This volume contains a simple guide to kitchen gardening, showing how to prepare and lay out the ground, and explaining the best means of cultivating a vast array of vegetables and herbs. Complete with clear and concise instruction, and profusely illustrated, this text will be of considerable value to the novice, and constitutes a wonderful addition to collections of gardening and culinary literature. The chapters of this book include: 'Situation', 'Exposure', 'Aspect', 'Extent', 'Shelter', 'Shade', 'Soil', 'Water', 'Water Appliances', 'Form', 'Walls', 'Cultivation and Management', 'Ridging', 'Trenching', 'Manure', 'Rotation of Crops', 'Pricking Out', 'Thinning Out', 'Weeds', 'Watering', 'Gathering', 'Refuge', and much more. This book was first published in 1879, and is being proudly republished now complete with a new introduction on gardening.
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