THE VEGETABLE GARDEN: WHAT, WHEN, AND HOW TO PLANT
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rden in which are grown a number of the staple kinds of vegetables is generally to be found. In many cases the principal interest in the garden is manifested by the women of the household
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generally at a price consistent with their fertilizing value. No definite rule can be given for the kind or quantity
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uantities than do the late-maturing crops.--(U. Minn. A. E. S. 38.) _General Cultivation._--The methods to be pursued in the general cultivation of garden crops will vary somewhat, accor
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observed in their packing. Happily, however, such carelessness is not general. Every housewife may run a miniature canning factory in her own kitchen, and on the farm this is especially
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poor economy to buy cheap rubbers or to use them a second time. As a general rule black rubbers are more durable than white ones. Buy a good grade of jar. The best quality usually retai
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shipping. The packages employed for handling the frame products are generally the same as those used for marketing outdoor vegetables, of the same kinds. In a few instances a distinctiv
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nience in reference and for discussion, beans may be divided into two general groups--"field" and "garden" beans--which are by no means distinctly separate either in appearance or in char
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ut are not sufficiently appreciated as a table food because it is not generally known that in a dry state they can be used in practically the same manner as are the common beans. In reali
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y one of experience, for hardly two farms can be handled the same. In general, there must be moisture in the soil over winter to get the disintegrating effect of frost, and plowing should
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ry thorough, and in most cases with a somewhat heavier plow than that generally used for other crops. _Smoothing and Pulverizing._--A few days before the land is required for planting, t
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te 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 fertili
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ried on in a small house especially designed for this purpose or in a general propagating house, thus obviating the necessity of heating and maintaining normal conditions in the growing h
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hen ready for planting, the hill should be practically level with the general surface of the field. If too low, the hill will become water-soaked in case of rain and the seeds or plants i
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in spring, or as soon as the soil is warm enough for the planting of general garden seeds. In the Southern States, where a continuous supply is desired, successive seedings of four or fi
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ough a 3/4-inch screen are sold for pickling purposes. The grading is generally done in the field during the cleaning process, but as onions shrink considerably while in storage it is nec
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spect than the other staple crops and since the product of an acre is generally of greater value. The success of the potato is largely dependent on the crops preceding it in the rotation.
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en as indications of what the farmer, under ordinary conditions, will generally, but not always obtain. The effect of size of seed pieces on yield of crop will be treated here under three
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larger yield by so doing than by planting single pieces, the increase generally, though not always, being sufficient to pay for the excess of seed. This does not prove the practice profit
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planted the first of May, irrigation is seldom necessary until July. Generally speaking irrigation water is cold and it is highly important not to irrigate too frequently, since the wate
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condition of the soil, while a few growers use a ton to the acre. The general rule is to apply the fertilizer in the row where the crop is to be grown, but where large quantities are used
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profitably followed. The common practice in growing tomatoes for the general market and for canning purposes in localities north of New York City is to sow the seed very thinly in a hotb
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plying bottom heat. _Type of Greenhouse._--The type of house that is generally employed for the forcing of tomatoes is the even-span or a three-fourths span house. If the even-span house
| | | | | | | (Start in hotbed | |
| | | | | | | during February) | 90 to 130 days. |
Cabbage, late | 1/4 ounce | 30 to 40 in.| 24 to 36 in.| 16 to 24 in. | 1/2 in. | June and July | May and June | 90 to 120 days. |
Cardoon | 1/2 ounce | 3 ft. | 2 ft. | 12 to 18 in. | 1 to 2 in. | Early spring | April and May | 5 to 6 months. |
Carrot | 1 ounce | 30 to 36 in.| 18 to 24 in.| 6 or 7 to ft.| 1/2 in. | March and April. | | |
| | | | | | [September] | April to June | 75 to 110 days. |
Cauliflower | 1/4 ounce | 30 to 36 in.| 24 to 30 in.| 14 to 18 in. | 1/2 in. | January and February. | April to June. | |
| | | | | | [June] | (Start in hotbed | |
| | | | | | | during February | |
| | | | | | | or March) | 100 to 130 days.|
Celeriac | 1/4 ounce | 30 to 36 in.| 18 to 24 in.| 4 or 5 to ft.| 1/2 in. | Late spring | May and June. | |
| | | | | | | (Start in cold | |
| | | | | | | frame during April) | 100 to 150 days.|
Celery | 1/4 ounce | 3 to 6 ft.| 18 to 36 in.| 4 to 8 in. | 1/2 in. | August to October | May and June. (Start | |
| | | | | | | in hotbed or cold | |
| | | | | | | frame during March | |
| | | | | | | or April) | 120 to 150 days.|
Chervil | 1 ounce | 30 to 36 in.| 18 to 24 in.| 3 or 4 to ft.| 1 in. | Autumn | Autumn | 1 year. |
Chicory | 1/4 ounce | 30 to 36 in.| 18 to 24 in.| 4 or 5 to ft.| 1/2 in. | March and April | May and June | 5 to 6 months. |
Citron | 1 ounce | 8 to 10 ft.| 8 to 10 ft.| 8 to 10 ft. | 1 to 2 in. | March and April | May and June | 100 to 130 days.|
Collards | 1/4 ounce | 30 to 36 in.| 24 to 30 in.| 14 to 18 in. | 1/2 in. | May and June | Late spring | 100 to 120 days.|
Corn salad | 2 ounces | 30 in. | 12 to 18 in.| 5 or 6 to ft.| 1/2 to 1 in.| January and February. | | |
| | | | | | [September and October]| March to September | 60 days. |
Corn, sweet | 1/4 pint | 36 to 42 in.| 30 to 36 in.| 30 to 36 in. | 1 to 2 in. | February to April | May to July | 60 to 100 days. |
Cress, upland | 1/2 ounce | 30 in. | 12 to 18 in.| 4 or 5 to ft.| 1/2 to 1 in.| January and February. | March to May | |
| | | | | | (Autumn) | [September] | 30 to 40 days. |
Cress, water | 1/2 ounce | Broadcast | | | On surface | Early spring | April to September | 60 to 70 days. |
Cucumber | 1/2 ounce | 4 to 6 ft.| 4 to 6 ft. | 4 to 6 ft. | 1 to 2 in. | February and March. | | |
| | | | | | [September] | April to July | 60 to 80 days. |
Dandelion | 1/4 ounce | 30 in. | 18 to 24 in.| 8 to 12 in. | 1/2 in. | Early spring or autumns| Early spring | 6 to 12 months. |
Eggplant | 1/4 ounce | 30 to 36 in.| 24 to 30 in.| 18 to 24 in. | 1/2 to 1 in.| February to April | April and May. (Start| |
| | | | | | | in hotbed during | 100 to 140 days.|
| | | | | | | March) |
Endive | 1 ounce | 30 in. | 18 in. | 8 to 12 in. | 1/2 to 1 in.| February to April | April [July] | 90 to 180 days.|
Horse-radish | 70 roots | 30 to 40 in.| 24 to 30 in.| 14 to 20 in. | 3 to 4 in. | Early spring | Early spring | 1 to 2 years|
Kale or borecole | 1/4 ounce | 30 to 36 in.| 18 to 24 in.| 18 to 24 in. | 1/2 in. | October to February | August and September.| |
| | | | | | | [March and April] | 90 to 120 days.|
Kohl-rabi | 1/4 ounce | 30 to 36 in.| 18 to 24 in.| 4 to 8 in. | 1/2 in. | September to March | March to May | 60 to 80 days.|
Leek | 1/2 ounce | 30 to 36 in.| 14 to 20 in.| 4 to 8 in | 1 in. | May to September | March to May | 60 to 80 days.|
Lettuce | 1/2 ounce | 30 in | 12 to 18 in.| 4 to 6 in | 1/2 in. | September to March | March to September | 120 to 180 days.|
Melon, muskmelon | 1/2 ounce | 6 to 8 ft. | 6 to 8 ft.| Hills 6 ft. | 1 to 2 in. | February to April | April to June (Start | |
| | | | | | | early plants in | |
| | | | | | | hotbed during March)| 120 to 150 days.|
Melon, watermelon | 1 ounce | 8 to 12 ft.| 8 to 12 ft.| Hills 10 ft. | 1 to 2 in. | March to May | May and June | 100 to 120 days.|
Mustard | 1/4 ounce | 30 to 36 in.| 12 to 18 in.| 4 or 5 to ft.| 1/4 in. | Autumn or early spring | March to May. | 60 to 90 days. |
| | | | | | | [September] | |
New Zealand spinach | 1 ounce | 36 in. | 24 to 36 in.| 12 to 18 in. | 1 to 2 in. | Early Spring | Early spring | 60 to 100 days.|
Okra, or gumbo | 2 ounces | 4 to 5 ft. | 3 to 4 ft.| 24 to 30 in. | 1 to 2 in. | February to April | May and June | 80 to 140 days.|
Onion, seed | 1 ounce | 24 to 36 in.| 12 to 18 in.| 4 or 5 to ft.| 1/2 to 1 in.| October to March | April and May | 130 to 150 days.|
Onion, sets | 1 qt. of sets.| 24 to 36 in.| 12 to 18 in.| 4 or 5 to ft.| 1 to 2 in. | Early spring | Autumn and February | |
| | | | | | | to May | 90 to 120 days.|
Parsley | 1/4 ounce | 24 to 36 in.| 12 to 18 in.| 3 to 6 in. | 1/8 in. | September to May | September and early | 90 to 120 days.|
| | | | | | | spring | |
Parsnip | 1/2 ounce | 30 to 36 in.| 18 to 24 in.| 5 or 6 to ft.| 1/2 to 1 in.| | April and May | 125 to 160 days.|
Peas | 1 to 2 pints. | 3 to 4 ft. | 30 to 36 in.| 15 to ft. | 2 to 3 in. | September to April | March to June | 40 to 80 days. |
Pepper | 1/2 ounce | 30 to 36 in.| 18 to 24 in.| 15 to 18 in. | 1/2 in. | Early spring | May and June (Start | |
| | | | | | | early plants in | |
| | | | | | | hotbed during March)| 100 to 140 days.|
Physalis | 1/2 ounce | 30 to 36 in.| 18 to 24 in.| 18 to 24 in. | 1/2 in. | March to May | May and June | 130 to 160 days.|
Potato, Irish | 5 lbs. (or 9 | | | | | | | |
| bu. per acre) | 30 to 36 in.| 24 to 36 in.| 14 to 18 in. | 4 in. | January to April | March to June | 80 to 140 days.|
Potato, sweet | 3 lbs. (or 75 | | | | | | | |
| slips) | 3 to 5 ft. | 3 to 5 ft.| 14 in. | 3 in. | April and May | May and June (Start | |
| | | | | | | plants in hotbed | |
| | | | | | | during April) | 140 to 160 days.|
Pumpkin | 1/2 ounce | 8 to 12 ft.| 8 to 12 ft.| Hills 8 to 12| 1 to 2 in. | April and May | May to July | 100 to 140 days.|
| | | | ft. | | | spring | |
Radish | 1 ounce | 24 to 36 in.| 12 to 18 in.| 8 to 12 to ft| 1/2 to 1 in.| September to April | March to September | 20 to 40 days. |
Rhubarb, seed | 1/2 ounce | 36 in. | 30 to 36 in.| 6 to 8 in. | 1/2 to 1 in.| | Early Spring | 2 to 4 years. |
Rhubarb, plants | 33 plants | 3 to 5 ft. | 3 to 5 ft.| 3 ft. | 2 to 3 in. | | Autumn or early | 1 to 3 years. |
| | | | | | | spring | |
Ruta-baga | 1/4 ounce | 30 to 36 in.| 18 to 24 in.| 6 to 8 in. | 1/2 to 1 in.| August and September | May and June | 60 to 80 days. |
Salsify | 1 ounce | 30 to 36 in.| 18 to 24 in.| 2 to 4 in. | 1/2 to 1 in.| | Early spring | 120 to 180 days.|
Spinach | 1 ounce | 30 to 36 in.| 12 to 18 in.| 7 or 8 to ft.| 1 to 2 in. | September to February | September or very | |
| | | | | | | early spring | 30 to 60 days. | |
Squash, bush | 1/2 ounce | 3 to 4 ft. | 3 to 4 ft.| Hills 3 to 4 | 1 to 2 in. | Spring | April to June | 60 to 80 days. |
| | | | ft. | | | | |
Squash, late | 1/2 ounce | 7 to 10 ft.| 7 to 10 ft.| Hills 7 to 9 | 1 to 2 in. | Spring | April to June | 120 to 180 days.|
| | | | ft. | | | | |
Tomato | 1/2 ounce | 3 to 5 ft.| 3 to 4 ft. | 3 ft. | 1/2 to 1 in.| December to March | May and June (Start | |
| | | | | | | early plants in | |
| | | | | | | hotbed during | 100 to 140 days.|
| | | | | | | February and March) | |
Turnip | 1/2 ounce | 24 to 36 in | 18 to 24 in | 6 or 7 to ft | 1/4 to 1/2in| August to October | April. [July] | 60 to 80 days. |
Vegetable marrow | 1/2 ounce | 8 to 12 ft.| 8 to 12 ft.| Hills 8 to | 1 to 2 in. | Spring | April to June | 110 to 140 days.|
| | | | 9 ft. | | | | |
--------------------+---------------+-------------+-------------+--------------+-------------+------------------------+----------------------+-----------------+
Average Composition of Succulent Roots.
----------------------+-------+--------------------------------------------------------
| | Edible portion
| +-------+-------+-------+---------------+------+--------+
| | | | | Carbohydrates | | |
| | | | +-------+-------+ | |
Kind of Vegetable |Refuse | | | |Sugar, |Crude | |Fuel |
| | Water |Protein| Fat |starch,|fiber | Ash |value |
| | | | | etc. | | |per |
| | | | | | | |pound |
----------------------+-------+-------+-------+-------+-------+-------+------+--------+
|Per ct.|Per ct.|Per ct.|Per ct.|Per ct.|Per ct.|Per ct|Calories|
| | | | | | | | |
Beets, fresh | 7.0 | 87.5 | 1.6 | 0.1 | 8.8 | 0.9 | 1.1 | 215 |
Beets, cooked | .... | 88.6 | 2.3 | .1 | 7.4 | ....| 1.6 | 185 |
Celeriac | 20.0 | 84.1 | 1.5 | .4 | 11.8 | 1.4 | .8 | 285 |
Carrots, fresh | 20.0 | 88.2 | 1.1 | .4 | 8.2 | 1.1 | 1.0 | 210 |
Carrots, desiccated | .... | 3.5 | 7.7 | .6 | 80.3 | ....| 4.9 |1,790 |
Parsnips | 20.0 | 83.0 | 1.6 | .5 | 11.0 | 2.5 | 1.4 | 300 |
Salsify "Oyster plant"| 25.0 | 85.4 | 4.3 | .3 | 6.8 | 2.0 | 1.2 | 250 |
Black salsify | 20.0 | 80.4 | 1.0 | .5 | 17.1 | 2.3 | 1.0 | 390 |
Radishes | .... | 91.8 | 1.3 | .1 | 5.1 | .7 | .1 | 135 |
Turnips, white | 10.0 | 89.6 | 1.3 | .2 | 6.8 | 1.3 | .8 | 160 |
Turnips, yellow | 10.0 | 88.9 | 1.3 | .2 | 7.3 | 1.2 | 1.1 | 185 |
(ruta-bagas) | | | | | | | | |
Kohl-rabi | 20.0 | 91.1 | 2.0 | .1 | 4.2 | 1.3 | 1.3 | 145 |
Onions | 30.0 | 87.6 | 1.6 | .3 | 9.1 | .8 | .6 | 225 |
Garlic | .... | 64.7 | 6.8 | .1 | 27.9 | .8 | 1.5 | 650 |
Potatoes | 20.0 | 78.3 | 2.2 | .1 | 18.0 | .4 | 1.0 | 375 |
----------------------+-------+-------+-------+-------+-------+-------+------+--------+
(Authorities consulted in the Chapter on Vegetable Garden.--Colo. Ag.
Col. E. S.; U. Ill. A. E. S.; U. Idaho A. E.; Purdue U. A. E. S.; N. H.
Col. A. E. S.; Mich. St. A. E. S.; Mass. Ag. Col. E. S.; Ohio Ag. E.
S.; S. C. A. E. S.; Okla. A. E. S.; Texas A. E. S.; Va. A. E. S.; W.
Va. U. A. E. S.; Cornell U. A. E. S.; R. I. Col. of Ag. and Mech. Arts
E. S.; N. C. Col. of Ag. and Mech. Arts; N. Y. A. E. S.; U. Tenn. A. E.
S.; Pa. St. Col. A. E. S.; Mich. St. Ag. Col. A. E. S.; S. Dak. A. E.
S.; U. Wyo. E. S.; B. P. I.; Kans. St. Ag. Col. E. S.; N. J. A. E. S.;
Tuskegee Normal & Industrial Inst. E. S.; S. S. E. S. Clemson Ag. Col.;
N. Mex. Col. of Ag. and Mech. Arts E. S.; Fla. A. E. S.; Iowa Ag. Col.
E. S.; U. Minn. A. E. S.; U. Nevada A. E. S.; N. Dak. E. S.; Oreg. A.
E. S.; Del. Col. A. E. S.; Ark. Ag. Col. E. S.; U. Nebr. A. E. S.; Ga.
E. S.; Md. A. E. S.; Miss. Ag. E. S. The entire article on Vegetable
Garden was taken bodily from the best portions of the above bulletins,
etc.)
THE COUNTRY LIFE PRESS
GARDEN CITY, N. Y.
Transcriber's Note:
For reasons of clarity the illustration labels and tables have been
moved to the end of the relative paragraph. The oe ligature has been
expanded.
The following changes have been made:
Page 5 The word 'in' was repeated and deleted.
Page 26 havings is now having.
Page 54 to is now too.
Page 64 tumber is now number
Page 68 maturty is now maturity.
Page 70 conditons is now conditions.
Page 75 flshy is now fleshy.
Page 78 bettles is now beetles.
Page 88 The word 'as' was repeated and deleted.
Page 101 cutlivated is now cultivated.
Page 116 necessisity is now necessity.
Page 81 toughtened is now toughened.
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