Vill CONTENTS. Page Page III. Operations of Rearing and Culture- 401 1, Of the Kinds of Vermin most injurious - Sowing, Planting, and Watering- wb, to Gardens--- 426 2. Transplanting--- 402 2. Operations for subduing Vermin- 436 3. Pruning-=- 406 3. Operations relative to Diseases and other 4. Training-=- 411 Casualties--- 487 5. Blanching-- 415| IX. Operations of Gathering, Preserving, and IV. Operations for inducing a State of Fruit. Keeping--- 438 fulness in barren and unblossoming Trees-: and Plants= rs- 2. Cuap. IV.

Y. Operations for retarding or accelerating Operations relative to the final Products de- Vegetation-- 418 sired of Gardens, and Garden-scenery- 42

1, Operations for retarding Vegetation- 2.| TI, Of the Vegetable Products desired of Gar-

2, Operations for accelerating Vegetation~- 419 dens==- 444 VI. Operations to imitate warm Climates- 423| II. Of the Superintendence and Management VII. Operations of Protection from Atmospher- of Gardens z_~- 445

ical Injuries:=- 424| III. Of the Beauty and Order of Garden- VIII. Operations relative to Vermin, Diseases, scenery== 5- 45

and other Casualties of Plants and

Gardens:=- 426

PARTE.

GARDENING AS PRACTISED IN BRITAIN.

BOOK I.

HORTICULTURE. Cuap. I. Page The Formation of a Kitchen-garden-~ 455 I. Situation--:-%b. II. Exposure and Aspect-.- 456 III. Extent=-=-- 457 IV. Shelter and Shade--- 458 V.. Soil---~- 460 VI. Water=-=-- 463 VII. Form==--- 464 VIII. Walls-<--- 465 IX. Ring-fence and Slip- 472

X. Placing the Culinary Hot-houses and

Melonry~--~ wb. XI. Laying out the Area-- 473 Cuap. II. Of the Distribution of Fruit-trees in a Kitchen- garden----- 476 I. Of the Selection and Arrangement of Wall Fruit-trees= a Q B77 I]. Of the Selection and Arrangement of Espaliers and Dwarf-standards=- 479 III. Of tall Standard Fruit-trees in a Kitchen- garden==-=- 480 IV. Fruit-shrubs~=~- 481 Cuap. III. Of the Formation and Planting of an Orchard, subsidiary to the Kitchen-garden-- 482 Cuap. IV, Of the general Cultivation and Management of a Kitchen-garden~=- 485 I. Culture and Management of the Soil- ib. II. Manure--==- 486 III. Cropping---- 487 IV. Thinning= x a- 489 V. Pruning and Training=- 490 VI. Weeding, Stirring the Soil, Protecting, Supporting, and Shading-- 493

VII. Watering==.= Hh VIII. Vermin, Insects, Diseases, and Accidents 404 IX. Gathering and Preserving Vegetables and

Fruits, and sending them toa Distance 495 X. Miscellaneous Operations of Culture and

Management=-- 20, Cuap. V.

Of the general Management of Orchards- 496

I. General Culture-=- 2%,

If. Pruning Orchard-trees<- 497

IETF gathering and storing Orchard-fruits~ 499 IV. Of packing Orchard and other Fruits for Carriage== S- 501

Cuap. VI, Culinary Forcing Struc-

= OO2

Construction of the tures and Het-houses- a

Page

I. Of the Construction of the Pinery-- 502

II. Of the Construction of the Vinery~ 506

IIT. Construction of the Peach-house- 508 IV. Construction of the Cherry-house and Fig.

house- 510

Ve OF Constructing Hot-houses in Ranges- ab. VI. Construction of Culinary Pits, Frames, and

Mushroom-houses- 5 Ub VII. Details in the Construction of Culinary Hot-houses~~- 512 Cuap. VII, Of the general Culture of Forcing Structures and Culinary Hot-houses-- 513 I. Culture of the Pinery-- 514 1. Varieties of the Pine and General Mode of Culture==- 2b. 2. Soil===- ab. 3. Artificial Heat=~ FOLD 4. Propagation of the Pine-apple- 516 5, Of rearing the Pine-apple in the Nursing Department--- 517 6. Succession Department-- 521 7. Fruiting Department=- 525 8. General Directions common to the Three Departments of Pine-apple Culture- 531 9. Compendium of a Course of Culture- 53 10, Recent Improvements in the Culture of the Pine-apple-- 538 II. Of the Culture of the Vinery-- 541 1. Of the General Culture of the Grape in Vineries==- ib. 2. Of particular Modes of cultivating the Grape, adapted to particular Situations 3. Of Gathering and Keeping forced Grapes 4. Of the Insects and Diseases attendant on forced or Hot-house Grapes-~ 557 IIT. Culture of the Peach-house-- 998 IV. Of the Culture of the Cherry-house-é

V. Of the Culture of the Fig-house-- VI. ne Culture and Forcing of the Cucum- : er==>~~ 569 VII. Of the Culture of the Melon=- 580 VILE Forcing the Strawberry in Hot-houses, Pits, and Hot-beds==- 588 IX. Forcing Asparagus in Pits and Hot-beds 590) X. Forcing Kidneybeans”-- 592

XI. Forcing Potatoes- 13 ‘IT. Forcing Peas~-- 595 XIII. Forcing Salads, Pot-herbs,&e.=- 596 XIV. Culture of the Mushroom-- tb, Cuap. VIII.\ Horticultural Catalogue.— Hardy Herbaceous Culinary Vegetables Sy)=- 606 I. The Cabbage Tribe w=- 607 if White Cabbage--- 2b. 2. ited Cabbage.-- 610 5. Savoy==-- ib. +. Brussels Sprouts.-- 611 5. Borecole-= amen. 6. Cauliflower--~ 612 7. Broccoli--=- 614

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