9’ poles set 2 to 3’ in the ground and well- 
braced. Where seed is dropped 4”’ apart in 4 to 5’ 
tows, a trellis may be built with well-braced 
end poles and intermediate supporting poles ev- 
ery 12 to 16’ apart. Stretch top, middle and 
bottom horizontal wires and attach vertical 
strings such as binder twine every 8 to 12’’ 
apatt. 
Encourage quick germination and rapid seed- 
ling 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 or 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 va- 
riety 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” tall, and are stiff and erect. The pods 
are borne profusely along the stem and usually 
each contains 3 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’’ high and somewhat sprawling. The leaves 
are medium size and yellowish-green. The pods 
are borne profusely along the stem and usually 
each contains 3 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 ma- 
turity as dry-beans. Seeds are green throughout. 
The plants grow 30 to 36” tall, and are strong 
and vigorous. The pods are borne profusely 
along the stem and usually each contains three 
seeds. Because of the long season required, this 
variety should not be used in New England ex- 
cept along Long Island Sound, but is well adap- 
ted to the longer growing season of Delaware, 
Maryland and southeastern Pennsylvania. 
Cultural Suggestions 
Plant about June 1 and after soil is well 
warmed, about 1’’ deep and 3”’ 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 nitro- 
gen is supplied in a regular garden fertilizer at 
the same rate as for other garden 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 5 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 3 or 4 hours. 
Roasted Soybeans — Soak 2 cupfuls of dried 
A dozen heads of this 
Calabrese broccoli 
set early in spring will 
yield enough of this 
joXe} o)00t- Fame) Cor-\entan co) amt | 
seveotthvamme) Mmm celeb ammobotal| 
the freezing days of 
late fall: 
beans for about 12 hours in 1 quart of water 
to which has been added 1 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. 
Beet Culture — Table Beets 
One ounce of seed plants 100’ of row — 10 
Ibs. per acre. Sow as early as a fertile, well- 
drained, mellow soil can be prepared, dropping 
seeds 4’’ apart, 44"’ deep in 12 to 18’’ rows. 
Thin seedlings to stand 1% 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 
G. A dozen plants set early in the spring will 
yield sufficient of this popular delicacy for a 
family of four until freezing in the fall. After 
the central green head is removed, a number of 
smaller heads are produced on stems 4 or 5/’ 
long, continuing to produce in this manner 
throughout the summer if kept cut and ade- 

