Page:EB1911 - Volume 13.djvu/795

Rh of the drain must be kept lower than the general level of the subsoil, else the soakage will gather in all the little depressions of its surface. Fruit-tree borders should not be at all cropped with culinary vegetables, or very slightly so, as the process of digging destroys the roots of the trees, and drives them from near the surface, where they ought to be.

Shallow planting, whether of wall trees or standards, is generally to be preferred, a covering of a few inches of soil being sufficient for the roots, but a surface of at least equal size to the surface of the hole should be covered with dung or litter so as to restrain evaporation and preserve moisture. In the case of wall trees, a space of 5 or 6 in. is usually left between the stem at the insertion of the roots and the wall, to allow for increase of girth. Young standard trees should be tied to stakes so as to prevent their roots being ruptured by the wind-waving of the stems and to keep them erect. The best time for planting fruit trees in the open air is from the end of September till the end of November in open weather.

In the selection and distribution of fruit trees regard must of course be had to local situation and climate. The best walls having a south or south-east aspect are devoted to the peach, nectarine, apricot, dessert pears, plums and early cherries. Cherries and the generality of plums succeed very well either on an east or a west aspect. Morello cherries, apples and stewing pears succeed well on a north wall. In Scotland the mulberry requires the protection of a wall, and several of the finer apples and pears do not arrive at perfection without this help and a tolerably good aspect. The wall-trees intended to be permanent are called dwarfs, from their branches springing from near the ground. Between these, trees with tall stems, called riders, are planted as temporary occupants of the upper part of the wall. The riders should have been trained in the nursery into good-sized trees, in order that when planted out they may come into bearing as speedily as possible.

Standard Fruit Trees should not be planted, if it can be avoided, in the borders of the kitchen garden, but in the outer slips, where they either may be allowed to attain their full size or may be kept dwarfed. Each sort of fruit should be planted by itself, for the sake of orderly arrangement, and in order to facilitate protection when necessary by a covering of nets. Their produce is often superior in flavour to that of the same kind of fruit grown on walls.

Orchard-house Trees.—Peaches, nectarines, apricots, figs and dessert plums, cherries, apples and pears are commonly cultivated in the orchard-house. Peaches and nectarines are generally planted out, while the rest are more commonly cultivated in pots. This allows of the hardier pot plants being removed out of doors while those planted out are in need of the room. The pot plants are overhauled in the autumn, the roots pruned, a layer being cut off to allow new soil to be introduced. Surface dressing and feeding by liquid manure should also be afforded these plants while the fruit is swelling. Every effort should be made to complete the growth of peaches and nectarines while the sun is sufficiently strong to ripen them. Tomatoes are frequently employed to fill gaps in the orchard-house. Should it be provided with a central path, requiring shade, Hambro and Sweet-water grapes serve the purpose well, and in favourable seasons afford excellent crops of fruit.

. Vegetables.

Under this head are included those esculents which are largely eaten as “vegetables” or as “salads.” The more important are treated under their individual headings (see, , , &c. &c.). The culinary herbs used for flavouring and garnishing are for the most part dwarf perennial plants requiring to be grown on a rich soil in an open sunny aspect, or annuals for which a warm sheltered border is the most suitable place; and they may therefore be conveniently grown together in the same compartment—a herb garden. The perennials should be transplanted either every year or every second year. For winter use the tops of the most useful kinds of herbs should be cut when in flower or full leaf and quite dry, and spread out in an airy but shady place so as to part slowly with the moisture they contain and at the same time retain their aromatic properties. When quite dry they should be put into dry wide-mouthed bottles and kept closely corked. In this way such herbs as basil, marjoram, mint, sage, savory, thyme, balm, chamomile, horehound, hyssop and rue, as well as parsley, may be had throughout the season with almost the full flavour of the fresh herb.

Intensive Cultivation.—This name has been applied to the method of forcing early vegetables and salads during the winter and spring months in the market gardens in the neighbourhood of Paris. The system is now popularly known in England as “French gardening.” Although a few assert that it is an old English one that has been discarded in favour of superior methods, there seems to be little or no evidence in support of this contention. The system itself has been practised for about 300 years in the “marais” gardens round Paris. At one time these gardens were in the centre of the city itself, but owing to modern improvements they have been gradually pushed out beyond the city boundaries farther and farther. Most of these gardens are small—not more than a couple of acres in extent, and the rent paid by the maraîcher, or market gardener, is very high—as much as £30 to £40 per acre.

The French maraîcher does not use hot-water apparatus for forcing his plants into early growth. He relies mainly upon the best stable manure, a few shallow frames about 4 ft. wide covered with lights, and a number of large bell glasses or “cloches.” The work is carried on from October till the end of March and April, after which, with the exception of melons, the cultures are carried on in the open air.

The chief crops grown for early supplies, or “primeurs” as they are called, are special varieties of cos and cabbage lettuces, short carrots, radishes, turnips, cauliflowers, endives, spinach, onions, corn salad and celery. To these is added a very important crop of melons, a special large-fruited variety known as the Prescott Canteloup being the most favoured.

It is astonishing how much produce is taken off one of these small intensive gardens during the year, and especially during the worst months when prices usually run fairly high. The fact that rents are so heavy around Paris is in itself an indication of the money that is realized by the growers not only in the Paris markets, but also in Covent Garden.

During the winter season narrow beds are made up of manure, either quite fresh or mixed with old manure, according to the amount of heat required. These beds are covered with a few inches of the fine old mould obtained from the decayed manure of previous years. In the early stages seeds of carrots and radishes are sown simultaneously on the same beds, and over them young lettuces that have been raised in advance are planted. In this way three crops are actually on the same beds at the same time. Owing, however, to the difference in their vegetative growth, they mature one after the other instead of simultaneously. Thus with the genial warmth and moisture of the hotbeds, all crops grow rapidly, but the radishes mature first, then the lettuces are taken off in due course, thus leaving the beds to finish up with the carrots by themselves. Later on in the season, perhaps small cauliflowers will be planted along the margins of the beds where the carrots are growing, and will be developing into larger plants requiring more space by the time all the carrots have been picked and marketed. So on throughout the year with other crops, this system of intercropping or overlapping of one crop with another is carried out in a most ingenious manner, not only under glass lights, but also in the open air. Spinach, corn salad, radishes and carrots are the favourite crops for sowing between others such as lettuces and cauliflowers.

Although enormous quantities of water are required during the summer season, great care must be exercised in applying water to the winter crops. When severe frost prevails the lights or cloches are rarely taken off except to gather mature specimens; and no water is given directly overhead to the plants for fear of chilling them and checking growth. They must secure their