THE VEGETABLE GARDEN: WHAT, WHEN, AND HOW TO PLANT
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soil and crop at the time of its application are not favorable for a rapid absorption of the nitrate by the plant. This danger is greater if it is applied to the soil before rapid grow
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ass bottle is filled with some vegetable which ordinarily spoils very rapidly--for instance, string beans--and, instead of a cork, it is stoppered with a thick plug of raw cotton and he
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m excessive moisture, especially at night, when evaporation is not so rapid as during the day. Many gardeners make the mistake of watering too often and not doing the work thoroughly. U
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d. Cutting should be done at least every day, and when vegetation is rapid twice each day will be necessary for white asparagus, and is often desirable when the green sort is being cut
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as a top dressing when the plants are one-third grown will produce a rapid growth. In applying, be careful not to apply so as to touch the foliage, unless during a rain. It is not prof
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rst signs of promise for early cantaloupes is a quick germination and rapid development of large cotyledons. Seed that germinates slowly with small, yellow appearing seed leaves has nev
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y 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 arrang
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t care should be exercised to keep the plants of the cucumber growing rapidly at all times. If cucumbers receive a severe check or are placed under conditions which are not entirely con
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lanted if good melons are to be produced. The melon deteriorates very rapidly under careless methods of seed selection. None but the very choicest specimens of the desired type, from pr
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t the pods begin to be produced very soon after the plants start into rapid growth and continue to form for several weeks, especially if all pods are removed while young and no seeds al
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ther becomes warm during the first months of spring the onions make a rapid growth and are ready for marketing about the time peach trees begin to bloom. In marketing this class of onio
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ch a date as to bring the stage of growth during which the tubers are rapidly developing at a time when there is ordinarily an adequate supply of moisture. The month when dry weather is
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rease in the total crop. The yield of salable potatoes increases less rapidly than the total yield. With whole potatoes as seed the salable yield reached its extreme upward limit in one
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before being reached. Experience shows that if potatoes are grown as rapidly as possible, so as to become strong and well established early in the season, they withstand the maximum of
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-inch pots. They are planted deeply at this time and are kept growing rapidly but not sufficiently to produce a soft, succulent growth. As soon as the 3-inch pots are filled with roots
| | | | | | | (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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