To put it another way: in cultivating like M. Ponce—and his results have already been surpassed—350 adults should each give a little more than 100 hours a year (103) to produce vegetables and fruit necessary for 500 people.
Let us mention that such a production is not the exception. It takes place, under the walls of Paris, on an area of 2,220 acres, by 5,000 market-gardeners. Only these market-gardeners are reduced nowadays to a state of beasts of burden, in order to pay an average rent of £32 per acre.
But do not these facts, which can be verified by every one, prove that 17,300 acres (of the 519,000 remaining to us) would suffice to give all necessary vegetables, as well as a liberal amount of fruit to the three and one-half million inhabitants of our two departments?
As to the quantity of work necessary to produce these fruits and vegetables, it would amount to fifty million work-days of five hours (50 days per adult male), if we measure by the market-gardeners' standard of work. But we could reduce this quantity if we had recourse to the process in vogue in Jersey and Guernsey. We must also remember that the Paris market-gardener is forced to work so hard because he mostly produces early season fruits, the high prices of which have to pay for fabulous rents, and that this system of culture entails more work than is necessary for growing the ordinary staple-food vegetables and fruit. Besides, the market-gardeners of Paris, not having the means to make a great outlay on their gardens, and being obliged to pay heavily for glass, wood, iron, and coal, obtain their artificial heat out of manure, while it can be had at much less cost in hothouses.
IV
The market-gardeners, we say, are forced to become machines and to renounce all joys of life in order to obtain their marvellous crops. But these hard grinders have rendered a great service to humanity in teaching us that the soil can be "made." They make it with old hot-beds of manure, which have already served to give the necessary warmth to young plants and to early fruit; and they make it in such great quantity that they are compelled to sell it in part, otherwise it would raise the level of their gardens by one inch every year. They do it so well (so Barral teaches us, in his "Dictionary of Agriculture," in an article on market-gardeners) that in recent contracts, the market-gardener stipulates that he will carry away his soil with him when he leaves the bit of ground he is cultivating. Loam carried away on carts, with furniture and glass frames—that is the answer of practical cultivators to the learned treatises of a Ricardo, who represented rent as a means of equalizing the natural advantages of the soil. "The soil is worth what the man is worth," that is the gardeners' motto.
And yet the market-gardeners of Paris and Rouen labour three times as hard to obtain the same results as their fellow-workers in Guernsey or in England. Applying industry to agriculture, these last make their climate in addition to their soil, by means of the greenhouse.
Fifty years ago the greenhouse was the luxury of the rich. It was kept to grow exotic plants for pleasure. But nowadays its use begins to be generalized. A tremendous industry has grown up lately in Guernsey and Jersey, where hundreds of acres are already covered with glass—to say nothing of the countless small greenhouses kept in every little farm garden. Acres and acres of greenhouses have lately been built also at Worthing (103 acres in 1912), in the suburbs of London, and in several other parts of England and Scotland.
They are built of all qualities, beginning with those which have granite walls, down to those which represent mere shelters made in planks and glass frames, which cost, even now, with all the tribute paid to capitalists and middlemen, less than 3s. 6d. per square yard under glass. Most of them are heated for at least three of four months every year; but even the cool greenhouses, which are not heated at all, give excellent results—of course, not for growing grapes and tropical plants, but for potatoes, carrots, peas, tomatoes, and so on.