BEETS are about the easiest thing to grow but wait till the ground is well dried 
out before you plant them. DETROIT is a very deep, dark red and is mighty 
sweet and tender, while CROSBY’S is early and bright red color, and EARLY 
WONDER is a sort of purplish red. EARLY BLOOD TURNIP is deep red but 
the inside flesh has zones or circles of brighter red. All of them are good and 
whichever one you plant you'll get good, sweet Beets. Have you ever tried them 
pickled in vinegar? The tops are good for greens, too. Pull them when the roots 
are about as big as buttons. 

If you like greens, try some SWISS CHARD. You know you cut it off at the EARLY 
surface of the ground and it grows up again so you can enjoy it all summer long. 
It tastes a little like Asparagus. BLOOD 
A short row of MANGEL BEETS will give your cow or your chickens a treat Beer 
during the winter and cut your feed bills, too. You can have your choice of Red, 
Yellow or White. 
If more people realized how delicious BROCCOLI is and how easy it is to grow, 
we'd sell ten times as much as we do. The CALABRESE grows something like a 
Cauliflower and when the central head is cut a lot of smaller side sprouts come out 
and keep growing all summer. It tastes somewhere between Cauliflower and Cab- 
bage. (By the way, try to describe to someone how something tastes.) It’s good, 
anyway. The DiRAPA variety is eaten leaves and heads and all like greens. 
BRUSSELS SPROUTS are another thing more people ought to grow. You can 
start them nearly as late as July and they keep growing after frost. In fact, they 
taste better after they’re frosted and you can enjoy them right into December. 

They’re no work to grow, either. EARLY 
CROSBYS CARDOON grows something like Celery and tastes like Asparagus, and EGYPTIAN 
BEET CHICORY WITLOOF or FRENCH ENDIVE makes a delicious salad. You grow BEeeT 
the roots and transplant them to a dirt box in your cellar during the winter where 
the tops continue to grow and branch out. 
Two other splendid salad vegetables are CORN SALAD and CURLED CRESS. 
The former makes tender, buttery leaves with an agreeable and unusual taste while 
the latter has a pungent, peppery sort of flavor like WATER CRESS (which, by 
the way, is easy to grow if you have a very moist corner.) 
Of the round-headed CABBAGES, GOLDEN ACRE is the earliest, followed by 
COPENHAGEN MARKET, which is slightly larger. DANISH BALL HEAD is 
best for winter storage but PENN STATE is more sure to head and produces more. 
JERSEY WAKEFIELD is extra early but makes pointed heads. FLAT DUTCH 
makes great big heads which are fine for Sauerkraut and both SAVOY CHIEFTAIN 
or DRUMHEAD SAVOY have crumpled, blistered leaves which have a more 
delicate flavor when cooked. CORNELL EARLY SAVOY is another crumpled leaf 
EARLY which has had much publicity as the odorless Cabbage and CORNELL EARLY 
DANISH is a similar round-headed variety. RED ROCK has a different flavor 
Warece than other Cabbages and adds to the color of a salad or coleslaw. LONG | SMOOTH 
BLOOD 
BEET 


BEETS may be sown very early in rows 1, to 2 feet apart and about 1 inch deep. Thin to 
3 or 4 inches and when Beets are fully developed they may be pulled and stored in cool cellars. 
SWISS CHARD is similarly sown. 
EARLY CABBAGE should be started indoors or in the hotbed while late Cabbage for winter 
use is started outdoors in late May or early June. 
BROCCOLI requires no special care. For early use sow indoors or in hot beds and set plants 
at least 1 foot apart. Later sowings may be made outdoors. 
BRUSSELS SPROUTS may be sown outdoors in June in rows and later transplanted. When 
plants begin to mature remove lower leaves to force all nourishment to the sprouts. 
CHICORY WITLOOF OR FRENCH ENDIVE may be sown not later than June Ist like 
Parsnip and the roots lifted in the fall, the tops cut off and packed in boxes covered with 6 inches 
of sand earth, peat moss or sawdust. Water often and keep in a warm place. When sprouts break 
through the surface they are ready. 
<e¢¢. 
