CHAPTER. ¥, 
THE CULTIVATION OF VEGETABLES. 
DIVISION I.—-ROOT CROPS. 
Before proceeding to describe in detail the methods of 
cultivating the various crops, perhaps it will be well to givea 
list of varieties of the different kinds, varieties that have 
stood the test of many trials, under a multitude of varying 
circumstances, and extending over—in most cases—a long 
series of years. Newer varieties of proved sterling merit are 
introduced as being worthy of more general culture. 
I now mention those belonging to the division called 
‘‘root crops,” other varieties will be named in the division 
devoted to ‘‘ green crops”’ on another page. 
As some varieties of fruit and vegetables are better, and 
more prolific and profitable, to grow than others, it isas cheap 
to grow a good thing as a bad one. A good horse consumes 
no more corn than a bad one, and a good variety of fruit or 
vegetable requires no more space or food, and gives no more 
trouble than an inferior variety. The culture of the best 
means profit, the worst frequently involves loss. 
LIST OF GOOD VARIETIES OF ROOT CROPS. 
Beet.—Dell’s Crimson, or Black-leaved. Pragnell’s 
Exhibition, and Nutting’s Red. 
Carrot.—Early Nantes, Scarlet Shorthorn, James’ Scarlet 
Intermediate. 
SFerusalem Artichoke.—-New Pearly White. 
