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CULINARY GARDENING. 



BOOK I. 



perennials, the second or third season, and once every year after- 

 wards ; trees and shrubs frequently do not show flowers for seve- 

 ral years after they are sown ; but when once they have begun, 

 they do so regularly every summer afterwards. Now by taking 

 proper advantage of these known facts, considerable effects 

 may be produced, both in the way of forcing vegetables, and 

 rendering them more useful. Thus, by preventing annuals from 

 coming into flower the first year, which can easily be done by 

 removals or cutting them over near the surface, they will live, 

 unless in too cold a climate, till next season ; and if the same 

 operation be performed on them the second year, they will live 

 for a third : and so on, sometimes for a number of years ; in al- 

 most every case for two, and often for three or four years. In 

 this way, by mowing tares or barley, two or three green crops 

 may be obtained in one season, and a very early one be pro- 

 duced the next. By the same means annual rye grass is made 

 to last two or three seasons ; and on good soils is frequently, 

 by being pastured afterwards, made perennial. In the kitchen 

 garden, plants of cabbage, savoys, greens, &c. which are an- 

 nuals, are frequently preserved the first season under one foot 

 high, and by being planted in autumn, or immediately before 

 winter, produce either a late crop that season, or a very early 

 one the next. Parsley also may be made to last some years, by 

 being cut over before it begins to bloom, &c. In perennials 

 by cutting over the artichoke, sea-cale, or asparagus, early 



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