PART V. CULINARY GARDENING. 259 



into classes according to their respective natures, modes of cul- 

 ture, and duration. With respect to natures, they may be di- 

 vided into, X. Such as have ramose roots, as the cabbage, cauli- 

 flower, brocoli, &c. 2. Such as have fusiform roots, as the car- 

 rot, beet, parsnip, &c. 3. Such as are squamose, as the onion, 

 leek, eschalot, &c. 4. Such as are fibrous, as the lettuce, en- 

 dive, &c. 5. Such as are tuberose, as the potatoe, Jerusalem 

 artichoke, &c. They may be also divided into such as partake 

 of two of these divisions, as the fusiform and fibrous, exemplified 

 in the bean, pea, kidney-bean, spinach, &c. &c. Some crops 

 require to be cultivated in large quantities, as pease, turnips, 

 onions ; others in small portions, as most salads and pot-herbs. 

 Some require very rich soil, and generally manure previously 

 to planting or sowing, as celery, cauliflower, and leeks; others 

 require a tolerably rich soil, but are much injured by manure 

 immediately previous to their insertion, as carrot, beet, and 

 most esculent roots of fusiform shapes. With respect to modes 

 of culture, culinary vegetables may be divided into, 1. Such as 

 are sown upon the surface broadcast, as onions, turnips, spi- 

 nach, &c. % Such as are sown or planted on the surface, but 

 in drills, as pease, beans, and potatoes. 3. Such as are placed 

 in hollow trenches, as celery, and sometimes artichokes. 4. 

 Such as are sown or raised on beds or ridges, as asparagus, sea- 

 cale, and frequently early crops of pease, &c. 5. Some require 



