toward cracking of the skin has largely been overcome. Smooth, 
round, well colored, firm—it is in every way an excellent packing 
tomato. 
Unless you are seriously troubled by wilt you can use this strain 
of Bonny Best for second early with every confidence. It is just natu¬ 
rally the best. 
If you have extra early soil give this strain a trial as first early. It 
will ripen a little behind the Adirondack Earliana, but the heavier 
yield may more than make up. If you have a piece of ground that is 
especially fertile, yet early and warm, try a few extra early plants 
pruned to one stem and staked. Pruning will hasten maturity by 
several days, on rich soil; you may want to go into it on a larger 
scale another year. Many growers are finding it profitable. 
For canning crop the Bonny Best has been very popular. It is 
now being challenged by the Marglobe, however, even where wilt 
resistance need not be considered. The Marglobe, a little later in 
maturing, may produce a slightly heavier crop. It will require several 
extra pickings for the same bulk, though, for its ripening is delayed 
over quite a long picking season. 
Marglobe has been advised to replace Bonny Best for greenhouse 
work. Where wilt is a factor Marglobe, being resistant, probably is 
better. If wilt is not troublesome Marglobe cannot, in our opinion, 
compete with this strain of Bonny Best in the greenhouse. 
RED ROCK 
If you have loss from softening and cracking of mid-season and 
late varieties give this one a trial. It has a more firm fruit and 
thicker skin than any other variety we know. 
The fruit is not as deep through as would be ideal, nor is it 
especially uniform in size, but these faults are far over-balanced by 
the great vigor and heavy yield of the vines and the deep red color 
and splendid table and shipping quality of the fruit. For a late 
midseason crop of special firmness, or for an extra late crop to 
mature after the first frosts the Red Rock is hard to beat. 
Nitrate of soda may be used to very good advantage at field set¬ 
ting time. The plants are, of course, thoroughly wet down the 
evening before taking up. This watering tends to dilute the food 
