INTRODUCTORY 
The vegetables, the culture and cooking of which are 
discussed in this volume are not all “rare” in the 
collector’s sense of the word. Rather are they for the 
most part vegetables which we in this country under- 
value and under-use for the simple reason that we are 
ignorant of the art of raising and preparing them. A 
few vegetables are dealt with in this volume for no 
better reason than that they have not been dealt with in 
any other volumes of the present series of handbooks — 
which series, it is hoped, will, as a whole, form a fairly 
complete library of practical gardening. For the cultural 
instructions in the present volume, Mr Wythes is alone 
responsible. 
The majority of the better known vegetables have 
been discussed in Mr Wythes’ “ Book of Vegetables,” 
whilst Asparagus, Seakale, Salsify, Scorzonera, and 
Celery were treated of in our first volume. 
I take this opportunity of expressing my thanks to 
those very eminent seedsmen and horticulturists. Messieurs 
Vilmorin, Andrieux et Cie. of Paris, for the loan of 
numerous blocks used to illustrate this volume. I may 
add that if readers of this book find any difficulty in 
purchasing in this country the seeds of the lesser grown 
vegetables, Messrs Vilmorin will generally be able to 
solve their difficulty. 
The photographs here reproduced are by Mr Charles 
Thonger. 
HARRY ROBERTS. 
