Soils 



83 



the seashore. — Burnet Landrethj Market- Gardening and Farm 

 Notes, 18. 



The characters already cited point clearly to what is com- 

 nionly designated as a rather light soil as best for vegetable 

 growing. — E. J. Wichson, The California Vegetables y 43. 



The soil which is best suited for the production of vegeta- 

 bles is what is termed a rich loam, fully a foot in depth, with a 

 sandy or gravelly sub -soil, through which the surplus water 

 readily filters. — D. W. Beadle, Canadian Fruit, Flower and 

 Kitchen Gardener, 192. 



Quel sol convient au jardin? Je reponds que partout ou il 

 y a de la terre vegetale, Petablissement d'un jardin y est 

 possible. II n'en est point du jardin comme de la f erme ; 

 celle-ci, en raison sourtout de son etendue, conservera toujours 

 la qualite de son sol primitif, tandis que pour le jardin, il est 

 toujours assez facile par des amendments, des engrais et divers 

 procedes de culture, d'alterer ou de changer sa qualite suivant 

 le besoin. — Provancher, Le Verger, 169 {Quebec.) 



Vegetable-gardening land should be rich. It should 

 contain much plant -food material ; and this material 

 should be quickly available, for on its availability 

 depends the earliness or quickness of ^he land, 

 to a great extent. The plant should grow Ickly and 

 continuously. Slow-growing and intermittent -grow- 

 ing vegetables may not only fail to reach the market 

 or the table at the desired time, but they are usually 

 poor in quality. In order to secure this quick growth, 

 the land should be very thoroughly prepared before 

 the plants are put on it ; and in most cases, an appli- 

 cation of concentrated (or commercial) fertilizer will 

 help. 



It is usually more profitable to secure land which 

 is already in productive condition than to take that of 



