Feb.] THE KITCHEN-GARDEN. 117 
each side of the rows more effectually, as well as on the ground be- 
tween the rows; both of which are of more advantage to early crops 
than may be generally imagined; for when the rows range east and 
west, one row shades another, so that when the plants grow up, they 
cannot all receive an equal benefit of the sun. 
The great art in cropping a kitchen-garden, is to make the most 
of every part of the ground, where necessary; by having each quartej 
well occupied with as many crops annually as possible; as practised 
by the experienced market-gardeners and others, who have occasion 
to cultivate the whole kitchen-ground to every possible advantage; 
often having two or three different crops advancing in successive 
order together on the same compartment, especially where the prin- 
cipal crops are in wide rows, as in cauliflowers, cabbages, beans, &.c. 
Other kinds are frequently inter-cropped, at proper periods, with 
those of peculiar growth in the respective sorts; not to impede each 
other, nor the principal crops above intimated. Sometimes slight 
crops of quick growth are sown to come off soon, or by the time the 
others begin to advance considerably; or sometimes, in the advanced 
state of the main crops, they are inter-cropped with others of a more 
continuing and larger growth to be coming forward, ready, as the 
others are going off; fully occupying the same spot in a succession of 
crops in some advanced growth, whereby both time and ground are 
occasionally gained; though, where there is a plentiful scope of 
kitchen-ground, especially in private gardens, any considerable 
inter-cropping would be unnecessary, as generally each sort raised 
separately, will, in some degree, be superior: however, on the other 
hand, as in many places the kitchen-ground is much limited, it is 
incumbent on the occupier or cultivator, to inter-crop occasionally, 
where it can be done with a good prospect of success, agreeably to 
the above intimations. With regard to the different methods of 
sowing, and planting the different crops, these shall be designated 
in the course of the work. 
Destroying weeds is a most necessary culture in the Kitchen- 
garden, which must be very particularly attended to; for the success 
of the crops greatly depencs thereon, and without a full determina- 
tion to keep them clean, it is in vain to sow or plant any. 
The utmost attention is necessary never to suffer weeds to perfect 
their seeds in any part, whether in cropped or vacant quarters, or on 
dung-hills, or compost-heaps, as they would lay the foundation 
of several years trouble to extirpate them; for, as in digging and 
hoeing the ground, some of the seed would be buried near the sur- 
face, and others much deeper, at every time of stirring the earth, a 
fresh crop of weeds would arise from the same stock of seeds, 
which versifies the saying, " one years seeding, makes seven years 
weeding." 
Work to be done in this month. 
The various preparations for early crops, noticed last month in 
page 9 &c. I would again recommend to your particular atren- 
tion, as you ought to " take time by the forelock" at this season. 
