No. 7. DEPARTMENT OF AGRICULTURE. 2§3 



a very competent man to handle it. I introduce to you Prof. R. L. 

 Watts. 



The following paper was then presented by Prof. Watts: 



MARKET GARDENING. 



By Pkof. K. I.. Watts, Scalp Level, Pa. 



Market gardening relates to the production of vegetables for com- 

 mercial purposes. There are comparatively few market gardeners, 

 those whose main business is the growing of vegetables for market, 

 but the great mass of our farmers do more or less market gardening. 

 They may be dairymen, but the surplus of produce from the kitchen 

 garden is sold and adds materially to the total receipts of the farm. 

 They may be general farmers or specialists, but vegetables in greater 

 or less quantity are sold from nearly all the farms of our State. This 

 is the practice because it pays and every industrial farmer is work- 

 ing for the greatest profit. There is no reason why receipts should 

 not be materially increased on many farms of our State by raising 

 more vegetables which find ready sale on local and distant markets. 

 Millions of dollars go out of our State annually for onions, cabbage, 

 tomatoes, celery and many other vegetables that might be grown 

 most successfully in Pennsylvania. It is hoped that the following 

 remarks will be particularly helpful to young men who are anxious 

 to make their farms pay a real profit. 



THINGS TO WORK FOR. 



The first thing to work for, is quantity or a good yield. There are 

 certain items of expense that are practically uniform whether the 

 crop is large or small. The gardener is compelled to expend almost 

 a fixed amount for plowing, harrowing, cultivating, hoeing, etc., and 

 there must be a fair crop before these expenses will be covered. To 

 clear a profit, the yield must be more than fair; it must be, at least 

 good, and large profits usually come from large yields. Early plant- 

 ing_, thorough tillage and liberal feeding are the most important ele- 

 ments in securing large crops. Too much effort can not be made in 

 working for quality. This is what secures fancy prices or even pay- 

 ing prices. Quality' usually, not always, accompanies quantity. The 

 rapidly grown vegetable is usually the best so far as palatability is 

 concerned because it is the most succulent. The variety and char- 

 acter of the fertilizers used have much to do with the quality of the 

 products. Earliness is of vital importance. Reaching the market a 



