PART II 



SPECIES AND VARIETIES OF VEGETABLES 



We now come to the gardener's manual proper. In 

 this part will be found a brief discussion of the origin, 

 history, characteristics, cultivation, gathering, insect 

 enemies and fungous diseases of the economic vege- 

 tables, and suggestions as to the manner of using each. 

 Owing to the great variety of soil and climatic condi- 

 tions prevailing in our great country, it is not practica- 

 ble to prepare a manual adapted to all parts of our ter- 

 ritory. The contents of this book are derived almost 

 exclusively from my personal experience in four of the 

 southern states, extending over a period of fifty years. 

 For convenience of reference, the vegetables will be 

 discussed in alphabetical order. Technical terms will be 

 avoided as far as possible. 



ARTICHOKE 



The Globe, sometimes called Bur artichoke, is culti- 

 vated for its flower-heads and blanched leaves. This is 

 a coarse, thistle -like perennial. On account of its showy 

 leaves and flowers, it is more frequently found in the 

 flower-garden in this country than in the garden. The 

 flower -heads under good cultivation are three to five 



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