LETTUCE 
Loose Leaf Varieties (Continued) 
Grand Rapids (Tip Burn Resistant) — Popular for 
home garden use and greenhouse forcing. Has large, 
erect, light green leaves, that are broad and tender 
with wavy, frilled edges. Tolerant of poor growing 
conditions and heat, and is tip burn resistant. 45 
days. Black seed. 
Oak Leaf—Has appearance like oak leaves in 
shape, is tender and of good quality, stands heat 
well, slow to bolt. Plant is medium green, spread- 
ing. 40 days. White seed. 
Prizehead — Forms large, loose semi-head with 
curly, brown tipped leaves, medium green at base. 
Grows rapidly, and is of glood flavor. 45 days. 
White seed. 
Slobolt — Long standing variety which tolerates 
heat well and does not bolt to seed for two or three 
weeks longer than cther varieties. Leaves are light 
green, fringed and crinkled, tender. 45 days. 
MUSTARD 
CULTURE: Mustard is planted in the spring and in 
the fall. Plant in 18 inch rows and thin later to 5 
or 6 inches between plants. May be planted succes- 
Sively to furnish greens thru the growing season 
in the home garden. 
VARIETIES :— 
Chinese Broad Leaf — Vigorous, spreading plant 
about 10 inches tall, producing leaves about twice 
the size of ordinary white mustard. Flavor is sweet 
and pungent. Leaf is broad-oval, smooth and me- 
dium green, with saw-tooth edges. 45 days. 
Florida Broad Leaf — About 12 inches tall, spread- 
ing, very productive, and slow bolting. Quality is 
excellent. Leaves are smooth, broad-oval, have 
thick distinct midrib. Color is light green. 45 days. 
Giant Southern Curled (Longstanding) — Desirable 
market variety in most sections. Slow to bolt to 
seed, large and attractive. Leaves are tall, crumpled, 
with frilled edges, medium green. 40 days. 
Tendergreen (Komatsuna) — Also called mustard- 
spinach. An all-season mustard for the home gar- 
den, resistant to heat and withstands cold. Leaves 
are large, oblong, dark green, with small midrib, 
thick and smooth. Flavor is mild, spinach-like. 50 
days. 
OKRA 
CULTURE: Sow as soon as ground warms up in the 
Spring in 24 to 30 inch rows, about 1 inch deep. 
After the stand is established, thin out to about 12 
inches apart in the row. Soil should be rich and 
well cultivated. Pods should be gathered when 
young and tender, and strung up in a dry room 
for winter use. Greatly esteemed in soups, stews, 
and other southern dishes. 
