THE 



CULTURE OF VEGETABLES 



HORTICULTURE has a full share in the ceaseless activity of 

 the age. Changes have been effected in the Kitchen Garden 

 which are quite as remarkable as the altered methods of locomotion, 

 lighting and sanitation. Vegetables are grown in greater variety, of 

 higher quality, and are sent to table both earlier and later in the season 

 than was considered possible by gardeners of former generations. 



When Parkinson directed his readers to prepare Melons for eating 

 by mixing with the pulp ' salt and pepper and good store of wine, 

 he must have been familiar with fruit differing widely from the superb 

 varieties which are now in favour. A kindred plant, the Cucumber, 

 is more prolific than ever, and the fruits win admiration for their 

 symmetrical form. 



The Tomato has ceased to be a summer luxury for a few wealthy 

 epicures, and is now prized as a delicacy throughout the year by all 

 classes of the community. Apart from its edible value, the fruit has 

 been developed into many beautiful forms, and it can be employed 

 with brilliant effect as a table ornament. 



As a result of the hybridiser's skill modern Potatoes produce 

 heavier crops, less liable to succumb to the attacks of disease, than 

 the old varieties, and the finest table quality has been maintained. 

 This vegetable alone has contributed in a marked degree to the 

 reformation of the national dietary. 



Peas are not what they were because they are so immensely 

 better. While the powers of the plant have been concentrated, with 

 the result that it occupies less room and occasions less trouble, 

 its productiveness has been augmented and the quality improved. 



I B 



