QUESTIONS 105 



ties. Record amount and value of cabbage and salt used, time for making and 

 care given while fermenting, and value of product in winter. 



QUESTIONS 



1. What types of radishes are most grown in your section? Which variety 



is most popular? 



2. Is leaf lettuce or head lettuce better suited to your section? 



3. What difficulty is encountered in growing head lettuce during warm 



weather? 



4. What advantage has Cos lettuce over other forms? 



5. Describe good methods of training pole beans. 



6. Which are usually earlier, the pole or dwarf varieties of peas? 



7. Why is spinach more popular in the market than greens of the mustard 



and turnip group? 



8. Describe management of the mustard and turnip crop to supply greens in 



the late fall and early spring. 



9. What are the special advantages of growing late cabbage in preference to 



early cabbage in the home garden? 



10. Which of these would bring the best price in your market? 



11. Compare white turnips with rutabagas in color of flesh, time of growth, 



keeping qualities, and market value. 



12. Give directions for growing and blanching cauliflower. 



13. What can you say of the value and use of kohl-rabi? 



14. Are broccoli and Brussels sprouts grown by any gardeners in your section? 



What use is made of the crops? 



15. At what season would you transplant celery plants to the garden, in your 



region? 



16. Give directions for care, management, blanching, and storing of celery. 



17. What use is made of celeriac? 



References.— U. S. Farmers' Bulletins : 590, Field Pea; 766,The Common 

 Cabbage Worm; 925, Cabbage Diseases; 934, 937, Home Gardening; 1061, 

 Harlequin Cabbage Bug; 1133 Cabbage for Hogs; 1189, Shipping Spinach; 

 Productive Vegetable Gardening, Lloyd, J. B. Lippincott Company; School 

 and Home Gardening, Davis, J. B. Lippincott Company. 



