THE CULINARY GARDEN. 



23 



petise of constructing such walls will not be so great as might 

 at first sight be imagined ; the ground need not be excavated 

 to more than the depth of half the height of the wall, the soil 

 removed being placed upon the top of the original surface, 

 will give the depth required. In situa- 

 tions naturally damp, such a mode of 

 enclosing a garden will tend materially 

 to render it dry. 



Reed-walls and screens are used 

 by Mr. Nieman, gardener at Hylands, 

 near Chelmsford, the seat of P. C. La- 

 boucliere, Esq. What is called a reed 

 wall (f g. 1 & 2,) may be described as 10 

 feet high, and consisting of a double 

 trellis, a b, composed of horizontal laths 

 about eight inches apart, a coping board 

 nine inches broad; the reeds placed end- 

 ways within the trellis, and supported 

 about a foot from the ground to keep 

 them from rotting ; the interval of a foot 

 being filled up with slates placed on 

 edge, e-, the trellis rods are nailed to 

 posts, {Jig, 2, /,) and, by taking off a 

 few of these rods on one side, the reed- 

 mats can be taken out and renewed. 

 Russian mats would, no doubt, answer 

 well, and last a long time, and they 

 might be taken out with still less trou- 

 ble. Straw mats would also do, where 

 reeds could not be got; and heath, as 

 being of a dark color and very durable, 

 would make the best of all structures 

 of this kind. Mr. Nieman finds that 





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peaches, grapes, and other fruits, ripen just as well on these 

 structures as on brick walls. 



