vi 



CONTENTS. 



CHAPTER V.— Spinageous Plants, 

 § 1. Spinach, 



2. Wild Spinach, 



3. French or Mountain Spinach, 



4. New Zealand Spinach, 



5. Garden Patience, &c, 



6. The White or Sicilian Beet, 



CHAPTER VI. — Acetariaceous or Salad Plant, 

 § 1. Celery, .... 



2. Celeriac, or Turnip-rooted Celery, 



3. The Lettuce, 



4. Endive, 



5. Succory, 



6. Dandelion, Tarragon, &c, 



7. White and Black Mustard, 



8. Cresses, 



9. Purslane, Chervil, &c. 



10. Rape, Corn-Salad, &c., 



1 1 . The Radish, 



135 

 137 

 138 



ib. 



ib. 

 139 



141 

 150 

 151 

 158 

 164 

 166 

 167 

 168 

 171 

 ib. 

 172 



CHAPTER VII.— Esculent-rooted Plants, 



§1. The Carrot, . . . . . . .176 



2. The Turnip, ....... 183 



3. The Potato, ....... 199 



4. The Jerusalem Artichoke, ..... 223 



5. Red Beet, . . . . s . . . 226 



6. Salsify, Skirret, &c, . . . . . . 228 



7. The Parsnip, ..... . 229 



CHAPTER VIII. — Oleraceous Plants, or Pot-Herbs, comprising such 

 as are used for Garnishing and Seasoning, 



§ 1. Parsley, ........ 232 



2. Dill, Borage, &c, . . . . . . 234 



3. Sage, Balm, Mint, &c, ...... 235 



4. Basil, Savory, &c, ...... 237 



CHAPTER IX.— Medicinal Plants, .... 



CHAPTER X.— Edible Fungi, 



§1. The Mushroom, ....... 243 



2. The Morel, ....... 252 



3. The Truffle, ....... 253 



CHAPTER XI. — Miscellaneous Vegetables, . . 



§ 1. Rhubarb, ........ 256 



2. The Tomato and Egg-Plant, ..... 258 



3. The Gourd and Pumpkin, ..... 259 



4. Capsicum, ........ 260 



5. Rosemary and Lavender, . . . . . ib. 



6. The Horse-Radish, . . . . . .261 



CHAPTER XII.— Soils, 



§ 1. Their Origin and Nomenclature, .... 263 



2. Determination of their Nature, &c, .... 270 



3. Their Improvement, ...... 277 



4. Watering, ........ 284 



