The Bridgeport evening farmer., 1917-09-05

ready to go to work at the slightest
possible opportunity next year.
Cleanliness and good looks there
fore are not the only reasons for go
ing over the entire garden in the fall,
as soon as harvesting is finished, and
cleaning UP and burning all left-overs
of all descriptions. Frequently all
these odds and ends are carefully
cleaned up; but are then left to decay,
or added to the compost heap, instead
of being burned This is of course
better than leaving them in the gar
den, but burning is much safer, as the
the other course does not insure their
destruction.
While the first frosts will put an
end to the tender things outside, there
are a number of vegetables which
will keep right on growing up until
the ground freezes-and some so
hardly that they may be left outdoors
for the entire winter. Beets, late
cabbage, carrots, celery, parsnips ra-
dish, satisfy, ruta bagas, swiss chard,
and turnips are the late stayers;
while Brussels sprouts, kale, late
spinach, parsnips, and satisfy need no
protection even for the coolest wealth
err Spinach, onions, and in the warm
ers states, other vegetab les to be car
spring crops, should be mulched with
light strawy manure or marsh hay.
The beginner who has had a sue
cessful garden to supply his table
with fresh vegetables all summer will
hardly be satisfied to have his gar
dening operations verboten by Jack
Frost without putting up a serious
protest. The only, way of protesting
successfully, however, is to have lit
tie under-glass garden of your own.
With this you cannot only have fresh
vegetables this fall and winter, but
several weeks earlier in the spring;
and you cannot only grow your own
vegetable plants, instead of having to
buy them, but have them better and
stronger and earlier than you can
buy them.
If you plan to have a hot-bed or a
small greenhouse there is still time to
get it going and planted now before
freezing weather if you act promptly.
In fact, by buying a ready cut frame
or house, a few hours or couple of
days time is all that is required to get
it ready for use. To take full advan-
tage of it, the plants for the first
crop should be planted now, so as to
be large enough to transplant to the
bed or bench under glass as soon as
ready.
Much of the success of growing
things under glass depends on using
the right varieties. Not all of those
which are leaders will serve for grow
ing inside. Of lettuce, Grand Rapids
is the most satisfactory loose-heading
kind, while Burpees Wayahead and
Big Boston are favorite heading vari-
cites. In addition there is the little
Mignonette, not grown for market.
but excellent for the home table. In
radishes Burpee's Rapid Red makes
one of the best forcing kinds, being
ready to eat in three to four weeks,
and with very small foliage. Grim
son Giant Globe requires more room
but makes a proportionately bigger
root. Comet and Chalk's Jewel both
do very well under glass, but for
growing indoors many people prefer
the English or smaller type, of which
Burpee's Whole Salad is a fine varf-
ety. In cucumbers, Fordhook Fa-
nous and Davis perfect, the two most
popular for outside growing, are
equally desirable inside
Earliest Short Horn carrot, Early
Model and Crosby Egyptian beets,
and Triumph of the Frames beets,
are other standard under glass vari-
cites.
While a temperature of to SO at
night is plenty for lettuce, radishes,
beets, carrots, and spinach, toma-
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