CONTENTS. 



THE CULINARY OR KITCHEN GARDEN. 



INTRODUCTORY REMARKS, 3 



§ 1. Sketch of the History of Culinary Vegetables, . . 3 



2. Disposition of the Crops in the Kitchen Garden, . . 7 



3. The Quantities of Seeds and Roots necessary to Crop a Garden, 8 



4. Rotation of Crops, . . . . . .12 



5. Transplanting Culinary Esculents, . . . . 24 



6. Proposed Arrangement, ...... 26 



CHAPTER I. — Alliaceous Plants, 27 



§ 1. The Shallot, ....... 27 



2. Garlic, ... .... .29 



3. Rocambole, ....... 30 



4. The Onion, ....... *&• 



5. The Leek, ........ 44 



6. The Chive, ....... 47 



CHAPTER II. — Leguminous Plants, or the Pulse Tribe, . 48 



§ 1. The Pea, ........ 48 



2. The Bean, ........ 62 



3. The Kidney or French Bean, .... 71 



4. The Scarlet Runner, ...... 78 



CHAPTER III. — Brassicaceous Plants, or the Cabbage Tribe, 81 

 § 1. The Cabbage, ........ 81 



2. The Portugal Cabbage, ...... 90 



3. Red Cabbage, .... . . . lb. 



4. Brussels Sprouts, ...... 91 



5. The Broccoli, ....... 92 



6. The Savoy, . . . . . . .96 



7. The Cauliflower, ...... 98 



8. The Sea-Kale, .103 



9. The Borecole, ....... 108 



CHAPTER IV. — Asparaginous Plants, . . . . 117 



§ 1. Asparagus, . . . . . . .117 



2. The Alisander, ....... 129 



3. The Cardoon, ....... ib. 



4. The Artichoke, . . . . . . .130 



5. The Hop, &c, 134 



