84 THE SEED-GROWER. 



SPINACH. 



For a seed crop the soil can hardly be too rich. 

 Sowing should be made in autumn; about the middle 

 of September in latitude 40 degrees; drill seed in 

 rows two feet apart, thinning to six inches in the row. 

 It stands the winter without protection. To prevent 

 mixture, no two varieties should be planted near to- 

 gether. 



In spring, loosen the soil, cultivate and keep free 

 from weeds. Rogue carefully, pulling up all plants 

 which show a departure from the variety. 



When bulk of seed is ripe, cut the stalks with a 

 scythe or with a mowing machine, throwing them into 

 rows, or forking into piles. Leave in the field for a 

 few days to dry before hauling to the barn or drying 

 house. Seed should be allowed to become thoroughly 

 dry before threshing, which may be done either with a 

 flail or the threshing machine. 



Clean by running twice through the fan mill; as seed 

 forms in clusters, it may be necessary to hand-rub. 

 Let remain spread out on a cloth after cleaning for 

 complete drying before storing. 



Market. Many hundreds of thousands of pounds 

 of spinach seed are sold yearly by the combined Amer- 

 ican seed trade, this vegetable being grown extensively 

 as a field crop for market. Seed is nearly all imported 

 from Europe, but as has been said of other varieties, 

 it could all be grown to advantage in this country. 

 New York, Pennsylvania and some few other States 

 produce seed equal to best European stocks. 



In a good season, a yield will be 1,000 to 1,500 

 pounds per acre. European seed is laid down in New 

 York, duty included, at five to six cents per pound. 



