Sorts anp FERTILIZERS FOR VEGETABLES 13038 
lime for Vegetables 
The importance of using lime to neutralize soil acidity in con- 
nection with vegetable growing has been pretty generally over- 
looked until the last few years. The majority of vegetables com- 
monly grown are very sensitive to an acid soil and some of them — 
notably beets, spinach, muskmelons — can scarcely be grown with 
success unless a fair amount of lime carbonate is present. The 
following is a list of vegetables, all of which are known from actual 
field tests to give much better yields when the soil contains a fair 
amount of lime carbonate than when it is deficient in that 
material: 
asparagus cucumbers parsnip 
beets dandelion peas 
brussels sprouts ego plant pumpkin 
broccoli endive salsify 
cabbage horse radish spinach 
carrots kale squash 
celery kohlrabi sunflower 
chard lettuce sweet corn 
chicory lentils tomato 
collards muskmelon turnip 
cress onion 
Many other vegetables may also be benefited by lime, but full 
data is not obtainable on the subject at present. 
Objection has arisen to the use of lime on potato land since it, 
as any other material which tends to neutralize soil acidity, pro- 
vides conditions more favorable to the development of potato 
seab. But potatoes are grown very successfully on land contain- 
ing liberal amounts of lime, and the Rhode Island Experiment 
Station has shown that the use of lime on land that is acid will 
-inerease somewhat the yield of potatoes and particularly the per- 
centage of large potatoes. Considering this and also that other 
crops particularly in need of lime will be grown in rotation with 
potatoes, it is doubtful if it is ever profitable to omit the liming 
of potato land that is acid simply to make it easier to combat 
potato scab. 
A very large percentage of the sandy and loam soils in this 
