MUSTARD 
(Continued) 
dium green, with saw-tooth edges. 45 days. 
Florida Broad Leaf — About 12 inches tall, spread- 
ing, very productive, and slow bolting. Quality is 
excellent. Leaves are smooth, broad-oval, have 
thick distinct midrib. Color is light green. 45 days. 
Giant Southern Curled (Longstanding) — Desirable 
market variety in most sections. Slow to bolt to 
seed, large and attractive. Leaves are tall, crumpled, 
with frilled edges, medium green. 45 days. 
Tendergreen (Komatsuna) — Also called mustard- 
spinach. An all-season mustard for the home gar- 
den, resistant to heat and withstands cold. Leaves 
are large, oblong, dark green, with small midrib, 
alee and smooth. Flavor is mild, spinach-like. 50 
ays. 
OKRA 
CULTURE: Sow as soon as ground warms up in the 
Spring in 24 to 30 inch rows, about 1 inch deep. 
After the stand is established, thin out to about 12 
inches apart in the row. Soil should be rich and 
well cultivated. Pods should be gathered when 
young and tender, and strung up in a dry room 
-| for winter use. Greatly esteemed in soups, stews, 
and other southern dishes. 
VARIETIES:— 
Clemson Spineless — A uniform, spineless strain of 
Perkins. Pods are green, straight, 6 inches long. 
.| Plant is about 4% feet tall. 55 days. 
| Dwarf Green Long Pod — An early dwarf type, 
growing only 2% feet tall, but bearing pods up to 
7 inches long, slender, dark green, and uniform 
quality. 50 days. 
; Green Velvet — Excellent canning and market va- 
| riety which holds color and shape very well in proc- 
| essing. Grows about 5 feet tall, yields well. Pods 
_ are up to 7 inches long, smooth, and good quality. 
60 days. 
| Perkins Mammoth — Tall, upright, vigorous variety 
|! with heavy foliage. Growing 6 feet tall, with 8 
' inch pods which are long, tapered, fleshy and bright 
| green. Standard home garden and canning variety. 
| 60 days. 
| White Velvet — Popular garden variety, prolific, 
| and of good quality. Grows 4% feet tall, heavy fo- 
| liage. Pods are 6 inches long, round, and smooth. 
| Quality is good. 60 days. 
ONION 
| CULTURE: A well-drained but rich soil is necessary 
_ for best production, and must be kept moist and 
| well cultivated. Seed may be sown directly in the 
| field and thinned later, or may be started in hotbeds 
| and transplanted. When plants are about 3 inches 
i | high, they may be thinned or re-set to 4 inches apart 
shoe ngs 
