V 



DISPOSITION ( 



and Amatus states, he has seen some of 

 60 lb. ; while Matthiole declares having 

 met with them 100 lb. each. Some- 

 what in accordance to views recently pro- 

 mulgated in regard to increasing the size 

 of roots, these monster radishes are said 

 to have been produced by carefully taking 

 off the leaves. The ancients used them 

 boiled; the Roman physicians, however, 

 directed them to be eaten raw with salt, 

 as in our modern practice, and that they 

 should be taken in the morning before 

 any other food. 



Savory and lavender are recommended 

 by Virgil as fitting plants to be set near 

 bee-hives — 



" The verdant lavender must there abound, 

 There savory shed its pleasant sweets around." 



They were used by the Romans to mix 

 with cool salads, such as lettuce and 

 radishes. Vinegar flavoured with savory 

 and other aromatic herbs was much used 

 by the ancients to dip their animal food 

 in previous to eating, or as we now 

 do mint-sauce, with lamb. Sorrel was 

 cultivated in Pliny's time, as he makes 

 mention of " garden sorrel, or sour dock." 

 Thyme was imported to Rome from Attica, 

 and cultivated for the sake of bees. Water- 

 cress was eaten by the ancients along 

 with lettuce, to counteract the cold nature 

 of that vegetable. 



We have above given a cursory view of 

 the ancient history of culinary vegetables. 

 That we have improved in culture, and 

 in the production of superior varieties, is 

 undeniable ; but that we have not added 

 very greatly to the number of species is 

 equally apparent. The periods when in- 

 digenous vegetables became reclaimed, or 

 brought into a cultivated state, as well as 

 the dates of the introduction of exotic 

 ones, will be found under their respective 

 heads. 



§ 2. — DISPOSITION OF THE CEOPS IN 

 THE KITCHEN- GARDEN. 



A systematic mode of arranging the con- 

 tents of the kitchen-garden, although no 

 one can doubt the propriety of such a 

 course, has, in the majority of cases (not 

 even excepting some of our very best gar- 

 dens), been next to disregarded. The 

 plants cultivated rank as either peren- 



F THE CROPS. 7 



nials of several' years' standing, or as 

 annuals, and some few biennials occupying 

 the same ground only one, or at most two 

 years. We see, therefore, no good reason 

 why two distinct classes of arrangement 

 should not be formed ; but as it occurs 

 in practice, as will be hereafter shown, 

 that the annuals and perennials com- 

 prising our olitory or sweet herbs are 

 more conveniently cultivated when set 

 apart by themselves, we shall exclude 

 them from our present arrangement, 

 adding, however, the strawberry, goose- 

 berry, currant, and raspberry, which be- 

 long properly to the fruit-garden, but are 

 in general cultivated in the quarters of 

 the kitchen-garden. By such an arrange- 

 ment, a better rotation of crops may be 

 followed out, and the garden made to 

 assume a more methodical appearance. 

 Where, however, sufficient slips of ground 

 surround the main garden, these peren- 

 nial crops may be therein planted, and, 

 having stood their allotted time, succes- 

 sional plantations of them may be made 

 to occupy one or more of the quarters 

 within the main garden, in extent 

 according to the quantity required to 

 meet the demand. When these are thus 

 removed (which removal, in the case of 

 the gooseberry, currant, and raspberry, 

 should take place at periods of from 

 seven to twelve years), the ground they 

 occupied will be in a very fit state to 

 afford a change of soil to some of the 

 annual crops cultivated during that time 

 on the ground now to be occupied by the 

 others. The perennial crops to which we 

 refer (exclusive of the fruits above) are, 

 asparagus, sea-kale, rhubarb, and globe 

 artichokes. Where the three former are 

 forced upon the taking -up plan, an 

 annual change of soil is attained ; and 

 as artichokes and strawberries should 

 be replanted yearly, or in most cases 

 once in two years, this increases the 

 opportunity of carrying out rotation. No 

 doubt the three first, in good soils, and 

 where they are allowed to come into use 

 at their natural seasons, will last for from 

 seven to twelve years, or even much 

 longer, but we see no advantage in con- 

 tinuing them beyond the last-named 

 period. For these reasons, we would 

 group the gooseberry, currant, and rasp- 

 berry in a plot by themselves, and not 

 dispose them in the scattered manner 



