


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. 
SOYBEAN 
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 contain too great a propor- 
tion. It therefore definitely improves the ordi- 
nary diet. It has been a substantial part of the 
diet in Oriental countries for hundreds of years 
but has until recently been grown only for 
animal feeding in America. The flavor and tex- 
ture is unlike other kinds of beans with which 
the Occidental palate is familiar; so from among 
the hundreds of varieties available those most 
palatable to us must be chosen. 
Varieties 
Giant Green — A large green-seeded variety 
of relatively early maturity. When planted June 
1 the beans should be ready to eat green in 
about 90 days or about September 1, and ready 
to thresh as dry beans 15 to 18 days later. 
The plants grow erect 18 to 24’” high with 
large leaves and rather coarse, woody stems. 
As they near maturity the pods become grayish- 
yellow and then black at complete maturity, 
each containing 2 or 3 green beans which shat- 
ter out readily. The beans can be used either 
green ot dry but flavor and quality are generally 
considered better in the green shell stage. Yield 
is good but usually not as heavy as with longer 
season variety. 
Bansei — A medium-size, yellow-seeded vari- 
ety requiring about 105 days to reach green 
edible maturity and 18 to 20 days more for com- 
plete maturity as dry beans. The plants grow 
about 24 inches tall, and are stiff and erect. The 
pods are borne profusely along the stem and 
usually each contains three seeds. They are quite 
resistant to shattering and can be left in the 
field until convenient to thresh. A good yielder. 
Willomi— A large, yellow-seeded variety 
requiring about 105 days to reach green edible 
maturity and 18 to 20 days more for complete 
maturity as dry beans. The plants grow 24 to 30 
inches high and somewhat sprawling. The 
leaves are medium size and yellowish-green. 
The pods are borne profusely along the stem 
and usually each contains three plump seeds 
which shatter readily when mature so must be 
harvested promptly. Yield heavily green or dry. 
Aoda — A large, green-seeded variety requir- 
ing about 120 days to reach green edible matu- 
rity and 20 to 25 days more for complete matu- 
rity as dry beans. Seeds are green throughout. 
The plants grow 30 to 36 inches tall, and are 
strong and vigorous. The pods are borne pro- 
fusely along the stem and usually each contains 
three seeds. Because of the long season required 
this variety should not be used in New England 
except along Long Island Sound, but is well 
adapted to the longer growing season of Dela- 
ware, Maryland and southeastern Pennsylvania. 
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 ave 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. 
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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, 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. 
Q 
4 5 ) 7 
Want to compare the pod size, shape or cross-section of Eastern States bean 
varieties? They are: (1) Bountiful, (2) Stringless Valentine, (3) Stringless 
Green Pod, (4) Stringless Tendergreen, (5) Sure Crop Wax, (6) Pencil Pod 
Wax, (7) Brittle Wax .'. ae 
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, 

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 
4" apart, %4"’ 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. 
BROCCOLI 
Calabrese — This vegetable should be much 
more widely used in home gardens. The edible 
heads are very high in vitamins A, C and 
