June.] 



THE CULINARY GARDEN. 



189 



WORK TO BE DONE IN THE CULINARY GARDEN. 



Attend to the directions given last month, and now thin all 

 crops as they advance. Keep the hoe in full employment in 

 every part of the garden. Support with stakes the crops that 

 may require it, and water, as far as is practicable, every thing 

 that stands in need of it. Destroy insects, eradicate grubs, 

 which, at this season, are by far more mischievous in the gar- 

 den than any other object. This must be done by picking 

 them up where they appear. Destroy slugs by picking, or by 

 watering with lime water, or strewing hot lime round the plants : 

 the former is the most effectual method. Let every part of the 

 garden now assume a neat and clean appearance. Where 

 watering is necessary, let it be done from four to six in the 

 morning, and fi'om six to nine in the evening. For this labor 

 the men should be allowed extra wages, or if it be preferred, 

 let them rest in the middle of the day. Tn large gardens, water 

 ought to be applied by means of a small fire-engine, worked 

 by three or four men ; this will water the quarters of the gar- 

 den without treading the ground. One man at the end of the 

 pipe will disperse the water regularly, without being obliged 

 to tread much upon the ground. At the same time, the wall- 

 trees can be well washed, which will be of much importance 

 to them, provided that water has not been brought into the 

 garden, as recommended in the former part of this work. 



There is no garden so situated, but water might be brought 

 to it by some means or other, and those that are indifferently 

 supplied with this necessary article, will always be subject to 

 many disadvantages, over which the cultivator can have little 

 conti'ol. 



