VEGETABLE GROWING 



VEGETABLES should form no small part of the garden, and 

 the cottager fills his plot chiefly with the things he knows will 

 bring comfort to the family. This phase of gardening there- 

 fore has been dealt with fully, knowing that individual tastes 

 differ greatly, one preferring the succulent Cabbage, another 

 a more dainty vegetable, the Asparagus or the Seakale ; and 

 to meet the desires of all, the principal kinds are described, 

 with accompanying cultural notes. Even the small vegetable 

 plot may be made pretty with flowers, perhaps a border of 

 white Pinks on each side of the path, or some flower as simple 

 and fragrant. 



Artichokes, Globe. Plants of these can be raised from seed sown in a shallow pan or 

 box stood in a frame early in May, or be sown in a shallow drill outdoors, being thinned 

 out to 12 inches apart. Those raised under glass must be planted outdoors when strong 

 enough. Only a few plants are needed in any garden. In November they should be lifted 

 from where sown and be planted in deep soil, 4 feet apart, in a row, as growth is very 

 strong. Their edible product is found in the green-pointed scales which form the flower- 

 heads in a bud state. They must be cut whilst closed. Their value as food depends on 

 the fleshiness of these scales. New growths break out early each winter, and these need 

 some protection in winter by having straw wrapped round them. Plants can be increased 

 by lifting some of these growths or suckers, with soil attached, and planting them out into 

 fresh soil. 



Artichokes, Tuberous. There are two distinct forms of these roots, which are called 

 Artichokes without any reason the tall one, of the sunflower family, that produces large 

 irregular-shaped roots and is of somewhat close watery texture, and the Chinese Artichoke 

 so called, having quite small, white knotted roots, and is best known as Stachys tuberi- 

 fera. The former is grown by planting medium-sized tubers in March in good but not 

 necessarily rich soil, in rows 2 feet apart, the sets being buried 6 inches. A small plot 

 usually suffices for all ordinary purposes, as the tubers are chiefly used in the making of 

 soups or stews. The stems are single, and grow to a great height, often to 6 feet. A row 

 or two, therefore, makes a useful break for unsightly objects in the summer. The plants, 

 however, very seldom produce flowers. The stems die down in November, when they 

 may be removed, and roots, which frost does not harm when in the ground, maybe lifted 

 and used as needed. Some should be planted in fresh ground every year. 



The Chinese Artichoke tubers should be planted in February in rows 20 inches apart, 

 and 12 inches apart in the rows. These like deep, good ground. The tubers may be 

 dibbled into a depth of 4 inches. Growth begins in April, and is bushy and dwarf, the 

 leaves being much like those of Sage. During the summer the bed becomes densely 

 covered with growth which dies down in the autumn. The roots, or tubers, may be 

 forked out as wanted during the winter, being washed and cooked at once, partially 

 boiled, then finished by frying them to brown the tubers, when they are delicious eating. 

 A fresh bed should be planted every winter to keep up a supply of good tubers. 



Asparagus. Beginners may possibly be unable to cultivate Asparagus until they 

 have had some experience of other vegetables. But Asparagus is a native plant, 

 and is easily grown. It is propagated by sowing seed, for that is abundantly produced, 

 and is cheap. For the reception of the seed the ground should be dug deeply, and 

 well manured in the winter. If it runs together, then it should be lightly forked over 

 early in April, but if it remains light and loose, drills may be drawn and seed sown 



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