GARDEN VEGETABLES. 41 



MEETING FOR DISCUSSION. 

 Garden Vegetables.* 



By M. B. FAXON, Boston. 



It seems as if enough had already been said and written urging 

 every one to have a vegetable garden ; but observation will show 

 that not one family in ten does have a garden that is entitled 

 to be called such in every sense of the word. I wish it distinctly 

 understood at the outset that I shall speak of garden vegetables 

 as adapted by their superior culinary qualities for the family 

 table, putting aside, for a moment, the question of the yield, pro- 

 vided the vegetables mentioned are good average croppers ; or, 

 in other words, I shall speak of garden vegetables as entirely 

 distinct and separate from those vegetables which are grown to 

 sell. I make this emphatic distinction between vegetables grown 

 for the table and those raised to sell, for the reason that where 

 there is no kitchen garden, and it is the custom to take vegetables 

 for the table (it is not always that this is done, and when it is not 

 the family go without) from farm or market garden crops, as a 

 rule the table is very poorlj' supplied ; for the moment a crop 

 is scarce and brings a good price in the market it is immediately 

 shut off from the raiser's table. But have a separate garden for 

 your table, and do not allow any vegetables whatever to be sold 

 from it, and you will find that you can enjoy green peas the 

 17th of June, and celery and cauliflowers at Thanksgiving. 



A garden containing one acre, and even less space, will amply 

 supply ten persons with all the luxuries of the season ; therefore 

 let us take one acre as a basis for the garden we will now con- 

 sider. Each family can easily plan the size of the garden suited 

 to its needs, by taking this estimate for ten persons as a basis, 

 and planting more or less as they may require. 



In order to cultivate vegetables in a satisfactory way, proper 

 attention must be given to the preparation of the soil. Having 

 selected the location, the first step is to see that the ground is 

 properly drained, so that all surplus and stagnant water which 

 maj' accumulate can pass away freely. After this is effected the 

 ground should be trenched or ploughed as deep as the nature of 



♦[Copyright, 1888, by the Author; all rights reserved.] 



