January, 1918 



THE GARDEN MAGAZINE 



193 



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Third Planting, as made in June. All rows now filled and no further planting until about July 1 when early cabbage 

 No. 2; early peas No. 8; and early lettuce No. 3 will be mature and harvested 



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Further Successive Plantings; made from ear!y July to middle of August as the earlier first planted crops mature 



as much more of a favorite as may be wanted, 

 with as much less of some other. Against 

 this, eight times serving each of the fifteen 

 available during the 126 days of fresh green 

 stuff — this reckoning does not include salads, 

 nor garnishes nor the side issues, such as 

 radishes — will carry through the summer, 

 roughly speaking. 



Of these summer vegetables, six are regarded 

 as purely of summer, that is, not susceptible 

 of canning or preserving in sufficiently 

 palatable form to be worth doing. These 

 are indicated in the table by a (*); peas being 

 thus excluded because only a sufficient number 

 to supply the table in summer can be grown 

 in the space. 



Naturally, it is planned to serve these 

 purely summer vegetables more often than 

 the others which may be canned, thus balan- 

 cing the situation. For example, string beans 

 are both a summer and a winter vegetable; 

 that is, they are successfully canned. Instead 

 of making use of them the full number of 

 times during the summer therefore, they give 

 way to stuffed peppers or eggplant or squash, 

 sufficiently often to make it possible to eat 

 all of these latter that are produced. 



All beans maturing at such time as one of 

 these, are therefore canned, instead of any 

 being served immediately on the table; and 

 similarly with everything that "doubles up" 

 with a vegetable that must be used im- 

 mediately or not at all. 



/"\N THIS basis, the canning and drying 

 ^-^ are looked to first, and only when the 

 requisite amount is reached is the garden 

 product freely consumed during the growing 

 season. This does not mean any dearth of 

 fresh, green vegetables however; for the 

 list does not include salads; but the garden 

 includes them the year around, with the 

 help of its three frames. Also, it affords fresh 

 kale during the very early spring — late, 

 winter, actually — and spinach also, and there 

 are perennial onions, furnishing the "seal- 

 lions" of early spring, tucked away in a corner. 

 i Both tomatoes and peppers yield so 

 enormously that no reckoning of them avails; 

 suffice to say that after the ripe tomatoes are 

 canned, there are still enough for table use, and 

 to make chili sauce, and piccalilli (this uses' 

 the green peppers, too), and green ones to 

 put away wrapped in paper. These ripen 

 successively, so that fresh tomatoes' from the 

 garden were served frequently — and at Christ- 

 mas dinner! 



Field salad, spinach and Siberian kale were 

 planted in late summer and autumn as the 

 spaces were vacated, in patches rather than 

 in rows, that is, in spaces about four feet 

 across the left hand section of the garden. 

 The parsnips and salsify, of course, stay all 

 winter, being dug as wanted. Except where 

 3« the strawberries, kale, field salad and spinach 

 were placed the ground which had been 

 cultivated through the summer was harrowed 

 or roughened up by hand and sown to rye. 



French endive is of course a winter vegetable 

 also — or perhaps I should particularize by say- 

 ing "salad" — which needs a word of direction, 

 possibly. After being grown through the 

 summer in the garden, the tops are cut away 

 and roots are dug in the fall, and planted 

 indoors, in a dark cellar that has a moderate 

 temperature — the temperature of a cool 

 greenhouse. Soon the blanched shoots will 

 appear; and these are cut from time to time, 

 taking care not to injure the crown of the 

 plant. In this way they will grow throughout 

 the season; and as there is nothing in the 



