Vegetable Growing in Colorado. 
27 
There are a number of locations in the state where high-grade 
seed potatoes can be grown and these localities should take advan¬ 
tage of their location and furnish high-grade seed for the other dis¬ 
tricts not so favorably located. 
Potatoes grown on a field known or found to be infested with 
Fusarium or Rhizoctonia diseases should under no circumstances be 
used for seed, nor should land so infested be planted to potatoes for 
at least four years, but be planted to alfalfa. 
There is considerable controversy and difference of opinion as 
to the relative value of seed grown in the state or seed grown in 
Wisconsin and Minnesota. Experience has shown that seed grown 
in the last named states do not yield as heavily the first year as the 
second; in other words, it appears that the potato requires one year 
to become adapted to the conditions of Colorado. This adaptation 
does not seem to be necessary in the case of seed obtained from the 
mountain valleys and from higher altitudes in Colorado, but y’eld a 
maximum crop the first year. We would recommend the use of 
Colorado grown seed, for the cost of transportation, under most 
cond : tions, is much lower than the freight rate from Minnesota or 
Wisconsin. 
In order that the potato seed growing industry in the state may 
prosper, it will be necessary that the growers pay particular atten¬ 
tion to the varieties and types; in other words, the selection of typi¬ 
cal plants and best yielding hills should be practiced, for experience 
has shown that by the hill selection system, we can greatly increase 
the yield of our present varieties and at the same time obtain a 
market. 
PUMPKIN. 
Pumpkins are very often grown qs a companion crop with corn 
in the northern and New England States. They are also grown as 
a separate crop, being handled the same as winter squashes. The 
seeds are planted in hills eight feet apart each way, five to ten seeds 
in a hill when there is no longer any danger from frost. The 
pumpkins should be harvested with a portion of the stem adhering 
before frost kills the vines in the fall. They can be kept for some 
time in warm, dry storage. 
RADISHES. 
The radish is one of the most popular spring vegetables on ac¬ 
count of its hardiness, quick return and agreeable crispness and 
flavor. 
Soil .—For early radishes, the soil should be “quick," that is, 
