VEGETABLES

The wide range of edible plants — brassicas (the cabbage family), legumes (peas and beans), roots (onions, leeks, potatoes, beet, carrots and so on), creepers (marrow, cucumber), etc. — are each treated under their respective names, and the general lines of ground preparation, soils, composts, pests, tools, fertilising, rotation and the various associated operations both for allotments, gardens or intensive culture are also described under each appropriate heading. Cropping, sowing and maturing schedules are included, and everything necessary to achieve success.

VEGETABLES

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