T|HE IMMENSE range of vegetable production in China is represented in this country to an increasing extent in different localities. The Chinese gardens of San Francisco and at the south already form a feature of marked interest in American horticulture. Preliminary tests of Chi-nese vegetables on Long Island also give results of practical value. This branch of gardening was first undertaken there about three years ago, and the Chinese gardens located in that quarter are able to supply the Mongolian population of New York with at least twenty varieties of their native vegetables.

The product, reaching Mott street semi-weekly during the summer, is sought by Chinamen from every section of the city, the table of the consul being largely provided from this source. There are three of these gardens under cultivation at Astoria, another far yuen tilled at Woodhaven, and the industry shows a gradual advancement each season.

The Chinese methods in horticulture are naturally somewhat modified in this vicinity. American implements of scientifically approved character are used, the soil being, nevertheless, frequently enriched as in the environs of Canton, instead of a western metropolis. Their system of cultivation is very precise, being conducted with the greatest care and diligence. The occupation, which in China is considered, next to letters, the most honorable of all, may also be followed on newer soil with consciousness of accorded rank.

As in Chinese native gardening, peas and beans form important articles of culture in these Long Island far vuen. The doe goe, or string bean, grows to a length of two feet, which is half the measurement attained by the species in China. Its vine is trained like those of American varieties on convenient forms of support. This Chinese bean ripens perfectly in its new location. Its seed is of a brown color, and of hardly larger size than a plumply rounded grain of rice. The sugar pea, known as ho Ian doe, grows well and has 6ne, green, edible pods, exceedingly sweet in taste. Like the variety of its species familiar in this country, it is cooked with the shell.

An equally important series, considered in the nature of food, includes different species of the family Cruci-ferae. In China the wild as well as the cultivated forms are eaten. The production specified as cabbage by the Astoria far kung, or gardeners, grows with loose leaves instead of compact heads. Another variety is the cabbage sprout, with the general characteristics of the European plant of that name. The guou guai, called in English mustard green, is apparently an indispensable element in Chinese living. Large quantities of it are imported in a pickled state. It is tied up in three-ounce parcels, packed in stone jars, and is constantly kept in the Chinese groceries. Its use is very extensive in all forms of soups and stews. Large quantities of it are grown in China.

Other forms of Chinese green vegetables on Long Island include one in the nature of the lily. This grows in the water, and has a hollow stalk like the bamboo ; it is known as own choy. Another variety, called bit choy - the white green - shows a green top with a white stalk. A different green is yen choy - by which is meant lamb's quarter. The long choy, growing about a foot high, is believed to correspond to no variety in this country. Another of the series is the long na boe, or snow-flake green.

The Chinese spinach - boe choy - is one of the varieties growing to a larger size in the Long Island gardens than the corresponding American species. Its crisp, clear-white stem is about the size of the average celery stalk, and is very tender and succulent when grown in heavily enriched soil. The high-flavored parsley under the name of yucn si has a fine growth. The lettuce, shang choy, and the celery, hou kou, are also cultivated.

The Chinese turnip, of a long form, is smaller here than in China, where it sometimes weighs fifteen pounds. It is a pure snow-white variety, tender and sweet. The shape of the fon gua or pumpkin, is that of an Indian club. The gourd called foo low goe is a variety easily identified, as it varies but little from our familiar forms. One kind of pepper, grown rather as a medicinal plant than for culinary use, bears a small, cone-shaped pod which is highly pungent. Two kinds of citrons are cultivated and have different uses. The dong qua, or north fruit, has a furry appearance, and is chiefly used in making soup. With the other, tit qua, the Chinese cooks make sweetmeats which are greatly relished.

The foo qua yields abundantly and forms an important article of consumption. It is one of the balsam pear varieties, belonging. like the East Indian balsam apple, to a species of momordica. The far kung sometimes fail to distinguish it by Anglicized name from the cucumber, wongqua, or in other cases from the egg-plant. It forms trailing vines which thickly cover the ground. Its small, yellow flowers gleam among the ornamental foliage until late in autumn. The fruit is not unlike the cucumber in its general form, but the outer covering is marked by raised divisions which resemble blisters. This product is bought at prices ranging from thirty to seventy-five cents per pound in the Mott street market. It is fried with chicken for Mongolian epicures, is chopped with pork, or with fish, and is an ingredient of many mysterious combinations. It is said to increase the appetite and aid digestion. It is used in medicine, and for this purpose is sliced, and dried in the sunlight at the gardens.

The sing qua, Luffa acutangula, is known in this horticultural group. Its rampant vine covers poles or trellises, and its luxuriant mass of foliage is dotted by a multitude of yellow flowers. The fruit is produced in great abundance, being gathered for marketing into deep baskets. It has a sweetish taste, and is used for soup. Its form closely resembles that of the long-necked gourd, but is marked by ten sharp exterior ridges in the direction of its length. Its inner portion is spongy, and when dry it can be used as a sponge. From this peculiarity the names of sponge cucumber, Egyptian bath sponge, dishcloth gourd, towel gourd and bonnet gourd have also been given it. When very young the fruit is eaten like cucumbers, uncooked, or it may be prepared by cooking like squash. The Chinese believe its effect as food to be similar to that of foo qua, and it is said to be most beneficial when too much greasy food has been eaten.

The operations of another year will include the use of seeds successfully ripened within these gardens. Among these far yuen may be seen liberal quantities of little beans and seeds of the foo qua. These are dried in large circular baskets of very slight depth. The gardening equipment in use is of the simplest character. It includes many large jars, barrels for storing water, and different kinds of baskets.