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)