O AVOID waste, save money and 
work, and reap thegreatest harvest 
possible from your Victory Garden, 
devote a few hours to making a well 
considered plan, which will accomplish these things: 
1—Grow vegetables your family likes, in quantities which you can 
use. 
2—Provide a continuous harvest through the garden season in your 
locality, with a substantial surplus for winter canning. 
3—Place emphasis on the protective foods, rich in vitamins, which 
are especially needed under a rationed diet to avoid malnutrition. 
Data given on this page, plus the cultural instructions on the pages 
which follow, provide a complete garden guide, from which your plan 
may be prepared, and your garden planted and cultivated. 

These are the Most Nutritious Vegetables 
This table has been prepared from the best authorities.available as an approximate 
guide to the relative value of vegetables as the source of vitamins. 
VITAMINS REQUIRED DAILY FOR BUOYANT HEALTH 
National Nutrition Conference’s Recommendation for Active Adult 
A Bl Cc B2 (Riboflavin) 
5,000 I.U. 600 1.U. 75 Milligrams 2.7 Milligrams 
Vitamin Contents of a 314-0z. Portion 
A Bl C B2 A BI C B2 
I.U. I.U. Mg. Mg. I.U. I.U. Me. Me. 
Beans, Green Suiaoe 600 820 Wiknseretersts Walectytiaciewiescles valores 10,000 59 140 0.50 
Beans, Lima. 125. 100 13 0.25 Lettuce, Green Leaf or 
Beans, Wax Stringless.. 4105 25 4. sicbete a siare Cos Varieties........ 6,000 18.6 4.6 .12 
Beet Greems.........5's 12,000 15 28 ..... Onions, Serine: ofa: 4 05200 reales cess 
Beet Root............. 40 24 10 ..... Parsley.. disls eis Stole) a esOOO ciLsteree ath Lut cm islaia 
-Broecoli, Green....... 4,000 25 50 ..... Parsnips. RRS Fleas vatnalete 380 66 38 ..... 
Brussels Sprouts....... 1,100 50 90 ..... Peas, Green. ........++ 5304 6) IS aoescr se 
Carrots....... 2,700 32 Br asters Peppers, Green........ 600 69 0.12 ..... 
Celery, Green Stalks. . 320... Za werdar Peppers, Red.......... 2200 i cele ESS e es oe 
Celery, White Stalks.. 2 5 2 Pie cere Spimach,.........-+006 14,000 27 13 ..... 
Ghard cacicccs cue vssleeee 9,000 10 21 ..... Spinach, New Zealand... 7,500 10 0.45 ..... 
Chicory Squash, Summer...... 1,000 15 ... ..... 
peaiive or Escavelis): 9,500 12 5 0.022 Squash, Winter........ 2,900 21 3.5 ..... 
Collards...........000% 7,000 50 22 tresanis Tomatoes. ........-.26 3,000 26 «25 «0.05 
Corn, Yellow Sweet. 1,250 22 Bee ae ess Turnip Greens......... 6,000 35 42 0.25 
Corn, White Sweet.... 125 18 4 0.13 Turnip Roots, White.. 20° S12 230 ov stine 

hack: rast. Proof Date in Yous Locality 
This map shows the average date of the last killing frost in each zone. The latest 
recorded killing frost will be about thirty days later than the average. From this data, 
and from neighborhood experience, you can figure the probable frost-proof date in 
66 -. your locality. 
Chinese - -- Peppers .. 
. that one sowing will remain in’ top — 





























Plan to Produce Without 
Waste 
Grow the vegetables your fami 
will eat and put up for winter, and no 
more. Below shows the space in a 
garden row which should produce one 
serving for a family of four. Serve 
three vegetables dishes a day (exclu- a 
sive of potatoes) for maximum nutri- — 
tion, two for dinner (one a raw salad) 
and one for lunch. Estimate the num-_ 
ber of times each week you would like | 
each vegetable to appear on your table, — 
then lay-out your planting to produce — 
all needs next summer and winter. 
The figures which follow are based 
upon the assumption that your gar- 
den is well fed, with at least the Es 
equivalent of 4 pounds of Vaughan’s © 
Lawn and Garden Fertilizer, or Bal-— 
anced Plant Ration, for each 100 | 
square feet. In poor, or unfertilized : 
soil, more room will be needed. 
¥ 
Snap Beans! ft. Kohlrabi 2ft. 
Lima Beans2 ft. Leeks 2 ft. 
Beets 1 ft. Lettuce, Leaf. 1 ft. 
Broccoli 1 ft. Spring Onions Lefts 
Brussels Parsley . Wt 
Sprouts 1ft. Parsnips 2 ft 
Cabbage 2 ft. Peas © 
Cabbagel14 ft. New Zealand — 
Carrots 2 ft. Spinach 
Cauliflower 2 ft. Radish 
Celery 1 ft. Rutabaga -° 2 ft. ~ 
Collards 1 ft. Salsify 2 fta 
Sweet Corn4 ft. Spinach © - 3ft. _ 
Cucumbers 2 ft. Squash _ 
Egg Plant 1 ft. Swiss Chard 
Endive 1ft. Tomatoes  }% ft.- 
Kale 1 ft. Turnips 
Plan for All Season Harvest 
Many vegetables have a short har- 2 
vest period. Your sowings of these | 
must be divided into two, three or — 
more plantings, to spread the harvest 3 
throughout the season. J 
Below we give the approximate man a 
condition after harvest begins. Pla 
your second sowing so that when thi 
period is ended, a succession or will 
be ready for your table. & 
In spring your second sowing, ‘made : 
in warmer weather, will probably ma- — 
ture quicker than your first; so space 
¥ 
your sowings a little longer APRS hoa E 
the harvest period. : 
But summer sowings will mature _ 
more slowly as a rule, so third and — 
fourth plantings should be closer to-_ 
gether to allow more time to mature. — 
First sowings of beans, carrots and a 
beets will bear all summer (provided _ 
the beans are kept picked clean) but 7 
young plants of these usually give best _ 
results, so division into Benes plant- 
ings is recommended. ’ 
Crop Harvest Lasts a 






Beans i ‘4 weeks 4 
Beets ' 6 weeks © 
Carrots — 8 weeks 
Cucumbers ~4weeks 
Endive 6weeks 
Lettuce 6weeks 
Kohlrabi . 3 weeks 
Turnips eae 2 weeks ~ 
Spinach 2weeks | _ 
Sweet Com 10 days.) 
Onion Sets 4 weeks ~ 4 
. Peas. = -  - 2weeks 
Radish, oie Lweek: 
Radish; midseason 2 weeks 
Radish, winter 6 weeks 
