VEGETABLE GROWING. 117 



The two varieties mosth' grown here are are the Linnpeus and 

 Victoria ; the former being on many accounts the most desirable. 

 Like all the rest it is very earl}^ and productive. 



Salsify. — The culture of this vegetable, although at the pres- 

 ent time quite limited, is slowly increasing, as it seems to be grow- 

 ing in favor with consumers. It is as 3'et, however, less popular 

 in this market than in some other places. The crop will succeed 

 best in a light sand3' loam, well enriched and thoroughly worked 

 before sowing. The method of culture is almost entirely the same 

 as for carrots or parsnips. The seed should be sown as early as 

 the ground can be worked ; and the roots will be ready for market- 

 ing the following fall and during the winter and spring ; but the 

 winter supplj' of course has to be dug and stored before the ground 

 freezes up, although the roots are not injured in the least by freez- 

 ing, and may, if desired, be left in the ground over winter, and 

 dug as soon as the frost is out in the spring. 



In marketing the roots are tied in bunches of twelve each, none 

 but well-shaped roots being used. 



There is but one variety, although there is much room for im- 

 provement in size and smoothness of root. 



Spinach. — This is becoming one of the leading crops of our 

 market gardens, being in use during the whole of the year. The 

 winter supply, at present, is usually brought from the South ; 

 but formerly it was stored during the winter season, and marketed 

 as required. 



The crop that comes early in the spring is commonly sown 

 about the first of September, and at the approach of winter is 

 protected with a covering of hay or boughs. This covering being 

 removed as soon as the frost is out in the spring, the spinach will 

 start almost immediately. When cultivated in this way, it is 

 usually ready for cutting about the middle of April. This crop 

 generally lasts until about the first of June, when that which has 

 been sown in the spring will be ready for marke'ting. 



The receipts per acre vaiy greath', as the price obtained de- 

 pends altogether upon the supply. It is sold by the bushel. The 

 receipts from an acre, in a season when the yield is generally large, 

 will probably be about two hundred dollars ; in a 3'ear when the 

 general crop is a short one, they may reach as high as a thousand 

 dollars. 



It is sown on beds about twelve feet wide ; ten rows being put 



