The country house kitchen garden, 1600-1960

C. Anne Wilson

"This book recalls in words and pictures the full cyle of provisioning of great houses such as eighteenth-century Felbrigg, Erddig and Calke Abbey, and Victorian Tatton Park. It begins by looking at how produce was grown, from digging, sowing and cropping in the open ground, and the supply of seeds, plants and trees to country house kitchen gardens, and orchards, to the use of frames and greenhouses for protecting exotic fruit and tender vegetables, and the growing of aromatic herbs and flowers for food and physic. The second part of the book is devoted to the produce itself, and its transfer from garden to table: its preparation, its preservation, and the use of medicinal herbs."--Jacket.