VARIETAL DESCRIPTIONS OF VEGETABLES ¢ KEYSTONE SEEDS 
ee eee ON RET SIUNE SEEDS 
BEANS—Continued Tele- Season. 
graph Days to 
Code Picking 
SIEVA or Small White Lima or Carolina BONNE 77 
A small-seeded pole bean comparable in many ways to the Henderson Bush Lima. Very 
popular in the South. Earliest of the pole limas and continues bearing until frost. 
VINE —9 to 10 feet tall, excellent climber, glossy dark green, very heavy yielder. 
PODS —3 inches long, broad, flat, medium green, 3 to 4 seeds per pod. 
SEED —Color, entirely white, small flat like Henderson. 
WILLOW LEAF BOLLY 80 
A novel appearing type because of its very narrow willow-like leaves which give advan- 
tage of being more drouth and heat resistant. Otherwise similar to Sieva. 
VINE —Similar to Sieva except as noted, with long, narrow leaves. 
PODS —Similar Sieva. 
SEED —Entirely white, similar Sieva. 
WOODS IMPROVED BOLEP 80 
A Sieva type producing a larger pod and seed than regular Sieva Pole Lima. Very 
productive and a fine bean for the home garden. 
VINE —8 to 9 feet tall, excellent climber, dark green foliage, and very hardy. 
PODS —3!/, inches long, broad, flat, 3 to 4 seeds per pod. 
SEED —Entirely white, tendency to triangular shape. 
VEGETABLE SOYBEANS 
Soja Max 
* Varieties Preferable for Roasting 
Considerable interest is being shown in the edible soybean and it is now becoming an 
important item of food to the American people. The U.S.D.A. and the University of Illinois (1) have 
done a great deal of research work with these vegetable varieties and now have made available a 
selection gathered from the Orient. They are of hardy sorts resistant to disease and drought; heavily 
productive, adapted to growing over a wide area and easily cultivated. 
These vegetable-types, when prepared for the table in the green stage should be firm, bright 
green in color with a nutty texture and can be used in the same way as green peas or lima beans. 
They are high in food value and compared with peas or lima beans, either in green or dry stage, 
they are richer in protein and fat. 
Roasted soybeans are very good and easily prepared by soaking the dry beans overnight, boil 
for one hour in salted water, spread in a shallow pan and roast in moderate oven (350° F.) until 
browned. Add a small amount of butter and sprinkle with salt while still warm. (2) 
Reports of trials’ indicate fine possibilities for this new vegetable in the home and market 
garden and for the commercial canner. Tests on our St. Louis Trial Farm have given splendid results, 
indicating they are well suited for our own locality. 
As information for the growing of the edible soybean we describe below in seasonal classification 
recommended varieties. The days to edible stage as given represent a three-year average at Urbana, 
Illinois (1). It requires from 3 to 4 weeks after edible stage to reach the dry shell maturity. 
Season. 
EARLY VARIETIES Tele- Days to 
graph = Edible 
Code Stage 
GIANT GREEN BASOY 91 
Earliest of all varieties described here. A home garden sort and desirable in localities 
with short growing season. Recommended for use in green shell stage. Shatters badly 
upon ripening. Plant short and erect. Seed large and green. 
BANSEI BEEOY 96 
An early type extensively used by commercial canners and adapted for production of 
ripe beans in regions of shorter seasons. Also a fine home garden variety for green 
shelling. Very productive, not as susceptible to shattering. Pods yellow with black 
tinge. Plant erect and medium height. Seed large and yellow. 
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