300 COME INTO THE GARDEN 



just enough — if such a thing is possible. Tests 

 have resulted in establishing that it is. It is in- 

 deed quite as possible to estimate how much 

 of each thing will be wanted during an entire 

 year as it is to figure out an allotment of fuel; 

 and further, to go back from this, and on the 

 basis of estimated yield ascertain the number 

 of hills or rows or plants of a given kind neces- 

 sary to produce, within a few quarts or pounds, 

 the required amount. Let us not start with 

 generalities, therefore, but rather by determin- 

 ing first how much is wanted of each thing, and 

 how much must be planted to yield this amount. 

 Then keep the kitchen garden within these limits. 

 As a starting point we may take the three 

 hundred and sixty-five days of the year which 

 are to be supplied with materials for three meals 

 each, per person. I will suggest eighteen stand- 

 ard vegetables to draw on, exclusive of salads, 

 onions, and potatoes. These are beans, beets 

 cabbage, carrots, celeriac, corn, cucumbers, egg- 

 plant, kohlrabi, lima beans, okra, parsnips, peas, 

 salsify, summer squash, spinach, tomatoes, and 

 turnips. If allowance of one vegetable at din- 

 ner in addition to potatoes is made, it will 

 mean a little more than twenty servings of 

 each one of these during the year — or of course 

 forty servings if two meals are being allowed for. 



