MAEKET GARDENING AND FARMERS' GARDENS. 645 



carefully hoed and clear of weeds all the time during the first- 

 season's growth, and they will be ready to transplant the second 

 year ; otherwise you must wait till the third year. Transplant 

 as early in the spring as the ground is in working order, setting 

 the plants in two-feet rows, and eight inches apart in the rows. 

 The trench, or drill, in which they are set, should be wide 

 enough so that the roots can be spread out, and deep enough so 

 that the crown of the plant shall be covered about two inches. 

 Sow one hundred pounds of refuse salt per acre on ihe beds in 

 the spring. Fork in five hundred pounds per acre of super- 

 phosphate of lime. {See Garden Culture.) Do not gather any 

 the first year, and only moderately the second ; after that cut 

 until it begins to spindle. Cut it always below the surface and 

 with a slanting cut. One thousand dollars per acre clear profit 

 is often realized from this crop by the market gardeners. It 

 always meets a sure sale at remunerative prices. 



Beans. As we have before stated, the bean is the most 

 nutritious of all vegetables, and is profitable food for man and 

 beast. They bring a good price, and the market is never full. 

 The common white bean can be grown on any corn land, and 

 needs no more manure and less labor than corn. They should 

 be sown at about the same time as corn, in drills from two to 

 two and a half feet apart, and from three to six inches apart in 

 the drills. If a seed sower is used and the seed distributed 

 evenly, three pecks per acre is sufficient. Cover the seed with 

 the roller.* As soon as the plants get two or three inches 

 high, go through with a cultivator and hand hoes, and clean out 

 every vestige of weeds. When the weeds show again, repeat 

 the process. At the next cultivating turn up a light furrov/ 

 against each side of the row. 



Beans may be harvested by mowing or cradling them when 

 * All seed had best be rolled after planting. 



