SEEDS WHICH SUCCEED 



Trial Grounds. — Twenty-eight le.st.- of White Spine Cucumber, distinct samples purchased from ten Seed Merchants, .uU 

 claiming to sell strains better than their neiglibors. Two rows or fifty plants to each sample — the tests later on showing 

 many inconsistencies or variations in merit. We know something about the merits of different brands of White Spines. 



Cucumber. 



Four Ounces of Seed to loo Yards of Row. Three Pounds to the Acre. Period of Maturity 40 to 60 Days from Sowing, 

 According to Variety and Season of the Year. A good crop cannot be grown on thin soil. 



For early use plant in hills 4x4 feet, on a warm border, when the Cherry is iri bloom, and for a succession sow in drills 

 at 5 feet, when the Apple is in bloom. For pickles plant middle of Summer. 



In Florida and other Southern States, a fair average production per acre of slicing Cucumbers is 200 crates, 8 -x 14 x 20 

 in<!hes. Some growers claim average crops of 400 and 500— even 800 crates have been recorded — but these huge yields are 

 only occasionally heard of. 



A good crop of Cucumbers, when gathered of pickling size, produces from 100 to 175 bushels to the acre. A bushel 

 contains about 200 pickles. Some cultivators have claimed to produce over 100,000 pickles to the acre. The r)ickies should 

 be slipped from the vine by the thumb and finger without raising or disturbing the vine. The pickle houses generally pay 

 the farmers 40 to 50 cents per bushel; they in turn sell them at from 20 to 30 cents per hundred. 



Pieldes properly prepared will- keep five or six years. The method of salting pickles as pursued in New Jersey 5s as 

 follows: To a cask of 120 gallons' capacity, take 4 qiiarts of salt and mix in 2 gallons of water. Place the solution in ilie 

 bottom of the cask and put in the green r)ickles after washing. To each 2 bu.shels of pickles put into the cask add 4 fju-n'ts 

 of salt, and continue until cask is full. Place the head- of the cask, with edges trimmed off to permit of a rise and fall, on 

 the top of the pickles, and on the top of the head or lid place a weight of 20 or 25 pounds. If there should be any leakage 

 of the liquor, replace it by a solution of 4 quarts of salt to 2 gallons of water, keeping all the pickles submerged. Salt 

 should not be stinted. Pickle packers make three sizes before pickling— large, mediurn and small. 



FOR SALTING FOR PICKLES. 



SHORT PROLIFIC PICKLE.— .A variety of the "Frame type," but smaller and producing Lb. % Lb. Oz. Pkt, 

 fruit stiitable for pickling in 50 days from planting. An abundant bearer, highly com- 

 mended for pickles, for which it is used by many of the most famous pickling establish- 

 ments. Vines very short, admitting of planting in rows as close as 2\4 fe3t $1 00 35 20 5 



JERSEY PICKLE, 60 DAYS TO MAKE PICKLES.— It is productive, and is said to "green" 

 better than any other variety, and to "hold color." l^arly Spring .sowings will develop 



fruit of pickling size, 2 to 3 inches long, in 60 days; early Summer sowings in 30 days. . 90 30 15 5 



FIVE WHITE-SPINED VARIETIES FOR SLICING. 



So called because the thorns are white, 



EARLY WHITE SPINE, 60 DAYS. — .\ favorite sort grown by truckers for shipment to 



market. Used almost entirely for slicing. .. .. 90 30 15 5 



ARLINGTON WHITE SPINE, 55 DAYS.— Longer and slimmer than the White Spine as 



ordinarily sold. Straight fruit; dark green vines; hardy 1 00 35 15 . .5 



For Express charges paid by customer, or small seeds Postage paid by us, see inside of co-ver. 



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