Easy to grow and especially good to 
eat either cooked or raw, is this pep- 
per — Italian Sweet. 
EDIBLE POD 
These peas are not shelled before eating but 
are cooked and eaten, pods and all. For best 
quality this must be done shortly after the peas 
begin to form inside the pod. After the peas are 
fully developed, the pods become papery and 
tough. When pods are kept picked at this early 
stage, these varieties will yield large quantities 
of delicious pods over a long picking season. 
Both are resistant to fusarium wilt. 
Dwarf White Sugar (Lancaster county, 
Penna., strain) — The pods of this white-blos- 
somed variety teach edible maturity at a very 
early age — about 50 days. The vines are about 
30’ tall — producing prolifically the 2 to 2¥2”’ 
long edible pods. 
Mammoth Melting Sugar — These 4”’ pods 
are not ready for eating until about 75 days 
after planting, when: they are broad, occa- 
sionally twisted, brittle, succulent, free from 
parchment and of high sugar content. Vines 
grow 60” tall and should be supported. 
Pea Culture 
Sow 1 lb. of seed per 100’ of row — 90 
to 150 Ibs. per acre — on fertile well-drained 
soil as early in the spring as soil can be worked. 
Place seeds 1’’ apart and cover with 1 to 2” of 
soil. Single rows should be about 3’ apart. 
Some prefer planting twin rows 8 to 12” apart 
with 40’’ or more between pairs. Brush or wire 
can be put between the rows of each pair for 
support. 
Thorough seedbed preparation, high fertil- 
ity, early planting and weed control are essen- 
tial for a good crop of peas. Fertilizer must not 
come in direct contact with the seed. Tall grow- 
ing varieties must be supported by brush or 
wire and such supports make harvesting of all 
varieties easier. 
PEPPERS 
SWEET 
Peppers — Early Giant — A sweet pepper 
of the bullnose type for home and marker 
gardens. Plants are dwarf, upright and very 
productive. Fruits 4%” long and 3%” in 
diameter, are gently tapered, 3-lobed, of mild 
flavor, and deep green changing to bright red 
at maturity. 
*Ttalian Sweet — Earlier than some strains 
of Early Giant. Plants are medium green with 
medium-size leaves. Fruits are conical, nearly 
straight, 5 to 6” long, 214” wide at the shoulder 
with the stem insertion nearly flat, and borne 
pendant. Fruits are dark green, maturing to a 
deep red with a slightly roughened skin which 
is not glossy. The flesh is medium thick. 
Flavor is sweet and mild, better than other 
peppers of similar wall thickness. This variety 
sets fruit heavily under conditions causing 
vegetative growth in other varieties. This 

varietv should find a place in every home 
garden because of its quality, but it may not 
meet with favor in some markets because of its 
long tapering shape. High in vitamin C. Very 
sweet and palatable either raw or cooked. 
World Beater — A late variety popular with 
market gardeners and shippers. Fruits are 5’’ 
long, 34%4’’ in diameter and 4-lobed, thick- 
fleshed, mild and sweet, glossy green, changing 
to bright red at maturity. 
California Wonder — Developed by East- 
ern States to produce heavy yields and set 
fruits under adverse conditions. Fruits are 
44" long and 4” in diameter, 4-lobed, chunky, 
smooth and deep green changing to a bright 
crimson at maturity. Flesh is exceptionally 
thick, 
HOT 
Long Red Cayenne — An early hot variety, 
used largely for pickles, canning and drying. 
Plants are large and productive. Fruits 5’’ long, 
34’’ in diameter, tapering, frequently twisted, 
deep green changing to brilliant red at maturity 
and very pungent. 
Pepper Culture 
One ounce of seed produces about 2000 
plants, 5 ozs. required per acre. Sow inside 
about March 15, transplant once or twice and 
finally set in field after danger of frost is over, 
20 by 30” apart. A moderately fertile soil is 
desirable. 
PUMPKIN 
New England Pie — A small, high-quality 
pie pumpkin, also known as Small Sugar. 
Fruits are round, flattened at the ends, some- 
what ribbed, and weigh 6 to 8 lbs. The skin 
is smooth, hard and a deep orange color. The 
flesh is sweet, thick, orange-yellow and of high 
quality. 
Connecticut Field — A field variety grown 
for stock feed, canning, pie stock and Hallow- 
een decorations. Often planted in corn fields. 
Fruits are large, 15 to 25 lbs., round and flat- 
tened at the ends. Surface is hard, smooth, 
ribbed and deep orange color. The flesh is thick, 
orange-yellow, sweet but coarse. 
Pumpkin Culture 
One ounce of seed plants 20 hills — 4 Ibs. per 
acre. Plant after danger of frost, 1’’ deep in 
8 x 8’ hills, 5 seeds per hill and thin to 2 or 3 
plants per hill. 
RADISH 
Early Scarlet Globe — The most popular 
home and market garden radish, very early, 
consequently suitable for forcing under glass. 
Roots are oval, bright scarlet with a small to 
medium top. Flesh is of high quality, crisp and 
tender. 
Sparkler White Tip — The roots of this 
variety are round, smooth, dull scarlet-red, 
with the lower % of the root white. The flesh 
is mild, white, crisp and tender. A very attrac- . 
tive radish when bunched for market and 
when served on the table because of its two- 
color skin. 
White Icicle —The earliest and most ex- 
tensively used long, white, summer radish. The 
tops are small. The roots are 5 to 6” long, 
slender, of uniform thickness and smooth. 
The flesh is very crisp and mild. 
Crimson Giant — A second early with deep 
crimson globular root, remaining crisp and 
sweet for a long time as it increases in size, 
while other varieties become hot and pithy 
with age. Roots 1-144” in diameter with white 
flesh. 
Radish Culture 
One ounce of seed plants 100’ of row — 12 
Ibs. per acre. For continuous harvest, sow every 
2 weeks from April 1 to September 1 in a fertile 
