KNOW YOUR GARDEN PESTS 
—Then You Beat Them 
FUNGOUS PESTS 
POWDERY MILDEW ON 
PEAS GRAPES ROSES 
BLACK SPOT 
EARLY AND LATE BLIGHTS 
LEAF SPOTS ON POTATOES TOMATOES 
RUST ON 
SNAPDRAGONS HOLLYHOCKS 
PEACH LEAF 
CURL 
INSECTS PESTS 
a 
CATER- 
PILLARS 
SNAILS SLUGS 
BEETLES 
% 
GLADIOLUS THRIPS. 
MINUTE 
RED SPIDER 
%, 
Lewy 
iv 
CABBAGE FLEA LEAF SPITTLE 
WORM BEETLE HOPPERS BUG 
% . 
EARWIGS 12 SPOTTED BEETLE APHIS FLOWER 
(Diabrotica) THRIP 
See Insecticide Pages 20-21-22 
MEALY BUGS WHITE FLY 
Ti 
we 4 
fe oh VE 
CUTWORMS 
PREPARING VEGETABLES for FREEZING 
1. Use only the finest vegetables 
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. 
Pack in suitable airtight con- 
tainers such as waxed card- 
board cartons, tempered glass 
jars or lacquered tin cans. AI- 
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 
minutes. 
Green Lima Beans. Shell and scald 
1 to 1% minutes. 
Green Beans. Wash, stem and 
string. Scald whole beans 5 to 6 
minutes, cut beans 2 to 3 min- 
utes, French cut beans, 1 to 2 
minutes. 
oO 
Brussels Sprouts. Soak in salt 
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 3 to 5 
minutes. 
Corn on the Cob. Husk, trim and 
wash, Scald, a few ears at a 
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 
3 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 
squash. Wash, remove blossom 
ends, slice in sections 1 inch 
thick, scald 11% to 2 minutes. 
Note: In each case in the above 
directions it is understood that 
scalding is to be followed by drain- 
ing, chilling, packing and quick- 
freezing. 
AS) vg Dl mo)? al 6) We) 8) aa NM @ LO! Oto, 
heep tools clear and ready for 
use it, a converitent easy to build 
Shed: Ore show will hold average 
important heme garder: tools: 
Shelves hol! smal! tools, insecticides, 
fertilizers- etc- ae 
Heavy tools sit on floor; tight tools 
hang trom pegs at rear wall. Board 
[esse veoay 
¢ Batten doors can be locked with {TIT 
hasp and padlock: 
Blueprints for Better Gardens @ At Rear of Garage ie ee 
‘ 
QUANTITY OF SEED AND SPACING FOR HOME AND MARKET GARDENS 
Seed Seed 
Required Required 
VEGETABLE for 50 ft. to sow 
of row an acre 
Artichoke, Globe ...... WY oz. 6 to 8 oz. 
IASparacus meaner WY oz. 4A lbs. 
Beans, bushiwets see 1% lb. 50 to 60 lbs. 
Beans. lama eects 14 lb. 30 to 50 lbs. 
iBeanisue b lem miene.c % lb. 30 to 35 lbs. 
Bectieaanoncdee catataae %oz. 8 to 14 lbs. 
Beet, Mangel & Sugar 1% oz. 6 to 10 lbs. 
Swiss Chard enaicwiesc VY oz 6 to 10 lbs. 
Broccoli. sete 4 oz 4 oz. 
Brussels Sprouts ..... VY oz A oz. 
Cabbacenetscnrrs: err ers WY oz. A oz. 
Cardoonmineccrie cers VY oz 5 oz. 
Carrot fess aa eee V4 oz 3 to 4 lbs. 
Cauliflower. .3e-taec VA oz 4 oz. 
Celery gn cieavne omic YR oz 4 oz. 
Chicory Sec wes oes VY oz 4 to 5 lbs. 
Collard: Rewaaccse secs oz 5 oz. 
Gorn; Popeater 3 OZ 6 to 8 lbs. 
Corn; Sweeties. nas A oz 10 to 12 lbs. 
Corn Salad’ ioc oe ee 2 oz 10 to 12 lbs. 
Cress'ticaecnroic rare! 1 oz. 10 Ibs. 
Wucumberierres tron Y oz 3 to 4 lbs. 
Dandelion eyewear VY oz 5 to 6 lbs. 
ee eee steve poteeaces os VY oz 5 Ibs. 
Hees Plantier co 1% oz 5 to 6 oz. 
(DpNUSAE) Goo ceca wicon oc VY oz 4 to 5 lbs. 
Henne lite see eee ets VY oz 3 to 4 lbs. 
Kir lege fara atte sete eG. Y% oz 4 to 5 lbs. 
between 
rows 
inches 
40 to 48 
14 to 24 
24 to 30 
24 to 36 
36 to 48 
14 to 24 
18 to 24 
18 to 24 
20 to 36 
20 to 36 
18 to 36 
20 to 32 
16 to 24 
24 to 30 
24 to 30 
20 to 36 
24 to 30 
34 to 40 
30 to 42 
14 to 18 
12 to 18 
48 to 60 
18 to 22 
20 to 36 
24 to 36 
18 to 24 
24 to 32 
24 to 32 
Distance Distance Depth Seed Seed Distance Distance Depth 
apart of Required Required between apart of 
in rows planting VEGETABLE for 50 ft. to sow rows inrows planting 
inches’ inches of row an acre inches’ inches inches 
18 to 24 it Kohl Rabigereeetsctier 4 oz 4to5lbs. 14 to 24 4to6 % 
3 to 6 1 Leek Stakes spies WY oz 4 lbs. 14 to 36 2toOowe Sa 
2to3 1% to2 Lettiice wats oe YY oz 3 Ibs. li 2ctouL Sams to: LX % 
8to6 1%to2 Melony Muskiaeenrieoe VY oz 8to4 lbs. 70to80 36 to 60 34, 
6to8 1%to2 Melon, Water ....... VY oz 3to4lbs. 72to96 72 to 96 34 
3 to 4 Y% tol Mustardisen cscs WY oz 4 lbs. 14to24 6to9 Y% 
6 to 9 % tol OkKra® vache cen serene 1 oz 8tol10 lbs. 24to 40 18 to 24 1 
10 to 12 1 Onion, ~ (eo hones VY oz 38to4lbs. 18to024 8to4 34 
16to22 W%tol Onion (for sets) ..... 60 to 85 Ibs. 12to14 Notthin’d %4 
16 to 22 %to% Parsnip, sccntecte eee ae Y, oz 8to4lbs. 18to24 3to4 y% 
14 to 24 yy, Pars leyae anne VY oz 38to4lbs. 12to20 £6 to-8 yy, 
20to30 %tol PGas® Bile once ants 3, Ib. 90 to 189 Ibs. 24 to 86 i ‘toe:2 1 to 2 
1 to3 Y% Pepper ecient eaters. 6 YE oz. 1to2lbs. 20to30 18 to 29 y% 
20 to 24 iY Potatoes cme cnc 8 lbs. 800-1000 24to 36 18 to 24 6 
4 to 6 A Pum pein eae 2 oz 3to4 lbs. 96 to 110 60 to 84 3 
2to3 % tol Radishecw tases eels Y% oz 10 to 12 Ibs. 12 to18 1 to 2 wy 
14 to 18 YY, IWAN oer booudced WY oz 3 lbs. 24to 42 20 to 24 3/, 
6 to 8 1 Rutabarasn wea Y% oz 2to4lbs. 18 to 24 4toT7 % 
9 to 12 i Sag Other eect r ets VY, oz 4to5 lbs. 20to24 6to10 NY 
3 to 4 % Salsifivire weaccniescc. 34 OZ Tto8lbs. 18to24 2to38 3h, 
2to4 VY Sorrel Se ycsemas sas ee VY, oz 4to5 lbs. 18to22 2to3 YY, 
12 to 386 1% to %4 Spinachvpere eects %, oz. 10to20lbs. 14to18 3tod5 34 
6 to 10 % Squash Busive -eeeee 1 oz 4to6lbs. 42to48 42 to 48 1 
4to6 % Squash, Vining ...... 1 oz. 4 lbs. 72to 90 60 to 90 1 
18 to 24 Y% Sunflower sass. oe 1 oz Tto8lbs. 48to70 10to12 1 
8 to 12 % omatomern outs acer 2 Oz. 40 to 60 386 to 40 % 
5 to 8 34 Mobaecojpia= mere cerns 2 072. 36 to 48 24 to 36 % 
14 to 22 uw Turnip tae het Y% oz. 2to3 lbs. 12to20 2to4 uw 
27 
BUSH SQUASH ARE PROFITABLE FOR HOME GARDENS 
