The Culture Of Vegetables And Flowers From Seeds And Roots Part 1

The Culture of Vegetables and Flowers From Seeds and Roots.

by Sutton and Sons.

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 Cuc.u.mber, 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 cla.s.ses of the community.

As a result of the hybridiser's skill modern Potatoes produce heavier crops, less liable to succ.u.mb 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 Bra.s.sicas, 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 partic.i.p.ated 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 princ.i.p.al 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 subst.i.tute 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 garnis.h.i.+ng 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.

==GLOBE ARTICHOKE==

==Cynara Scolymus==

The Globe Artichoke is grown mainly for the sake of its flower-heads which make a delightful dish when cooked while immature. The plant is easily raised from seed, although not quite hardy in some districts. It will grow on almost any soil, but for the production of large fleshy heads, deep rich ground is requisite. The preparation of the soil should be liberal, and apart from the use of animal manure the plant may be greatly aided by wood-ashes and seaweed, for it is partial to saline manures, its home being the sandy seash.o.r.es of Northern Africa.

The simplest routine of cultivation consists in sowing annually, and allowing each plantation to stand to the close of the second season.

Seed may be sown in February in boxes of light soil, or in the open ground in March or April. In the former case, put in the seeds one inch deep and four inches apart, and start them in gentle heat. Grow on the seedlings steadily, and thoroughly harden off preparatory to planting out at the end of April, giving each a s.p.a.ce of three to four feet apart each way. Under favourable conditions the plants from the February sowing will produce heads in the following August, September, and October. In the second year, the heads will be formed during June and July. This arrangement not only insures a supply of heads from June to October, but admits of a more effective rotation of crops in the garden.

Sowings in the open ground should be made in March or April, in drills one foot apart. Thin out the plants to six inches apart in the rows and allow them to stand until the following spring, when they may be transplanted to permanent beds.

Globe Artichokes may also be grown from suckers planted out in April when about nine inches high. Put them in rather deep, tread in firmly, and lay on any rough mulch that may be handy. Should the weather be dry they will require watering, and during a hot dry spell water and liquid manure should be given freely to insure a good supply of large heads.

Seedlings that are started well in a suitable bed take better care of themselves than do plants from suckers, especially in a dry season.

Vigorous seedlings send down their roots to a great depth.

To advise on weeding and hoeing for the promotion of a clean and strong growth should be needless, because all crops require such attention.

But as to the production of large heads, a few words of advice may be useful. It is the practice with some growers to twist a piece of wire round the stem about three inches below the head. This certainly does tend to increase the size, but the same end may be accomplished by other means. In the first place, a rich deep bed and abundant supplies of water will encourage the growth of fine heads. Further aid in the same direction will be derived from the removal of all the lateral heads that appear when they are about as large as an egg. Up to this stage they do not tax the energies of the plants in any great degree; but as the flowers are forming within them their demands increase rapidly. Their removal, therefore, has an immediate effect on the main heads, and these attain to large dimensions without the aid of wire. The small heads will be valued at many tables for eating raw, as they are eaten in Italy, or cooked as 'artichauts frits.' The larger main heads are the best for serving boiled in the usual way. After the heads are used the plants should be cut down.

==Chards== are the blanched summer growth of Globe Artichokes, and are by many preferred to blanched Cardoons. In the early part of July the plants selected for Chards must be cut over about six inches above the ground. In a few days after this operation they will need a copious watering, which should be repeated weekly, except when heavy rains occur. By the end of September the plants will have made much growth and be ready for blanching. Draw them together, put a band of hay or straw around them, and earth them up, finis.h.i.+ng the work neatly. The blanching will take fully six weeks, during which time there will be but little growth made--hence the necessity for promoting free growth before earthing up. Any Chards not used before winter sets in may be lifted and preserved by packing in sand in a dry shed.

The Artichoke is hardy on dry soils when the winter is of only average severity. But on retentive soils, which are most favourable to the production of fine heads, a severe winter will destroy the plantations unless they have some kind of protection. The usual course of procedure is to cut down the stems and large leaves without touching the smaller central leaves, and, when severe frost appears probable, partially earth up the rows with soil taken from between; this protection is strengthened by the addition of light dry litter loosely thrown over.

With the return of spring the litter is removed, the earth is dug back, and all the suckers but about three removed: then a liberal dressing of manure is dug in, care being taken to do as little injury to the plants above and below ground as possible. At the end of five years a plantation will be quite worn out; in somewhat poor soil it will be exhausted in three years. But on any kind of soil the cultivation of this elegant vegetable is greatly simplified by sowing annually, and allowing the plants to stand for two years only, as already advised.

==JERUSALEM ARTICHOKE==

==Helianthus tuberosus==

The Jerusalem Artichoke is a member of the Sunflower tribe, quite hardy, and productive of wholesome roots that are in favour with many as a delicacy, and by others are regarded as worthless. It is said that wise men learn to eat every good thing the earth produces, and this root is a good thing when properly served; but when cooked in the same way as a Potato it certainly is a very poor vegetable indeed. It is a matter of some interest, however, that in respect of nutritive value it is about equal to the Potato; therefore, in growing it for domestic use nothing is lost in the way of food, though it needs to be cooked in a different way.

The Jerusalem Artichoke will grow anywhere; indeed, it will often yield a profitable return on land which is unsuitable for any other crop, but to insure a fine sample it requires a deep friable loam and an open situation. We have grown immense crops on a strong deep clay, but it is not a clay plant, because it soon suffers from any excess of moisture.

To prepare the ground well for this crop is a matter of importance, for it roots freely and makes an immense top-growth, reaching, when very vigorous, a height of ten or twelve feet. Trench and manure in autumn, and leave the land rough for the winter. Plant in February or March, using whole or cut sets with about three eyes to each, and put them in trenches six inches deep and three feet apart, the sets being one foot apart in the trenches. When the plants appear, hoe the ground between, draw a little fine earth to the stems, and leave the rest to Nature.

Take up a portion of the crop in November and store in sand and dig the remainder when wanted, as recommended in the case of Parsnips. The tubers must be dug with a fork by opening trenches and cleaning out every sc.r.a.p of the roots, for whatever remains will grow and become troublesome in the following season.

==ASPARAGUS==

==Asparagus officinalis==

Asparagus is a liliaceous plant of perennial duration, and it demands more generous treatment than the majority of Kitchen Garden crops. Under favourable conditions it improves with age to such an extent as to justify the best possible cultivation. Plantations that have stood and prospered for twenty or even thirty years are not uncommon, but a fair average term is ten years, after which it is generally advisable to break up a bed, the precaution being first taken to secure a succession bed on fresh soil well prepared for the purpose. Plantations are made either by sowing seeds or from transplanted roots; and although roots are extremely sensitive when moved, success can, as a rule, be insured by special care and prompt action, a.s.suming that the proper time of year is chosen for the operation. The advantage of using roots is the saving of time, and in most gardens this is an important consideration.

Fortunately roots may be planted almost as safely when two or three years old as at one year.

==Soil.==--Asparagus will grow in any soil that is well cultivated; a deep rich sandy loam being especially suitable. Calcareous soil is by no means unfavourable to Asparagus; still, a sand rich in humus is not the less to be desired, as the finest samples of European growth are the produce of the districts around Paris and Brussels. The London Asparagus, which is prized by many for its full flavour and tenderness, is for the most part grown near at hand, in deep alluvial soils enriched with abundance of manure. Nature gives us the key to every secret that concerns our happiness, and on the cultivation of Asparagus she is liberal in her teaching. The plant is found growing wild on the sandy coasts of the British Islands--a proof that it loves sand and salt.

==Preparation of Ground.==--The routine cultivation must begin with a thorough preparation of the ground. Efficient drainage is imperative, for stagnant water in the subsoil is fatal to the plant. But a rich loam does not need the extravagant manuring that has been recommended and practised. Deep digging and, where the subsoil is good, trenching may be recommended, but an average manuring will suffice, because Asparagus can be effectually aided by annual top-dressings, and proper surface culture is of great importance in the subsequent stages. It is necessary to choose an open spot for the plantation. Preparation of the ground should commence in the autumn and be continued through the winter, a heavy dressing of half-rotten stable manure being put on in the first instance, and trenched in two feet deep. In the course of a month the whole piece should be trenched back. If labour is at command a third trenching may be done with advantage, and the surface may be left ridged up until the time arrives to level it for seeding. It will be obvious that this routine is of a somewhat costly character, but we are supposing the plantation is to remain for many years, making an abundant return for the first investment. Still we are bound to say that a capital supply for a moderate table may be obtained by preparing a piece of good ground in an open situation in a quite ordinary manner with one deep digging in winter, adding at the time some six inches or so of fat stable manure, and leaving it thus until the time arrives for sowing the seed. Then it will be well to level down and point in, half a spade deep, a thin coat of decayed manure to make a nice kindly seed-bed.

Where soil known to be unsuitable, such as a damp clay or pasty loam, has to be prepared for Asparagus, it will be found an economical practice to remove the top spit, which we will suppose to be turf or old cultivated soil, and on the s.p.a.ce so cleared make up a bed of the best possible materials at command. Towards this mixture there is the top spit just referred to. Add any available lime rubbish from destroyed buildings, sand, peat, leaf-mould, surface soil raked from the rear of the shrubberies, &c., and the result should be a good compost obtained at an almost nominal cost.

==Size of Bed, and Sowing Seed.==--At this juncture several questions of considerable importance arise. And first, whether the crop shall be grown on the flat or in raised beds. Where the soil is sufficiently deep, and the drainage perfect, the flat system answers well. The advantages of raised beds are that they deepen the soil, a.s.sist the drainage, promote warmth, and thus aid the growth of an early crop. In fact, raised beds render it possible to grow Asparagus on soils from which this vegetable could not otherwise be obtained. The preparation is the same in either case, and therefore we shall make no further allusion to flat beds, but leave those to adopt them who find their soil and requirements suitable. Now comes the question of distance, on which depends the width of the beds. The first point may be settled by the measure of the plant, and the second by the measure of the man. Monster sticks are valued at some tables, and we shall refer to these later on, but an abundant crop of handsome, though not abnormal, Asparagus meets the requirements of most households. After many experiments, we have come to the conclusion that the best mode of insuring a full return of really good sticks, with the least amount of labour, is to lay out the land in three-feet beds, with two-feet alleys between. In some instances, no doubt, five-feet beds, containing three rows of roots, one down the middle and one on each side at a distance of eighteen inches, are preferable. For the majority of gardens, however, the three-feet bed is a distinct advantage, were it only for the fact that all excuse for putting a foot on the bed is avoided. On this narrow bed only two rows of plants will be necessary. Put down the line at nine inches from the edge on both sides, and at intervals of fifteen inches in the rows dibble holes two inches deep, dropping two or three seeds in each. This will give a distance between the rows of eighteen inches. In very strong land, heavily manured, the holes may be eighteen inches apart instead of fifteen. April is the right month for sowing.

==Thinning.==--When the 'gra.s.s' from seeds has grown about six inches high, only the strongest plant must be left at each station, and they should finally stand at a distance of fifteen or eighteen inches in the row. Much of the injury reported to follow from close planting has been the result of carelessness in thinning. The young plant is such a slender, delicate thing, that, to the thoughtless operator, it seems folly to thin down to one only. The consequence is that two or three, or perhaps half a dozen, plants are left at each station to 'fight it out,'

and these become so intermixed as to appear to be one, though really many, and of course amongst them they produce more shoots than can be fed properly by the limited range of their roots. Severe, or may we say mathematical, thinning is a =sine qua non=, and it requires sharp eyes and careful fingers; but it must be done if the Asparagus beds are to become, as they should be, the pride of the Kitchen Garden.

==Blanching.==--The grave question of white =versus= green Asparagus we cannot entertain, except so far as concerns the cultivator only. On the point of taste, therefore, we say nothing; and it is a mere matter of management whether the sticks are blanched to the very tip, or allowed to become green for some few inches. Blanching is effected in various ways. The heaping up of soft soil, such as leaf-mould, will accomplish it. On the Continent many contrivances are resorted to, such as covering the heads with wooden or earthen pipes. In a few districts in France champagne-bottles with the bottoms cut away are employed. But a strong growth being secured, the cultivator will find it an easy matter to regulate the degree of colour according to the requirements of the table he has to serve. As a rule, a moderately stout growth, with a fair show of purple colour, is everywhere appreciated, and is the easiest to produce, because the most natural.

There is, however, an interesting point in connection with the production of green Asparagus, and it is that if wintry weather prevails when the heads are rising (as unfortunately is often the case) the tender green tops may be melted by frost and become worthless, or may be rendered so tough as to place the quality below that of blanched Asparagus; for the blanching is also a protective process, and quickly grown white Asparagus is often more tender and tasty than that which is green, but has been grown slowly. As the season advances and the heads rise rapidly the green Asparagus acquires its proper flavour and tenderness, and thus practical considerations should more or less influence final decisions on matters of taste. The business of the cultivator is to produce the kind of growth that is required, whether white or green, or of a quality intermediate between the two. This is easily done, making allowance for conditions. When green Asparagus is alone in demand, the cultivator may be advised to have in readiness, as the heads are making their first show, a sufficient supply of some rough and cheap protecting material, such as gra.s.s and coa.r.s.e weeds, cut with a sickle from odd corners of the shrubbery and meadow land, or clean hay and straw perfectly free from mildew; but for obvious reasons stable litter should not be used. A very light sprinkling of material over an Asparagus bed that is making a first show of produce will ward off the morning frosts, and amply compensate for the little trouble in saving many tender green sticks that the frosts would melt to a jelly and render worthless. After the second or third week in May the litter may be removed if needful; but if appearances are of secondary importance, it may be left to shrink away on the spot.

==Cutting.==--Asparagus as supplied by market growers is needlessly long in the stem. The bundles have an imposing appearance, no doubt, but the useless length adds nothing to the comfort of those at table, and is a wasteful tax on the energy of the plant. For home consumption it will generally suffice if the white portion is about four inches long, and this determines the depth at which the sticks should be cut. Here it may be useful to remark that deeply buried roots do not thrive so well as those which are nearer the surface, nor do they produce such early crops. The sticks are usually cut by thrusting down a stiff narrow-pointed knife, or specially made saw, close to each shoot; and it is necessary to do this with judgment, or adjacent shoots, which are not sufficiently advanced to reveal their presence by lifting the soil, may be damaged. To avoid this risk of injury by the knife it is possible from some beds to obtain the sticks without the aid of any implement by a twist and pull combined, but the process needs a dexterous hand and is impracticable in tenacious soils. The sticks of a handsome sample will be white four or five inches of their length; the tops close, plump, of a purplish-green colour, and the colour extending two or at most three inches down the stems. Both size and degree of colouring are, however, so entirely questions of taste that no definite rule can be stated. It is more to the purpose to say that, if liberally grown, the plant may be cut from in the third year; and that cutting should cease about the middle of June, or early in July, according to the district. For the good of the plant the sooner cutting ceases the better, as the next year's buds have to be formed in the roots by the aid of the top-growth of the current season.

==Weeding and Staking.==--Two other points relating to the general management are worthy of attention. Some crops get on fairly well when neglected and crowded with weeds. Not so with Asparagus. The plant appears to have been designed to enjoy life in solitude, being unfit for compet.i.tion; and if weeds make way in an Asparagus bed, the cultivator will pay a heavy penalty for his neglect of duty. The limitation of the beds to a width of three feet, therefore, is of consequence, because it facilitates weeding without putting a foot on them. The other point arises out of the necessity of affording support to the frail plant in places where it may happen to be exposed to wind. When Asparagus in high summer is rudely shaken, the stems snap off at the base, and the roots lose the service of the top-growth in maturing buds for the next season.

To prevent this injury is easy enough, but the precautions must be adopted in good time. A free use of light, feathery stakes, such as are employed for the support of Peas, thrust in firmly all over the bed, will insure all needful support when gales are blowing. In the absence of pea-sticks, stout stakes, placed at suitable distances and connected with lengths of thick tarred twine, will answer equally well. In sheltered gardens the protection of the young growth with litter, and of the mature growth with stakes, need not be resorted to, but in exposed situations these precautions should not be neglected.

==Manuring Permanent Beds.==--The management of Asparagus includes a careful clean-up of the beds in autumn. The plants should not be cut down until they change colour; then all the top-growth may be cleared away and the surface raked clean. Give the beds a liberal dressing of half-decayed manure, and carefully touch up the sides to make them neat and tidy. It is usual at the same time to dig and manure the alleys, but this practice we object to =in toto=, because it tends directly to the production of lean sticks where fat ones are possible; for the roots run freely in the alleys, and to dig is to destroy them. In the spring clear the beds of the autumn dressing by raking any remnant of manure into the alleys, and the beds and the alleys should then be carefully p.r.i.c.ked over with a fork two or three inches deep only, and with great care not to wound any roots.

The application of salt requires judgment. For a time it renders the bed cold, and when followed by snow the two combine to make a freezing mixture which arrests the growth of established plants. On a newly made bed salt is unnecessary, and may prove destructive to the roots. The proper time for applying salt must be determined by the district and the character of the season; but in no case should the mineral be used until active growth has commenced, although it is not needful to wait until the growth is visible above the surface. In the southern counties a suitable opportunity may generally be found from the beginning to the middle of April. Second and third dressings may follow at intervals of three weeks, which not only stimulate the roots but keep down weeds.

==Planting Roots.==--In many gardens where there is s.p.a.ce for two or three beds only there will be the very natural desire to secure Asparagus in a shorter time than is possible from seed, and we therefore proceed to indicate the best method of planting roots. Asparagus roots do not take kindly to removal, especially old and established plants. The mere drying of the roots by exposure to the atmosphere is distinctly injurious to them. They will travel safely a long distance when well packed, but the critical time is between the unpacking and getting them safely into their final home. Everything should be made ready for the transfer before the package is opened, and the actual task of planting should be accomplished in the shortest time possible.

A three-feet bed should be prepared by taking out the soil in such a manner as to leave two ridges for the roots. The s.p.a.ce between ridges to be eighteen inches, and the tops of the ridges to be so far below the level of the bed that when the soil is returned, and the bed made to its normal level, the crowns will be about five inches beneath the surface. This may be understood from the following ill.u.s.tration of a section cut across the bed.

[Ill.u.s.tration]