VALUE OF THE KITCHEN GARDEN 



than the rest of mankind, and often find their 

 crop ripening in advance of the market; especially 

 is this the case in small cities or country towns, 

 and the vegetables bought as fresh may have lain 

 in the cellar of the gardener or green grocer for 

 a week or more, and finally been sorted out from 

 a heap of decaying matter and given a bath to 

 make them presentable for offering for sale. 



Much of the garden stuff offered in the open 

 market or peddled from door to door was gath- 

 ered the day before or even earlier and hauled long 

 distances in an uncovered waggon over a dusty 

 road, and we all know of what the dust of the 

 road is composed, afterwards to lie exhibited on 

 open stalls in markets or in front of stores, ex- 

 posed to the flies or the attentions of every pass- 

 ing dog and the benches are seldom above high- 

 water mark and the unspeakable dust and filth 

 of the streets. 



All this bids one pause when tempted to order 

 one's daily supply of fresh vegetables from one's 

 local grocer. Certainly it should, if one has a bit 

 of land at command and the strength and ambi- 

 tion to work it or even the will to hire it worked, 

 for there is profit, real and realisable profit, in the 



m 



