Superficies of our Ground clear of all sorts of Weeds, either by Weeding, or digging, or by only raking them over, when they have not been long dressed, so that as far as 'tis possible, the Earth may always appear as if it had been newly stirred up.
I shall not insist any longer here upon the head of the General Culture, because it is so well known to all people, but shall only declare my Opinion and the practice of able Gard'ners in that which is peculiarly to be used to each particular plant.
And I shall begin with observing to you, that among Kitchen-Plants, there are some that are Sown to remain still in the place where they were first, and others again, only to be transplanted elsewhere; that there are some that prove well both ways; some that are multiplied without Seed, some that are transplanted whole, and some that are cut to be transplanted; that there are some which for the supply of Man-kind, bear several times in a year, and that last longer than a year; others that produce but once in a year, but yet last to bear for several years after; and Lastly some again, that perish after their first production.
The Plants of the first Class, are Radishes, almost all Red Beet-Roots, Carrots, Parsnips, Skirrets, Turneps, Maches, Reponces, Scorzonera's, Salsifies, and besides them, Garlick, Chervil, Wild Endive, or Succory, Harts-Horn Sallet, Garden-Cresses, Shallots, Spinage, Beans, small Lettuce to cut, Parsly, Burnet, Cutting Beets, Peas, Purslain, &c. and the greatest part of our Sorrel, Patience or Sharp-Leav'd Dock, Onions, and Ciboulees.
The Plants of the second Class which succeed not without being transplanted, are Chard-Beets, Cellery, and the greatest part of our White Endive, both long and tied, and Cabbages, unless they be sown very thin, or be very much thinn'd after they are sown; of this Class are also Cabbages, most Musk-Melons, and Cucumbers, Citrulls or Pum∣pions, Potirons or flat Pumpions, Leeks, &c.
Those of the third Class, that is, such as may be indifferently either continued in the places where they are first sown, or transplanted elsewhere, are Asparagus, though most commonly they are sown at first in Nurseries, to be transplanted a year or two after; as also Basil, Fennel, Anis, Borage, Bugloss, Cardons, Capucin Capers or Nasturies, Ciboulees, Savory, Time, Musked Chervil, &c.
The Plants of the fourth Class that are multiplied without being sown, are Alleluia, or Wood-Sorrel, English Cives, Violets, &c. Because they grow into thick Tufts which are separated into many; Artichokes are propagated by their Eyes, Off-sets, or Slips; Mint, and Round Sorrel, Tripe Madame, Tarragon, Balm, &c. by their Layers or Branches that take Root where they touch the Earth, the two last of which have also the advan∣tage of multiplying by Seed, as likewise have the Artichokes sometimes. Straw-berries propagate by their Runners, Rasp-berries, Goose-berries, and Currans, by their Slips, or Suckers, and by their Cuttings which also take Root. Lavender, Worm-wood, Sage, Time, and Marjoram, by their Branches which take Root at their joints, and are also multi∣plied by their Seed; the common Bays, both by Layers and Seed too; Vines, and Fig-Trees, by their Suckers, Hooked Slips, and Cuttings whether Rooted or not Rooted.
In the fifth place, those Plants of which we cut off some part either of the Leaves or Roots or both at the same time, in order to transplant them, are Artichokes, Chard-Beets, Leeks, Cellery, &c. And those others whose Leaves we do not cut at all, though it be good always to trim their Roots a little to refresh them, are Endive, and Succory, most commonly, and Savory, Sorrel, &c. and all Lettuces, Alleluia or Wood-Sorrel, Violets, Basil, Arrach or Orage, Borage, Bugloss, Capucin Capers or Nasturces, Cabbages, Tarragon, Samphire, Straw-berries, Marjoram, Musk-Melons, Cucumbers, Citrulls or Pumpions, Purslain; and Radishes for Seed, &c.
The Plants that bring forth several times in a year, and yet last for some years follow∣ing, are Sorrel, Patience or Sharp Dock, Alleluia or Wood-Sorrel, Burnet, Chervil, Parsley, Fennel, all Edging, or Sweet Herbs, Wild Endive or Succory, Macedonian Parsley or Alisanders, Mint, Tarragon, Samphire, &c.
Those that produce but once in the year, but yet last bearing for several years together afterwards, are Asparagus, and Artichokes.
And Lastly, those that cease to be useful after their first production, are all Lettuces, Common Endive, Peas, Beans, Cardons, Melons, Cucumbers, Citrulls or Pumpions, Oni∣ons, Leeks, Cellery, Arrach or Orage, and all Plants whose Roots are only in use, as Red Beets, Carrots, &c.
Now to give you a particular account of the Culture that belongs to every several sort of Plant, I must tell you, that this Culture consists, first, in observing the distances they are to be placed at one from the other; second, in the Triming of such as need it;