
KNOW YOUR GARDEN PESTS 
—Then You Beat Them PREPARING VEGETABLES for FREEZING 
Use only the finest vegetables Soak in salt 
GLADIOLUS THRIPS, RED SPIDER 
FUNGOUS PESTS 

POWDERY MILDEW ON 
PEAS GRAPES ROSES 
BLACK SPOT 

EARLY AND LATE BLIGHTS 
LEAF SPOTS ON POTATOES TOMATOES 

RUST ON 
SNAPDRAGONS 
PEACH LEAF 
HOLLY HOCKS CURL 
[INSEGISPESIs 

obtainable. 
2. Prepare and freeze vegetables 
as quickly as possible to pre- 
serve the vitamins, texture and 
flavor. 
3. Scald vegetables by placing in 
colander, strainer or similar con- 
tainer and immerse in rapidly 
boiling water. Use only small 
quantities so water will come 
to boil within half a minute 
after vegetables are added. 
Count only the time that the 
water is boiling. Drain quickly. 
4. Cool by immersing immediately 
in cold water, preferably ice 
water. When vegetables are 
thoroughly cooled remove and 
drain. 
5. Pack in suitable airtight con- 
tainers such as waxed card- 
board cartons, tempered glass 
jars or lacquered tin cans. Al- 
low 1 to 1% inches space for 
expansion in freezing. 
6. Place in quick freeze immedi- 
ately after packing. 
Asparagus. Wash and cut into 
desired lengths, blanch 2 to 3 
Brussels Sprouts. 
brine or cold water 15 minutes. 
Scald 3 to 4 minutes. 
Cauliflower. Break into flowerets, 
soak 5 minutes in brine, scald 
2% to 3% minutes in brine. 
Carrots. Wash and dice or slice. 
Small carrots may be left whole. 
Scald diced or sliced carrots 2 
to 3 minutes, whole ones 8 to 5 
minutes. 
Corn on the Cob. Husk, trim and 
wash. Scald, a few ears ata 
time, for 1 to 2 minutes. Chill 
thoroughly in ice water, drain 
and wrap each ear in parchment 
paper or moisture proof locker 
paper. THAW before cooking. 
Whole Kernel Corn. Husk, trim 
and wash. Scald on the cob 2 to 
38 minutes. Cut from cob, pack 
dry and seal tightly. 
Peas. Shell and immediately scald 
for 1 to 1% minutes. 
Spinach. Blanch 1 to 2 minutes, 
a small quantity at a time. 
Avoid cooking. Stir gently while 
in the boiling water to prevent 
sticking together. 
Zucchini. Use young tender 
minutes. squash. Wash, remove blossom 
%s Green Lima Beans. Shell and scald ends, slice in sections 1 inch 
1 to 1% minutes. thick, scald 1% to 2 minutes. 
= Green Beans. Wash, stem and Note: In each case in the above 
string. Scald whole beans 5 to 6 directions it is understood that 
BeeTtcs cane Ae orien al ies minutes, cut beans 2 to 3 min- scalding is to be followed by drain- 
utes, French cut beans, 1 to 2 ing, chilling, packing and quick- 
IX’ minutes. freezing. 

MEALY BUGS WHITE FLY 
AS) sh wg DO)? an 67-49) ®) wa ed ROTO) Ore, 
Keep tools clean and ready for 
Tx wer A : 
use it? a Conver/ent eas y to build 


\r shed One shown will hold average 
We SPITTLE tmportart home-garderz tools - 
eee Hoeeer Shelves hokl smal! tools, insecticides, 
ie fertitizers- etc - 
Heavy tools sit on floor; Light tools 
hong from pegs at rear walt. Board 
EARWIGS 12 SPOTTED BEETLE APHIS FLOWER 
(Diabrotica) THRIP 
See Insecticide Pages 20-21-22 

QUANTITY OF SEED AND SPACING FOR HOME AND MARKET GARDENS 
Seed Seed Distance Distance Depth Seed Seed Distance Distance Depth 
Required Required between apart of Required Required between apart of 
VEGETABLE for 50 ft. to sow rows in rows planting VEGETABLE for 50 ft. to sow rows’ inrows planting 
of row an acre inches inches’ inches oo row an acre inches Done fae 
rtichoke, Globe ...... Oz. 6to8oz. 40to48 18 to 24 1 KohleRabieneennenint: Y% oz. 4to5lbs. 14to24 4to Mw 
renee CIOIEESOIC 0 ¢ Oz. 4 lbs. 14to24 8to6 1 Leeks Aer echere cers VA oz. 4 lbs. 14to36 2to3 34 
Beans, BUslie elec. oko eh-ie lb. 50to60lbs. 24to30 2to3 1% to2 Riettucé. ot, eriooinies Y, oz. 3 lbs. 2) tO Loma tole VA 
Beans» laima eeas. 5. 1% lb. 30to50 lbs. 24to386 3to6 1%to2 Melony Muska eee eee VY oz. 3to4lbs. 70to80 36 to 60 4 
Beans we Ole wees er 1% lb. 380to35 lbs. 36to48 6to8 14% to2 Melons a atereeeniee VY oz. 38to4 lbs. 72to96 72 to 96 34. 
Beets hee aera woz. 8tol4lbs. 14to24 3to4 % tol Mustard otis cceate ess oz. 4 lbs. 14 to 24 6 to 9 % 
Beet, Mangel & Sugar Woz. 6toldlbs. 18to24 6to9 h tol Okra @ Sac acioswieaer loz. 8toldlbs. 24to40 18 to 24 1 
Swiss Chard pace-raaee hoz. 6toldlbs. 18to24 10to12 1 Onion) Wie ateew Aree YW oz. 3to4dIbs. 18to24 3to4 ‘ 34 
Broecolissen c+ 2 ae Vy oz. 4 oz. 20to36 16to22 WMtol Onion (for sets) ..... 60 to 85 lbs. 12to14 Not thin’d 5A 
Brussels Sprouts ..... Y, oz. 4 oz. 20to 36 16to22 wto% Parsnip ey oe ane ee VW oz 8to4lbs. 18to24 3to4 % 
Cabbage sige. - eh cts- Vy oz. 4 oz. 18 to36 14to 24 wy Parsleyan ere = sas Yoz. 3todlbs. 12to20 6to8 i 
Cardoon enor eee YW oz. 5 oz. 20 to 32 20to30 %tol Peas, eter. re 34 Ib. 90 to 180 lbs. 24to36 1to2 1 to 2 
Carrotimiass rch % oz. 8to4|lbs. 16to24 1to3 wy Pepper ean sar Y% oz. 1to2lbs. 20to30 18 to 29 uy 
Cauliflower. ~..c ces % oz. 4 oz. 24to 30 20 to 24 % Potatoesiecesmarrsc 8 lbs 800-1000 24to 86 18 to 24 6 
Celery.© semarian bane tate 1% oz. 4 oz. 24to80 4to6 Bumpkinwsce sees 2 oz. 3to4Ibs. 96 to110 60 to 84 4 
Chicoryseen erie smite. VW oz. 4to5lbs. 20to86 2to3 Wtol Radish Mess tay sees tog. Loitoml2ibs; 12 tos. Leto Ve 
Collardamee athe tector % oz. 5.02. 24to30 14tol18 % Rhubarb aes VY oz. 3 lbs. 24to 42 20to 24 if) 
Corn Soper ces oe 3 OZ. 6to8lbs. 34to40 6to8 1 Rutaba sae rene . Woz. 2to4lbs. 18to24 4toT7 rf 
Corn, Sweet ......... 4oz. 10to12 lbs. 80to42 9tol12 if Sel ee Sender etn aaa Gee VY oz. 4to5 lbs. 20to24 6to10 ye 
CorntSalad ricco. 20z. 10tol12l|bs. 14to18 3to4 4 Salsify ane ewe 34 OZ. 7Tto8lbs. 18to24 2to3 fA 
Cressttn er imcraete sisal als 1 oz. 10 lbs. 12to18 2to4 % Sorrel Sars cae ceee cores 5-0 VY OZ. 4'to } Ibs.) )18'to 22. 2'to's 1) 
Cucumber oncees ete Ye Oz. 8to4]lbs. 48to60 12to36 % to 4% Spinachaeeecmter ea 3%, 0z. 10to20 lbs. 14to18 38tod5 34 
Mandelion mene. crs Y% oz. 5to6lbs. 18to22 6to10 Ww Squash, Bush ........ 1 oz. 4 to 6 lbs. 42 to 48 42 to 48 1 
Dill ewe ee eats Y% oz. 5 Ibs. 20to36 4to6 % Squash, Vining ...... 1 oz. 4 lbs. 72 to 90 60 to 90 1 
EeeePiantiwasesce ate i oz. 5to6o0z. 24to36 18 to 24 %y Sunflowerineced... «cate 1 oz. Tto8lbs. 48to70 10to12 1 
Wndivervn were trict. ors %oz. 4to5lbs. 18to24 8tol2 Y% PLOMAtOumn merece - ie 2 oz. 40 to 60 36 to 40 2 
Benn eliegctcanrs varisusisusors % oz. 8to4d|lbs. 24to32 5to8 34 Tobacco ..........+.- 2 oz. 36 to 48 24 to 86 2 
Kale ture cine oe .ese ciene Ye oz 4to5lbs. 24to32 14 to 22 Ww TOrNIOM ee <- cen Y% oz. 2 to3 lbs. 12)t01 207 2) tora Lf 


BUSH SQUASH ARE PROFITABLE FOR HOME GARDENS Py} 
