788 



PRACTICE OF GARDENING. 



Part III. 



Sect. IV. April. 



60-18. Culinary vegetables from the open garden, or garden-stores. 

 Brussels sprout's, borecoles, broccoli, cofeworts. Haricot-beans, 

 and soup-peas from the seed-room. Potatoes, Jerusalem arti- 

 choke, yellow turnip, carrot, red beet, parsnep, skirret, scorzo- 

 nera, and salsify. Spinage, orache, wild spinage, sorrel, fat hen, 

 herb-patience. Bulbed and young onions, ciboules, and Welsh 

 onions ;'garlic, shallots, rocambole, &c.from thestores. Sea-kale 

 and asparagus at the end of the month ; hop-tops, campion -tops, 

 and thistle-tops throughout the month. Lettuce, endive, celery, 

 American and winter cress ; bumet, water-cress, and other sal- 

 ads. Parsley, purslane, tarragon from the garden ; horse-radish 

 and dried herbs, from theherb-room. Thyme, sage, mint.rose- 

 mary, lavender, tansy, from the open garden. The others of 

 this class from the herb-room. Rhubarb-stalks from covered 

 plants ; angelica, elecampane, and thistle-stalks from the 

 garden. The seeds and dried herbs of this class from the stores. 



Samphire and buds of marsh-marigold. Nettle, campion, 

 thistle, bryony, burdock, ox-tongue, sauce-alone, and other 

 tops ; chickweed, wild rocket, sea-belt, and other leaves. Mush- 

 rooms from covered ridges. Dulse, tangle, and other fuci, in 

 a fresh state ; sea-belt preserved ; and floating fucus pickled. 



6049. Hardy fruifs from the open garden, orchard, or fruit- 

 room. Apples, pears, services, from the fruit-cellar. Some 

 dried grapes from the fruit-room. Almonds, Wcilnuts, chestnuts, 

 filberts, from the fruit-room or cellar. 



6050. Culinary productions and f raits from ihtforting depart, 

 ment. Kidneybeans, peas. " Potatoes, carrots, radishes. Sea- 

 kale, asparagus. Small salads, lettuce, oniops. Parsley, pur- 

 slane, mint, &c. Rhubarb. Mushrooms. A ^ine occasionally ; 

 grapes, cherries, peaches, cucumbers, melons, strawberries. 

 Qranges, lemons, limes, pomegranates. Loquats, pisbamin-nuts 

 and &ed lee-chees, and long-yens. Yams and Spanish potatoes. 



Sect. V. May. 



stores. Early cabbsiges, cauliflowers, broccoUs, and coleworts. 

 Haricot beans, and soup-peas from the seed-room, and some- 

 times, though rarely, young peas, towards the end of the month, 

 from a warm border. Potatoes and Jerusalem artichokes from 

 pits, or cold cellars ; turnip, carrot, and red beet from cellars 

 or the open gromid, if not destroyed by the frost ; young ra- 

 dishes. Spinage, orache, wild spinage, sorrel, and herb-pa- 

 tience in perfection. Housed omons, and winter leeks; young 

 onions, ciboules, and chives, garlic and shallot from cola 

 rooms. Asparagus and sea-kale in perfection. Lettuce, endive, 

 celery, succory, young radishes, and all the salads in perfection ; 

 •winter radish, lamb-lettuce. Parsley, purslane, horse-radish, 

 tarragon, and all this class, either fresh or from the herb-room. 

 Thyme, sage, mint, tansy, costmary, &c. from the open garden; 

 the others from the herb-room. Rhubarb-stalks, blanched, or 

 otherwise, from the earthed-up or uncovered plants, angelica- 

 stalks, anise, and other seeds, and the dried herbs, tis before. 



from the herb-room. Samphire, and buds of mar-h-marigold. 

 Charlick,fathen, chickweed, sea-oraehe, sea-belt,&c.as greens ; 

 ladies'-smock and orpine, as salads ; speedwell and vernal grass, 

 as tea -plants. Morels from their native habitats ; garden- 

 mushrooms from covered ridges in the open garden. Dulse, 

 tangle, and the other sorts of fuci, in a fresh state, and floating 

 fucus for pickling. 



6052. Hardy fruits from the open g,arden, orchard, or fruit- 

 room. Apples, pears, from the firuit-cellar. Dried grapes from 

 the frnit-roora. Almonds, walnuts, chestnuts, filberts, from the 

 fruit-cellar. 



6053 . Culinary productions and fruits from the forcing depart- 

 ment- Kidneybeans, peas, beans- Potatoes, carrots, radishes. 

 Sea-kale, asparagus. Small salads. Chervil, purslane, &c. 

 Mushrooms. A pine occasionally ; grapes, peaches, melons, 

 encumbers, cherries, figs, apples, pears, gooseberries, and 

 strawberries. Lemons, shadaock 

 Yams. 



oranges, pomegrEmates. 



Sect. VI. June. 



6054. Culinary vegetables f rmntlie open garden, or garden-stores. 

 Cabbages and cauhflowers in perfection. Kidneybeans, peas, 

 and common beans. Old potatoes from watered pits; new 

 potatoes, turnips, carrots, and radishes. Spinage, orache, and 

 sorrel, in perfection. Young onions and chives ; rocambole 

 and garlic from the root-room. Aspara^s and sea-kale in 

 perfection till the middle of the month. Small salads, lettuce, 

 lamb-lettuce, radishes. Parsley, purslane, tarragon, horse- 

 radish, fennel, dill, marygold, &c. Thyme, sage, mint, savory, 

 basil, &c. from the garden, and the others from theTierb-room. 

 Rhubarb-stalks, angelica. Samphire, three sorts. Charlick, 

 chickweed, fat hen, orache, ana willow-herb, as pot-herbs ; 

 orpine, ladies'-smock, &c. as seileuls; sweet cicely as a garnish ; 



sea-bindweed as a pickle, and butterwort as rennet ; ficaria- 

 roots as saloop. Morels from their native habitats; and the 

 garden-mushroom from covered ridges. Dulse, tangle, and 

 the other sorts of edible fuci- 



6055. Hardy fruits from the open garden, orchard, or fruit- 

 room Apples, pears, from the fruit-cellar. Some cherries 

 towards the middle of the month- Gooseberries, currants, 

 strawberries, and raspberries, towards the end of the month. 

 Almonds, walnuts, chestnuts, filberts from the fruit-cellar. 

 Some snowberries and tree-currants. 



6056. Ctdinary vegetables and fruits from the forcing depart- 

 ment. Mushrooms. Pines, grapes, peaches, nectarines, figs, 

 cherries, &c. melons, cucumbers. Shaddocks, oranges, lemons. 



Sect. VII. July. 



6057. Culinary productions from the open garden, or gardeiu 

 stores. Cabbages and cauliflowers in perfection. Peas, beans, 

 sugar-pea, and kidneybeans. New potatoes, turnips, carrots, 

 radishes. Spinage, orache, sorrel, and white beet. Onions 

 bulbed and ciboules, for salading. Artichokes, alisanders, 

 rampion. Small salads, lettuce, radishes. Parsley, purslane, 

 Indian cress, marigold, borage, fennel, &c. Thyme, sage, 

 mint, balm ; and all the others from the open garden, and also 

 ftom the herb-room. AngeUca-stalks, gourds; the aromatic 

 seeds from the seed-room, and the herbs either from the herb- 

 room, or open garden. Caper, Indian cress, radish-pods, kidney- 

 beans, and pickling cucumbers. The pot-herbs and salads as 

 in June, the seeds of some sorts of vetches, as legumes ; the 



cow-parsnep for its different uses, and butterwort ; the roots of 

 ficaria. Morels from their native habitats ; garden-mushrooms 

 from covered ridges. Dulse, tangle, &c. as in June. 



6058. Hardy fruits from the open garden, orcliard, or fruit- 

 room. Juneating, margaret, and codlin apples; James and 

 other pears from the trees. Some peaches, nectarines, and 

 apricots ; also cherries. Gooseberries, currants, strawberries, 

 raspberries. Almonds, walnuts, chestnuts, filberts, from tha 

 fruit-cellar. Bird-cherries, tree-currants. 



6059. Culinary productions atui fruits from the forcing depart- 

 mettt. Mushrooms, pines, grapes, peaches, nectarines, figs, 

 cherries, apples, melons, cucumbers, &c. Lemons. 



Sect. VIII. ■ August. 



' 6060. Culinary vegetables front ihe open garden, or garden- 

 tiores. Cabbages, cauhflowers, broccoli. Peas, beans, sugar- 

 pea, kidneybean. Potatoes, turnips, carrots, radishes, Jerusa- 

 lem artichoke, red beet. Spinage, white beet-chard, orache, 

 sorrel. Onions, bulb or small, shallots, garlic, and rocambole, 

 from the garden. Artichoke, cardoon, rampion. Small salads ; 

 iettuce, endive, radishes, &c. Parsley, purslsme, Indian cress, 

 marigold, borage, fennel, &c. Thyme, sage, mint, balm, and 

 all the others, green or dried. New seeds of caraway, anise, 

 &c. ; new hyssop, chamomile, and other herbs ; gourds. Love- 

 apple, egg-plant, capsicum, Indian cress, radish-tops, kidney- 

 bean, and pickling cucumbers. Most of the pot-herbs and 

 salads of June ; the roots of arrow-head, silver- weed, ficaria, 

 and earth-nut roots; heath-tops and cow parsnep. Mush- 



rooms and champignons from pastures, and the open garden : 

 truffle from commons. All the sorts of fuci in their greatest 

 perfection for the table or pickling. 



6061. Hardy fruits from the open garden, orchard, and fruit- 

 room Apples, pears. Peaches, nectarines, apricots, plums, 

 cherries. Gooseberries, currants, strawberries, raspberries. 

 Nuts, if desired, from the fruit-cellar; almonds, and some wal- 

 nuts and filberts from the trees towards the end of the month. 

 Tree currants, roan-berries. 



6062. Culinary productions and fruits from the forcing depart- 

 ment Mushrooms. Pines, grapes, peaches, figs, melons, cu- 

 cumbers. Indian figs, strawberry-pears. AUigator, granadillas, 

 guavas, pears. New yams and Spanish jiotatoes. 



Sect. IX. September, 



6063. Culinary vegetables from tlie open garden, or garden-stores. 

 Cauliflowers, cabbages, broccolis. Peas, beans, and kidney- 

 beans. Potatoes, turnips, carrots, parsneps, skirret, and all the 

 roots. Spinage, beet-chard, orache, and sorrel. Onions, shal- 

 lots, garlic, rocambole, and leeks. Artichokes, cardoons, 

 rampions. Small salads, endive, lettuce, celery, tarragon. 

 Parslev, horse-radish, Indian cress, marigold, fennel, chervils, 

 &c. Thyme, sage, mint, and all the class, dried or green. 

 Gourds and pumpkins; the aromatic seeds from the seed- 

 room ; and the herbs from the garden or herb-room. Love- 

 apple, capsicum, egg-plant, samphire, red cabbage, kidney- 

 bean, &c. pickling cucumbers. Sea-peas and various legumes 

 of the vetch kind, dropwort, Solomon's seal, saloop, and other 

 roots; heath-tops and cow -parsneps. Mushrooms and cham- 



pignons from their native habitats, or from the open garden. 

 Dulse, and all the sorts of edible frici, in perfection. 



6064. Hardy fruits from the open garden, orchard, orfi-uii- 

 room. Apples, pears, quinces, medlars. Peaches, nectarines, 

 apricots, plums, cherries. Grapes, gooseberries, currants, 

 strawberries, raspberries. Almonds, walnuts, filberts. Wild 

 services, cloudberries, bilberries, cranb^ries, brambles, hips, 

 haws, (Sec. 



6065. Cidinary productions and fruits from the forcing depart- 

 ment. Mushrooms. Pines, grapes, melons, cucumbers, figs. 

 Pomegranates, Indian figs, tofch-thistles, and straw berr. .pears. 

 Akees, alligator, and anchovy pears, guavas, and granadillas, 

 some mangoes. Yams and Spanish potatoes. 



Sect. X. October. 



Cabbages, caulfllowers, broccolis.. Peas and kidneybeans, if the 

 weath^ is dry Potatoes, turnips, carrots, radishes, Jerusalem 

 artichokes, red beet, skirret, salsify, scorzonera. Spinage, beeu 



chard, sorrel. Onions, leeks, garlic, shallots, and rocambole. 

 Artichokes, cardoons, rampion, celery. Small salads, endive, 

 succory, lettuce, winter-cress, bumet. "Parsley, horse-radish, 

 Indian cress, marigold, fennel. Thyme, sage, mint, and all of 



