AGRICULTURE FOR SOUTHERN SCHOOLS. 19 
Lesson 16. — Sweet Potatoes. 
1. Botany of the plant. 
2. Types and varieties. 
3. Soils and fertilizers. 
4. Propagation and planting. 
5. Cultivation and management of crop. 
6. Storage and handling of crop. 
(The above outline may be adapted to the crops following.) 
Special references. — The following Farmers' Bulletins: 324, Sweet Potatoes; 548, 
Storing and Marketing Sweet Potatoes; 714, Sweet Potato Diseases. 
Illustrative material. — Illustrated lecture, The Sweet Potato: States Relations 
Service, Office of Farmers' Institutes. 
Lesson 17. — Root Crops. 
1. Radishes. 
2. Turnips and rutabagas. 
3. Beets. 
Lesson 18. — Root Crops. 
1. Salsify. 
2. Carrots. 
3. Parsnips. 
4. Other roots of local importance. 
Lesson 19. — Irish Potatoes. 
Special references. — The following Farmers' Bulletins: 407, The Potato as a Truck 
Crop; 533, Good Seed Potatoes and How to Produce Them; 753, Commercial Hand- 
ling, Grading, and Marketing of Potatoes. 
Lesson 20. — Onions. 
Special references. — The following Farmers' Bulletins: 354, Onion Culture; 434, 
The Home Production of Onion Seed and Sets. 
Lesson 21. — Cabbage and Its Relatives. 
1. Cabbage and collards. 
2. Cauliflower. 
3. Kohl-rabi. 
4. Brussels sprouts. 
Special reference. — Cabbage, Farmers' Bulletin 433. 
Lesson 22. — Plants for Greens and Garnishing. 
1. Kale. 
2. Turnips. 
3. Mustard. 
4. Spinach. 
5. Swiss chard. 
6. Dandelions. 
7. Parsley. 
8. Cress and other crops of minor or local importance. 
Lesson 23. — Lettuce and Endive. 
Special reference. — American Varieties of Lettuce, Bureau of Plant Industry 
Bulletin 69. 
Lesson 24. — Celery. 
Special reference. — Celery, Farmers' Bulletin 282. 
