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CHAPTER VI. 
THE KITCHEN-GARDEN-THE MANAGEMENT 
OF CULINARY VEGETABLES. 
In almost all gardens, it is customary to set 
apart a portion of the ground for the culture 
of culinary vegetables; and, in villas and 
country seats, this portion is quite detached 
from the pleasure-ground, and is called the 
kitchen-garden. When this is the case, it 
usually consists of a square or oblong piece 
of ground, varying from one to five acres 
in extent, according to the size of the esta¬ 
blishment, and enclosed by a wall ten or 
twelve feet high. If a greater extent of 
ground than two or three acres be required, 
it is generally laid out in two or more 
gardens, communicating with each other, so 
