GROWING BETTER BEANS 
Sow beans in bottom of furrow 3” to 4” deep and from 2¥ to 3¥% 
feet between rows, but do not fill in with more than 142" of soil 
over seeds. Press soil firmly over seeds, but do not pack hard. Thin 
to stand 4” to 6” apart in row. Bean seedlings are likely to be 
slowed up pushing through heavy soil. In such soils, cover seeds 
with mixture of half sand and half soil, or sand and peat or any 
other loose, light material that will allow seedlings to break through 
easily, Thin young plants to about 6” apart. Keep cultivated until 
plants blossom. DO NOT CULTIVATE when blossoms are at prime 
or when plants are wet with dew. Keep vines picked to insure a 
larger bearing period. Don't plant until the weather is warm and 
settled. Make plantings every two weeks for supplies throughout the 
season. 
—Two scientific facts about beans will help produce better crops. 
First, being legumes, they should be inoculated with special legume 
culture, such as NITRAGIN. This enables plants to manufacture their 
own nitrogen from the air. Second, bud drop of the tiny flowers 
(even before they can be easily seen) cuts the early set of pods. 
BEETS, STOCK (Mangel 
Wurzel) 
Sow seeds in early fall and spring in 
rows. Plant 2%5” to 4” apart. Later 
thin to 10” apart. 
MAMMOTH.LONG RED—Very popular, 30 
to 50 tons per acre. Roots grow half above 
the ground, Light red, flesh white with rose 
tinge. 110 days. 
BROCCOLI 
Plant and cultivate 
cauliflower. 
ITALIAN GREEN SPROUTING (fr)—Plant 
bears a succession of sprouting heads about 
5-in. long, which, if kept cut, will be re- 
placed by others 8 to 10 weeks, 55 to 65 
days. 
BRUSSELS SPROUTS 
Easy to grow wherever conditions are 
favorable for late cabbage, and requires 
same culture. As sprouts begin to form 
remove lower leaves so that all nourish- 
ment sent to lower stem will be forced 
into the sprouts. Do not use until after 
heads have matured. 
LONG ISLAND IMPROVED—Compact, uni- 
form dwarf size plants, Cabbage-like sprouts 
1144” to 1¥2” in diameter. One of the most 
dependable varieties. Edible in 90 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. Upright 
in growth, with yellowish-green curled, 
crumpled leaves. Thick, broad and light 
like cabbage and 
Late or Winter Varieties 
CHIEFTAIN SAVOY—All America Top 12. 
Flattened globe-shaped. Crumpled leaves. 
Outstanding quality. 88 days to maturity. 
DANISH BALL HEAD OR HOLLANDER— 
A widely used late type. Deep, round, hard, 
compact heads, 7 to 8-in., 6 to 7-lb. Tender, 
crisp, fine for kraut. 100 to 105 days. 
PREMIUM LATE FLAT DUTCH—The best 
late variety, Large, round, flat solid heads 
of perfect shape. Less inclined to burst 
than many varieties. Tender; fine quality. 
Red Variety 
MAMMOTH RED ROCK—Best of the red 
cabbages. Hard, round, Purplish-red heads. 
Good keeper, 6 to 8-in., 7 to 8 lb. heads, 
100 days. 
CHINESE CABBAGE 
Must never be grown as a spring crop 
since it will only go to seed. Plant after 
June 15, as days are getting shorter, 
then it will head, An excellent succession 
crop to follow early peas. 
CHIHILI OR IMPROVED PEKIN—Depend- 
able, early. Solid, tapered heads, 3 to 4- 
in. thick, 18 to 20-in. long. 75 days, 
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MICHIHLI—Exceptionally sure heading new 
variety. Heads firmer and often larger than 
those of Chihli, Tender, fine flavored. 70 
days. 
CARROTS 
CHANTENAY, RED CORED (fr)—Root has 
thick shoulder and tapers to slight stump 
root, 5-in. long. Red cored. 70 days to ma- 
turity. 
DANVERS HALF LONG—Sweet, tender roots, 
6 to 7-in. long tapering to a blunt point. 
Fine for storing, 75 days. 
IMPROVED IMPERATOR (fr)—All America 
Top 12, Fine-grained, tender. Rich orange, 
indistinct core, Roots smooth, tapered to 
semi-blunt. 77 days. 
NANTES IMPROVED CORELESS (fr)—Excel- 
lent for forcing. Tops small, roots bright 
orange, blunt ended. Flesh reddish orange 
and practically coreless, 70 days. 
OXHEART OR GUERANDE—Excellent for 
shallow soil, easy to harvest. Chunky, 
tender and sweet. Bright orange. Keeps 
well, 72 to 75 days. 
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HOW TO GROW CABBAGE eA, 
green stems. 50 to 60 days. 
RHUBARB CHARD — Heavily crumpled 
leaves, dark green with a translucent crim- 
son stalk. Easily grown, everywhere, A 
different, tasty, delicious flavor—cook stalks 
and leaves together for a new taste thrill, 60 
days. 
: CABBAGE 
Yellows Resistant Varieties 
YELLOWS RESISTANT MARION MARKET— 
Large, firm round heads, used for early 
kraut. A development from Copenhagen 
Market. 7-in., 4-lb. heads. 75 to 80 days. 
YELLOWS RESISTANT WISCONSIN HOL- 
LANDER—Late, excellent for winter storage 
and kraut. Similar to Hollander and Danish 
Ball Head. 7 to 8-in., 7 to 9-lb. heads. 100 
to 110 days. 
Standard Early Varieties 
COPENHAGEN MARKET—Excellent, earl 
short season type, Short stems, 6) in., 342 
to 4-lb, heads, 65 to 70 days. 
GOLDEN ACRE—Extra early variety pro- 
ducing uniform well-balanced head. Weighs 
about 3 lbs, Excellent quality, 65 days. 
22 
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For early cabbage, sow the seed in fine soil in flats in the hot bed 
4 to 6 weeks before plants are to be set out, Plant the seed ¥%2 inch 
deep in drills two to three inches apart. Don’t make the soil too 
rich, since it is likely to make the seedlings grow too fast and 
become leggy. Water and keep in temperature 50 to 60 degrees. 
When seedlings are 3 to 4 inches high, prick out and replant in flats 
or boxes. This will insure stocky, healthy plants. 
Set the seedlings out on a warm cloudy day and put out a sowing 
of the midseason varieties for kraut at the same time right in the 
open ground. When raising seedlings of the late, or winter variety, 
follow the same method, but the flats or boxes are kept outdoors, 
rather than under glass. Frequent cultivation is needed to keep down 
weeds and conserve soil moisture. About three weeks after the 
plants are set out, topdress with nitrate of soda, % lb. per 100 feet. 
This is necessary only for early season varieties. 
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