Artichoke 
GREEN GLOBE—A perennial plant which 
produces edible flower buds. The first buds 
appear the second year from seed. The heads 
are globular, 3 to 4 inches in diameter and a 
deep green color. Requires a fertile soil and 
a long growing season. 
Asparagus 
MARY WASHINGTON—This heavy yield- 
ing improved variety bears clusters of large 
early green spears with tightly folded tips. 
Desirable for market, canning and freezing. 
Beans 
Beans are among the richest food products 
which the good earth yields. There are numer- 
ous varieties of beans (phaseolus) cultivated 
around the globe. In the chemistry of foods 
they supply carbohydrates, proteins, vitamins 
and minerals. The familiar garden and field 
kinds have been bred to a high degree of 
type. We are accustomed to their use as 
string, green shell, and dried beans. 
Beans were cultivated by the Indians in 
both North and South America before the 
advent of the white man on this continent. 
Kidney and lima beans have been discovered 
in ancient Peruvian tombs and the cliff dwell- 
ers of the Southwest grew beans as food, time 
without record. In Europe the kidney bean 
became the dominant type for garden pur- 
poses early in the 16th century. 
Beans are an easy crop to grow, as suited 
to different soil types from heavy clays to 
light, sandy soils, provided they are manured 
and fertilized, i.e., fortified with fertility ele- 
ments. We caution that fertilizer should not 
be applied to beans in a row as the seeds may 
be injured by direct contact. Planted in early 
spring, after frost danger, and with successive 
plantings a week or ten days apart until mid- 
summer, an ample supply may be had for the 
table and canning. A bushel of snap beans 
canned will make about 9 quart jars. 
A pound of seed is required for a 100-foot 
row and 75 pounds to the acre. Usual dis- 
tance allowed between rows is 30 inches for 
hand cultivation and 386 inches for horse or 
power cultivation. Plants should stand 2 to 4 
inches apart in the rows. Plant the seed about 
a half to an inch deep. 
Pole beans require supports and stretch up 
6 to 8 feet or more, maturing somewhat later. 
Lima beans come in both the pole and bush 
types. They are later maturing and need a 
longer and warmer growing season than the 
other kinds. 
A row or two, or small acreage of field 
beans as Navy, Great Northern, Red Kidney, 
etc., will supply an important part of a fam- 
ily diet the year around. They are easily 
stored and keep well. 
Europeans are familiar with Fava or Broad 
Windsor beans, sometimes called Horse Beans, 
and are grown in scattered areas in this coun- 
try. They stand 3 to 4 feet tall and make a 
ROYAL QUALITY SEEDS 
Golden Wax 
heavy yield of glossy green pods 7 inches long 
containing 5 to 7 flat, light green beans. Pods 
are not edible but beans resemble limas, and 
cooked either fresh or as winter shelled beans 
the flavor is similar to peas. 
The Bansei variety of the familiar soy beans 
is suited to human consumption and eaten 
either green or dry. About a hundred days 
are required for maturity. In the Orient the 
seeds are used for human food not as a vege- 
table but in fermented forms as a protein 
substitute for meat. 
Bush Beans 
Dwart Wax Pods 
BLACK WAX PENCIL POD (58 days)— 
The name implies a description of the pod. 
Long on the market, it has been a leading 
variety for home and market gardens. The 
erect, stocky plant grows 14 to 18 inches high 
with medium dark green foliage. The tender, 
fleshy, stringless, semi-round pods are a 
golden yellow and measure about 6 by % 
inches, proving excellent table quality. Seeds 
are oblong in shape, a solid black in color. 
BLACK WAX SURECROP or BOUNTI- 
FUL WAX (54 days)—Bountiful in produc- 
tion, the sturdy plant reaches a height of 
16 to 18 inches. The thick, flat, butter yellow 
stringless pods measure about 6 by % inches. 
The fine texture qualifies as a good local 
garden and shipping variety. Seeds are me- 
dium large, oval, and a jetblack color. Chero- 
ae Wax is an improved type with a narrower 
pod. 
