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 coatse, woody stems. 
As they neat 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. 
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. 
BEETS 
TABLE 
Crosby Early Wonder — An early market 
variety. Roots are semi-globular with a small 
tap root. Flesh is blood red with zones of 
slightly lighter shade. Tops are dark green 
tinged with red — medium height and erect. 
*Perfected Detroit — A high quality main 
crop variety for market, canning or storage. 
Root is globe-shaped with dark red flesh, and 
the zones of slightly lighter color are indis- 
tinct. Tops are dark green tinged with red. 
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 14"’ apart, 14’’ 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. 
BROCCO 
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 ate produced on stems 4 or 5/’ 
long, continuing to produce in this manner 
throughout the summer if kept cut and ade- 
quately fertilized; or seed may be sown in June 
or plants set in late July for harvest in Septem- 
ber and October. Plants grow 3 to 4’ in height 
and become much branched. 
Broccoli is prepared for the table similarly to 
asparagus or cauliflower, cooking only until 
tender (3 to 5 minutes), thereby retaining the 
bright green color, full flavor and high food 
value.* 
Eastern States did the breeding and 
selecting to develop Early One broc- 
coli — earlier and very productive. 
*Broccoli — Early One — introduced in 
June, 1945, by Eastern States after nine years 
of intensive development. Plants are large, 
sure heading and very productive. The first 
cutting is heavy; a higher percentage of heads 
are ready for cutting at one time. An abun- 
dance of side shoots are produced after the first 
cutting. A week earlier than Calabrese. 
Broccoli Culture 
For an early crop, sow in sterilized soil under 
glass (8 to 10 seeds per inch in 2’’ rows) from 
February 15 to March 15. Transplant into 214’’ 
pots or 244 x 2%" apart in flats when first 
true leaves appear. After danger of hard frosts, 
the plants should be hardened by gradual ex- 
posure and set outside 2 by 3’ apart in a fertile, 
well-drained, mellow soil. For a late crop, 
sow in June outdoors, transplant in 5 to 6 
weeks or thin to stand 2 x 3’ apart. Side-dress- 
ings of nitrogen may be advisable during the 
season. 
CABBAGE 
EARLY VARIETIES 
Cabbage — Golden Acre — The earliest 
variety. Heads are small to medium in size, 
solid, globe-shaped and slightly flattened. 
Plants have a dwarf compact growth which 
permits close setting. This variety is suitable 
for successive plantings to mid-summer. 
Yellows Resistant Golden Acre — This 
strain resembles Golden Acre very closely but 
is 2 to 3 days later. Recommended especially 
for soils infected with yellows but may be 
successfully grown elsewhere. 
Marion Market — A yellows tesistant vari- 
ety of the Copenhagen Market type. Heads are 
oval weighing 5 to 7 lbs. Plants are large. Sow 
seed or set plants with Golden Acre variety to 
have a continuous supply of cabbage for a 
month or more. 

Cabbage Culture — Smooth Green: Early 
and Midseason V arteties 
_One-quarter ounce of seed plants 100’ of row 
— 4 oz. per acre. For early harvest, sow in flats 
under glass (8 to 10 seeds per inch in 2’” rows) 
from February 15 to March 15. Transplant once 
in flats 2 by 2’’ when first true leaves appear. 
Avoid crowding, drying out or overwatering. 
Control temperatures at about 65° F. and pro- 
vide ample ventilation. Harden off by gradual 
exposure and withhold watering a week or 10 
days before setting in the field. Soak thor- 
oughly just before transplanting. Set outside 
14 to 18 by 24’’ apart as soon as ground can 
be prepared after danger of hard frosts. When 
transplanting, the field soil should be slightly 
ticher than the soil in which the seedling 
plants were grown. For later harvest, sow at 
2-week intervals, 5 to 6 weeks before trans- 
planting in the field. Side-dressings of nitrogen 
may be profitable if growth is slow. 
LATE VARIETIES 
Yellows Resistant Wisconsin No. 8 — 
A strain of Ballhead type selected for resist- 
ance to cabbage yellows. It is a leafy, medium 
stem type, producing globe-shaped heads. A 
late variety for winter storage. Use standard 
varieties unless the soil is known to be infected 
with cabbage yellows. 
Short Stem Ballhead — A strain of Danish 
Ballhead. Heads are round and very solid 
weighing 6 to 7 lbs. Plants are of medium size 
with short stems. Excellent for kraut and 
Wwitlter storage. 
Penn State Ballhead—A_ high-yielding 
variety developed by Dr. C. E. Myers of Penn 
State College. Heads are flattened, globe- 
shaped and very solid. Size depends greatly on 
planting distance and fertility. Excellent for 
winter storage. 
Drumhead Savoy — The plants are medium 
large, producing deep rounded heads, and 
