PLANTING TABLE 
Species 100'ft. row a Pree petcensone all Mamet oe ae Recon ieee 
Beans, Bush Y% Ib. 50-70 lb. 24-30 3-4 14 
Beans, Pole 6 oz. 30-40 lb. 36-48 9, or hills 1% 
Lima beans, bush 8 oz. 35-85 lb. 24-30 3-4 1% 
Lima beans, pole 6 oz. 25-40 Ib. 36-48 9, or hills 1%, 
Beet VY oz. 8-10 Ib. 14-24 3-4 YY 
Broccoli Y oz. *4 oz. 24-30 16-20 Y% 
Cabbage Y% oz. *4 Oz. 24-30 16-20 YG 
Cantaloupe VY oz. Bea be 50-60 36-60 1 
Carrot Y% oz. 2-3 Ib. 24-30 2-3 \% 
Cauliflower Y% oz. *4 oz. 24-30 16-20 Y 
Celery Vigmoz: 4 oz. 24-42 4-5 Y% 
Corn, Sweet 2EOz 6-8 lb. 36-42 9-12 l 
Cucumber VY oz. 122 1b. 48-60 18-36 % 
Egg Plant \, oz. VV lb: 36-48 30-36 Y% 
Endive Y% oz. 2-3 Ib. 18-24 8-10 Y 
Kale Y, oz. Y, Ib. 24-36 15-24 Y, 
Kohl Rabi Y% oz. Y, Ib. 18-24 8 Y% 
Lettuce VY oz. 2-3 lb. 16-24 10-14 YM 
Muskmelon Ym oz. 2-3 Ib. 60-70 36-60 1 
Mustard Vi EOz: 1; Ib: 18-24 6-9 “% 
Okra YY oz. 5-6 Ib: 36-42 15 1 
Onion MY Oz. 3-4 Ib. f=30 3-4 Y% 
Parsley VY oz. 4 |b. WAS 3-6 YM 
Parsnip YA 2%. 4-5 lb. 18-24 3-4 Y% 
Peas Y-1 Ib. 100 lb. 24-36 2 1 
Pepper ouOz: Paez. 30 24-30 Y% 
Pumpkin VY 02. 1=7 Ib 8-10 ft. 5-6 ft 1 
Radish Y oz. eerti 12715 1-2 Ya 
Rutabaga Ye 02. 1-2 Ib. 18-24 4-8 “a 
Spinach VY oz. 10-15 Ib. 14-24 5—6 % 
Squash, Bush Y oz. 3-4 |b. 36-48 36 1 
Squash, Vining VAK ey? p=3. 1h 6-8 ft. 5-6 ft. 1 
Swiss Chard VY oz. 3-4 Ib. 24-30 12-20 VA 
Tomato Ys oz. 4 oz. 36-48 36-48 VA 
Turnip VY oz. 2-3 Ib. 12-24 3-7 Y% 
Watermelon VY oz 3-4 Ib. 8-10 ft. 8 ft. A 
“When plants are raised in greenhouse or hotbed. 
+ Varies with method of cultivation, etc. 
|| The figures refer to stand of plants, not rate of seeding. 
t For medium soils. A little more in sandy soils, a little less in heavy soils. Moisture is also a factor. 
VEGETABLES FOR FREEZING 
The vegetables most suitable for freezing and 
locker storage include asparagus, peas, snap 
beans, lima beans, broccoli, spinach, carrot, 
cauliflower, chard and corn, preferably cut off 
the cob. These can all be neatly packed in con- 
tainers to economize locker space. The species 
generally regarded as unsuitable are celery, cu- 
cumber, lettuce, melons, onion, radish and _ to- 
mato—roughly speaking, those that are eaten 
fresh. Cabbage, squash and other large items 
could hardly justify their space even if the re- 
sult were successful. 
As to varieties of the freezable species the home 
gardener can be guided by a simple rule: If it 
is good fresh, it will be good frozen. This does 
not necessarily apply, however, to commercial 
quick freezing by mass production methods, 
into which many other factors enter. 
