In the Garden
We are all urged to grow more vegetables, and this may be done in many places without destroying flower gardens or bringing much new land into cultivation. It has been recently demonstrated that a glass house about a yard square and seven feet high can provide food for half a dozen cows or scores of poultry for many weeks, by the sprouting of maize on electrically heated trays. We cannot emulate this scientific feat, but all who possess any sort of glasshouse can grow much good food in !hallow trays. Early potatoes so grown are a great luxury and good food to boot. Many other vegetables may be sprouted in the house, and like sweet peas, so treated, they will come into bearing at a very much earlier date than crops sown out of doors. One of the vegetables worth sowing out of doors in autumn is the broad bean. The venture is a risk worth taking in any bigger garden. The keeping qualities of many vegetables depends on their treat- ment. Onions, for example, keep very much better if the earth is cleared away from the bulb when it has virtually finished its growth. The most decorative vegetable, and one of the most useful, is the carrot. It makes—to quote one instance—a quite attractive fringe to the strip of earth often left outside the wire of a hard tennis-court. To such odd places the short-rooted varieties are better suited than the
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