HQ THE KITCHEN-GARDEN. [Feb, 
spot, where the soil is good, and deep enough, as above, before 
gravel, clay, or other bad soils are come at; which should always be 
more particularly attended to when designed to furnish the ground 
with a choice collection of fruit-trees, either for walls, espaliers, or 
standards; for, without a due depth of good earth, these will neither 
bear well, nor be of long duration. 
Different sorts of soils are met with in different parts, as loamy, 
clayey, sandy, &c. A loamy soil, either of a brown or black colour, 
is the best that can be for this purpose, more particularly alight 
sandy hazel loam, which always works pliable at all seasons, not apt 
to be too wet and cloggy at every shower of rain, nor bind in dry 
hot weather; this soil, however, although in many places it is the 
most general superficial earth, is not common to all parts. A 
clayey, strong, stubborn soil, is the worst of all earths, and must be 
mended by sandy materials, ashes, and other loosening light sub- 
stances. A sandy soil is common in many places, which is of a 
very light sharp nature; this must be fertilized by plenty of rotten 
dung, and strong earths, where they can be easily procured. 
It is observable that ground, which constantly produces good 
crops of grain and grass, is also proper for the growth of all esculent 
herbs and fruit-trees. 
Chuse, however, the best soil you can, according to the situation 
and extent of your ground; and if it happens to prove unfavoura- 
ble, art must assist; for if it is of a light sandy nature, it may easily 
be mended by adding a quantity of any kind of rotten or other good 
dung; and if of a very light, sharp, hungry temperament, earths of 
stronger substance, such as loam, and the like, if it can be easily ob- 
tained, must be added occasionally along with plenty of dung, work- 
ing the whole with the natural soil of the garden; and should your 
garden be of a clayey, cold, damp nature, add light materials, both 
of rieh composts, and light sandy soils; nothing is more proper, 
where it can be had, than plenty of coal ashes, &c. for opening and 
warming all tough, stubborn, cold soils. 
Water is a very essential article in a Kitchen-garden in summer, 
to water all new transplanted plants, and others that cannot subsist 
without a due supply of moisture during the drought of that season; 
therefore, in large gardens, where practicable, one or more re- 
servoirs of water should be contrived in the most convenient part of 
the ground, either in basons or narrow canals, and supplied with 
water from some contiguous spring, river, brook, pond, well, &c. 
The necessary space of ground proper for a family Kitchen- 
garden, may be from about a quarter of an acre, or less, to six or 
eight acres, or more, according to the appropriated limits of ground, 
the number and demand of the family, the consumption by sales, 
or the expense the proprietor would choose to bestow on the 
making and general culture. A Kitchen-garden of an acre will 
nearly employ one man, especially if it be furnished with espalier 
and other fruit trees, and so in proportion to a garden of smaller or 
larger extent: a garden of the above size will produce a very plen- 
tiful supply of esculent herbage and fruit, sufficient at least for a 
