INTRODUCTION 



NONE of the products of the garden have a greater 

 value than vegetables, if these are cooked and 

 eaten while fresh ; if, however, their transit from 

 the garden to the table is delayed, as inevitably it 

 must be when the vegetables have to pass through 

 the hands of several dealers before they finally 

 reach the consumer, they lose some at least of 

 their best qualities. There is no comparison, 

 either as regards their palatableness or health- 

 giving qualities, between vegetables freshly 

 gathered and those that have passed through the 

 hands of the grower and the wholesale salesman and 

 are finally bought from the greengrocer. Every 

 one then who has a garden, even if it is small, 

 should devote at least a part of it to the culti- 

 vation of vegetables ; he will be the gainer thereby 

 in more ways than one. 



The aim of this book is to show how any one 



1880 



