THE CULTURE OF VEGETABLES. 



usefulness of the suggestions 

 which a good many years of 

 labour as a gardener enable 

 me to make. 



A vegetable garden, 

 systematically worked and 

 carefully tended, is to me at 

 all times a (Measure, and 

 though it is nut to be 

 expected or desired that 

 amateurs should forsake the 

 study of Roses for Cabbages, 1 

 or of Orchids tor Parsnips, yet 

 were they to do so, or to allow 

 the kitchen garden some share of their favours, 

 interest therein than they anticipate. Moreover 

 of useful and wholesome food. 



The following alphabetical list of vegetables, with details of their cultivation, w ill, it is 

 hoped, prove of great practical value to all w ho w ish to extend vegetable culture in their 

 gardens. As Mr. Beckett has mentioned, vegetable growing is not regarded as of great 

 importance; hut surely no branch of gardening is more closely identified with our 

 physical comforts or provides food so wholesome and natural. If only vegetables were properly 

 cooked and served their value would he much enhanced, hut unfortunately even in the best 

 restaurants they are not appetising, either for the reason that they are too much 

 trouble to prepare, or through crass ignorance of the way to cook them, with the unfortunate 

 result that wholesome and nutritious food is wasted. 



GLOBR ARTICHOKE. 



I am convinced that they would find more 

 they would get solid results in the shape 



Artichoke, Globe. - The true Globe Artichoke, a member 

 of the Cynara family, has very noble cut foliage, and even 

 as a hardy plant is worth growing for its leaves. Plants 

 may be raised from seed sown outdoors or under glass, 

 then, when strong, transplanted out on to deeply trenched 

 soil in rows 4ft. apart, the plants in the rows heing 3ft. 

 apart. 5 ; These may cany flowering stems in the autumn, 

 and it is the flower-head — whilst the chokes or scales 

 forming it are still closed, and therefore unformed — 

 that is cut, cooked, and eaten. Those heads which 

 have the most dense or solid substance in the chokes are 



JEHUS ALE M A RTJCHO K E . 



best. The plants are perennial, and may be increased in 

 the spring by lilting rooted suckers : which arc thrown up, 

 and planting them out as before advise I. The crowns 

 need some little protection, uiih'ihe aid of straw litter, 

 during haul weather. The Green Globe is one of the best. 

 Artichoke, TuberOUS. — This Artichoke, commonly but 

 falsely termed Jerusalem, is a member of the great Sun- 

 flower family, and indeed is Helianthus tuberosus. ft is 

 easily grown, the general culture consisting of planting 

 medium-sized tubers in deeply dug and moderately 

 manured soil in February, and in rows 2ft. apart, the 

 plants being 14m. apart in the rows. 

 Single stems duly that reach to a 

 great height are thrown up. and 

 these occasionally produce single 

 yellow flowers at the points, but 

 not often. ■-The summer culture 

 consists in keeping the hoe freely 

 used. When in the winter the steins 

 die down the roots of tubers which 

 are in close clusters may be lifted, 

 the smaller ones put by for planting, 

 and the larger ones consumed. 

 These are excellent in soups or 

 broths. The old red skin variety 

 is most largely grown, but the white 

 variety finds much favour, as it is 

 of better shape, though seldom so 

 large as the red one. 

 Asparag'US. — See special article at 



end of section. 

 Beans. — Very valuable summer 

 podding cr.qps are these, and furnish 

 varying vegetable material of great 

 excellence. The Broad or Long 

 Pod Bean is much the hardiest, 

 and may be sown during the 

 winter months for that reason. 



