THE CULTURE OF VEGETABLES

Horticulture has a full share in the progressive character of the age.

Changes have been effected in the Kitchen Garden which are quite as

remarkable as the altered methods of locomotion, lighting and

sanitation. Vegetables are grown in greater variety, of higher quality,

and are sent to table both earlier and later in the season than was

considered possible by gardeners of former generations.



When Parkinson directed his readers to prepare Melons for eating by

mixing with the pulp 'salt and pepper and good store of wine,' he must

have been familiar with fruit differing widely from the superb varieties

which are now in favour. A kindred plant, the Cucumber, is more prolific

than ever, and the fruits win admiration for their symmetrical form.



The Tomato has ceased to be a summer luxury for the few, and is now

prized as a delicacy throughout the year by all classes of the

community.



As a result of the hybridiser's skill modern Potatoes produce heavier

crops, less liable to succumb to the attacks of disease, than the old

varieties, and the finest table quality has been maintained.



Peas are not what they were because they are so immensely better. While

the powers of the plant have been concentrated, with the result that it

occupies less room and occasions less trouble, its productiveness has

been augmented and the quality improved. All the pulse tribe have shared

in the advance, and a comparison of any dozen or score of the favourite

sorts of Peas or Beans grown to-day with the same number of favourites

of half or even a quarter of a century since will at once prove that

progress in horticulture is no dream of the enthusiast.



Among the Brassicas, such as Broccoli, Brussels Sprouts, Cabbage and

Cauliflower, a series of remarkable examples might be mentioned; and

roots such as Beet, Carrot, Onion, Radish and Turnip afford other

striking instances of improvement. Salads also, including Celery,

Chicory, Endive and Lettuce, have participated in the beneficial change

and offer a large choice of dainties, adapted to various periods of the

year. Indeed it may be truly said that none of the occupants of the

vegetable garden have refused to be improved by scientific crossing and

selection.



The vegetables which are available for daily use offer a wide and most

interesting field to the expert in selecting and hybridising. For past

achievements we are indebted to the untiring labours of specialists, and

to their continued efforts we look for further results. Whether the

future may have in store greater changes than have already been

witnessed none can tell. One thing only is certain, that finality is

unattainable, and the knowledge of this fact adds to the charm of a

fascinating pursuit. Happily, innovations are no longer received with

the suspicion or hostility they formerly encountered. In gardens

conducted with a spirit of enterprise novelties are welcome and have an

impartial trial. The prudent gardener will regard these sowings as

purely experimental, made for the express purpose of ascertaining

whether better crops can be secured in future years. For his principal

supplies he will rely on those varieties which experience has proved to

be suitable for the soil and adapted to the requirements of the

household he has to serve. By growing the best of everything, and

growing everything well, not only is the finest produce insured in

abundance, but every year the garden presents new features of interest.



In considering the general order of work in the Kitchen Garden, the

first principle is that its productive powers shall be taxed to the

utmost. There need be no fallowing--no resting of the ground; and if it

should so happen that by hard cropping perplexity arises about the

disposal of produce, the proverbial three courses are open--to sell, to

give, or to dig the stuff in as manure. The last-named course will pay

well, especially in the disposal of the remains of Cabbage, Kale,

Turnips, and other vegetables that have stood through the winter and

occupy ground required for spring seeds. Bury them in trenches, and sow

Peas, Beans, &c., over them, and in due time full value will be obtained

for the buried crops and the labour bestowed upon them. But hard

cropping implies abundant manuring and incessant stirring of the soil.

To take much off and put little on is like burning the candle at both

ends, or expecting the whip to be an efficient substitute for corn when

the horse has extra work to do. Dig deep always: if the soil be shallow

it is advisable to turn the top spit in the usual manner, and break up

the subsoil thoroughly for another twelve or fifteen inches. Where the

soil is deep and the staple good, trench a piece every year two spits

deep, the autumn being the best time for this work, because of the

immense benefit which results from the exposure of newly turned soil to

rain, snow, frost, and the rest of Nature's great army of fertilising

agencies.



In practical work there is nothing like method. Crop the ground

systematically, as if an account of the procedure had to be laid before

a committee of severe critics. Constantly forecast future work and the

disposition of the ground for various crops, keeping in mind the

proportions they should bear to each other. Be particular to have a

sufficiency of the flavouring and garnishing herbs always ready and near

at hand. These are sometimes wanted suddenly, and in a well-ordered

garden it should not be difficult to gather a tuft of Parsley in the

dark. Change crops from place to place, so as to avoid growing the same

things on the same plots in two successive seasons. This rule, though of

great importance, cannot be strictly followed, and may be disregarded to

a certain extent where the land is constantly and heavily manured. It

is, however, of more consequence in connection with the Potato than with

aught else, and this valuable root should, if possible, be grown on a

different plot every year, so that it shall be three or four years in

travelling round the garden. Lastly, sow everything in drills at the

proper distances apart. Broadcasting is a slovenly mode of sowing, and

necessitates slovenly cultivation afterwards. When crops are in drills

they can be efficiently thinned, weeded and hoed--in other words, they

can be cultivated. But broadcasting pretty well excludes the cultivator

from the land, and can only be commended to the idle man, who will be

content with half a crop of poor quality, while the land may be capable

of producing a crop at once the heaviest and the best.