Excerpt from Vegeculture: How to Grow Vegetables, Salads, and Herbs in Town and Country
The advent of this book occurs at a very auspicious lime. The great European War has been instrumental in revealing unpleasant facts concerning the nation's stores of food. The high price and comparative scarcity of vegetables, for example, has brought home to every one the loss which is yearly incurred by allowing the ornamental to overrun and overshadow the importance of the useful. In many gardens the vegetable quarters appear to exist as painful necessities rather than first-class adjuncts to the household and national well-being, by providing healthful food materials. The pleasure of cutting, cooking, and eating one's own vegetables is one which the possessor of even the smallest plot of garden ground may enjoy, despite the limitation thereof; and I trust this book may be useful in encouraging and helping many a hitherto neglected piece of ground to assume an air of prosperity, and be a source of profit to its cultivator.
I do not pretend to claim anything new so far as general cultural principles are concerned; but, wishing to keep on the practical side, I have adopted the system of grouping together those vegetables possessing cultural affinity, rather than an arrangement based upon botanical, alphabetical, or other formal considerations. Such grouping of subjects, too, facilitates and assists the selection of vegetables for a correct rotation of crops and the choosing of suitable subjects for the quality, consistency, and position of the soil at command. As both these considerations have a most important bearing upon the successful growing of vegetables, a system of groups that indicates plainly the calibre and manner of growth of any vegetable should prove most useful to the cultivator.
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