PART V. 



CULINARY GARDENING. 



under the whole garden; which, by means of a trench sur- 

 rounding it (or, if upon a slope, at the upper side of it), might 

 be saturated with water, which would soon be absorbed by the 

 incumbent surface containing the vegetables under cultivation. 

 The first by having pipes, open cuts, or rather small wooden 

 troughs, which might conduct it upon the surface of every 

 quarter of the garden. There it might distribute itself in the 

 intervals between beds or drills, and over the general surface 

 of broadcast crops. The former method could be put in prac- 

 tice at any period of the summer or spring; the latter chiefly 

 in moist weather, or in the night season. Watering is bene- 

 ficial in three ways : first, in prompting or exciting vegetation, 

 as in new-sown seeds, or newly transplanted vegetables ; se- 

 condly, in promoting vegetation, as in watering crops or trees; 

 and thirdly, in destroying insects, as the aphis or red spider, 

 and some species of coccus, &c. 



Pruning is a branch of cultivation highly requisite in hor- 

 ticulture, particularly in what regards the culture of trees and 

 shrubs. It is used either to promote, to retard, or to modify 

 growth. Pruning may be used either to promote the growth 

 of wood, leaves, or fruit, or to retard them. With respect to 

 the modification of trees and shrubs, it is applied to many 

 sorts to bring them into convenient shapes for being cultivated 

 with care; as to gooseberries, raspberries, shrubs in pots, &c; 



