fruiting Department - - 525 



8. General Directions common to the Three 



Departments of Pine-apple Culture - 531 



9. Compendium of a Course of Culture - 537 



10. Recent Improvements in the Culture of 



the Pine-apple - - 538 



II. Of the Culture of the Vinery - -541 



1. Of the General Culture of the Grape in 



Vineries ... ib. 



2. Of particular Modes of cultivating the 



Grape, adapted to particular Situations 553 



3. Of Gathering and Keeping forced Grapes 556 



4. Of the Insects and Diseases attendant on 



forced or Hot-house Grapes - * 557 



III. Culture of the Peach-house - - 558 



IV. Of the Culture of the Cherrv-house - 563 



V. Of the Culture of the Fig-house - -566 



VI. Of the Culture and Forcing of the Cucum- 



ber - - - - - 569 



VII. Of the Culture of the Melon - - - 580 



VIII. Forcing the Strawberry in Hot-houses, 



Pits, and Hot-beds - - - 588 



IX. Forcing Asparagus in Pits and Hot-beds 590 



X. Forcing Kidneybeans ... 592 



XI. Forcing Potatoes - - - 593 



XII. Forcing Peas - - - 595 



XIII. Forcing Salads, Pot-herbs, &c. - - 596 



XIV. Culture of the Mushroom - - ib. 



Chap. VIII. 

 Horticultural Catalogue.— Hardy Herbaceous 

 Culinary Vegetables 



I. The Cabbage Tribe 



1. White Cabbage 



2. Red Cabbage 



3. Savoy 



4. Brussels Sprouts 



5. Borecole 



6. Cauliflower 



7. Broccoli 



- 607 



- ib. 



- 610 



- U>. 

 . 611 

 . ib. 

 . 612 



- 614 



