CHAP. VI.] THE KITCHEN-GARDEN. 143 
then put into the trench, with no earth be¬ 
tween them and the gravel; and the trench 
is filled up by drawing the earth into it, and 
pressing it close to the roots, so as to make 
the plants quite firm. Nothing else is re¬ 
quisite but a few waterings, till the box 
begins to grow; and the only difficulty is to 
keep the plants in a straight line, with the 
points of their shoots at an equal distance 
above the soil. When box edgings are 
pruned, they should always be cut in with a 
knife, and never clipped with shears. They 
should also never be suffered to grow too 
high without pruning; and they should be 
occasionally taken up and replanted wider 
apart, when their stems appear to be becom¬ 
ing naked below. 
Cropping . — The crops grown in the open 
air in a kitchen-garden are of two kinds,— 
those produced by the fruit trees, and those 
of the herbaceous vegetables; and the latter 
are again divided into the permanent crops, 
and the temporary ones. The permanent 
crops are those which remain for a number 
of years in one place, producing a crop, year 
after year, from the same roots; such as 
