Transplanting Garden Plants ihe Easy Way 
269 
Se ee 
HERB SEEDS 
CHERVIL (CHUR-vil) 
(Anthriscus cerefolium) Plain leaf Cher- 
vil, of Parsley Family, whose Parsley-like 
leaves are used for flavoring salads. 
Grows 18-24’. Sow seeds in early spring 
or late fall, in any good garden soil, some 
shade best and produces leaves for use 
in 6-10 weeks. Pkt. 15¢; Oz. 40¢ 
CHERVIL, Curled Leaf 
Similiar to the plain leaf type except 
that the curled leaves are more used for 
garnishing, similiar to Persley. 
Pkt. 15¢ Oz. 40¢ 
CHICORY, Brussels Witlof. (Special Strain) 
(Chicorium intybus) A perennial herb, 
the roots of which can be dried and used 
as a substitute for coffee; the leaves are 
used when young and tender as greens 
or those of the older plants are blanched 
much as is Celery. The leaves are forced 
during fall and winter to produce loose 
white or pink leaves or Witlof or French 
Endive. Sow early in spring, thinly in 
rows 18” apart, thin to 6 in. in row. Dig 
roots in fall, cutting tops to 1” and store 
in pit or root cellar; for Witlof, shorten the 
roots to 8-9’, cutting the lower end, bury 
upright in damp sand or soil covering tops 
with 6-8 inches of the soil and keep at 
about 60 degrees F; in 2-3 wks the blanch- 
ed heads 5-6” long can be cut for use. 
Pkt. 15¢; Y% Ib. $2.00. 
CHICORY, van Spronsent’s Variety. 
A special select variety of Brussel Witlof. 
Pkt. 15¢; Oz. 35¢; 1% Ib. $1.90. 
CHIVES (Chy-vz) 
(Allium schoenoprasum) Perennial de- 
veloping a thick grass-like tuft and valued 
for their mild onionlike flavor, the green 
stems being used in salads, soups, etc. 
The oftener the leaves are cut the stronger 
the plant will grow. Sow seeds early in 
the spring. in rows 2-3 feet apart and thin 
plants to 6” apart. Pkt. 15¢; Oz. 90¢ 
CORN SALAD i : : 
(Valerianella locusta, variety  oiltoria) 
Dutch Broad Leaf, Large Seeded. Also 
known as Fetvicus, Vetticost and Lambs- 
lettuce. Grown in early spring or late 
fall as a pot-herb or salad; seed sown in 
early fall, some plants will get large 
enough for fall use and the balance with 
flavoring soups, either in green state or 
dried. Pkt. 15¢; Oz. 35¢ 
MERCURY (Chenopodium Bonus-Heuricus) 
A hardy perennial..seed sown in spring 
in a seed bed and pricked out once before 
planting in its permanent quarters. Leaves 
eaten like Spinach or the shoots may be 
blanched by simply earthing them up and 
using like Asparagus Pkt. 25¢ 
MALABAR SQUASH.  - ‘ 
(Cucubita ficifolia) This is the Cabellos 
de Angel” or Angel’s Hair of Spanish 
America. The fruits are 10” long, 7” dia- 
meter,with very smooth glossy skin of a 
dark green color, striped and mottled with 
greenish white. After being booiled the 
thread-like pulp can be dressed in several 
ways. ,Oz. 50¢; Pkt. 20¢ 
HARRY E. SAIER 
DIMONDALE, MICHIGAN 
aD 
Plant Your Own Garden 
The importance of properly grown food 
is becoming more and more apparent these 
days, as our “new diseases” are multiply- 
ing almost daily. 
Under our present mode of living; great 
numbers of people in industral centers; rap- 
id transportation of foods from _ distant 
points; all the new “ways” of packaging 
foods and the use of substitutes and flavor- 
ings; it is not surprising that heart disease, 
polio and hundreds of other such diseases 
are taking the lives of countless citizens, 
many right in the prime of life. 
Man not Created on Packaged Food 
The human race has required untold 
numbers of centuries to develope; none of 
this was done on canned and manufactor- 
ed foods. Man ate his food direct from the 
soil. Today, the bulk of the food consumed 
is manufactored foods. They all lack the 
socalled trace elements, to use a vague term 
to indicate the deficiencies. 
Under our present system of agriculture, 
due mostly to our economic conditions and 
our agricultural college teachings, the soil 
has been depleted of the microscopic creat- 
ures in the soil. It is difficult to use a 
word or phrase to indicate just what these 
are, for their numbers and kinds are so vast 
and their enormous influence on life so 
great and varied, that we can only refer io 
them in this short article as “soil bacteria”, 
a term to cover much. 
Wrong Farming Methods used Today 
Our great failure is in too much plowing 
of the soil and with too great a use of com- 
mercial fertilizers. Both are death to the 
soil bacteria. Too great a production is 
likewise destructive to soil life. Less crop- 
ping is necessary and more time must be 
allowed for the soil to be covered with a 
mulch, that soil life may be permitted to 
live and multiply. The soil should not be 
plowed oftener than once in 3 years at the 
most and during this minimum 2 years, it 
should be covered with a mulch, that is the 
straw should be on the land and weeds 
mowed often, to lay on the surface and to 
shade and protect the soil from the hot 
sun. 
Many of the new drugs being discovered 
of late to combact our new diseases are 
simply cultures in one way or another of 
soil organisms. Streptomycin, penicillin, 
chloromycetin, etc., are all produced by 
soil bacteria and in healthy foods produced 
on a healthy soil, they will be present in the 
proper proportion as required by the human 
body. 
A cubic inch of soil is said to contain 
billions of these organisms; bacteria, prot- 
ozoa, fungi, algae and viruses. And all 
readily killed when exposed to direct sun 
light, and the burning of the soil when plow- 
ed and left exposed to the sun. 
But not all the causes for the many dis- 
eases we are now having are due to the 
present condition of our soils. Much js. 
also, due to the methods used in our manu- 
factored foods as they are now prepared. 
Especially is this true of our “sweet” foods, 
many of which, I fear, are prepared with 
artifical sugars and other chemicals. If you 
will look at the labels on packaged foods you 
will wonder why colurings have to be added; 
artifical flavors; various vegetable oils and 
even worse, many have benzoate of soda, 
some are sulphurized!. No wonder a ‘new 
science” is being developed in our agricult- 
ural colleges. 
Grow Your Food Nature’s Way 
When food is properly grown, all the life 
building value is locked up in the cells of the 
plant. You might say the life building in- 
gredients are ‘canned’. As soon as these 
cells are broken, its contents begin to oxidize 
and thus their value for food is lost. Grind 
up the wheat to flour where every cell has 
been ruptured, its value as a life building 
food soon spoils. The same applies to 
various other common foods. ; 
While I do not pretend to be a medical 
authority, it has long been my opinion that 
polio is directly connected to the consumpt- 
ion of our various manufactored sweet 
foods, including the cheap candies, ice 
creams, soft drinks and various baked con- 
fections usualy eaten by children. They 
are consumed in large quantities during July 
and August, the months when this disease 
is especially serious. It would be of inter- 
est, if this was traced in the: tabulations of 
the causes of this disease. 
Wealth and Health in the Small Garden 
More people must grow part of their food 
in their small gardens where you not only 
can derive much pleasure in working with 
the soil but where you can produce a great 
part of your food. Those who have deep- 
freeze refrigerators, will be surprised how 
much Kohl Rabi or Brocolli can be produc- 
ed on a very small plot; and it supplies an 
ideal dish when creamed like Cauliflower. 
Then there are all the various root crops 
that in the small garden, can be produced 
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