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Home Vegetable Gardening will guide you every step
of the way with detailed instructions for everything from garden
planning and preparing to planting, protecting, and harvesting! See
for yourself!
What is
the ideal garden soil? The best soils usually are made, not
found! Get the ingredients on
. (Page 9)
If you
find a sandy or gravelly bed , no matter how yellow and poor
it looks, what does that tell you? (Page10)
Four
things that will be of great assistance to the experienced
gardener, and that are indispensable to the success of the beginner.
You will know if you read
. (Page12)
Try
these four short cuts to success! (Page 15)
Even if you have
had a garden before. These tips will make a big difference in your
garden; less work and greater results! (Page15).
What are
tools for use in every phase of preparing the ground, for
planting the seed, for cultivation, for protecting crops from insects
and disease, and for harvesting ? (Page 21)
Why you
should always have a piece of cloth or old bag on hand where
the garden tools are kept, and never put them away soiled and wet and
many more tips
( Page 23)
Things
from around home can be used for protecting newly-set plants ,
such as tomatoes or cabbage, from
the cut-worm . Find out more (Page 24)
It takes from 300
to 500 pounds of water to furnish food for the building of one pound of
dry plant matter and many more interesting facts. (Page 26)
Did you know that
coal ashes contain practically no available plant food, but are well
worth saving to use on stiff soils, for paths, etc.? (Page 29)
This book names a
great source for mulch. Where you can get wood chips available free!
(Page36)
What is
the fourth thing to do in treating a garden of heavy soil? (Page
38)
Exposure for the
hotbeds should be where the sun will strike most directly and where
they will be sheltered from the north . Find out why this is so
important on
. (Page 45)
Parsley
seed is particularly slow in germinating . Use these tips to
make them easier to find in your garden! (Page 70)
Success
with peaches! What varieties are the hardiest and best for
eating? (Page 102)
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