FART V. CULINARY GARDENING. %5J 



vating most of the summer crops of greens and roots in the 

 fields, and of resting the soil, as to be afterwards proposed, it is 

 thought will tend to counteract this evil. In many places 

 where peat moss abounds, considerable advantage may be ob- 

 tained by mixing a quantity of that material with the stable 

 dung used for making up hotbeds. 



Resting or refreshing garden soil is a species of culti- 

 vation which is performed two ways. The first is, by sowing 

 a certain portion every year with corn and grass seeds, letting 

 it remain under the last for three or more years, and then 

 breaking it up again. This is a very beneficial plan, and is 

 advantageously practised by most market-gardeners, who use 

 the corn or grass so raised for their cattle. In gentlemen's gar- 

 dens, care should be taken never to let the grass run to seed, as 

 is sometimes done in the market-garden ; but in other respects 

 the general practice should be performed in the same manner. 

 By sowing and laying down a certain quantity annually, a si- 

 milar quantity may be broken up : this will consequently af- 

 ford so much fresh soil every year, upon which such crops as 

 answer best on new land, as onions, carrots, and indeed most 

 garden crops, may be raised. 



The second mode was invented by Mr. Walter Nicol *, who 

 * Author of The Forcing Gardener, tfc. 



