CUCUMBER 
CULTURE. For very early cu- 
cumbers sow April 10th in hotbed 
upon pieces of inverted sod so that 
they can be transplanted without 
disturbing roots. When the ground 
is warm transplant into well pre- 
pared hills and protect with glass 
until hardened. For outdoor plant- 
ing, wait until the ground is warm 
then sow 10 to 12 seeds in hills 4 
to 6 feet apart each way, thinning 
3 or 4 plants to a hill after danger 
from insects is over. Cultivate as 
long as possible; gather when large 
enough for use and to keep plants 
bearing do not allow them to ripen. 
Number of days is from planting to 
first picking. 
SLICING VARIETIES 
A & C, W. 8S. (68 Days)—Uniform, 
nearly cylindrical, very dark green, 
well rounded at ends. Highly de- 
sirable for shipping and for mar- 
ket gardens. 
IMPROVED LONG GREEN, B. S. 
(68 Days) — Makes a heavy, long 
runner growth. Fruit 214 x 10 to 
12 inches, somewhat tapered, in- 
clined to warts, uniform. Color 
medium dark. One of the best and 
most dependable croppers under 
all conditions of weather and soil 
types. 
MARKETER w.s. (65 Days) — 
Vine vigorous and_ productive. 
Fruits 8 inches long x 2%. Slight- 
ly tapered, dark green in color. 
Popular for early market. 
HYBRID CUCUMBER — BURP- 
EE’S (68 Days) — A true first 
generation Hybrid of the white 
spine type, fruits averaging 8 
inches in length and 2% inches in 
width. A heavy cropping variety 
with high resistance to downy mil- 
dew and mosaic. Prolific all sea- 
son long. 
pase Sra 2 sie 
PICKLING VARIETIES 
CHICAGO PICKLE, B. S. (57 
Days) — Highly esteemed by 
Chicago market gardeners and 
large pickling establishments. 
Fruit medium length, square end- 
ed, with large and prominent 
spines. Color a deep green. 
DILL 
MAMMOTH — Plant 2 to 2% feet 
high, with leaves cut into thread- 
like segments. Seeds very flat, 
having strong, bitter flavor. Used 
for flavoring pickles. 
EGG PLANT 
CULTURE. Treat the Eggplant 
like a tender tomato that requires 
even a longer period to mature. 
After cabbage plants are out of the 
hotbed or greenhouse, which is 
April, sow eggplant, keeping even 
the night temperature above 70 de- 
grees. One ounce of seed gives 
2,000 plants, and 4 ounces plant an 
acre. Transplant later to pots or to 
a 3- or 4-inch stand, and when corn 
is shoe high, put eggplant outside 
on rich, well-drained land. Set the 
plants 2 feet apart in 4-ft. rows, 
shading or watering the plants if it 
is sunny or dry. Number of days 
given is time required from setting 
plants to marketable fruit. 
BLACK BEAUTY (90 Days) — 
Fruit is a rich, dark purple, large 
and symmetrical; early maturity. 
Holds its color a long time. 
HERBS 
In borders and irregular parts of 
the garden it will prove profitable 
to grow a few herbs. Their use 
gives new and unusual flavors, 
pleasing aromas and perfumes and 
some medicines that are as service- 
able as can be purchased. Exact 
cultural directions suited to them 
all is impossible. Give them gen- 
erally the care given vegetables or 
flowers. Where the foliage is to be 
used, cut the young stems on a dry 
day, wilt in the sun, dry in the 
shade and either hang up in bunch- 
es or store in air-tight glass jars. 
ANISE—A hardy annual used for 
medicinal purposes and for Ssea- 
soning and flavoring. 
BASIL, SWEET—An annual used 
for seasoning sauces, soups and 
meats. 
BORAGE—A hardy annual grown 
for bee pasture; also used for flav- 
oring. 
CARAWAY — In its second year 
this biennial produces seed for 
flavoring pastry, etc. 
CORIANDER — An annual grown 
for the use of its seed in confec- 
tionery and liquors. 
FENNEL, FLORENCE — An an- 
nual grown for the blanched base 
of its stem, which when cooked 
has a sweet taste, a delicate odor 
and somewhat resembles celery. 
FENNEL, SWEET OR COMMON 
— Foliage used as a salad and the 
seed for flavoring. 
SWEET MARJORAM — Treated 
as an annual and the younger 
foliage used for seasoning. 
ROSEMARY — A fragrant peren- 
‘nial used for seasoning and medi- 
cinal purposes. 
SAFFRON — An annual used for 
seasoning, coloring and making 
cosmetics. 
SAGE — The well known, hardy 
perennial used for seasoning. 
SUMMER SAVORY — The foliage 
and flowers of this annual used 
for flavoring and seasoning. 
THYME — The leaves of this per- 
ennial are used for seasoning and 
medicinally. 
WORMWOOD Perennial. A 
plant of fragrant odor but very 
bitter taste; leaves used as a tonic. 
Page 11 
