October, 1907 



THE GARDEN MAGAZINE 



141 



turnips planted for late or main supply in 

 the latter part of July. 



In January, we draw carefully a plan of 

 our vegetable garden to the scale of one- 

 sixteenth of an inch. This is a small scale, 

 but it allows room for some notes on the 

 margin of an 8 x io in. sheet, so that we can 

 give the names of most of the vegetables and 

 numbers for the rest. More notes are kept on 

 the back of the plan. At the bottom of the 

 sheet under the plan we write cultural direc- 

 tions, such as number of bean poles needed, 

 quantity of pea brush, when to dig holes and 

 plow furrows for celery, how many of the 

 various plants we need to start in the house. 

 The plan and a lead pencil are kept in the 

 basket with seeds and marked labels. 



The following notes show how our record 

 and planting works out: 



March ioth. Started potatoes sprouting. 



March 12th. Sowed celery, lettuce, water 

 cress and parsley in a box. 



March 27th. Transplanted cress, sowed to- 

 matoes, peppers, cabbage, 

 cauliflower, Brussels sprouts, 

 flower seeds in window box. 

 Started more Early Rose pota- 

 toes sprouting. 



March 30th. Sowed radishes, lettuce, beets, 

 and spinach in hotbed. 



April 9th. Started four hills cucumbers, 

 two crookneck squash, six 

 melons in hotbed; started 

 Lima beans in house. 



April 18th. Transplanted tomatoes and let- 

 tuce in hotbed. 



May 15th. Sowed early seeds in garden, 

 set out beets and spinach. 



May 21st. Planted sprouted potatoes. 



May 24th. Transplanted celery, cabbages 

 and cauliflower into garden. 



June 1st. Planted beans, etc., Set out 

 the early tomatoes. 



June 23rd. Beets sown in hotbed March 

 30th are three inches across 

 and eaten! 

 I do not pretend to know which vegetables 



are best adapted to the latitude of northern 



New England and why, but the following list 



gives the varieties that have done best. 

 Beans. Early Mohawk is the most prolific. 



We can rarely mature pole beans in our short 

 Northern growing season. Henderson Bush 

 lima has given good satisfaction 



Beet. Crosby's Egyptian is early and 

 good for canning, Detroit Dark Red Turnip 

 is a good for main supply. 



Brussels Sprouts. Aigburth. Paris Mar- 

 ket does not always develop with us. 



Cabbage. Warren's Stone. Mason a sure 

 and a good keeper. 



Cress. Water cress succeeds with us better 

 than garden cress 



Cauliflower. Early Dwarf Erfurt and 

 Champion Erfurt. The latter makes such 

 large heads we will not grow it in the future. 



Celery. Paris Golden Yellow, delicious 

 small stalks. 



Corn. Early Cory. Peep o' Day, Country 

 Gentlemen and Stowell's Evergreen. The 

 corn crop is precarious! If the season is 

 warm enough to develop Stowell's Evergreen, 

 it resists the frosts and one year we had it in 

 October. Country Gentleman is our favorite. 



Cucumber. Improved White-spine and 

 Boston Pickling, the latter prime lor the 



In a small garden grow squashes and pumpkins 

 among the fruit trees 



By careful planning, the garden was made to pay 

 large dividends in fresh, crisp vegetables 



"salad pickle" described in The Garden 

 Magazine. 



Lettuce. Early Curled Simpson or Black 

 Seeded Simpson. We have tried many kinds 

 but come back to these. They grow all 

 through one season from April to November. 



Watermelon. Mountain Sweet will ripen 

 once in three years. 



Muskmelon. Hackensack and Early 

 Christiana ripen most years. 



Onion. Potato sets and white multipliers. 



Parsley. Double Curled lives outdoors 

 all winter. 



Pumpkin. Nantucket and Connecticut 

 Field. 



Peas. Alaska, Nott's Excelsior, Black- 

 eyed Marrow fat, and French Canner. The 

 last are excellent for canning, but so pretty 

 and succulent that it is all I can do to keep 

 any for winter use. 



Pepper. Ruby King, slow here but good. 



Potatoes. Early Rose for the most. 



Radish. Early French Breakfast, Scarlet 

 Twenty Day, Early Scarlet Olive-shaped. 



Salsify. White French. 



Spinach. Long Standing. 



Squash. Hubbard, Summer crook neck, 

 Early White Scalloped. 



Tomato. Perfection, Earliana. 



Turnip. Early Purple-top Milan, Yellow 

 Stone. 



Orange County, Vt. Helen Dodd. 



Make the Hens Pay 



ir^VURING a couple of the autumn months, 

 ■*— ' September and October, more money 

 can be lost on poultry by keeping stock 

 intended for market too long, than you are 

 likely to make during the rest of the year. One 

 of the most important points in marketing 

 any product, is to sell just as soon as the pro- 

 duct is ready. It is of even greater importance 

 when the product is one that is a continual 

 expense for feed and care. The surplus 

 cockerels should have been sold before this. 

 The old hens lay few eggs during the fall, 

 so it is better to have them out of the way of 

 the young stock. Many people keep the 

 birds intended for market till Thanksgiving. 

 The result is often glutted markets and low 

 prices. Of course, turkeys are in greatest 

 demand at that season, but fowls and chickens 

 are so plentiful that they often sell for lower 

 prices than prevailed weeks before. Besides, 

 the extra feed is a total loss and there is risk 

 of loss from thieves, vermin and disease. 



You may lose money, too, by dressing 

 your poultry instead of selling it alive. In 

 our large cities, live poultry often sells for 

 higher prices than dressed. The reason is 

 that the Jewish trade requires its poultry 

 alive. 



At the great Jewish holidays and feast days 

 large quantities are used, particularly of 

 fat fowl, ducks and geese. On some feast 

 days geese are required, and on others, other 

 kinds of poultry ; so to avoid a loss ship just 

 what the market requires. Ask your com- 

 mission man, he will tell you just what and 

 when to ship. 



The majority of old hens will not make 

 good the second winter, their days of useful- 

 ness are past. This is especially true if 

 winter eggs are wanted. For the latter keep 

 spring-hatched pullets. 



Fatten all poultry to the limit. Plump 

 well fattened poultry often sell for double the 

 price of the bony kind. Pack on the fowls 

 all the fat possible and by doing so you will 

 be getting a good price for your corn. 



Pullets that have been roosting in airy 

 coops or in trees must not be put into houses 

 with poor ventilation. Many a fine lot of 

 pullets have had colds and roup as a result 

 of such treatment. Have the houses open 

 as much as possible till cold weather comes, 

 but so arranged that there will not be 

 drafts on the birds when they are on the 

 roosts. 



Do not wait till the pullets are ready to 

 lay before moving them to their permanent 



