CONTENTS 



PAGE 



VITALITY OF SEEDS. How Impaired. How Preserved. Contin- 

 uance of Vitality. Growth from Fresh or Older Seeds . 71-73 



SEED-GROWING. By Vegetable-growers. By Seedsmen. Improv- 

 ing the Strain. Differences in Maturing. Arlington Seed- 

 growing. Best is Cheapest. Gathering and Curing . . 74-76 



SOWING THE SEED. In Newly Worked Soil. Depth and Other 



Conditions 77-79 



CULTIVATION OF CROPS. During Growth. Other Rules and Sug- 

 gestions . * . 80-81 



CONSTRUCTION AND OPERATION OF HOT-BEDS. Furnishing and 

 Regulating the Heat. Continuous Care Essential. Tem- 

 perature and Other Conditions of Success. Four Crops in a 

 Season . ..'... . ., . . . . 82 ~ 87 



GARDENING IN HOT-HOUSES. Growth of the Practice. Advan- 

 tages Resulting. Requirements for Heating . . . . 88-90 



GATHERING THE CROPS. When to Gather. Handling and Pack- 

 ing . . . . . -.; . , . , . . . 91-92 



CAPITAL AND LABOUR. Amounts Required. Practice and Opin- 

 ions. Rules and Data. Cost of Sundry Items . . . 92-95 



CHAPTER IV 



VEGETABLES RAISED FOR MARKET. Characteristics of, and Cul- 

 tural Directions for, the following kinds: Artichoke Jeru- 

 salem Artichoke Asparagus Dwarf or Bush Beans 

 Pole Beans Scarlet Runners Lima Beans Beets 

 Borecole, or Kale Broccoli Brussels Sprouts Cabbage 

 Carrot Cauliflower Celeriac Celery Chicory Chives 96-14 



CHAPTER V 



VEGETABLES RAISED FOR MARKET. Characteristics, etc., Con- 

 tinued. Field Corn Sweet Corn Corn Salad Cress 

 Upland Cress Cucumber Dandelion Egg Plant En- 

 dive Herbs Horse Radish Kohl Rabi Leek Lettuce 

 Martynia Mushrooms Muskmelons and Cantaloupes 

 Mustard Okra V . . <) . . . . 145-180 



Nl 



