THE CULTIVATION OF VEGETABLES. 
II 
General Remarks.- — Never purchase seeds because they seem cheap. 
A good strain of seed from a reliable seedsman is always the most 
economical in the end. Slovenly work in a garden always entails a lot 
of after-labour. All work should be as effectively and tidily done as 
possible, and there should be a place for everything and everything in 
its place ; especially does this apply to tools. 
Stake heavy-topped vegetables, so as to support the stem, as no 
plant can do its best whilst one side is pressed down to the ground. 
Always endeavour not to be late in planting or sowing, as a week 
late will possibly make every difference in the world when it comes to 
the harvest time for crops. Whilst bearing this carefully in mind, 
care should yet be observed not to sow seeds in the open under condi- 
tions of weather and soil which are such that germination cannot 
effectively occur, or time, labour, and seed will be wasted. 
Cultural Details. — It is now my desire to occupy your attention 
with slightly more detailed points on the cultivation of various 
vegetables, confining myself to those kinds which are of most value 
as food during these critical days. Crops like Peas, Beans, Asparagus, 
&c., I propose to omit, as these can hardly be classed as utility vege- 
tables. 
The Potato. — Unquestionably this must be considered the premier 
vegetable food of the British Isles, and, despite the fact that many 
hold the opinion that Potato-planting may be overdone, my advice' 
is that they should be planted freely during the coming season, from 
a national point of view. 
Prepare the ground well by deep working. Procure the varieties 
which do best in the particular district where they are to grow, and 
use well-prepared seed, if possible greened and sprouted before they 
are put into the ground. Too great stress cannot be laid on these 
last two points, for it is little short of marvellous the difference in 
the crops from properly prepared sets, as against the produce of seed 
taken direct from heaps, or clamps, and put straight into the ground. 
Too many, however, neglect these preliminary details. 
When planting, allow plenty of room between the rows and sets, 
as overcrowding is a frequent aid to the spreading of disease. The 
rows should be 3 feet apart for strong-growing varieties, with about 
20 inches between sets. The space between is not waste, as, when 
earthing up is finished, the furrow left can be planted with Brussels 
Sprouts, various Brassicas, &c. 
When the haulm appears, keep the hoe busy earthing up the 
rows ; this is one of the most important items of Potato-growing. 
Lift the crop early, as it is far better to dig it rather under-ripe 
than over-ripe and disease-infected. If some of the tubers get surface- 
rubbed in lifting, it will make no difference, as they form a new skin very 
rapidly where the old skin is damaged. This I have proved over and 
over again. 
Onions — Next to the Potato, in importance, comes the Onion, 
and this year their cultivation will doubtless be enormously increased. 
