NOTES FROM A KITCHEN GARDENER’S MEMORANDUM BOOK.-NO. 1. 
49 
HOTES FROM A KITCHEN GARDENER’S MEMO¬ 
RANDUM BOOK.—No. 1. 
It being my custom at the close of the year, 
to review my gardening operations of the past 
seasons, every day’s work of which is noted in 
a book kept for such purpose, from which, in 
many ways, I derive much benefit; and, notic¬ 
ing your frequent invitations to all interested in 
similar pursuits, as well as to the more extended 
branches of agriculture, to send in anything 
that may to them appear interesting, I now 
hand you the inclosed, which is at your disposal. 
Bergen , N. J., Dec., 1850. J. P. G., Jr. 
Manure and Manuring .—As soon as the ground? 
which is clay loam, is cleared in autumn, I 
spread over it barnyard manure, selecting that 
which is well rotted, and free as possible from 
seeds, which is incorporated with the earth by 
deep digging. In spring, I break it up again, 
and apply a moderate coating of wood ashes, 
on which is immediately applied a coating of 
powdered charcoal, and with a strong rake 
thoroughly mix both with the soil. The barn¬ 
yard manure is used to keep the land in sub¬ 
stance, or heart; the ashes to supply potash, 
which enters largely into most of the garden 
products; the charcoal to furnish free carbon, 
which, in addition to the carbonate of potash 
furnished by ashes, is said to be freely taken 
up by the plants. I have observed this course of 
manuring to be attended with beneficial results. 
The past season, I made the following exper¬ 
iment by manuring the ground for beets and 
carrots, a quantity of which, the previous year, 
I raised for fodder, and when feeding, collected 
both the solid and liquid parts of the manure, 
made from each species of root separately, and 
in the spring, applied it to the respective plants, 
and found the result highly satisfactory ; and I 
would be glad if others would make similar 
trials, with the view of simply illustrating the 
principle of manuring as taught by agricultu¬ 
ral chemistry, which I understand to be that of 
returning to the soil, a portion taken from it, 
and furnishing the plants food, which they most 
readily assimilate. Having practised this mode 
of manuring but one season, I cannot positively 
assert that the fine growth of roots was to it 
attributable, and at present, intending to pur¬ 
sue it another year, would like to have the 
views of others respecting it. 
Lettuce .—Though preferring the curled varie¬ 
ties, they being more tender and handsomer in 
appearance, I planted on the 16th of September, 
the “ hardy green,” to stand the winter, in order 
to have a full supply of plants to put out early 
in spring, with the view of ascertaining what 
number can be raised on ground, which, during 
their growth, would not otherwise be occupied. 
Not being particular in choice of location— 
though doing best in damp ground—they can 
be grown almost anywhere ; and requiring but a 
short season to attain a size suitable for the 
table, they may be set out on ground intended 
for tomatoes, egg plants, melons, okra, peppers, 
and between rows of early cauliflowers, cabba¬ 
ges, bush beans, parsnips, beets, &c.; and not 
being inconvenienced by partial shade, will do 
well between rows of peas, pole beans, and 
early sweet corn. 
In my opinion, the science of kitciien garden¬ 
ing consists, in connection with producing 
handsome and early vegetables, in obtaining 
the largest quantity from a given piece of 
ground, which can only be accomplished by 
close observation, constant cultivation, and a 
liberal application of manure. 
Spinach .—No kitchen garden should be with¬ 
out a bed of this early and wholesome vegeta¬ 
ble. The “broad-leaved” variety, I consider 
preferable, which, when cut at suitable time, 
and properly dressed, is esteemed by me, as one 
of the best productions of the garden, and 
should not be neglected, especially by those 
who do not cultivate asparagus. For the last 
three years, I have raised spinach and melons 
on the same ground. In autumn, after the mel¬ 
ons are off, I sow spinach in drills one foot 
apart, which is usually cut by the time the 
melon plants are ready to be put out. Should 
its growlth be retarded by a backward season, 
put out the melon plants precisely as if there 
were no spinach sown, which can be done with 
but little interference; and before they re¬ 
quire other than a small portion of the ground, 
the spinach will be over. Ground well manured 
and timely hoeing is all the cultivation re¬ 
quired. 
Peas .—Of all the varieties with which I am 
acquainted, the “Prince Albert ” is the earliest; 
and in order to have this delicious vegetable 
early, it is worthy of cultivation ; but for a gen¬ 
eral crop, it is by no means profitable. The 
yield is light, the pods short, and the fruit very 
small. By some, the “cedo nulli” is chosen 
for an early pea; but I am convinced that it 
does not fruit so quickly as the Prince Albert, 
and like that variety, producing small fruit, 
and yielding light, I consider it not desirable. 
For a succession, I prefer the “ early empe¬ 
ror,” which comes in about ten days later than 
the Prince Albert, producing a fair crop of me¬ 
dium-sized and finely-flavored fruit. 
