plant tillers (suckers) freely. It is susceptible 
to bacterial wilt. 
Bantam Evergreen — A high quality corn 
for midseason or late. A selection from a cross 
of Golden Bantam and Stowell’s Evergreen. It 
has the Evergreen type of ear, with deep yellow 
kernels of high quality. Plants are large and 
vigorous. 
Sweet Corn Culture 
Two ozs. of seed plants 100’ of row — 10 
to 12 lbs. per acre. Plant after danger of hard 
frost, 1’’ deep, 8’’ apart in 30 to 36” rows. 
When planting in hills, drop 4 to 5 seeds 30’ 
apart and thin to 3 stalks. For succession har- 
vest, plant at weekly intervals or use preferably 
later — maturing varieties. 
CUCUMBER 
PICKLING (BLACK SPINE) 
Association Pickling — A highly desirable 
black spine pickling strain developed by the 
Michigan Experiment Station for the National 
Pickle Packers’ Association. The plants are 
very prolific and the fruit is dark green, sym- 
metrical and square-ended, suitable for pickling 
at any size. 
Chicago Pickling — The most widely used 
variety particularly adapted for large pickles. 
The fruits are thick, uniform, medium-green 
and square-ended. The plants are very prolific. 
SLICING (WHITE SPINE) 
Straight 8—An early variety producing 
cylindrical symmetrical smooth fruits well- 
rounded at the ends. When ready for use the 
color is deep green and the fruit is free from 
light tips and stripes. Highly productive. 
A & C Special — A desirable market cucum- 
ber because of its uniform length, very dark 
green color and high productivity. The fruits 
taper at both ends, but have thick flesh with 
a small seed core. 
Cucumber Culture — Pickling and Slicing 
One-half oz. of seed plants 100’ of row — 
2 to 3 Ibs. per acre. Plant after danger of frost 
is over and up to the middle of June in rows 
5’ apart; or in hills 5 x 5’, 5 seeds to a hill. 
Plant 144” deep. 
EGGPLANT 
New Hampshire Hybrid—A_ distinct 
early type, originated by Professor J. R. Hepler 
of the University of New Hampshire from a 
cross between Early Dwarf Purple and Black 
Beauty and selected by him through five gener- 
ations for earliness, size, and color. The plant 
is 20 to 24’’ high, spreading, with small green 
serrate leaves; fruit is glossy, deep purple and » 
only slightly smaller than Black Beauty and of 
the same shape. It is generally reported to be 
two weeks or more earlier than Black Beauty 
and New York Improved. 
This variety was entered by Professor Hepler 
in the 1938 All-American Trials and received a 
silver medal. e 
Black Beauty —A standard variety of egg- 
plant 2% to 3’ tall with an equal spread. Fruits 
are large, egg-shaped, 6 to 8”’ long, dark pur- 
ple and remain firm long after picking. 
Eggplant Culture 
Eggplant is a hot-season crop. Sow inside 
after March 1, 1 seed per inch of row — 1% oz. 
per 100’. Maintain temperature of 65° to 75° F. 
Transplant at least once, preferably into in- 
dividual containers. One ounce of seed should 
give 2000 plants — enough for 14 to 1% acre. 
After May 20, when soil is thoroughly warm, 
transplant into the field 2 to 3’ by 3 to 9’. 
Nearly neutral soils favor growth but diseases 
are usually less troublesome on more acid soils. 
ENDIVE 
Full Heart Batavian — A variety having 
broad, more or less twisted and waved leaves 
with thick white mid-ribs. The inner leaves 
form a fairly firm head which blanches to a 
creamy white and is crisp, tender and of fine 
flayor. Unsurpassed for salads. 
Green Curled Ruffec — A curled or fringed- 
leafed variety, used principally as a late fall 
crop, although suitable for early spring culture. 
Plants are 16-18” in diameter, tufty and full in 
the center; the mid-rib is an inch broad, thick 
and tender. The heart blanches easily, is tender 
and of excellent quality. 
Endive Culture 
One-half ounce of seed plants 100’ of row 
— 4 to 5 lbs. per acre. For an early crop, sow 
about April 15 and for the late crop July 1 in 
fertile, moist soil, 4%’’ deep in rows 20’ apart. 
Thin seedlings to 12’ apart. When nearly 
mature, the heart is blanched usually by tying 
outer leaves together over the center. This 
should be done only when the plant is quite 
dry. Moisture in the heart starts decay. 
KALE 
Blue Scotch — Bright bluish-green, finely 
crumpled leaf almost completely hiding the 
mid-rib, moderately hardy, stands hard-freezes 
but seldom lives over a severe winter. Attains 
height of 20’. 
Blue-Green Siberian — Dull bluish-green 
color, coarsely crumpled with nearly flat mid- 
rib. Very hardy, will live over most winters. 
Kale Culture 
One-fourth ounce of seed plants 100’ of row 
— 2-3 pounds per acre. Sow July 1 to 15, 4” 
deep in 18-24’’ rows. Thin seedlings to 18’ 
apart in the row. Two or more cuttings should 
be secured. 
LETTUCE 
Black Seeded Simpson — An early loose- 
leafed variety that can be used in the home 
when very small. The plant is hardy and vigor- 
ous, doing well in midsummer. The leaves are 
yellow-green, slightly frilled and crumpled, 
forming a compact bunch at the heart, which 
is crisp and tender. 
White Boston — A good white-seeded but- 
terhead variety. The leaves are light green and 
free from brown tint. The leaves are thick, 
smooth, the heart is buttery yellow and of ex- 
cellent quality. It is especially adapted for 
home gardens and near-by markets. It is earlier 
than the iceberg types. 
New York 12 —A very important white- 
seeded, crisp head variety. It has dark green 
foliage, develops a large solid head, matures. 
quickly and has good quality. It is being re- 
placed somewhat by Imperial 847, which is 
somewhat more sure heading, although slower 
growing. New York 12 should still find a place 
because of its rapid growth for the first early 
spring crop. 
Imperial 44—A strain of the “‘Iceberg’’ 
type developed by the USDA and found by 
Cornell University to be well adapted to the 
northeastern United States. The plant is of 
medium size with heads slightly flattened and 
very solid. Somewhat subject to tip burn. This 
variety apparently needs a very uniform mois- 
ture supply and probably heavy fertiliza- 
tion. 
These are two leading varieties of pickling-type cucumbers. The three on the left are Chicago 
Pickling and the three on the right are Association Pickling. 


