106 The Principles of Vegetable- Gardening 



must be considered, but the edible quality of the prod- 

 ucts that are put upon the market. Quality depends 

 upon, or is measured by, both appearance and palata- 

 bility ; and palatability is determined by the succulence 

 and sweetness of the vegetable, or its freedom from 

 bitterness, stringiness, and other undesirable character- 

 istics which frequently exist, and which can be largely 

 eliminated, provided the grower is thoroughly familiar 

 with his business, assuming, of course, that varieties 

 are the same in each case. It has been demonstrated 

 that market -garden crops of the best qualit}" are those 

 which are grown under conditions which permit of a 

 continuous and rapid development. Any delaj" in the 

 growth of a radish or of lettuce is largely responsible 

 for the sharp taste and pungent flavor of the former, 

 and the bitterness and toughened fiber of the latter. 

 The same principles hold true of early table beets and 

 turnips. The beets become stringy and wiry in char- 

 acter, and are less palatable if during the period of 

 normal growth there has been an}' delay. In a time 

 during which there has been no progress the fibrous 

 portion of the vegetable is toughened, and exists in 

 too great proportion. In the case of the early turnip, 

 if any delay in growth occurs, the quality is injured, 

 and the peculiar, pleasant flavor, a characteristic of the 

 perfect vegetable, is changed ; it becomes unpleasant. 

 The unfavorable conditions of growth seem to cause 

 more or less reversion to the character of the original 

 plant from which the improved type has been derived, 

 mainly through selection and improved methods of 

 cultivation." 



