Excerpt from The American Kitchen-Gardener: Containing Complete Practical Directions for the Cultivation of Culinary Vegetables and Herbs, Together With Instructions for Forcing of Forwarding Vegetables Out of the Ordinary Seasons
"The Young Gardener's Assistant" having been extended to five times its original size, by the introduction of various additional subjects connected with Horticulture, I have been induced to publish that part which relates to the cultivation of Culinary Vegetables, Pot Herbs, &c., in a separate form, under the title of "The Kitchen Gardener's Instructor." This has been done with a view, to enable our respectable seedsmen to afford instruction, at a trifling expense, to those of their customers whose attention may be directed wholly to that branch of Horticulture, and thereby prevent themselves being blamed by those who may not have given their seed a fair trial, from not knowing how to dispose of it in the ground.
Having had twenty-four years' experience as a gardener and seedsman, in the vicinity of New-York, I am aware of the importance of correct information on the subject of gardening; and, from a conviction that the reputation of many honest seedsmen is often unjustly attacked in consequence of the failure of seed, when the fault lies not with them, but with the gardener, I have endeavoured, in my humble way, to render myself useful both to the seedsman and gardener, by giving brief directions for the management of a Kitchen Garden, in such a way as is calculated to insure success.
But, as much depends on minute attention to points apparently trifling, I would remind my readers that the products of the garden are natives of various soils and climates, and that while some vegetables can only be raised in cool and temperate weather, others require the heat of the summer to bring them to perfection.
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