I 



270 CULINARY GARDENING. BOOK I. 



teres ting to gentlemen, or may tend to enlarge the ideas of the 

 naturalist or amateur in gardening. What I have here to remark 

 upon is, the important advantages to be obtained from culti- 

 vating the summer or late crops of the first class, annual and 

 biennial kitchen crops, in the fields. The advantages are, 1. 

 More wholesome and better flavoured vegetables, arising from 

 the freshness of the soil and the open exposure. 2. The ex- 

 pence attending their culture is less, it being performed by 

 agricultural implements, and consequently requiring little ma- 

 nual labour, and also less manure than in gardening. 3. Less 

 manure being necessary in the garden, consequently more can 

 be spared for agricultural purposes. Manure used in agri- 

 culture doubles itself every year ; whereas that used in gardens 

 makes scarcely any returns: the advantage therefore of em- 

 ploying as much of it as possible in agriculture is evident. 4. 

 The last advantage consists in reducing the quantity of land 

 destined for a garden; which, when this practice is to be fol- 

 lowed, need never be so large as they commonly are. 



The garden crops which may be best raised in the fields 

 are all or most of those which are not sown before the middle 

 of February in England, and the first of March in Scotland, 

 and which are removed before those periods in the next year* 

 Of this class are the principal crops of pease, beans, turnips,, 



