The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1897-09-21

WINTER GARDENING IN THR
SOUTH.


Ia
Then there are all the varieties OF
turnips. We usually SOW u ruta
baRa turnips too late, and then we
have so much faith in the mildness OF
our winters that we very seldom store
them. One year I put up twenty-five
varieties Of turnips in banks, as we do
sweet potatoes. The Swedes all re-
manned perfectly firm and crisp until
spring.
Then there is the old Georgia collard.
When l first came from Virginia to
Georgia / had been accustomed to
whitehead cabbage all my life, and l
positively refused to allow a colIard to
grow on my place, until one day an old
negro woman sent me q dish full, and
since that time I have planted them.
We ought never to raise less than two
or three crops OF vegetables on the
same area Of garden during the
year, and instead Of transplanting col.
lards in the spring and justifying the
name Of the ''long collards," sou the
seed the les5 of June and transplant
early in the fall. Transplant to the
bud. Put the bud just a little in the
ground, holding the leaves up over it.
The leaves spread out and afford pro
lection during the winter. Cabbage
are killed by the bursting of the stem.
Nov, the collard transplanted In the
fall, after you have gathered n or
two crops beforehand, gives you q bet
ter crop OF green food in the winter
than if transplanted in the spring.
Lettuce and radishes are also planted
in the fall.
Kale is also one of our most valuable
winter vegetables, ami is hardy.
find the multiplying onions to be
the hardest of the family. 1 have
gathered this onion fresh from the gar
den during the whole winter. They
are also Of a nice siz3 when ripe for
picking OF course, by growing onions
from the seed we can store them in e
through the winter just as readily as
not. never grow onions from seis,
except sets that I raise from the seed.
Sets are too expensive, in the first
place, and we can grow them here Just
as well as anywhere else. By sowing
onion seed now, or a little later-say
September-on thoroughly prepared
land, we can grow our sets much more
cheaply than We can buy them, and
get them better. They live through
the winter. Then thin and transplant
in February, and we have just as early
and as good as we al get by buying
Northern sets. Those that you leave
in the rows will make better and earlier
onions than will Northern sets put out
in February. There is really no neces
sity for buying onion sets. To grow
sets, SOW the seed thickly upon modcr-
ately fertile soil.
The old shallot comes in well in the
winter. Ladies' prefer it generally to
the onion for seasoning soups, etc.
The fall crop of potatoes is a very
important one all ever the South, and
its area mas extended far North in the
last few years. The only difficulty
about the fall crop of potatoes ia getting
q stand; and for planting small areas
they should be ~sprouted before planting
by shading the seed and airing them
we'll, and, while not entirely exposed
to the sun, drying them out. Then put
them in a cool moist place under a tree
and cover with some rOtted straw and
keep them moist. In a little while
they will sprout. Then you q cut
them and plant with a certainty of
having them come. These may be left
in ground al winter, by simply throw
ing a couple Of turn plow burrows over
Them. They will not become watery.
like the early crop, and for table Use
are far superior to the spring crop.
Satisfy is a delicious vegetable which
we do not often find in cur gardens,
but ought to have a place in every one.
1t is easily grown. No winter kills it.
You a leave it in the ground and dig
1t during the winter as needed. Every
market gardener will find it profitable,
and amateur gardeners should grow it
Parsnips and carrots from spring
planting may either be left in the
ground or stored for winter. They can
also be planted in July and August.
AS to beets, they ought to have been
planted three weeks ago; but still we
can plant them and have a nice fall
crop, In order to secure a stand of
beets, however, at this season of the
year, it is necessary to prepare the seed
very thoroughly by pouring boiling