PREFACE 



This is Part I, Volume I, of The Vegetables of New York, a work authorized 

 to be prepared and printed by the New York Agricultural Experiment Station in 

 Chapter 514, Laws of New York, 1925. In object and scope The Vegetables of 

 New York does not differ from the seven volumes published by this Station on tree 

 and small fruits. The treatment necessarily differs somewhat, for, because few in 

 number, a volume was published on each of the hardy tree fruits of this region, and 

 another volume on the several small fruits; whereas, more than a half- hundred 

 vegetables must be discussed in the three volumes now begun. The most noticeable 

 difference in treatment is that cultural accounts are not given for any of the 

 vegetables, while the culture of the several fruits was given in the volumes devoted 

 to them. To take space to tell how each of the vegetables are grown would lead 

 the authors far out of the bounds of three volumes, valuable as the matter might 

 be, both from the historical viewpoint and from that of the vegetable grower. 



The reader of this preface will want to know in what order the several vegetables 

 will be discussed in these three volumes. Present plans are tentative, but it is 

 now planned that the contents of the three volumes will be about as follows : 



Vol. I 

 Part 1 Peas. 

 Part 2 Beans. 



Part 3 Cucumbers, Squashes, Pumpkins, Muskmelons, Watermelons. 

 Part 4 Corn. 

 Part 5 Onions, Leeks, Garlic, Shallots, Chives. 



Vol. II 

 Part 1 Tomatoes, Peppers, Egg Plants. 

 Part 2 Lettuce, Chicory, Endive, Salsify. 

 Part 3 Celery, Celeriac, Parsnips, Carrots, Parsley. 

 Part 4 Asparagus, Rhubarb, Okra, Pot Herbs. 



Vol. Ill 

 Part 1 Cabbage, Cauliflower. 



Part 2 Brussels Sprouts, Collards, Kale, Kohl-rabi, Chinese Cabbage, Borecole. 

 Part 3 Beets, Chard, Spinach. 

 Part 4 Mustard, Cress, Radish, Horseradish, Turnips, Rutebaga. 



As in the volumes on fruits, the aim is to make The Vegetables of New York 

 a more or less complete record of the development of each vegetable, not only as 

 grown in New York, but as grown in the United States. Briefly, the botanical 

 status of each vegetable is given; full horticultural descriptions of species and their 

 varieties have been made; and as complete a history of the evolution of each 

 vegetable is set forth as will show the reader its past and the present standing. 



The considerations which govern the selection of varieties for full description 

 and illustration in this work are: (1) Value of the variety for commercial and home 

 growers of vegetables; (2) Probable value of new varieties; (3) To furnish data 

 for the vegetable breeder by setting forth new characters and showing range in 

 variations; (4) Many sorts are described because of their history to thus better 



