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CONTENTS. 
GENERAL REMARKS ON THE MANAGEMENT OF A KITCHEN 
GARDEN. 
a Page. 
3n laying out the ground, 13 
A blank-book recommended, - - - - - 14 
Method of using manure, (note) - - - - - 15 
Observations on improving various soils — and on sowing 
seed early, - --16 
The drilling system recommended, - - - 17 
Remedies for the destruction of insects, (note, 19) - 18 
On the most proper rotation of crops, - - - 21 
A table showing the number of plants that may be 
raised on an acre of land, at given distances, which 
table may also be applied to other objects, - 23 
On the durability of the germinative properties of seed, 25 
A table or classification of such species and varieties of 
seed as are usually cultivated in the Kitchen Garden, 26 
Explication of the above table, 27 
Adaptation of the directions in this book to all climates, 30 
A CATALOGUE OF CULINARY VEGETABLES ; WITH PRACTICAL 
DIRECTIONS UNDER EACH HEAD. 
[The Notes are chiefly calculated to guard against error in cultivation.] 
Artichoke, - - - 31 
^Asparagus, (note, 36) - 34 
Beans, (English Dwarfs) 39 
Beans, (Kidney Dwarfs) 
(note) - - - 41 
Beans, (Pole or Running) 42 
Beets, (note) - - 44 
Borecole or Kale, - 46 
Brussels Sprouts, - 47 
Broccoli, (note, 49) - 48 
Cauliflower, (note, 52) - 51 
Cabbage, (note, 55) - 54 
Colewort or Collards, - 57 
Cardoons, - - - 58 
Carrot, - - - 58 
Celery, (note, 61) - - 60 
Corn Salad, or Fetticus, 63 
Cress, - - - - 64 
Cucumber, (note) - - 65 
Chives, or Cives, - - 66 
