The Tragical Kitchen Gardiner, 



now fome tindure and remains, for, 

 contrary to us, they love that which is 

 either white by nature, or is whitned 

 by art $ whilft the Englijhy J think with 

 much more probability of reafon, love 

 that which is the greeneftj but I re- 

 member a very great Prince (King WiU 

 liam the Third) that delighted in the 

 white kind above all others, which pro- 

 bably induced his countrymen to follow 

 his example 5 and this is with us, tho* 

 of little account, truly call'd T>utch afpa- 

 ragus. 



There are two methods by which gar- 

 diners force their afparagusj the firft is 

 left to us by Mr. T)e la ^intinye j but 

 the laft is what our own countrymen 

 and market-gardiners have arriv'd to a 

 great perfection in. 



That of Monf. ^e la ^lintinje, and 

 which he recommends for forrel, and 

 were better extended aifo to mint and 

 tarragon, is to take out the earth in the 

 alleys between two cold beds, a foot 

 (I add, if poffible, about two foot) deep, 

 and fill them up afterwards with long 

 warm dung, to heat the neighbouring 

 earth, and if it be for afparagus, to co- 

 ver the whole bed over with the fame 



diuigp 



