SWEET CORN 
LOCALLY ADAPTED HYBRIDS: In 
recent years the hybrid types of sweet 
corn have been specially developed for 
special conditions. Ask for our recom- 
mendations. 
Sweet corn, 8 oz. to 100 ft., 10 to 14 Ibs. 
‘ per acre 
Plant in rich, warm soil, in hills, 2 to 3 feet 
apart, in rows 3 feet apart for early kinds and 
A feet apart for the late sorts. Make first sow- 
ing about the middle of May and continue fort- 
nightly up to about the middle of July. Corn 
should be planted in blocks of at least 4 rows. 
Hybrid 
Listed in order of ripening 
Spancross. (73 days.) Very early. Well 
filled 6-inch ears of a medium yellow. 
Good quality. Plants grow 4 to 5 ft. tall. 
Marcross. (76 days.) Stalks short but 
sturdy, highly resistant to bacterial wilt. 
Ears long, plump, abruptly tapered at 
tips; 10-14 rowed, with light cream-yellow 
kernels. Good flavor and quality. Early. 
Plants 4% to 5 ft. high. 
*lochief (1951 All America Winner). 
Ears 842 to 9 inches long, with 16 to 20 
rows of glossy yellow kernels. High 
yield, good color and quality, and at- 
tractive appearance combine to make an 
ideal canning and freezing corn. (Fz.) 
CUCUMBER, CUBIT 
Open Pollinated, Yellow 
Golden Bantam. 8-row. (79 days.) Slen- 
der ears 5% to 61% inches long have 8 
rows of even golden kernels of good 
flavor. Very sweet. Popular with the 
home gardener. (Fz.) 
Golden Bantam Improved. (81 days.) 
Larger ears, more rows of kernels, greater 
production. Golden yellow, deep, wide, 
tender kernels with a fine sweet flavor. 
Golden Early Market. (77 days.) Early 
yellow variety for home and market gar- 
den. Ears have strong husks and 8 to 
12 tender rows to each ear. Kernels 
golden yellow, medium sweet and of 
good flavor. 
Re i ES I IS I 
PRICE LIST OF VEGETABLE SEEDS 
ON PAGE 25 
Use only the finest vegetables. 
2. Prepare and freeze vegetables as 
quickly as possible. 
3. Scald vegetables by placing in col- 
ander, strainer or similar container 
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 containers 
such as waxed cardboard cartons, 
tempered glass jars or lacquered 
tin cans. Allow 1 to 1% inches 
space for expansion in freezing. 
6. Place in quick freeze immediately 
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 minutes, French cut 
beans, 1 to 2 minutes. 
Note: In each case in the above direc-’ 
tions it is understood that scalding is 
to be followed by draining, chilling, 
packing and quick-freezing. 
PREPARING VEGETABLES for FREEZING 
Varieties marked * have received an award by 
ALI-AMERICA (AS) SELECTIONS 
This is a sign of outstanding merit since AAS awards are given only 
after rigid testing by expert growers in all parts of the U.S.A. 
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 24 
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 min- 
utes, whole ones 3 to 5 minutes. 
Corn on the Cob. Husk, trim and wash. 
Seald, 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 cook- 
ing. 
Whole Kernel Corn. Husk, trim and 
wash. Scald on the cob 2 to 3 min- 
utes. 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 1% to 
2 minutes. 
CUCUMBERS 
1 oz. to 100 ft., 3 to 4 Ibs. per acre 
Mature in approximately 60 days 
Sow outdoor varieties early in spring, in hot- 
beds or cold frame, and transplant to open 
ground when weather is suitable. For later 
crop, sow seed when weather becomes settled, 
in hills 4 to 5 ft. apart. They require a warm, 
rich soil, and should be watered liberally. 
Colorado. (60 days.) About 8 inches long. 
This cucumber is popular. It does not 
taper. The color is dark green. The flesh 
crisp and tender. Heavy yielder. 
*Cubit. Handsome, long, cylindrical fruits 
of dark green exterior, with crisp, white 
flesh and small seed area. Excellent for 
home and shipping. 
Improved Long Green. (67 days.) The 
fruits are handsome, being of good form 
and of a deep green color which is re- 
tained a considerable time after picking. 
9 to 10 inches. 
Lemon. (65 days.) Little cucumbers re- 
sembling lemons in both form and color 
with a delicious and distinctive flavor. 
Fine for preserves or sweet pickles and 
superb as a Salad. Prolific. 
Marketer. (65 days.) 8 inches long, 24%4 
inches in diameter, straight and sym- 
metrical, slightly tapered at the ends; 
very uniform, dark color. A vigorous 
grower and exceptionally prolific. The 
flesh is sweet and crisp. Most popular. 
National Pickling. (56 days.) A highly 
desirable pickling strain. Fruits are 
well warted; are dark green, symmetrical 
with thick walls; full ended. Slightly 
shorter than Chicago Pickling. 
Straight 8. (66 days.) Symmetrical, cyl- 
indrical fruits about 8 inches long and 
2% inches in diameter. Fruits are well 
rounded at the ends and when ripe are 
deep green and free from striping or tip- 
ping. Ideal for home or market. 
NEW CORN, IOCHIEF 
28 : A VEGETABLE GARDEN IS NEVER DRAB WITH FLOWERS PLANTED AROUND IT 
