PART V. CULINARY GARDENING. 291 



from the gardener, and none at all in the night season, as is 

 frequently the case with those in general use. In England 

 these improvements may be seen at Palatine House, Trigger 

 Hall, &c. In Wales, at Havod, where ten large hot-houses are 

 altering according to the author's mode. In Scotland, at Mr. 

 Smith's, Leith Walk, Broughton Park Nursery, Macheny, Glen- 

 fuir, and several other places. To enter fully into them in 

 this work is unnecessary ; but a few general hints are what the 

 nature of my purpose demands, and they shall therefore be 

 given as concisely as possible. 



1. Hot-houses. The chief agents in vegetation, and which 

 demand attention in the construction of hot-houses, are heat, 

 soil, air, light, water, and wind, or motion. Heat is generally 

 produced by fuel, which is consumed in a furnace, and the 

 heat and smoke conducted through the house in a flue or ho- 

 rizontal chimney. It has occasionally been done with steam, 

 either alone, or jointly with fire ; but this is much too expen- 

 sive for general use; the only advantage which attends it is, 

 that a house at any distance from the boiler may be raised to 

 the same height as one close to it: an advantage of little use • 

 in gardening, though in heating houses or rooms from a kitchen 

 range, &c. it might be of service. Heat may occasionally be 

 communicated by fermentible or putrescent matters, such as 

 dung, litter, leaves, moss, or other vegetables fit only for 



