
RADISH 
Soil should be light, quick and rich to 
insure rapid growth. Slow growth 
makes the flavor too strong. Sow as 
early as ground can be worked, as Rad- 
ishes are very hardy. Make successive 
sowings up to hot weather. When in 
the third leaf, thin to give roots plenty 
of room. Pull promptly when mature. 
The secret of crisp, delicious radishes 
is quick growth, prompt picking. 
Crimson Giant—Large round, 1 to 114- 
in. Deep crimson roots. Very crisp and 
tender for its size. 28 days. 
Early Scarlet Globe—Globular, slightly 
elongated, bright scarlet. 24 days. 
Early Scarlet Turnip, White Tipped — 
Carmine red with white tip. Flesh 
white, crisp and mild. 26 days. 
French Breakfast — Roots thicker to- 
ward bottom. 114-in. long by 14 to %4- 
in. Dull scarlet, white tipped. 25 days. 
White Icicle—Tapering roots 5 to 514- 
in., very white with pure white, mild 
flesh. 27 days. 
White Strasburg—Popular white sum- 
mer variety. 4 to 5 in. long. Tapered 
and smooth. Thicker than White Icicle. 
40 days. 
Fall and Winter Varieties 
Rose China Winter—Popular, very dis- 
tinct winter sort. Good for late salads. 
Cylindrical blunt, smooth, bright rose- 
red. Flesh white, very firm and pun- 
gent. 52 days. 
Long Black Spanish— Good keeping 
winter variety. White, crisp and pun- 
gent. 8 to 9 in. long, slightly tapered. 
58 days. 
Round Black Spanish—Black-skinned, 
with pure white flesh, crisp, solid and 
pungent, 7 to 10-in. long and 2 to 3-in. 
thick. 60 days. 
SPINACH 
Plant very early in spring—or start 
seed in fall (giving it protection by 3” 
of straw over the winter) and enjoy an 
early spring crop. Cut all spinach be 
fore hot weather as it doesn’t do well 
in extreme heat. Sow again in August 
or September for fall crop. Spinach 
should be gathered before the flower 
spike appears. 

Bloomsdale Savoy, Long Standing—A 
few days later than regular Bloomsdale 
Savoy. Holds from 12 to 14 days long- 
er. 42 days. 
New Zealand — Thrives in dry, hot 
weather. Can be picked repeatedly all 
season. Not a true spinach, but similar 
when cooked. 70 days. 
Nobel Giant, Thick-Leayed — Large, 
vigorous, spreading plant, slow to form 
seed stalks. Extremely heavy yielder. 
Very deep green leaves. 45 days. 
SQUASH 
Plant about same time as corn—and in 
hills. Does best in rich, sandy loam, 
and is helped by fertilizing the hills. 
When in the third leaf, thin to 4 plants 
per hill. Cover every fourth joint with 
earth to encourage extra root forma- 
tion. Bush varieties may be planted in 
hills 3’ to 4’ apart. 
Summer Varieties 
Cocozelle or Italian Vegetable Marrow 
—A long Italian squash. 18 to 24 
inches long and 4 in. thick, Dark green 
marked with yellow and light green. 
60 days. 
Early Prolific Straightneck — Earlier, 
smaller, and more productive than 
Giant Summer Straightneck and more 
uniform. Brilliant yellow. Fine for 
home or market. Pkt. 10c. 
Early White Bush Scallop — Fruits 
greenish when young, become white at 
maturity. 3-in. long, 742 to 81-in. 
wide. 53 days. 
Giant Summer Crookneck — Prolific, 
bush type plant, curved neck fruits 
around 4 to 5-lb., 20 to 24-in. long. 
4 to 5-in. diameter. 56 days. 
Zucchini Fordhook—Honorable men- 
tion. Long, slim and very dark green. 
Bush-like plants small enough for any 
home garden. Easy to grow. 60 days. 
Zucchini Bush—About 6 in. long at 
edible stage. Flesh greenish-white and 
tender. 56 days. 
Fall and Winter Varieties 
Golden Table Queen — All-America 
medal 1939. Skin is deep golden, flesh 
orange, dry, fine flavor and texture. 
Table Queen or Des Moines—Acorn- 
shaped, green, deeply furrowed; flesh 
rich yellow, dry, mealy, delicious. 
Convenient size for baking and serving 
in halves. 100 days. 
Warted Hubbard — Large, very dark 
green shell and heavily warted. Flesh 
deep orange and of excellent quality. 
120 days. 
SWISS CHARD 
Requires about same treatment as 
beets. Cultivate frequently. Leaves, 
may be gathered during summer and 
fall. New ones will grow quickly. 
Lucullus — Most popular Chard. Up- 
right in growth, with yellowish-green 
curled, crumpled leaves. Thick, broad 
and light green stems. 50 to 60 days. 
Pkt. 10c. 
TOMATOES 
Do best in sandy, well pulverized loam. 
Sow seed in hotbed or indoors. When 
plants are about 2” high, set out, 3” 
apart, in boxes or pots—later trans- 
plant into the garden. Or keep in flats 
until all danger of frost is past, and 
then set plants out directly into the 
arden. Water around the roots of the 
plants when setting them out, if ground 
is dry. Cultivate frequently until plants 
shade the ground. Remove all but the 
two or three strongest branches, Study 
methods of staking and training vines 
and adopt the one best suited to your 
situation. 
Beefsteak — Rich scarlet-red, extra 
large fruits, more or less ribbed. Juicy, 
solid, with rich sub-acid flavor. One of 
the best for home use. 90 days. 
Bonny Best — Second early variety, 
valuable for canners. Medium-vine, not 
very hardy. Medium-sized, apple- 
shaped, solid fruits, bright scarlet. 
Start indoors and set out after all dan- 
ger of frost is past. 73 days. 
Earliana or Spark’s Earliana — Open, 
spreading, medium small vines. Red 
fruits run to medium size. This seed is 
selected for thick, smooth fruit. 66 
days. 
Golden Queen—Good for juice and for 
home gardens. The fruit is a deep 
golden yellow color, and vines medium 
large. Very mild flavor, smooth and 
solid. 84 days. 
John Baer—Thick, scarlet (similar to 
Bonny Best). Smooth, firm, medium 
large fruit. 70 days. 
Jubilee—Orange colored fruit. Juicy 
with few seeds. Weighs about 6 oz. 
Bears over a long season. 72 days. 
Continued Page 19 
There is no substitute for 
GARDEN FRESH VEGETABLES 
Garden vegetables begin to undergo a profound change 
almost as soon as they’re picked. In just a few short 
hours, inevitable natural processes alter their flavor, 
their texture, their vitamin content. 
Anyone who has ever enjoyed good sweet corn fresh 
from the garden knows what a tremendous difference 
these changes make. The difference in health-giving 
qualities is equally great. 
Yes, Nature offers rich rewards to the home gardener! 
So-called ‘‘fresh’’ vegetables from the market just 
can’t compare with the true garden fresh kind. 
Which kind will you have, this year? 

