INTRODUCTION. 



xxxi 



experience of Frencli Asparagus is frequently limited to 

 samples that may have been cut in France a fortnight 

 before they reach the table in England^, having passed the 

 intermediate time in travelling and losing quality in market 

 or shop. 



Having treated of Parisian market gardening generally 

 in a special chapter^, little need be said of it here except 

 that the ground is often more than twice as dea.r as round 

 London ; that in consequence of close rotation and deep 

 and rich culture a great deal more is got off the ground in 

 the small market gardens of Paris than is ever the case in 

 our larger ones; and that by reason of the general prac- 

 tice of a thorough system of watering the markets are 

 as well supplied during the hottest summer and autumn 

 as if the climate were a perpetual moist and genial June^, 

 whereas when we have an exceptionally warm summer 

 supplies become scarce and dear almost immediately, as 

 was the case during the past year. The whole system 

 of culture of the Paris market gardens is interesting and 

 suggestive in a high degree — especially to a people who 

 take so much pleasure and spend so much money in their 

 gardens as we do. There can be no doubt that the intro- 

 duction of the same system of very close cropping and good 

 culture would be a great public advantage near all our large 

 cities, where ground is always scarce and dear. It would 

 enable us to get at least double the quantity of vegetables 

 olf the same space of ground, and better still, tend to 

 furnish dwellers in cities with something like the propor- 

 tion of fresh vegetables that is necessary for health. Our 

 working people do not at present nse in a sufficient degree 

 any vegetable except the universal Potato. I think I am 

 well within the mark in stating that the poorer classes in 

 Paris use three times as much of fresh vegetable food as 

 the same classes in London. But improvements of our vege- 

 table and fruit markets must precede all amelioration in this 

 direction. 



Parisian Mushroom culture is interesting and curious in 

 a degree of which till lately we have had no conception, 

 as will be seen by a perusal of the chapter devoted to it. 



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