Guide to better gardening. . . vegetables 
PEPPERS. Culture, soil, and temperature requirements 
for peppers are about the same as for eggplant. A moderate 
dressing of guano, poultry manure, or complete commercial 
fertilizer hoed into the soil after the plants are six to eight 
inches tall will be beneficial. 
PUMPKIN. Pumpkins are less sensitive to unfavorable 
conditions of scil and weather than melons or cucumbers, 
but they are cultivated in about the same way. 
RADISH. Sow radish seed as early as the ground can be 
worked. Make the rows in the same way as for lettuce, 
beets, and carrots. Sow the seed thinly, and cover with 
one-half to one inch of soil. If the plants seem crowded when 
they come up, thin them to stand about an inch apart. Rad- 
ishes will be crisp and tender if they grow quickly and have 
plenty of moisture. 
RHUBARB. Sow seed in rows an inch deep and thin the 
plants to six inches apart. In the fall transplant to a per- 
manent location, setting the plants three to four feet apart. 
The stalks should not be taken for use the first year. 
ROQUETTE. In early spring, sow the seed in shallow rows 
about 16 in. apart, and for succession sow every few weeks. 
Water freely. The young leaves are ready for cutting when 
plants are eight to ten inches tall. 
RUTABAGA. This vegetable requires a longer growing 
season than turnip and needs more moisture. Seed may be 
sown from mid-June to mid-July. Culture is practically the 
same as for turnip except that the plants should be thinned 
to six or eight inches apart in the rows. When grown, pull, 
top, and store in cool cellar or pit. 
SALSIFY or VEGETABLE OYSTER. Sow seed early 
one-half to one inch deep, giving about the same culture as 
for parsnip. Succeeds best in light, rich soil that has been 
stirred quite deeply. 
SORREL. Sow in rows early in spring and thin the seed- 
lings to six or eight inches apart in the row. Cutting may 
begin in about two months, and the plants will continue 
in full bearing from three to four years. 
SPINACH. Plant seed as early in spring as ground can be 
prepared. Have the soil fine and loose. Make the rows about 
12 inches apart. Sow the seed thinly, and cover with about 
an inch of soil. Press down firmly. When the plants are 
about three inches tall, thin them so that they are three to 
six inches apart in the row. Keep out the weeds. 
SQUASH. Plant about the same time as corn, when the 
ground is warm and dry. For summer squash make “‘hills’’ 
(see Corn), two to three feet apart; for winter squash, three 
to four feet apart. Drop six to eight seeds in each hill. Cov- 
er with about one to one and one-half inch of fine soil, and 
press down firmly. When the plants are up, thin them so that 
only three or four of the strongest ones are left in each hill. 
Well rotted manure or a little complete fertilizer may be 
mixed with the soil in each hill before the seeds are planted. 
SWISS CHARD. Plant at about the same time as lettuce 
and radish. Make the rows in the same way, and about 
18 inches apart. Sow the seeds about one inch apart in the 
row, and cover with one-half to one inch of soil. When the 
plants are three or four inches high, thin them so that they 
are eight or ten inches apart in the row. Hoe the plants 
often, and keep out the weeds. 
TOMATO. Set out tomato plants when the weather is 
warm and sunny, and there is no danger of frost. Set the 
plants three or four feet apart each way so that they will 
have plenty of room. Water around the roots of the plants 
when setting them out if the ground is dry. Hoe often until 
the plants are quite large. 
TURNIP. For summer turnips, sow the seed as early as 
that of radishes and lettuce. Scatter the seed, or sow it in 
rows like those of radishes and lettuce. Cover the seed with 
about half an inch of soil. For fall and winter turnips, sow 
the seed in July in the same way. 
13 
Ba 
The ‘‘tepee”’ is a practical arrangement for staking 
tomato planis—one plant to each stake. 
SG Ae 
In insect control, spray both upper and under sides 
of leaves. 
Cut the leaves of swiss chard when they are not more 
than ten to twelve inches long. Let the small center 
leaves continue to grow until they, too, are of good size. 
By this method you will always have crisp young 
greens from summer through fall. 
