50 STATE POMOLOGICAL SOCIETY. 



of vegetables for sale. He may raise potatoes for the market, perhaps, but 

 this is about all. He had better feed all other surplus of the kind to his stock. 

 He can raise vegetables sufficient for his table for a succession throughout the 

 year. Tliis he can afford for profit and health. The principal standard veg- 

 etables upon a farmer's table are, potatoes for nearly each meal, theu cab- 

 bages, onions, squash, tomatoes, turnips, and corn. Most of farmers grow 

 peas, parsnips, rhubarb, beets, beans, cucumbers, melons, radishes, and let- 

 tuce. It is not true that farmers have no gardens, for these vegetables are 

 found upon the tables of the farmers generally in their season. Fresh veg- 

 etables, as grown by the market gardeners, are the delight of city life. The 

 city vegetable market is the resort of all good liousekeepers. 



SUGGESTIONS. 



We recommend that asparagus be introduced more extensively into farm 

 living. It is a healthy, luscious dish when well cooked. As has been stated, 

 a well planted asparagus bed will last a lifetime. We also recommend that 

 celery become a plant of general growth and that it more frequently grace the 

 farmers table. Cauliflower is a vegetable of the cabbage kind that makes a 

 delicious and easily cooked dish. Horse radish is a common relish on almost 

 every farmer's table. The vegetable oyster, or salsify, is an early plant to grow 

 and a nice dish, and every farmer can easily grow it. The following is a list 

 of vegetables which we recommend for a farmer's garden. It must be recol- 

 lected that varieties mav not succeed in all localities. Different soils and ex- 

 posure require different varieties. Farmers are recommended to exchange gar- 

 den seeds and to select the best seeds. The list recommended is the result of 

 experiments made for several years by Prof. Beal at the Agricultural College 

 and by others. 



THE LIST RECOMMENDED. 



Asjiaragus — Conover's Colossal, color, deep green and crown close. It is a 

 large variety, grows vigorously and sends up sprouts from one to two inches 

 in diameter, where the soil is rich. 



Beans. — Wax or Butter, a tender and rich variety, of buttery flavor, and as 

 early as any. It is good as a snap bean for early cooking, or as a shell bean 

 for winter use. The Wiiite Marrow, a large white bean, round and oval, very 

 productive, tender and rich, and one of the best beans grown. 



Beets — Early Blood Turnip, good early and late ; blood red, turnip-shape, 

 standard early sort. 



Cahhage — Early Winnigstadt, considered by very many the best in cultiva- 

 tion for general use. Early and late, lieads hard and solid, full and of good 

 quality, and conical. Keeps well in all weather. Premium Flat Dutch, a 

 superior late variety, a sure header, considered by some superior to any other 

 late cabbage. 



Carrots — Early Half-Long Scarlet, Stump-Kooted, is of a medium size; 

 flesh is brittle, of flne flavor and bright scarlet. Popular for early market. 



Cauliflower — Erfurt Dwarf — one of the best for general cultivation; heads 

 close, large, solid, measuring from seven to ten inches in diameter. This is 

 classed among the most delicious of vegetables. 



Celery — Sandringham Dwarf White, said to have originated in the garden of 

 the Prince of Wales ; crisp, solid, not coarse but large, and a good table sort. 



Corn — Early Minnesota Sweet, or Sugar; ears ])ointed and rather small, 

 and though it matures early, has good qualities. Moore's Early Con- 



