Jan.] the KITCHEN GARDEN. 13 
occurs, in proper quantity as above. And beinp: thus procured, 
proceed to making the hot-bed, or previously to forming it into a 
bed, it'lhe dung is rank, it would be proper to prepare it a little to aa 
improved state, more successful for that purpose, by forking the 
whole up into a heap, mixing it well together; and let it thus remain 
eight or ten days to ferment equally, and for the rank steam and 
fierce heat to transpire, or evaporate in some effectual degree; and 
by which time it will have acquired a proper temperament for mak- 
ing into a hot-bed, by which treatment the heat will be steady and 
lasting, and not so liable to become violent or burning, as when the 
dung is not previously prepared. 
Choose a place on which to make your hot-bed, in a sheltered dry 
part of the framing ground,* Sec. open to the morning and south 
sun: and it may be made either wholly on the surface of the ground, 
or in a shallow trench, of from six to twelve inches deep, and four 
or five feet wide, according to the frame; but if made entirely on 
the surface, which is generally the most eligible method at this early 
season, it affords the opportunity of lining the sides of the bed with 
fresh hot dung, quite down to the bottom, to augment the heat when 
it declines, and also prevents v/et from settling about the bottom of 
the bed, as often happens when made in a trench, which chills the 
dung, and causes the heat soon to decay. 
Then according to the size of the frame, mark out the dimensions 
of the bed, either on the ground, or with four stakes; making an 
allowance for it to be about four or five inches wider than the frame 
each way: this done, begin to make the bed accordingly, observing 
to shake and mix the dung well, as you lay it on the bed, and beat 
it down with the back of the fork, as you go on: but I would not 
advise treading it, for a bed which is trodden hard will not work so 
kindly, and be more liable to burn than that which is suffered to set- 
tle gradually of itself: in this manner proceed till the bed has ar- 
rived at the height of four feet, which will not be too much; mak- 
ing an allowance for its settling six or eight inches, or more, in a 
week or fortnight's tirnc; and as soon as finished, let the frame and 
glass be put on: keep them close till the heat comes up, then raise 
the glass behind that the steam may pass away. 
The next thing to be observed, is about earthing the bed, in which 
to sow the seed; and for which occasion, should have a proper sup- 
ply of rich, light, dry earth, or compost, ready at this season, under 
some airy dry shed, or hovel, covered at top to keep out rain, tliat 
the earth may be properly dry: for if too moist or wet at this time, 
it would prove greatly detrimental both to the growth of the seed and 
young plants, as well as bejvery apt to cake and burn at bottom next 
the dung, by the strong heat of the bed: therefore, observing, that 
for early hot-beds of cucumbers and melons, should generally depo- 
* Framhiff Ground is a part of the Kitchen Garden, well defended from 
cutting' winds, and well exposed to the sun; particularly intended for framincj 
of all kinds, and generally enclosed with live or reed Iiedges, or board fences, 
the former being the most preferable. 
