xxiv PREFACE 



their introduction, I shall consider that it has done a 

 good deal. There are European delicacies such as the 

 globe artichoke, celeriac, cardoon, sea-kale, and chard, 

 each one of which has strong points of individuality to 

 distinguish it from most of our vegetables, as well as 

 some consideration of delicacy, flavor, season, or copious 

 yield to make it worth a place in any kitchen-garden. 

 Indeed, to say nothing of these vegetables, which are 

 known here chiefly among our foreign population, there 

 are others long known to us, of which the virtues are 

 not universally appreciated, for the Jerusalem artichoke 

 is still but an incidental crop, and in many parts of the 

 country carrots are grown chiefly for cattle, their finer 

 varieties being entirely unknown. If but our common 

 vegetables become better known by means of this book, 

 even then it will have served a useful purpose. 



There is so much, besides, in a proper handling of 

 the vegetables which we already have, that if this book 

 only helps to improve their culture it will have done 

 enough. The planting distances and depths, the soil in 

 which, the fertilizer by which, the particular method 

 through which the best results can be won proper 

 knowledge of these is enough to increase by half the 

 yield of many a garden. Finally, if those who use the 

 old methods or none at all against pests and dis- 

 eases would but avail themselves of modern knowledge, 

 they on their parts would mightily increase their har- 

 vests. I have endeavored to include all the practical 



