PEPPER 
CULTURE. The pods of the Pep- 
per are used in sauces, salads, soups 
or as a seasoning, and the large 
mild varieties called mangoes are 
eaten from the hand or variously 
stuffed and prepared with Cabbage, 
Tomatoes or meat. The pods of 
green peppers are green until in 
ripening they turn red or yellow, 
according to the variety. Start Pep- 
per in hotbeds, maintaining a tem- 
perature of 70 degrees and in other 
ways treat like a Tomato. Set out- 
of-doors after frosts in 30-inch 
rows, giving each plant 18 inches in 
a row. One ounce of seed gives 
2,000 plants and one-quarter pound 
plants an acre. Number of days 
ink is from setting plants to ripe 
ruit. 
CALIFORNIA WONDER (76 
Days) — Plant 2% feet high, me- 
dium light green. Fruits are large, 
3% to 4 x 5 inches, squared, usual- 
ly four lobes, very thick walled, 
sweet and mild in flavor. From a 
deep green to a bright red in color. 
CAYENNE (70 Days) — A long, 
slim, pointed pod, bright red in 
color when ripe, and extremely 
strong and pungent. Size % to 1 
inch in diameter, 5 to 6 inches 
long. 
PIMENTO (75 Days) — Plant 2% 
feet; medium dark, upright and 
very bushy. Fruits 2 x 2% inches, 
heart shaped, smooth, without 
lobes or side ridges, deep green to 
brightest red. Very sweet and 
mild and a heavy producer.. Excel- 
lent canning variety. 
WORLD BEATER (73 Days) 
Fruits four-lobed, 5 inches long by 
3% inches in diameter; flesh very 
thick and mild. Exceedingly pro- 
ductive. 
PUMPKIN 
CULTURE. The finer varieties of 
Pumpkins are used for pies and the 
coarser ones for stock feeding. 
While the Pumpkin may be grown 
very much as Cucumbers are grown 
in a garden, they are more fre- 
quently planted in the field with 
corn, where several seeds are drop- 
ped in each fourth hill. Planted 
alone, six to ten seeds are covered 
one inch deep in hills eight to ten 
feet apart and thinned to two to 
four plants to the hill. One ounce 
plants twenty-five hills and two to 
four pounds of seed generously 
plants an acre. Number of days 
given is from planting to ripe fruit. 
CONNECTICUT FIELD (120 
Days) — Standard cornfield va- 
riety, producing large, orange col- 
ored pumpkins which average 25 
pounds in weight, round and flat 
on ends with smooth, hard rind. 
Flesh is thick, dry and sweet — 
fine for canning, stock feeding. 
LARGE CHEESE OR KEN- 
TUCKY FIELD (120 Days)—Used 
largely for canning and stock feed- 
ing. The fruits are flat, dull or- 
ange; flesh yellow, thick, tender. 
SMALL SUGAR OR PIE (115 
Days) — A small but handsome 
variety. Shape, round; skin, deep 
orange colored; flesh, fine grained, 
sweet flavored. Superior for pies. 
RADISH 
CHERRY BELLE (22 Days)—A 
very early short top variety, well 
adapted for greenhouse or hotbed 
forcing. Shape, globular, small uni- 
form, with a very fine root. Color, 
cherry red of a medium shade. 
COMET (23 Days) — Tops are 
short. Stands unusually long be- 
fore becoming pithy. Bunches well. 
Shape, short oval, smooth. Color, 
rich scarlet; flesh white, crisp, 
mild. 
FRENCH BREAKFAST (25 Days) 
—Popular home garden and early 
market variety. Tops medium 
small; roots 1% to 2 inches long, 
thicker towards bottom, scarlet 
with white tip; flesh white, crisp 
and of excellent quality. 
WHITE ICICLE (27 Days)—With- 
out doubt the finest early white 
variety. Very popular with home 
gardeners. Tops medium; roots 51%4 
to 6 inches long, tapering, pure 
white, very crisp and mild. 
CULTURE. Plant Rad- 
ishes on a light soil if a 
choice is possible and ev- 
ery second week for a 
succession from the time 
the soil can be worked in 
spring till the first light 
frost. Plant in 12 to 18 
inch rows, cover the seed 
one-half inch deep and 
permit ten radishes to 
grow to the foot; use 8 
to 12 pounds of seed to 
the acre. Radish seed, 
which germinates quickly, 
may be sown with some 
slow germinating seed so 
that the cultivation of that 
crop may begin earlier, or 
radish may be grown be- 
tween the rows of some 
slow growing crop that 
later requires consider- 
able space. Number of 
days given is from plant- 
ing to roots of bunching 
size. 
WHITE TIPPED SCARLET TUR- 
NIP (25 Days)—One of the hand- 
somest of turnip radishes and a 
great favorite in many large mar- 
kets for early planting outdoors. 
Roots slightly flattened on the un- 
der side; color very deep scarlet 
with white tip; flesh white and of 
best quality. 
WINTER VARIETIES 
The winter Radish is sown at late 
turnip planting time and used in the 
autumn or stored for winter like the 
turnip. 
LONG BLACK SPANISH (62 
Days)—One of the best winter va- 
rieties. Tops large and heavy; roots 
7 to 9 inches long, 2 inches in di- 
ameter and tapering to a point; 
skin black; flesh white, very firm 
and pungent. 
ROSE CHINA WINTER (53 Days) 
—Roots cylindrical or largest at 
the bottom, tapering abruptly to a 
small tip; skin very smooth and of 
a bright rose color; flesh firm, 
crisp and tender, quite pungent. 
Be KIND To Your Garden Tools! 
Well-kept tools are a gardener’s best 
friend. So treat ‘em right! Remember: 
clean, sharp spades and hoes make 
gardening enjoyable and easy. Any 
tool which comes in contact with the 
soil should be cleaned after each job. 
Soil will adhere to a dull and rusty 
tool. An oily rag may be run over the 
blades and handles and the metal 
parts rubbed dry with a rag. 
Hang tools up, each in its place, when 
not in use. Handles are roughened and 
edges dulled if tools are not placed in 
special racks. 
Don't allow water to stand in your 
garden hose, especially during the hot 
summer months. This is most harmful. 
When the water gets hot, the rubber 
rots and hardens on the outside, which 
shortens its usefulness. 
Wash out all sprayers with clean 
water after use. Nozzles should be ex- 
amined to get out any particles of grit 
which are bound to choke it. 
If you use a rubber bulb syringe 
spray, examine it frequently for grit 
and keep it away from hot sun or 
steam pipes. In spraying equipment, 
the leather washer in the pump needs 
frequent attention. Remove this wash- 
er, clean and oil it frequently. Examine 
all the attachments to the sprayer to 
be sure that they don’t leak air. 
Always use good qualiy tools and al- 
ways keep them clean and in the best 
condition. 
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