Bean Culture — Bush Shell or Field 
Plant after danger of frost in a fertile, well- 
drained, mellow soil, 1’’ deep, 4’’ apart in 2 to 
3’ rows, using 1% lb. of seed per 100’ row (60 to 
90 Ibs. per acre). 
Seed must not be placed in contact with fet- 
tilizer. Burning will result. 
BUSH LIMA 
Fordhook — The plant is large, upright, vig- 
orous and very productive. Pods contain three 
to four large, plump seeds of the potato lima 
type. Dry beans are white with a tinge of 
green. 
Bean Culture — Bush Lima 
Plant after danger of frost in a warm, fertile, 
well-drained, mellow soil, 1’’ deep, 4’’ apart 
in 3 to 314’ rows, using 1 Ib. of seed per 100’ 
row (95 to 110 lbs. per acre). 
Encourage quick germination and rapid 
seedling emergence by shallow planting in a 
warm, well-drained soil to overcome rhizoc- 
tonia and other soil-borne organisms frequently 
responsible for a poor stand. 
Seed must not be placed in contact with fer- 
tilizer. Burning will result. 
POLE LIMA 
King of Garden — The plant is tall, a good 
climber, vigorous and highly productive over 
a long period. Pods contain four to five beans. 
Seeds are large, flat, white, fleshy and of excel- 
lent quality. 
POLE SNAP 
Kentucky Wonder — Has a distinctive 
beany flavor of high quality. The pods are 
fleshy but not attractive, because they are ir- 
regularly curved with constrictions between 
the seed. Seed buff-brown with indistinct vein 
pattern of darker shade. 
Bean Culture — Pole Lima and Pole Snap 
Plant after danger of frost in a warm, fertile, 
well-drained, mellow soil, dropping 3 to 5 
seeds 114”’ deep per hill, 4 x 4’ apart. Use 8 to 
9’ poles set 2 to 3’ inthe ground and well-braced. 
Where seed is dropped 4’’ apart in 4 to 5’ rows, 
a trellis may be built with well-braced end 
poles and intermediate supporting poles every 
12 to 16’ apart. Stretch top, middle and bottom 
horizontal wires and attach vertical strings 
such as binder twine every 8’’ to 12”’ apart. 
Encourage quick germination and rapid 
seedling emergence by a shallow planting in a 
warm, well-drained soil to overcome rhizoc- 
tonia and other soil-borne organisms which are 
frequently responsible for a poor stand. 
Seed must not be placed in contact with fer- 
tilizer. Burning will result. 
Soybeans — The soybean is one of the most 
nutritious and healthful of all foods. It is 
high in protein, fat, several vitamins, and a 
wide variety of amino acids. It is relatively low 
in starch and sugar, of which most diets con- 
tain too great a proportion. It therefore defi- 
nitely improves the ordinary diet. It has been a 
substantial part of the diet in Oriental coun- 
tries for hundreds of years but has until recently 
been grown only for animal feeding in America. 
The flavor and texture is unlike other kinds of 
beans with which the Occidental palate is 
familiar; so from among the hundreds of vari- 
eties available those most palatable to us must 
be chosen. 
Varieties 
Two vatieties which the research work of 
the Eastern States seed service has selected as 
having superior merit for Eastern States mem- 
bers are: 
Giant Green — A large-leafed, large-seeded 
variety of relative early maturity. When 
planted June 1 the beans should be ready to eat 
green in about 90 days or about September 1. 
The plant grows about 18 to 24’’ high and is 
rather coarse and woody. The pods are grayish- 
yellow turning black at complete maturity at 
which time the 2 or 3 green beans in each pod 
shatter out very readily. 
Chusei — This requires about two wecks 
longer for growth than does Giant Green so if 
planted June 1 cannot be expected to be ready 
for eating green until September 15 and not for 
shelling as dry beans until after October 1. The 
plants grow 24 to 30’’ tall but the leaves are 
smaller and of a more yellow color than those 
of Giant Green. The stems are more slender, the 
beans and pods smaller but borne more pro- 
fusely, giving a higher total yield. The mature 
beans do not shatter as readily as do those of 
Giant Green. 
Cultural Suggestions 
Plant about June 1 and after soil is well 
warmed, about one inch deep and three inches 
apart in 2’ rows. Proper inoculation is desirable 
for soybeans but when impractical to apply on 
small lots they will make entirely satisfactory 
growth if nitrogen is supplied in a regular gar- 
den fertilizer at the same rate as for other gar- 
den crops. 
Rabbits are extremely fond of soybean foliage and 
if any rabbits are in the neighborhood the soybeans 
should be protected by a fence. 
Harvest as a green vegetable when the beans 
are well formed but the pods are still green. For 
shell beans allow pods to ripen and become at 
least partially dry on the standing stalk. 
Uses and Methods of Preparation 
Green Beans — Cook green beans immedi- 
ately after being harvested. The fibrous pod 
cannot be eaten but the green beans can be 
either cooked in the pod and shelled later or 
they can be shelled and then cooked. To facili- 
tate shelling, blanch the pods in boiling water 
for five minutes, drain and cool with cold water 
sufficiently to be handled. Cook the shelled 
beans in a small amount of salted water for 10 
minutes after boiling starts. 
Boiled Beans — Dry soybeans swell and 
cook to a tender condition even more readily 
than do other kinds of beans, but when they 
have reached the maximum degree of softness, 
are rather nut-like in texture and not ‘‘mushy”’ 
like navy beans. 
To get best color, volume and flavor soak in 
clear water overnight. Drain and cook in 
salted water for 75 minutes. 
Baked Beans — Soybeans may be baked 
the same as navy beans, boiling as suggested 
above and baking slowly for three or four 
hours. 
Roasted Soybeans —Soak 2 cupfuls of 
dried beans for about 12 hours in one quart of 
water to which has been added one heaping 
teaspoonful of salt. Cook just below the boiling 
point for one half hour in the water in which 
they soaked; then roast in oven or corn popper 
to a light brown color. 
Other Uses — Soybeans can also be used 
for puree of soup, croquettes, soybean chili, 
salads and many other tasty, nutritious dishes. 
BEETS 
Crosby Early Wonder — Roots are semi- 
globular, blood red with a small tap root. The 
flesh is blood red with zones of slightly lighter 
shade. The tops are dark green tinged with 
red, of medium height, and erect. 
Detroit — The root is globe-shaped with dark 
red flesh, and the zones of slightly lighter color 
are indistinct. The tops are dark green tinged 
with red. A high quality beet for market, can- 
ning, or storage. 
Beet Culture — Table Beets 
One ounce of seed plants 100’ of row — 10 lbs. 
per acre. Sow as early as a fertile, well-drained, 
mellow soil can be prepared, dropping seeds 
44" apart, 14"’ deep in 12’’ to 18”’ rows. Thin 
seedlings to stand 114"’ to 3’ apart and use 
thinnings as greens. For continuous harvest, 
plant every 2 to 3 weeks to August 1. 
ey Want to compare the pod side, shape or cross-section of Eastern States bean 
varieties? Vhey are: (1) Bountiful, (2) Stringless Valentine, (3) Stringless 
Green Pod, (4) Stringless Tendergreen, (5) Sure Crop Wax, (6) Pencil Pod 
Wax, (7) Brittle Wax 

