CHAPTER VIII 



EARLY SPRING VEGETABLES 



MAY be classified under two heads: those 

 that remain in the ground over winter and 

 are ready for use as soon as the frost is out of 

 the ground and those vegetables that, owing to 

 the short time required to bring to matm'ity, 

 are first available from the present year's plant- 

 ing; among the first may be cited such forais as 

 asparagus, parsnips, salsify, parsley, kale, onions 

 and a few others. 



The latter class include such vegetables as beets, 

 lettuce, radishes, endive and early peas, all of 

 which may be planted as soon as the ground can 

 be worked in spring, but for very earliest results 

 use should be made of the hotbed, sowing the 

 seed in February or March according to the lat- 

 itude and transjDlanting as soon as the ground can 

 be worked in spring. By doing this from three 

 to six weeks' time may be gained. At the same 



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