cultivation can be done by horse power as possible. But let me say right here, that no one should undertake the cultivation of a kitchen garden without being willing to do a reasonable portion of the work by hand. This part of the work can, however, be greatly lessened by using the various labor-saving garden implements, to be purchased at reasonable rates, of most seed firms.
If “variety is the spice of life,” it can certainly nowhere be more desirable than in the kitchen garden, which is to supply our table with its yearly demand for choice vegetables; I say choice, since every one having the care of a garden should strive to grow everything of the very best, and that, too, in great abundance and variety.
The most convenient mode of arranging the different kinds of vegetables is to; 1st, place the perennial plants in one bed, running the entire length of the ground; 2d, Plant the vegetables side by side which are to remain out all winter, so as not to interfere with next spring’s plowing; 3d, Arrange side by side those varieties which require the whole season to mature; and, 4th, put beside each other the quickly maturing kinds, which may be succeeded by other varieties, in order that the ground to be occupied by a second crop may be all in one piece.
The preliminaries being arranged, we are now ready to go into details, and to this end we shall first take under consideration the permanent bed, so called from the fact that it is to contain such perennials as asparagus, rhubarb, horse radish, artichoke, and
