CABBAGE 
.nish Ballhead 
CARROT 
Chantenay R ed 
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SWEET CORN 
Golden B 
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c*uuflo«er 
Sup« r i "°" b 
POP CORN 
Sooth American 
SWISS CHARD — A beet that is 
grown for its leaves and chords, or stalks, 
but not its roots. When the outer leaves 
are picked the others continue to grow, 
assuring a supply of tasteful greens 
throughout the summer and fall. The ribs 
may be served creamed like asparagus, 
the leafy part like spinach. Thin to 10” 
apart in the row. Ready for first picking 
in 50 to 60 days. 
MANGEL (or Stock Beet)— Cheap 
and nutritious winter feed for stock; the 
dairyman's friend. Plant 6 lbs. per acre in 
drills 5 or 6 seeds per foot, thinning later 
to 9” apart, or broadcast 15 to 20 lbs. 
per acre. About 110 days to maturity. 
Store in pits. 
BROCCOLI-a delicious table vege¬ 
table, increasing greatly in popularity. 
Cultivate as for cabbage. 
CABBAGE —The earliest cabbages are 
started under glass and transplanted when 
4” to 6" high, into rows 2 to 2ft. apart 
with 18” between plants. Later, larger 
sorts need a little more room. Each ounce 
of seed should produce about 3,000 plants 
and an acre of cabbage will contain 
12,000 to 15,000 plants. 
Few crops pay back the cost of fer¬ 
tilizing as well as cabbage. Use a 
good commercial fertilizer that can 
be applied before planting—and your 
crop will richly repay your efforts 
and expenditure. 
CHINESE CABBAGE —Also known as 
Celery Cabbage, though it is not a true 
cabbage and grows more like a cos let¬ 
tuce. It matures in 70 to 80 days and 
planting should be timed to avoid heading 
during hot weather, in which it bolts to 
seed. Thin to 12” to 16” in rows. Tie up 
the outer leaves to blanch. 
CAULIFLOWER —The cauliflower is a 
member of the cabbage family and should 
be similarly cultivated. To blanch the 
head, the outer leaves should be loosely 
gathered round it and tied. 
