CHAPTER NINE 

 ON THE GROWING OF VARIOUS VEGETABLES 



I HERE are several forms of vegetables which, 

 while the culture is not specially dissimilar, may 

 yet, for convenience, be divided into five classes: 

 those the edible part of which is produced beneath 

 the surface of the soil and are known as root vege- 

 tables; those which set fruit above ground; those 

 whose fruit is produced on vines; such plants as 

 are used entire, as lettuce and the various greens, 

 and those perennial forms which include the aspar- 

 agus, artichokes, rhubarb and horse-radish, and the 

 like. 



We will first consider the general culture of the 

 plants which produce heads, pods, ears, or other 

 fruit, and which may be roughly designated as 

 head or pod vegetables. 



BEANS 



Are a tender class of vegetables, and the seed of any 



varieties should not be planted out until the nights 



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