22 
HOUSE & GARDEN 
For the third planting, 
(just after June 15th), 
succession crops of beets, 
carrots, celery, kohlrabi, 
lettuce (summer varie¬ 
ties) . radishes, beans, 
corn, cucumbers, peas, to¬ 
matoes, and turnips. The 
planting of the root-crops 
of this group—beets, car¬ 
rots, etc.,—should be large 
enough to furnish the 
table during the late fall 
and to store up a generous 
supply for winter. 
In the average garden, 
the supply of tomatoes al¬ 
most invariably does not 
hold out until the end of 
the season unless there is 
an early frost. When 
frost does come, you 
should plan to have a 
large supply of green to¬ 
matoes on hand for pickling, and for storing to ripen up inside. 
It may seem at first glance that all this has rather to do 
with the planting of the garden than the planning of it. That 
is just the point; you cannot plan it intelligently until you 
know how it is to be planted, because, to get the most use out 
of the ground, it will be necessary to use some of it twice. 
Wasted Crops 
A few words of warning in regard to the actual quantity 
of each thing to be planted will not be out of place. There 
are a number of crops which are likely to be over-planted, and 
others which should be had in a continuous supply throughout 
the season, and which, because of mismanagement, are fre¬ 
quently conspicuous by their absence from the table. 
Among the first group, or those which are frequently over¬ 
planted, so that a large part of the garden produce is either 
wasted or has to be fed to the chickens, there are cabbage, 
kohlrabi, lettuce, parsley, Swiss chard, turnips, beans, cucum¬ 
bers, summer squash and tomatoes. Among those of which the 
supply is likely to be short, are beets, onions, salsify, pole 
beans, corn (late), winter squash, and late tomatoes. 
The things which “go by” very quickly, and the planting 
of which must be carefully planned if a supply is to be obtained 
throughout the season, are cabbage, cauliflower, lettuce, peas. 
radishes, bush beans, corn 
and turnips. 
Planting the Individ¬ 
ual Crops 
To save space, the vari¬ 
ous vegetables mentioned 
in these three groups are 
discussed together in or¬ 
der. 
Beets. These are at 
their best when about half 
grown. The first two 
plantings should be small 
the last large enough, if 
there is room, to supply 
two to five bushels for 
storing, besides what will 
be used during the fall. 
Beans. The dwarf 
beans are at their best for 
only a few days. Each 
planting should furnish 
four or six pickings. 
Thus, each planting of one variety will furnish beans in prime 
condition for the table for about two weeks. They are bought 
by the pint or quart and are usually planted the same way; 
the result being that they begin to get old and tough before they 
are half used up, and fewer of them are used than would be 
if the quality were good. The pole beans and lima beans con¬ 
tinue to form pods for a long time, so that they can be had in 
prime condition from one planting, the latter lasting until frost. 
But if you should prefer pole wax beans to limas, make a sec¬ 
ond sowing of them at your mid-June planting. 
Cabbage is one of those things likely to be overestimated 
when the garden is being planted. Two heads of the early 
varieties will make a meal for three or four persons. The first 
heads should be ready the first week in July. If it is used 
twice a week, during the month, which will be about as long 
as the first heads will keep before they begin to split, a dozen 
and a half heads will be plenty for the first planting for the 
family of four. A five-cent packet of seed sown at the same 
time these are set out will give a succession crop for use dur¬ 
ing August and the first half of September. Another packet 
of a winter variety sown in mid-June will furnish what will be 
required for the rest of the fall and for winter storing. Trans¬ 
plant a dozen and a half heads for the second planting and 
(Continued on page 58) 
The cabbage section of the garden is often overdone. Remember 
that two heads of the early varieties will make a meal for four persons 
The garden that is well considered is a garden of regularity in arrangement, quantities and care. All of the allotted space 
should be utilized efficiently. Thus will it produce as it should and at the proper time 
