THE VEGETABLE GARDEN: WHAT, WHEN, AND HOW TO PLANT
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arden will yield a return ten to fifteen times greater than would the same area and location if devoted to general farm crops. A half acre devoted to the various kinds of garden crops
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l firmed and then laid off in straight rows about 2 inches apart. The same method holds good for planting seeds in a hotbed, cold frame, or bed in the garden, except that the rows shou
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bsoil readily transmits the water upwards to the surface soil, in the same manner that a lamp wick carries the oil to the flame. At the surface the soil water is prevented from evapora
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condition if this is done. Have the goods in each package as near the same size as possible, and as near the same degree of ripeness. Do not make the error of placing the best on top.
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ge than do others, so that attempts to store all vegetables under the same conditions would result only in failure. In order that the root crops may be stored without wilting, rotting
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during the day. While the cloth covers conserve the heat, they at the same time exclude the sunlight, and if they are kept on too great a portion of the time the crops will become draw
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il is about ten days earlier than the ordinary asparagus grown in the same locality, and the Late Argenteuil at least ten days later; so that there would be nearly three weeks between
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nerally known that in a dry state they can be used in practically the same manner as are the common beans. In reality they are richer and more delicate in flavor than the common beans,
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their necks, but some few will remain quite straight, and this on the same vine with perfectly formed crooks. The gourds should be left as long as possible on the vines to thoroughly t
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ermination and the necessary vigor are seldom both to be found in the same packet of seed that seed which has a high percentage of germination is preferable. _Sowing for an Early Crop
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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
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either in the autumn or early spring. The culture is practically the same as for the onion. The bulbs are used for flavoring purposes.--(F. B. 255.) GINGER. Ginger, the underground
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nts can be seen. In the case of transplanted plants, this will be the same day that they are set in the field. The early tillage should be deep, and as close to the plant as it is feas
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e ordinary spinach. The fleshy leaves and tender stems are cooked the same as spinach. OKRA (_Gumbo_). This plant may be grown throughout the greater portion of the United States, b
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ry grower to employ varieties that will withstand handling and at the same time find ready sale on the market. Other types of onions are top onions, multipliers, garlic, and leeks, whi
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e tender pods and if gathered very young the pods may be eaten in the same manner as snap beans. In order to maintain a continuous supply of fresh peas, plantings should be made every
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h seed grown in mulched and in cultivated ground the year before. The same precautions were observed as in the first test. Uniform seed was used to start with in 1905. The seed saved f
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. Subsequent cultivation should be frequent so as to accomplish these same ends. Almost any pattern of cultivator may be used, provided it is made to do shallow work. However, if the g
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h prices, but will also result in large, profitable yields and at the same time keep the soil in good mechanical condition for future crops. Do not irrigate after August 10, so as to g
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lanting to sweet potatoes the plowing and fitting are practically the same as for corn. It should be borne in mind, however, that the work necessary for thorough preparation will be we
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s not the root, but the midrib of the leaf which is prepared much the same as asparagus. The flavor is distinct from that of the ordinary beet root. Give the same culture as required f
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is perhaps more universally grown than any other variety, but in this same region the Success is found to be a more profitable late-season or fall crop than the Champion. _Forcing Tom
| | | | | | | (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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