THE VEGETABLE GARDEN 



151 



it is more convenient, the small gardener usually buys his fertilizer in 

 the* form of a completely mixed preparation. 



It will be well to have on hand, however, a smalf quantity each of 

 fine ground bone, guano or dried blood. These are all quick acting 

 fertilizers which can ie used in hills or drills. You can also use 

 all the wood ashes you can get. Dustings of lime are also helpful. 

 Commercial "humus" or prepared decayed vegetable matter is inex- 

 pensive and will prove very beneficial. It is often advertised. 



A table of choice, well-grown vegetables, properly staged 



PLANTING AND TRANSPLANTING. The operations of planting and 

 transplanting are two at which the gardener must become expert as 

 soon as possible. The first step is to have a thoroughly prepared seed 

 bed or planting surface. Have the soil thoroughly pulverized. It may 

 then be left until ready for use. Just before you sow or plant, tKe sur- 

 face should again be gone over with an iron rake. Make it as smooth 

 and fine as you possibly can. 



It is best to buy seed from a good, reliable seed house rather than 

 to depend upon what you may find at the local hardware or grocery 

 store. Small seeds such as Lettuce, Radish and Onions may be 

 merely raked into the surface; medium size seeds, such as Beets, 

 Spinach and Parsnips, from one-quarter to one-half inch and the com- 

 paratively large seeds, such as Cabbage, Carrots and Pumpkins, about 

 one inch deep. In showery weather the seeds should be covered 

 more lightly than in normal conditions, in a very light soil, or 

 in hot, dry weather, cover more deeply. In extra early sowings of 

 Peas, put the seeds in a little deeper but not much. 



As a general guide, sow Onions, (also plant Onion sets ) smooth 

 Peas, early Beets. Radishes, Spinach, Turnips and Cabbage just as 



