July, rgrt 
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will be published in this department. 
ditor inquiries on any matter pertaining to the developing of the 
Replies that are of general benefit 
When and How to Gather Vegetables 
By M. ROBERT CONOVER 
HILE vegetable gathering seems to 
be the simplest kind of garden 
work, yet there is a right time and 
a right way of doing it which the novice 
often misses. A careless person turned 
loose in the garden can do more harm in 
fifteen minutes than can be undone in as 
many days. 
The first requirement is to know when 
vegetables are at their best; the second is 
to know how to gather them. 
While vegetables gathered in the fall 
must be well matured for winter storage, 
Peas are ripe when the pod is plump and firm: just showing the contents 
summer vegetables are wanted for their 
tenderness, their delicacy of flavor and that 
crispness which quick growth in rich soil 
insures. 
For this reason beets, turnips, radishes, 
carrots, kohl rabi and young onions are best 
when they have at- 
tained but moderate 
size. They are then 
mild in flavor, cook 
quickly and are free 
from that stringiness 
which — sometimes 
characterizes those 
of slower growth. 
Heads of cabbage 
must be firm when 
pressed before they 
are taken. Head let- 
tuce must be well 
formed and _ rather 
compact, but these 
never grow as hard 
as cabbage. Romaine 
lettuce is ready when 
properly _ blanched. 
Other varieties are 
cut about an inch and 
one-half above 
ground when the leaves are large enough to 
use. It will grow and be ready for cutting 
again. 
Crook-necked and marrow squash for 
summer use are gathered before the rind 
hardens, and an egg-plant much exceeding 
four inches in diameter and six inches in 
length should not be allowed by the man who 
enjoys the luxury of his own garden. 
The white spine and kindred varieties of 
cucumbers are about right at four or five 
inches. Longer than this, the seeds are too 
prominent. These vegetables are of so 
rapid a growth that one must inspect his 
patch every day. 
Pease are fit when the pod is plump and 
firm and just showing the outline of its con- 
tents. They must be gathered at this stage, 
for one day longer will spoil them. After 
the pod begins to fade 
the peas harden. 
String beans should 
not be thicker than a 
lead pencil if they are 
at their best. Limas 
are ready when the 
well-formed beans 
can be felt in the pod. 
Round or Irish po- 
tatoes proclaim their 
maturity by their 
yellowing foliage, 
which gradually 
browns and blackens 
under the July sun. 
Woneimn Ghee, Bley 
should not be allowed 
long on the ground, 
but removed to a 
shady place. 
Sweet potatoes are 
usually ready in Au- 
gust. It is best to dig a few to make sure 
that they are of the proper size. Those 
that are to be stored are dug in September, 
and require thorough drying. 
As a tule, vegetable products that are 
grown above ground are nicer if gathered 
Summer vegetables are noted for their tenderness and delicacy of flavor 
in the cool of the morning, before the dew 
has dried. 
In gathering turnips, pull them carefully, 
so as not to disturb their neighbors, as it 
hinders their growth. This is true of beets 
also. Squash, cucumbers, peppers, toma- 
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