126 MAKING HORTICULTURE PAY 



tion to the obvious fact that the minute garden 

 stuff is taken from the garden deterioration begins. 

 From garden to pot with all speed; and from pot 

 to table, cooked tender, but not overdone ; crisp as 

 becomes a self-respecting vegetable, not water- 

 logged, flat, and insipid. Boiling in salted water 

 helps to retain both color and firmness; and a 

 vegetable ought to look just as good as it tastes." 



GARDEN PROFITS 



" During the last seven years I have been en- 

 gaged in vegetable gardening near Columbus, 

 Ohio, in which city all the produce has been mar- 

 keted," writes Prof. 

 V. H. Davis. " All 

 the principal veg- 

 etables have been 

 grown with more or 

 less success, but we 



W^ELBARROW ^^^^ ^^^^^^ ^O^" 



lowed the plan 

 of making a specialty of two or three crops, grow- 

 ing only such others as will fit in with these to the 

 best advantage. 



" There is no doubt that a system of close and 

 double cropping, with a very large use of manures, 

 both animal and mineral, is the most profitable plan 

 where sufficient labor and capital are available to 

 carry it out properly. These have been sadly lacking 

 in many cases with our own gardens, but unavoid- 

 ably so. Our results may, perhaps, be taken as 

 showing the possibilities of certain individual crops 

 under fairly average gardening conditions, rather 

 than the possible yield from a given area of ground. 



" No crop has been more uniformly profitable 



