THE VEGETABLE GARDEN: WHAT, WHEN, AND HOW TO PLANT
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freezes in autumn and would make excellent material for mulching. Cornstalks have been suggested, but they are probably too coarse to keep down weeds. It has been suggested that by so
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or the market almost unanimously state that "in the autumn, after the stalks have matured and have been cut, manure should be applied on top of the rows." Some give the caution not to
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remove the tops with a sharp knife, leaving about an inch of the leaf-stalk on the beet. Remove the dirt, and pack in vegetable crates. The leaves put in a compost heap will pay for th
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grown under conditions which have developed the root rather than the stalk. In Europe it is by far the most common form of celery, but has never been extensively cultivated in the Uni
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a mulch may be mentioned pine needles, leaves of any kind, straw, cornstalks run through the cutter, clippings from the lawn, etc., none of which, however, are as good as barnyard manu
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being an old-fashioned confection which is still much prized. The crystallized or candied ginger is even more common and is frequently served as a sweetmeat, and is also used in makin
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The principal Bermuda varieties are Red Bermuda, White Bermuda and Crystal Wax. The Bermuda onions are all of the more or less flat type. The red coloration of the Bermuda onion is not
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he cutting the greater generally the number of eyes and the number of stalks. The young shoot, before it develops a strong system of feeding roots, is dependent for nutriment on the ma
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sending up stalks, so that there was less crowding of stalks where large seed pieces with many eyes were used than would be e
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arieties. Plant the seeds in drills 3 feet apart and thin to a single stalk every 10 to 14 inches, or plant 5 to 6 seeds in hills 3 feet apart each way, and thin out to 3 to 5 stalks i
| | | | | | | (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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