Vegetable Growing in Colorado. 
33 
way, they can be cultivated almost entirely with horse-drawn imple¬ 
ments. The objects of cultivation are to keep down weeds and 
maintain a surface mulch in order to preserve moisture. 
When tomatoes are grown on a large scale for canning they 
are usually allowed to grow at will and are not provided with sup¬ 
ports. On a small scale, however, the plants are trained to stakes 
two to three feet high. In this case the plants may be grown to a 
single stem or two or three stalks may be allowed to develop, and 
these are tied to the stakes in order to keep the fruits and foliage 
off the ground and expose them to the sunlight. 
Forcing Tomatoes .—Tomatoes are forced cpiite extensively in 
greenhouses. When so grown, they must have a day temperature 
of from yo° to 8o a F. and a night temperature of 6o° to 65° F. 
Tomato forcing houses are usually constructed with solid benches 
with no provision for bottom .heat. 
The plants for forcing are secured in about the same way as 
suggested for early field planting, except the seed are sown in Au¬ 
gust instead of March. The plants are transplanted two or three 
times, being put into 4 to 6-inch pots the last time. When they 
have filled these pots and flower buds are beginning to appear, they 
are ready to place in their permanent positions in the bench about 
eighteen inches apart each way. 
In the greenhouse tomatoes are commonly grown to a single 
stem which is supported by twine stretched between two wires. 
Hand pollination is necessary when this crop is grown under 
glass. This is accomplished by brushing the stamens with a small 
earners hair brush and then brushing the end of the pistil. Or the 
pollen may be shaken on a watch glass and the stigma of the flower 
dipped into the pollen. Another method is to use a small sharp- 
pointed stick. This is run between the stamens and a few grains 
of pollen will adhere. These are applied to the stigma. By using 
one of these methods a large per cent of the flowers can be made to 
set fruit. 
TURNIP. 
The turnip is grown either for early spring use or for use in 
the late fall and winter. The term “turnip” includes both the com¬ 
mon turnip and the rutabaga. The former is grown as an early 
spring crop to be followed by some other crop, or it may be grown 
after early potatoes, peas, or beans, while the rutabaga requires the 
soil for a longer period, the seed being sown in May and the crop 
harvested in the fall. 
A rich sandy or clayey loam is best for turnips. The crop 
grows rapidly and must have a good supply of available plant food. 
The seed for the early crop are sown in March or April in 
