THE GARDEN PRIMER 



Classes of Vegetables 



Below the Ground 



Above the Ground 



Roots and Tubera 



Stem or part of plant 



Fruit 



Seed 



Beets 



Celery 



Cucumber 



Green corn 



Carrots 



Endive 



Egg-plant 



Beans 



Kohlrabi 



Lettuce 



Tomato 



Peas 



Onions 



Corn salad 



Pepper 





Parsnips 



Cress 



String beans 





Potatoes 



Chicory 



Sugar peas 





Radishes 



Dandelion 



Squash 





Salsify 



Mustard 



Pumpkin 





Turnips 



Sorrel 



Muskmelon 





Celeriac 



Asparagus 



Watermelon 





Leek 



Cabbage 







Scorzonera 



♦Cauliflower 

 Kale 



Mushrooms 



Spinach 



Swiss chard 

 ♦Artichoke 

 ♦Broccoli 



CoUards 



Okra 



Rhubard 



Parsley 



Chevril 



Nasturtium 



Martynia 







♦ Flower heads. 



But the definition is simple enough after all, 

 evolving from our first statement by the addition of only 

 a word — or, to be strictly accurate, two words. A 

 vegetable is an edible plant, or pari; that covers the 

 entire field. 



Vegetables classify under four distinct heads, and 

 it is well always to think of them according to these 

 divisions, for many things about their culture and 

 requirements depend upon which class they fall into. 

 The proportions are interesting too, as well as the fact 



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