PEAS—Thomas Laxton 
TOMATO—Marglobe 
—about RADISHES 
The secret of getting crisp, delicious radishes 
is quick growth. So use plenty of plant food 
in the soil where they are planted. 
This is undoubtedly the easiest of all vegeta¬ 
bles to grow; the seeds germinate in a few 
days, and are ready for eating in 3 to 5 weeks. 
All through the planting season, a succession 
should be sown every 10 days, so that you 
may have plenty of mild, tender radishes for 
relish and salads all through the season. 
— about WATERMELON 
Your watermelons are ready to pick when 
they lose that "green as grass" look, the whit¬ 
ish bloom, and when the rind is so hard that 
it can scarcely be dented with a fingernail. 
There are several other signs that advertise 
a watermelon's maturity. The tendril on the 
vine just opposite the fruit stem should be 
blackened and dry. The underside of the 
melon has a creamy color, and when you 
give the melon a thud with your finger, you'll 
get a tinny "plink" if it is ripe, and a dull, 
thuddy "plunk" if it is green. 
You'll come to recognize these indications 
after a little experience, and checking your 
judging ability by "plugging" a few speci¬ 
mens while growing on the vines. If the 
flesh at the apex of the plug is whitish, the 
melon is still green and the plug should be 
replaced. If it is red, or orange, a taste 
will convince you that it is ready for the 
dinner table. 
— about PEPPERS 
Always, when gathering peppers, cut them 
with a knife, leaving only a short piece of 
stem, rather than run the risk of injuring the 
plant by pulling them off. 
PEPPER 
Ruby King 
SQUASH—Giant 
Summer Straightneck 
RADISH 
Early 
Scarlet Turnip, 
White Tipped 
