102 Report of State Board of Horticulture. 



blight, which in many cases destroys a large per cent of the plant. Blue- 

 stone three pounds and lime six pounds is used in a case of this kind. 

 Sow the seed as soon as possible in March in hotbeds. After about 

 two inches high, transplant to cold frame, two inches apart each way. 

 Expose them all you can, cover only on clear frosty nights. In so doing 

 you harden the plants that they may be transplanted to the open field 

 by the lOth to 15th of April. Do not use a dibble, but mark out the land, 

 three and one-half feet between the rows, then draw the single furrow 

 out, about three inches deep. In this furrow plant the tomatoes; lay 

 the plant against one side of the furrow and put a little soil over the 

 roots loosely, do not press it down. The warmth of the sun warms the 

 roots closely under the soil and the plant Starts at once. By planting 

 with a dibble the roots are placed usually too deep where the ground 

 is cold and the plant loses too much time. Set the plants 18 to 20 inches 

 if staked, if not staked, 30 to 36 inches. To stake tomatoes use a stake 

 an inch to one and a half inches, five feet long; drive it firmly into the 

 ground, then tie the plant loosely but firmly to the stake. Care must 

 be taken to pinch out all side shoots, allowing only the main leader to 

 remain. The side shoots retard the growth and fruitage of the plant. 

 Some train on frame, others let them grow as they please; whatever 

 method is employed, remove the side shoots. Preparation of the soil 

 is very important. Plow the soil deep, have the land fairly rieh, and 

 about two weeks before planting use 100 pounds of coarse salt per acre; 

 this will destroy the fungus matter in the soil and will prevent tomato 

 blight at least to a great degree. Give frequent eultivation, but not 

 deep, and when vines are well loaded with fruit, float the land and 

 begin picking ripe tomatoes. For an all round good crop the Jewell 

 is a satisfactory variety. The Dwarf Champion is a good one. 



Melons require hot nights, the same as com, and are usually grown 

 on sandy loam soil. The muskmelon does excellently well where good 

 care and eultivation is given them. Watermelons are a paying crop 

 in Southern Oregon, especially sections near transportation and good 

 markets. The market requires a great quantity of melons, but care 

 should be taken to grow the varieties the market requires. The Rocky 

 Ford, Petosky and Emerald Gern are perhaps the best muskmelons for 

 our western climate. Melons require rieh soil well prepared, and before 

 vines begin to cover the land, it should be floated to conserve the moisture 

 of the soil. Try out your soil, build it up, make it produce large crops. 



Potato-growing is the chief and most populär vegetable crop grown 

 in Oregon. Thousands of carloads go to eastern and southern markets 

 from this State annually. The farmers should take more care to plant 

 potatoes true to type and also those varieties the markets require. Seed 

 selection is most important. Every farmer should select the seed at 

 digging time, when perfect speeimens and good hüls can be selected. 

 Potatoes true to type should be planted; off shapes are likely to produce 

 ill shaped potatoes, and at the same time the quality and quantity must 

 be considered. The importance of good seed is only appreciated by 

 those that have made the potato eulture a study, which every farmer 

 should do. Improve your potato seed, as well as other crops. Improve 

 the strain of your poultry, hogs, cows and all eise that go to make up a 

 systematic farm. How can this be aecomplished? By careful seed 

 selection year after year, by noting results and keeping aecurate 

 aecounts of season of planting and harvest and the manner of preparing 

 the soil and planting the seed. 



After careful experiment with the soil to be worked, a füll knowledge 

 of frost conditions, and of the needs of the market through whose 

 medium the produets are to be disposed of, vegetables should be chosen 



