UENERAL REMARKS 
ON THE 
MANAGEMENT OF A KITCHEN GARDEN. 
Before commencing the Catalogue, it may be necessary 
£o direct the reader's attention to some important matters, 
essential to the good management of a Kitchen Garden. 
The mode of laying out the giound is a matter of taste, 
and may be left to the gardener himself, the form being a 
thing of trifling importance in the production of useful vege- 
tables; and it matters not whether the ground be laid out in 
oeds of four or ten feet wide, provided it be well worked, 
and the garden kept neat and free from weeds. 
Those who have not a garden already formed, should, 
noweyer, fix on a level spot where the soil is deep ; but as 
we have not always a choice, I would recommend the reader 
o that which is within his reach, and ought to be the object 
of every man, namely, to make the most of what he has. 
To this end, he may form a border round the whole gar- 
den, from five to ten feet wide, according to the size of the 
piece of land ; next to this border, a walk may be made from 
three to six feet wide ; the centre part of the garden may be 
divided into squares, on the sides of which a border may be 
laid out three or four feet wide, in which the various kinds 
of herbs may be raised, and also Gooseberries, Currants, 
Raspberries, Strawberries, &c. The centre beds may be 
planted with all the various kinds of vegetables. The outside 
oorders, facing the east, south, and west, will be useful for 
raising the earliest fruits and vegetables ; and the north bor- 
der, being shady and cool, will serve for raising and pricking 
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