Guide to better gardening . . . vegetables 



PUMPKIN. Pumpkins are less sensitive to unfavorable 

 conditions of soil 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. 



WATERMELON. Raising watermelons requires about the 

 same culture as muskmelons except that the vines need more 

 room. Hills should be liberally manured, and cultivation 

 careful and thorough. 



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The "tepee" is a practical arrangement for staking 

 tomato plants — one plant to each stake. 







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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. 



