THE VEGETABLE GARDEN: WHAT, WHEN, AND HOW TO PLANT TEXT

at the lowest average estimate; this will yield a gross income of $375 to the acre, leaving a net balance of $125 to cover the interest on the investment and the profit. As a matter of fact, the growers who are making a success of celery raising--and many are doing so--receive a net profit of $100 an acre over and above the interest on the investment. On the other hand, hundreds of acres are grown annually which do not much more than pay expenses, but this is due to the fact that the soil has become exhausted and the product is consequently undersized and inferior.--(F. B. 255, 282; Cornell E. S. 132; Colo. E. S. 144.) CETEWAYO, OR ZULU, POTATOES. The Cetewayo, or Zulu, potato, a wild variety of _Solanum tuberosum_ found in Africa, is sometimes grown as a garden vegetable for its flavor and novelty. It has practically the same percentage composition as the ordinary potato. When cooked, the flesh is purple in color, but when brought in contact with vinegar, as in salads, it turns red.--(F. B. 295.) THE CHAYOTE. The chayote suggests the cucumber rather than any other of the cultivated plants of the same family, but is a larger and more vigorous plant, climbing widely by means of numerous branched tendrils. When grown under ordinary garden conditions the cultural requirements of the chayote may be said to be two in number: (1) A somewhat sheltered situation and (2) something to climb upon. While the vine will not refuse to grow without these advantages, the results will not be satisfactory. Like many climbing plants, the chayote is very susceptible to injury from the wind, while, unlike many Cucurbitaceae, it does not seem to take kindly to creeping upon the ground, at least in the Tropics. In the different parts of the world the chayote has been found to grow upon a great variety of soils, though it is generally considered to thrive best in a loose sandy or loamy substratum, providing sufficient humus or other fertilizing material be at hand. Although it has been found possible to secure plants from the seed when planted alone, or even from the embryo when carefully extracted from its seed coats, it is the universal practice to plant the entire fruit. The fruit should be gathered before fully matured, because of the tendency to germinate. It is like the cucumber, edible at any stage of growth, and may be picked when large enough. The chayote is a good shipper and may be shipped in bulk in vegetable crates, wrapped and well packed; cold storage will not be necessary.--(Dept. Ag., Div. of Botany 28; P. Rico A. E. S. 7). CHERVIL. Under the name of chervil two distinct plants, known as salad chervil and the turnip-rooted chervil, are cultivated. The seeds of the salad chervil are sown in spring and the crop will thrive on any good garden soil. The seeds of the turnip-rooted chervil should be sown in the early autumn, but they will not germinate until the following spring. The edible part of this plant is the root, which somewhat resembles the carrot and is used in the same manner. The leaves are used the same as parsley for garnishing and in flavoring soups.--(F. B. 255.) CHICORY. Chicory is grown for two or three purposes. The root of this plant is the common adulterant of coffee, and large quantities are used for this purpose. The commercial growing of chicory is confined to a few sections, as the crop will not thrive on every kind of soil. A deep, rich loam, without excessive amounts of clay or sand, is desirable, and soil that is not too rich in nitrogenous matter is best suited to the production of roots. The roots are frequently placed in soil under a greenhouse bench or in a warm cellar and covered with a foot or more of straw, or with a light covering of straw and then several inches of warm manure. Under this covering the leaves will be formed in a solid head, which is known on the market as witloof. Chicory has run wild in some parts of the country and is considered a bad weed. The handsome blue flowers, which are borne the second season, are very attractive. As a pot herb chicory is used like spinach, but the leaves should be boiled in two waters to remove the bitter taste. As a salad the roots are dug in the autumn and planted in cellars or under a greenhouse bench, where they produce an abundance of blanched leaves, which are eaten raw. The blanched leaves are also boiled and used as greens.--(F. B. 255; U. Idaho E. S. 10.) CHILE. The chile is used in many different ways and it is quite an important article of food among the Spanish speaking population in the Southwest and in Mexico. It is eaten both in the green and ripe state. It may be grown on ridges or in level plats. The former method is the more common in New Mexico. In the spring after the ground has been plowed and leveled (the plowing of the land can be done in the fall or winter) and just a little before planting the ridges are made. These ridges may vary in height from 8 to 12 inches. It is better to irrigate the ridges before planting, though this is not always done. The object of irrigating before planting is to get the water mark on the side of the ridges and to settle the newly plowed soil somewhat. As soon as the soil is dry enough so it can be worked, which is generally from four to seven days, the seed is planted usually on one side of the ridge and just above the water mark. The seed is planted by hand in hills about every two feet in the row. The chile does not stand freezing weather, though it will stand a little more cold than tomatoes. For the convenience of intending chile growers the following table which gives the number of hills per acre at different distances has been prepared: Number of Distance. Hills per Acre. 3-1/2 feet between rows × 2 feet in the row 6222 3-1/2 feet between rows × 2-1/2 feet in the row 4978 4 feet between rows × 2 feet in the row 5445 4 feet between rows × 2-1/2 feet in the row 4356 _Planting._--The seed is planted on the side of the ridge, when the ridge method is practiced. The southern exposure of the ridge is always preferable since this is usually warmer and the germination, other factors being uniform, is quicker. If level culture is practiced there is no choice of exposure. Whatever method of planting is followed care should be taken not to bury the seed too deeply. As a general thing the seed should not be deeper than three-fourths of an inch to an inch and a half. Shallower planting, if the moisture is kept normal, will give quicker and better germination. More seed is required per acre when the planting is done by hand on the ridges than when it is drilled with a garden drill in plats. _Thinning._--Chile started from seed planted in the field must be thinned to one or three plants to the hill. When the chile has been thinned out properly the plant or plants in the hill branch out considerably and produce a heavier and better crop. If too many plants are left to the hill there is a marked tendency for the plants to grow too tall and more or less top heavy. The chile is thinned out when about 3 to 5 inches high. If a good germination takes place it is more difficult to thin the chile, because there are more small plants to the hill to be pulled out. Care should be had in selecting the strongest plants in the hill and in injuring as little as possible the roots of those which remain. While the common way of growing chile is to plant the seed out in the field in the spring, it can also be grown by starting the plants in cold frames early in the season and transplanting to the field as soon as danger of frost is over. _Irrigation._--After the irrigations to get the crop started have been given, the frequency of the subsequent irrigations depends upon the weather and soil conditions, and for that reason no specific statement can be made just when and how often the chile should be irrigated. One thing, however, is important to keep in mind, and that is that the chile plant keeps bearing as long as it is growing. If the growth should be checked by the lack of irrigation the plant stops bearing and the blossoms and the very small pods are likely to drop off. The grower himself should study his local conditions and decide for himself when and how much to irrigate. While the chile plant resists considerable drought, at the same time, it should not be allowed to suffer from the lack of irrigation. When the chile is grown on ridges the space between the ridges should be allowed to fill with water almost up to the plant. If the water is simply turned in and allowed to rush down the furrow to the other end the ridges will remain practically dry, necessitating frequent irrigations to keep the plants from suffering. In irrigating the chile on ridges always aim to hold the water long enough in the furrow for the ridges to get fairly well soaked through. In the level plat the irrigation is more simple and the soil around each hill gets wet sufficiently while the water is running down to the end of the plat. When the plats are quite long and are made up of a series of squares as soon as each square is filled with water the border, dividing that square from the next one, is cut and the water rushes into the next square which is treated the same as the one before.--(N. Mex. Col. Ag. and Mech. Arts 67.) CHIVE. This is a small onion-like plant having flat, hollow leaves which are used for flavoring soups. The chive rarely forms seeds, and it is propagated by the bulbs, which grow in clusters. The leaves may be cut freely and are soon replaced by others.--(F. B. 255; S. Dak. E. S. 68.) CITRON. The citron is a type of watermelon with solid flesh which is used for preserves and sweet pickles. The rind of the watermelon is frequently substituted for citron. The cultivation of the citron is the same as for the watermelon.--(F. B. 255; U. Idaho E. S. 10.) COLLARDS. The culture and uses of collards are the same as for cabbage and kale. Collards withstand the heat better than either cabbage or kale, and a type known as Georgia collards is highly esteemed in the Southern States. Collards do not form a true head, but instead a loose rosette of leaves, which, when blanched, are very tender and of delicate flavor.--(F. B. 255; U. Idaho E. S. 10; P. Rico A. E. S. 7.) CORN SALAD. Corn salad is also known as lamb's-lettuce and fetticus. Sow the seed during the early spring in drills 14 to 18 inches apart and cultivate the same as for lettuce or mustard. For an extra early crop the seed may be planted during the autumn and the plants covered lightly during the winter. In the Southern States the covering will not be necessary and the plants will be ready for use during February and March. The leaves are frequently used in their natural green state, but they may be blanched by covering the rows with anything that will exclude the light. Corn salad is used as a salad in place of lettuce, or mixed with lettuce or water cress. The flavor of corn salad is very mild, and it is improved by mixing with some other salad plant for use. It is also boiled with mustard for greens.--(F. B. 255.) CRESS. Under the name of cress there are two forms, the water cress and the upland cress. The upland cress, sometimes called peppergrass, is easily grown from seed sown in drills a foot apart. As the plants last but a short time, it will be necessary to make a sowing every few days if a continuous supply is desired. Water cress can be grown all the year in small open ditches containing running spring water. It is best and most easily produced in water from rather warm springs in limestone regions. A sufficient supply for family use can be grown in a small spring-fed brook, and the plants may be started either from small pieces of plants or from seed. Cress is used in salads, to which it imparts a pleasant pungency.--(F. B. 255; U. Idaho E. S. 10; P. Rico A. E. S. 7.) CUCUMBERS. _Soil._--The soil best adapted to the cultivation of cucumbers in the open is a light sandy loam, one which responds quickly to temperature and fertilizer. Such soils are prepared early in the season and thrown into gentle undulations, so as to produce slight ridges upon which to plant the seed to insure good surface drainage. _Fertilizers._--The soil for cucumbers should be made very rich by the annual application of heavy dressings of stable manure to be incorporated with the soil. During the time it is not occupied by cucumbers or lettuce, cowpeas are frequently grown upon the area and turned under prior to planting a fall crop of lettuce. In addition to this, liberal applications of a fertilizer carrying a considerable percentage of nitrogen are employed. _Planting._--There are almost as many methods of planting cucumbers as there are growers. Some plant in hills the standard distance of 6 feet apart each way; others plant in hills 6 feet apart in one direction and 2 or 3 feet apart in the row, while others plant in drills or broad belts 6 feet apart and chop out the plants to stand about a foot apart in the row after all danger from insect depredation has ceased. The methods which seem most economical under the conditions at hand will of course be adopted by the grower. In outdoor culture the cucumber is frequently used as a companion crop to other crops, like beans. Beans being of rapid growth come on quickly and form a partial protection or wind-break for the young cucumber plants. When arranged in this way, cucumbers are planted in drills or in hills 6 feet apart and a row of beans is placed between two rows of cucumbers, a method which insures a very complete and satisfactory use of the ground. The quick maturity of the beans allows them to be harvested and entirely removed from the area before it is required for the cucumbers. _Harvesting._--Cucumbers intended for pickling purposes are harvested when they have attained a length of from 2-1/2 to 5 inches. Because such cucumbers are bought by weight it will readily be seen that the small-sized pickles are less profitable to the grower than the larger ones, and in order to secure them before they have attained an unsalable size it is necessary that the picking be repeated at frequent intervals, as cucumbers grow rapidly and a delay of twenty-four to forty-eight hours in harvesting would render many of them unsalable. It is therefore necessary to have regular intervals to harvest certain areas of the patch and to continue this routine throughout the bearing season. Another point which is of prime importance in the management of the cucumber patch is that none of the fruits be allowed to come to maturity. The ripening process, which means the development and maturing of the seeds, produces a heavy strain upon the growing plant, the life and yield of the plant being in proportion to the number of fruits which are allowed to ripen. If no fruits are allowed to come to maturity the plants will remain green and in an active vegetative condition longer and will produce a much larger aggregate number of fruits. _Dill Pickles._--Dill pickles, which are much prized and command the highest price among pickles, can be made from fresh cucumbers as they come from the vines, or from vat stock which has been carried for some time at the salting station. _Cucumbers Grown in Cold Frames for Market._--Soil for use in cold frames should be a well-enriched sandy loam of the type of the usual sandy loam. If it can be dark in color, this is an advantage. If normally light, the color can be changed by the addition of muck or by incorporating well-decomposed stable manure with the surface soil. A dark color is of some advantage in helping to raise the temperature in the frames under the glass. _Watering._--Since the glazed sash prevent the soil beneath them being moistened by natural means--that is, by rain or dew--it is necessary that means be provided for watering or irrigating the plants. This can be done by arranging pipes upon the surface of the ground or at a convenient height overhead, so as not to interfere with cultivation, from which water can be drawn to sprinkle the surface of the beds at desired intervals and as the plants may require. The work of watering should, however, be very carefully done. The same general precautions necessary for the care of plants in cold frames should be observed--that is, to do the watering in the morning on bright days only, when air can be admitted and when the sun will soon dry the moisture from the leaves of the plants. In this way much can be done to protect the plants from injury from such diseases as the damping-off fungus and mildew. [Illustration: JAPANESE CLIMBING CUCUMBER NEARLY SIX FEET FROM THE GROUND] [Illustration: WELL-GROWN CUCUMBERS] _Ventilation._--Besides the precautions to be observed in watering plants in cold frames, extreme care is necessary to give the plants sufficient air to keep them in a healthy condition. If the atmosphere is allowed to become close and very hot, the plants will be weakened and thus rendered more susceptible to the attacks of plant diseases. _Forcing Cucumbers Under Glass._--Forcing is a technical term used by gardeners to designate the growing of plants out of their normal season under an artificial environment. The cucumber is one of the few garden plants which lend themselves to this manner of cultivation in addition to their more extensive cultivation in the open ground. Under the stimulus of forcing work, two distinct types of cucumbers have been developed. These are recognized in the trade as the English type and the American type. The English type is purely a product of forcing-house conditions, as the climate of England is not congenial to the growth and development of the cucumber in the open. The American type of cucumber is primarily a product of field conditions, and the few varieties which have been developed to meet the requirements of the forcing house are simply modifications of the existing field or outdoor forms. The English type of cucumber is a long, cylindrical, uniformly green fruit, with few seeds and a very fleshy seed cavity; in fact, the normal seed cavity of the forced cucumber is almost entirely wanting. The triangular shape characteristic of the normal outdoor cucumber has been lost, and the cylindrical outline almost perfected. There is considerable difference in the size and length of the various English varieties of cucumbers. The American type of cucumber is primarily grown in the field, the product to be used either for pickling or for slicing. Forcing cucumbers in America is confined to those varieties which produce large fruits suitable for slicing. Only three or four of the better and larger field varieties are adapted to this purpose. Notable among these is the White Spine, the Arlington White Spine being the variety which has been especially developed for forcing. The Long Green, or a modification of it, is also sometimes used, but aside from these two varieties there are few that ever find their way into the forcing house. Such varieties as the Boston Pickling, Chicago Pickling, and the cluster varieties in general are not adapted to forcing purposes. The forcing of cucumbers presupposes that an adequate forcing house or greenhouse is at hand for such work. The chief desideratum in a forcing house for cucumbers is a maximum amount of light, sufficient headroom, and adequate radiation to maintain a temperature varying from 65° to 85° F. The amount of radiation will, of course, depend upon the style of heating employed, whether steam or hot water, and upon the location of the greenhouse, whether at the north or the south; the outside temperature determining to a considerable extent the amount of radiation required in the house to maintain a given degree of heat. _Propagation._--There are a number of methods of propagation followed