Chapter II: English and American Literature -- Outline Charts of English and (9)

=Rye= (_Secale cereale_) is cultivated in all northern countries. The stalk grows up to six feet, and the ears are double-rowed with a long beard. The grain is dark green and very mealy, and furnishes a good bread. It is cultivated in the cold climates of northern Europe, especially in Russia. Only small amounts are grown in the United States.

The leading rye states, in order of yields, are Pennsylvania, Michigan, Wisconsin, New York and Minnesota, which together raised nearly two-thirds of the crop.

It is usually sown at the same time as winter wheat, or earlier, one and a half to two bushels of seed per acre, and its habits and treatment are essentially the same. Its yield per acre is from twenty to fifty bushels, weighing fifty-six pounds. It is noted for its ability to thrive and yield fairly on soils too poor for the more important cereals. Rye is used for breadmaking, live stock food, and in the manufacture of malt and alcoholic beverages. It is the chief breadstuff in parts of Russia, Scandinavia and Germany. It also furnishes valuable pasturage late in the fall and early spring, for which it is extensively sown where early tame grasses do not prosper. Its straw is in considerable demand for various uses, such as the making of paper, filling horse collars, for packing and otherwise.

=Sugar-Cane= (_Saccharum officinarium_), a tree-like grass, grows nine to fifteen feet high, and contains in its pith a sweet sap, from which our raw sugar is obtained. The sugar-cane is a native of the East Indies, but it is now grown in India, Cuba, Hawaii, Java, Brazil, Mauritius, Louisiana and other parts of the tropics and subtropics. India’s large production is consumed locally and enters little into export trade. Louisiana produces all made in the United States, except ten thousand to fifteen thousand tons, annually, from Texas. Cane for molasses and sirup is grown more or less in all of the Gulf Coast states.

METHOD OF CULTIVATION.--It requires a fertile soil, rich in humus. Sandy and clay loams are both good, but alluvial soils are best. In preparing for sugar cane the soil is thrown up by plows in beds six to seven feet wide. In planting, furrows are opened, and in these the cane stalks, one, two or three are laid side by side, covering by plows. It is cultivated largely after the manner of corn, care being taken to leave the rows well ridged up by the last cultivation, to facilitate drainage. The quantity of cane required for planting an acre ranges from four to six tons. Two and sometimes three crops or cuttings are had from one planting. Yields of forty to forty-five tons of stripped cane per acre are not uncommon, although half those quantities are considered creditable averages for large plantations.

MANUFACTURE.--After harvesting, sugar cane is carried (usually by rail) promptly to the mill, where the juice is pressed out. Modern mills have nine rollers, arranged in three sets. The trash, or bagasse, is almost dry when it leaves the last rollers and is used as fuel to run the mill. The juice is boiled down, generally in vacuum pans heated by steam, and the sugar crystals which form are separated from the molasses in centrifugals.

PRODUCTS.--Raw cane sugar, brown to yellowish in color, produced by evaporation of the juice in open pans (muscovados), and crystals from vacuum pans are both important commercially. White sugar, granulated, loaf and pulverized, as commonly sold, is more nearly chemically pure than most other articles of commerce. Molasses, from cane juice boiled in open pans, is palatable for human food, and, like all cane molasses, is fermented and distilled to make rum.

=Sorghum= is a cultivated grass of many varieties (_Panicum_, _Setaria_, _Andropogon_, etc.) Guinea corn, kaffir corn, broom corn and other names are employed to distinguish the different kinds. They may, however, be divided into two classes: the _saccharine_ or sweet sorghums and the _non-saccharine_. The sweet sorghums are grown for making sirup, but principally for forage and hay, and yield heavily, from five to fifteen tons per acre. The seed being somewhat bitter is not entirely relished by animals, but it finds a ready market for seeding purposes. For hay about a bushel of seed is sown to the acre, and for fodder and seed about ten pounds per acre is planted in rows and cultivated.

KAFFIR CORN is by far the most valuable of the non-saccharine sorghums. Its grain, of which it yields from thirty to sixty bushels per acre, has a feeding value approximating that of Indian corn, and its forage after the seed heads have been removed is valuable feed for live stock.

MILO is one of the non-saccharine sorghums especially adapted to dry regions, and the most successful summer grain crop for the southern half of the plains country. It does not rank with the sweet sorghums and Kaffir corn as forage, being principally valued for its seed, which makes a satisfactory substitute for Indian corn.

JERUSALEM CORN is also a non-saccharine sorghum. It is cultivated mostly in the cooler climates of the dry regions. It will mature in a short season, and is quite productive of seed, but its fodder yield is light.

BROOM-CORN, a non-saccharine sorghum, is grown only for its brush for making brooms. It is a hardy plant, withstanding dry weather well, and is grown chiefly in Oklahoma, Illinois and Kansas. There are two varieties--the Standard and Dwarf, the former growing taller and producing the longer brush.

In adaptability sorghums cover about as wide a range of soils and climate as corn, and are noted for their drought-resisting powers. Kaffir corn is especially adapted to hot, dry and semi-arid portions of the West, where corn is uncertain, and there it is regarded with increasing appreciation.

In some places the juice of sorghum is boiled down to make sirup or sugar. Common brooms are made of the tops of the Broom-corn.

=Spelt= (_Triticum Spelta_) is chiefly cultivated in south Germany, but is also grown in a small way in some of our northwestern states. It is sown in both fall and spring, dealt with the same as other wheats, and some authorities recommend it as a very hardy drought-resistant grain for semi-arid regions. About seven pecks of seed are sown to the acre, and the yield is from twenty-five to sixty bushels per acre. The small ears are arranged on a brittle stalk, and consist of three or four blooms, of which, as a rule, only two are fruitful. Spelt is, generally, not bearded. The corn furnishes a white bread. When unripe, it is manufactured into a soup, which is highly esteemed.

=Timothy= (_Phleum pratense_) is a popular and most widely used hay plant in America, and also extensively seeded with other grasses for pasture, prospering best in moist loams. It yields the year following its sowing, grows from one and a half to four feet high, and twelve to fifteen pounds of seed are sown per acre. The chief timothy region is the northern half of the United States, east of the 100th meridian, where it is usually sown in the fall with winter wheat, or in the spring with oats. Forty-five pounds of seed make a bushel.

=Wheat= (_Triticum vulgare_), does not grow as high as the rye, but has a thicker stalk and thicker ears, which are composed of several small ears. In each little ear there are generally four seeds. There are, as a rule, no beards; but, on the other hand, there is often a short spur at the top of the ears. It grows in temperate climates, the largest crops being raised in United States (especially in Minnesota, North Dakota, Ohio, South Dakota and Kansas); Central Europe (Russia, France, Austria-Hungary and Italy); India, Argentina, Canada and Australia. The area of wheat production is steadily increasing and wheat raising has become an important industry in newly developed countries, such as parts of British America, West Australia and Manchuria.

CULTIVATION.--The soil conditions in the Middle West are most favorable for giving quality. Its rich prairies contain large amounts of decaying vegetable matter, and because of the lime and alkaline substances in these soils, the elements of plant food are readily available, particularly the nitrogen in the soil, that contributes so largely to the glutinous character of the wheat.

Wheat is more than ordinarily adapted to machine farming and the invention of the successful reaper was largely responsible for the rapid increase of wheat acreage in America. In many parts of the wheat region immense plows drawn by traction engines and turning six to twelve and more furrows are employed. In other portions where operations are large many fields are plowed only once in two or three years. For various reasons, among which may be mentioned the control of weeds and the conserving of moisture in the soil, early plowing for winter wheat is preferable, and where the rainfall is scant very satisfactory conditions are obtained by stirring the surface soil with disc harrows only.

The average quantity of seed sown per acre is between four and five pecks, varying with the quality, the locality, method and time of seeding and the whim of the sower. The yield ranges from ten to sixty bushels per acre, the bushel weighing sixty pounds.

Wheat is mostly sown with drills, the old method of sowing broadcast having been mostly abandoned. By drilling a more even distribution and covering of the seed, and a better stand and yield of grain may be confidently expected.

In harvesting small areas the self-binding reaping machine is popular. This cuts the standing grain and binds it in sheaves of convenient size which are stood in shocks of three or four dozen bundles each, whence it is either threshed direct or put in stacks for threshing at a more convenient season. On larger areas and especially where the wheat is quite ripe, the header is commonly and widely used. This clips off the heads of grain, and elevates them into large receptacles called barges, set on wagons, leaving the straw standing. Usually when headed the grain is put directly into stacks, and threshed at convenience.

ECONOMIC PRODUCTS.--Its commercial varieties, hard, soft, red, white, etc., differ in percentage of starch and gluten.

The whole grain is ground into graham flour, made into breakfast foods and used in brewing.

From parts of the grain are prepared whole wheat flour, white flour, middlings, bran, wheat grits, wheat starch, macaroni, spaghetti, etc.

Wheatflour may be said to be the standard foodstuff of modern civilized man.

Macaroni is made from special varieties of hard, glutinous wheat.

Wheat straw is plaited into braids (Leghorn, etc.) for hat making, and is used like the straw from other grains for packing material and as bedding for animals.

Straw braids come largely from Italy, China and Japan.

The principal countries exporting wheat are United States, Russia, Argentina, Canada, Roumania, India and Australia.

_II. KITCHEN VEGETABLES_

Among the commercial products of the world, vegetables are a most
important item, and their value as foodstuffs needs no emphasizing.
The inhabitants of the world could subsist without animal-flesh,
could scarcely subsist entirely on cereals, but they most certainly
could not subsist without vegetables. Practically every nation,
savage and civilized alike, cultivates a few plants for use as
vegetables. The vegetables we know and prize most are one and all
the result of long cultivation, the origin of most being lost in
antiquity. The world has been ransacked, and for the vegetables
cultivated in America nearly every country under the sun has been
laid under contribution.

=Asparagus= (_Asparagus officinalis_). The common Asparagus is a native of Great Britain, Russia and Poland. It is one of the oldest as well as one of the most delicious of our garden vegetables. It was cultivated in the time of Cato the Elder, 200 B. C.; and Pliny mentions a sort that grew in his time near Ravenna, of which three heads would weigh a pound. As many of our best gardeners contend, adaptation of soil, together with thorough cultivation, alone explains the difference in this vegetable, as offered in our markets or seen in our gardens.

=Bean= (_Phaseolus vulgaris_) is cultivated in many countries for the sake of its seed and husks. By cultivation many varieties have been produced, of which the following are the best known: BROAD BEAN, an important article of food in Europe and western Asia, and valuable forage plant, grown in gardens and as a field crop. All species of the bean have a very high food value; are relatively cheap in price, but much less easily digested than cereals. LIMA BEAN, widely cultivated in tropical Africa, sparingly in temperate regions. Production in the United States most extensive in California. NAVY or KIDNEY BEAN, extensively grown in the United States, over one hundred and fifty varieties of which are in cultivation as a garden vegetable, “string beans,” fodder and for food. The closely related “frijole” is universally grown in Mexico and Spanish American countries where it ranks next to maize as a staple food. SOY BEAN, the common bean of China and Japan is grown in immense quantities. Various preparations form a part of the daily food. It is now grown in Europe and southern and southwestern United States as forage and soiling crop.

=UDO=--This fine salad vegetable comes from Japan, is similar to asparagus, and much easier to grow. It has a fresh taste like lettuce with an agreeable flavor. There are numerous ways of serving it, but it is possibly best simply boiled and seasoned like asparagus. It will grow in any soil suitable for asparagus.]

=Brussels Sprouts=, or Bud-bearing Cabbage (_B. oleracea bullata minor_) originated in Belgium, and has been cultivated around Brussels from time immemorial, although it is only within the last fifty years that it has become generally known in this country. It is so named on account of its peculiar habit, producing a bud-like cluster of leaves in the axil of each leaf from the base to the top of the stem. These buds or sprouts are the parts of the plant that are eaten, and are highly esteemed for their delicate flavor and wholesome quality. Brussels sprouts is one of the hardiest of green winter vegetables. As a rule, the shorter-stemmed strains have the largest and most compact sprouts, and are consequently the most favored. As regards cultivation, the plant, like all of the cabbage tribe, requires deep, rich soil to bring it to fullest perfection.

=Cabbage= (_Brassica oleraceæ_) is found in a wild state in various parts of Europe and in southern England, always on maritime cliffs. It is a biennial, with fleshy lobed leaves covered with a glaucous bloom; altogether so different in form and appearance from the cabbage of our gardens that few would believe it could possibly have been the parent of so varied a progeny as are comprised in the Savoy, Brussels Sprouts, Cauliflower, Broccoli and other numerous varieties. Over one hundred fifty varieties are enumerated. The common or cultivated cabbage is well known, and from a very early period has been a favorite culinary vegetable in almost daily use throughout the civilized world.

=Carrot= (_Daucus_) of which there are about twenty species are mostly natives of the Mediterranean countries. The common carrot is a biennial plant and is universally cultivated for the sake of its root. In all varieties of the wild plant this is slender, woody and of a very strong flavor; and that of the cultivated variety is much thicker and more fleshy, much milder in its flavor and qualities. Its color is generally red, but sometimes orange or yellowish white.

=Cauliflower= (_B. oleracea botrytis cauliflora_) is of great antiquity, but its origin is unknown, although it is usually ascribed to Italy. To the English and Dutch gardeners we are chiefly indebted for the perfection it has attained. Heads of immense size are now grown for the market. It is by no means uncommon to see a head perfectly sound and smooth, fully ten inches in diameter, and, contrary to the usual rule, size is not obtained at the expense of quality, the larger, if differing at all, being more tender and delicious. The varieties of the Cauliflower are numerous.

=Celery= (_Apium graveolens_). The plant is hardy, and is largely cultivated in the United States, Canada and Europe. In cultivation, however, abundant nutrition has greatly mollified its properties, and two principal forms have arisen. The first sort is the common celery, where the familiar long blanched succulent stalks are produced by transplanting the seedlings into richly manured trenches, which are filled up as the plants grow, and finally raised into ridges over which little more than the tops of the leaves appear; and a supply is thus insured throughout the whole winter. The other form is the turnip-rooted celery, or celeriac.

=Cucumber= (_Cucumis sativus_). The common cucumber is distinguished by heart-shaped leaves, which are rough with hairs approaching to bristles, and oblong fruit. It is a native of the middle and south of Asia, and has been cultivated from the earliest times. Its fruit forms an important article of food in its native regions, the south of Europe, etc., and an esteemed delicacy in colder countries, where it is produced by the aid of artificial heat. Many varieties are in cultivation, with fruit from four inches to two feet long, rough, smooth, etc.

VEGETABLE MARROW (_Cucurbita ovifera_) is closely allied to the cucumber, and is supposed to have been originally brought from Persia. Like the cucumber it is a tender annual, but succeeds out of doors in summer in this country.

Many other members of the cucumber family are cultivated as esculents, notably in the warmer parts of the world. Of these the chief are Pumpkins, Melon Pumpkin, Water Melon, Chocho, Bottle Gourd, Squash.

=Egg-plant= (_Solanum melongena_). The egg-like fruit known as egg-apple, etc., is a favorite article of food in the East Indies, and has thence been introduced to most warm countries. It varies in size from that of a hen’s egg to that of a swan’s egg, in color from white or yellow to violet. Egg-plants are much grown in the United States, where “Jew’s-apple” is one of the names for the fruit.

=Kale=, or Borecole (_B. oleracea acephala_) is distinguished by its leaves being beautifully cut and curled, of a green or purple color, or variegated with red, green, and yellow, never closing so as to form a heart, nor producing edible flower heads like a Cauliflower. Its leaves and tender shoots are not only edible but form one of the most useful green vegetables.

=Lentils= (_Ervum Lens_), a slender plant supposed to be native of Western Asia, Greece and Italy. The Lentil was introduced into Egypt as a cultivated plant at an early date, and from this center spread east and west. It is a weak, straggling plant, rarely exceeding eighteen inches high, often much more dwarfed, having pinnate leaves terminating in tendrils. The flowers are white, lilac, or pale blue, small and formed like those of a pea. There are three varieties of lentil recognized in the countries in which it is cultivated: the small brown, which is the lightest flavored and the best esteemed for soups and haricots; the yellow variety, which is slightly larger; and the lentil of Provence, France, which has seeds as large as a small pea, but is better appreciated as fodder for cattle than for food for man.

=Lettuce= (_Lactuca sativa_). The garden lettuce is supposed to be a native of the East Indies, but is not known to exist anywhere in a wild state, and from remote antiquity has been cultivated as an esculent and particularly as a salad. It has a leafy stem, oblong leaves, a spreading, flat-topped panicle, with yellow flowers, and a fruit without margin. It is now generally cultivated in all parts of the world where the climate admits of it.

=Melon= (_Cucumis melo_), a plant of the same genus with the cucumber, much cultivated for its fruit. The melon is an annual, with trailing or climbing stems, lateral tendrils, rounded, angular leaves, small, yellow flowers and large round or somewhat ovate fruit. The varieties in cultivation are very numerous, some of them distinguished by a thick and warty rind, some by a rind cracked in a net-like manner, some by ribs and furrows, some by a perfectly smooth and thin rind; they differ also in the color of the flesh of the fruit, which is green, red, yellow, etc.; and in the size of the fruit, which varies from three or four inches to a foot or more in diameter. They are widely cultivated in the United States, ranking fifth in acreage among vegetables. New Jersey leads in production, growing about one-seventh of entire crop. Cultivation under irrigation is highly developed in Colorado. They are often called cantaloupe in the markets.

=Mushroom.= See Cryptogams.

=Okra= or Gumbo (_Hibiscus esculentus_) is a generally used food plant most commonly employed in soups in the East and West Indies and also in the southern United States. It was anciently grown in tropical Africa and Egypt, and is now diffused in tropical countries and in the southern United States.

=Onion= (_Allium Cepa_) is extensively cultivated throughout the world, and is grown in every state in the United States, New York and Ohio leading in production. Bermuda and Spanish varieties are now grown in California. It was cultivated by the ancient Egyptians; also by the Greeks and Romans. Many other important vegetables are allied to the onion, viz.: Leek, Shallot, Onion, Chives and Garlic. All of these are highly esteemed in cookery.

=Parsnip= (_Pastinaca_), an annual, biennial, or perennial herb, with carrot-like, often fleshy root and pinnate leaves. The parsnip has long been cultivated for the sake of its root, which in cultivation has greatly increased in size and become more fleshy. The flavor is disliked by some, as well as the too great sweetness, but highly relished by others; and the root of the parsnip is more nutritious than that of the carrot. The crop is also on many soils of larger quantity; and although the parsnip delights in a very open, rich soil, it will succeed in clayey soils far too stiff for the carrot.

=Pea= (_Pisum sativum_) has been cultivated from very remote times. The pea plant is covered with a delicate, glaucous bloom, and its white or pale violet flowers are familiar to all. The pods are pendulous, smooth, deep green and variable in size and may contain any number up to thirteen (rarely more) peas. The peas when ripe are also variable, some being white and round, others blue and wrinkled, and a few large, irregular, and dull green. They are cultivated in Europe, Asia and the United States. Chiefly used as green vegetable, but also for fodder. Ranks seventh in acreage among minor vegetables in the United States.

=Peppers= or Capsicums or Chillies (_Capsicum annum_ and _C. frutescens_) are widely cultivated in the warmer parts of both hemispheres. The fruits vary considerably in shape and size, and when green are cooked and eaten as a vegetable.

=Potato= (_Solanum tuberosum_) is the greatest of vegetable gifts to man. Its cabbage-like stalks have a height of from eighteen to twenty inches; its leaves are solitary and pennate; its large pentagonal blossoms are white, reddish or violet; its fruit is a green berry. Attached to its underground runners are those bulbs which serve as food to many millions of people, and from which starch, sago, sugar of grapes and brandy are prepared.

The potato stands second only to corn as the most important contribution of America to the food plants of the world. Preëminently the most important vegetable grown in Europe and America. The world crop is enormous, exceeding five billion bushels; in bulk surpassing by about one-half the world crop of wheat, corn or oats. Germany, Russia, Austria-Hungary, France, the United States and Great Britain are the chief producers in order named. Germany grows one-third of the world crop, Russia one-fifth. In the United States they are grown in every state and territory; also in Hawaii and Alaska.

Their cultivation was even ancient in Peru. It was widely diffused from Chile to Colombia at time of Spanish discovery, but there were no evidences of culture in Mexico or by North American Indians. It was introduced into what is now North Carolina and Virginia late in the sixteenth century; taken to Europe first by the Spaniards early in the sixteenth century and to England by Sir Walter Raleigh in 1585. SWEET POTATOES are the thickened roots of _Ipomoea Batatas_, a climbing plant. This plant is extensively cultivated in most tropical countries, although not known in a wild state. The root contains much starch and saccharine matter. They are second only to the potato in the United States, being widely grown in the South--Georgia, North Carolina, Alabama, South Carolina and Tennessee producing over half of the total crop, which in acreage and value is about one-fifth that of the potato.

=Radish= (_Raphanus sativus_) is a well-known plant, the root of which is a valuable salad; it has been cultivated from a remote period. It is now possible to have a supply the whole year round. Crisp, tender radishes with delicate flavor are only obtained by quick growth on rich, moist soil. The earliest crops are grown in frames on hotbeds, the crop being ready about five weeks from sowing. The earliest sowing outdoors can be made from December to February in sheltered sunny positions, the beds being covered with a thick layer of litter. There are round, oval and long-rooted varieties.

=Tomato= or Love-apple (_Lycopersicum esculentum_). The fruit of this plant is fleshy, usually red or yellow, divided into two, three or more cells containing numerous seeds imbedded in pulp. The tomato is one of a genus of several species, all natives of South America, chiefly on the Peruvian side. In the warmer countries of the United States, Europe and other countries in which the summer is warm and prolonged, it has long been cultivated for the excellent qualities of the fruit as an article of diet. The tomato is extensively grown as a field crop for canneries in the United States, and in the North is one of the chief winter-forcing crops. It is exceeded in acreage only by the watermelon and sweet corn among the minor vegetables. In the United States the crop exceeds thirty million bushels, nearly half of which is grown in Maryland and New Jersey.

=Turnip= (_Brassica rapa_). Although the turnip is of great value for feeding stock, it is not very nutritious, no less than nine to ninety-six parts of its weight actually consisting of water. One of the best early varieties is purple top strap leaf. Early flat Dutch is also good. The Swedish turnip, or _ruta baga_, which was introduced into cultivation from the north of Europe more recently than the common turnip, and has proved of very great value to the farmer, is regarded by some botanists as a variety of the same species, and by some as a variety of _B. napus_, but more generally as a variety of _B. campestris_, a species common in cornfields and sides of ditches in Britain and the north of Europe.

=Watermelon= (_Citrullus vulgaris_). The most popular melon in cultivation, is extensively grown in warm climates throughout the world, but most abundantly in southern Russia and the southern United States. It leads all minor vegetables in acreage, being surpassed only by the major vegetables, potato and sweet potato. Texas, Georgia, North Carolina and Missouri are the chief growers in the order named. Very anciently it was cultivated by Egyptians.

=Yam= (_Dioscorea alata_). Yams, the tubers of various species of _Dioscorea_, are cultivated in nearly all tropical countries. Yam tubers abound in farinaceous matter and often reach a large size. They resemble but are inferior to the sweet potato.

=PLANTING TABLE FOR GARDEN VEGETABLES=

Time given is for latitude of New York. Each one hundred miles north
or south will make a difference of from five to seven days in the
season. The distances given here indicate the distance apart the
plants should stand after thinning. The seed should be sown much
nearer together. CLASS A. These plants may be started early (in the
greenhouse or hotbed, in early spring, or outdoors in the seedbed
later), and afterwards transplanted to their permanent location.
CLASS B. These crops usually occupy the ground for the entire
season. CLASS C. These are quick maturing crops which, for a
constant supply, should be planted at several different times in
“succession”--a week or two weeks apart. CLASS D. These are crops
which often may be cleared off in time to permit planting another
quickly maturing crop, usually of some early variety. CLASS E. These
crops are supplementary to those in Class D and may be used to
obtain a second crop out of the ground from which early crops have
been cleared.

+-----------------+-----------------+-------+---------------------------+
| =Name and | =Time to Plant= |=Class=|=How to Plant and Care for=|
| Variety= | | | |
+-----------------+-----------------+-------+---------------------------+
|=Asparagus= |April. | B |Plant 4 inches deep, at |
|(Plant). | | |distance of 1 foot; in rows|
| | | |3 feet apart; heavily |
| | | |manured, spreading the |
| | | |roots out evenly. Do not |
| | | |cut for use until _second_ |
| | | |spring. Keep bed clean; cut|
| | | |off tops in the fall. |
| | | |Transplant third spring. |
| | | | |
|=Asparagus= |April-May. | B |Seed 2 to 4 inches apart, |
|(Seed). | | |in rows 15 inches apart; 1 |
| | | |inch deep. |
| | | | |
|=Beans, Bush |March 15, | B |Tender. Set out in May. |
|Lima.= |under glass. | |Plant 2 inches deep in rows|
|Burpee Improved. |May 1, outside. | |2 feet apart. |
| | | | |
|=Beans, Pole |May 15, out- | B |Tender. Plant 2 inches deep|
|Lima.= |side. | |in hills 4 feet apart. |
|King of Garden. |Ready in 10 | |Pinch off at 6 feet high. 1|
| |weeks. | |pint of seed to 50 hills. |
| | | | |
|=Beans, String.= |April 15, out- | C |Tender. Plant 2 inches deep|
| |side. | |in rows 2 feet apart, 6 |
|Bountiful. |May 1, outside. | |inches apart in row. 1 pint|
|Hodson Wax. |May 15, outside. | |of seed to 75-foot row. |
|Bountiful. |June 1, outside. | | |
|Hodson Wax. |June 15, outside.| | |
|Bountiful. |July 1, outside. | | |
|Hodson Wax. |July 15, outside.| | |
|Bountiful. |Ready in 6 weeks.| | |
| | | | |
|=Beets.= |March 1, under | A-D |Transplant outside in |
| |glass. | |April. Hardy. Plant 1 inch |
|Eclipse. |April 15, out- | B-E |deep in rows 2 feet apart, |
| |side. | |6 inches apart in row. Soak|
|Crimson Globe. |May 15, outside. | |seed over night. 1 ounce of|
| |June 15, outside.| |seed to 50 feet. Winter in |
| |July 15, outside.| |sand or pits. |
| |Ready in 9 weeks.| | |
| | | | |
|=Brussels |March 15, under | A-E |Plant 1/2 inch deep in rows|
|Sprouts.= |glass. | |2 feet apart, 1 foot apart |
|L. I. Half Dwarf.|May 1, under | |in row. 1 ounce of seed to |
| |glass. | |1500 plants. Hang in cellar|
| |Ready in 20 | |for winter. |
| |weeks. | | |
| | | | |
|=Cabbage.= |March 1, under | A-C |Hardy. Plant 1/2 inch deep |
| |glass. | |in rows 3 feet apart, 2 |
|Copenhagen |March 1, under | |feet apart in row. Manure |
|Market. |glass. | |well. 1 ounce of seed to |
|Drumhead Savoy. |May 1, under | |2500 plants. Winter in pits|
| |glass. | |upside down. |
| |Transplant to | | |
| |garden. | | |
| |Ready in 18 | | |
| |weeks. | | |
| | | | |
|=Carrot.= |April 1, outside.| C-B |Hardy. Plant 1/2 inch deep |
|Half-long |June 1, outside. | |in rows 1-1/2 feet apart, 6|
|Danvers. |Ready in 15 | |inches apart in row. 1 |
| |weeks. | |ounce of seed to 100 feet. |
| | | |Winter in sand or pits. |
| | | | |
|=Cauliflower.= |March 1, under | A-C-E |Hardy. Plant 1/2 inch deep |
| |glass. | |in rows 3 feet apart, 2 |
|Dwarf Erfurt. |April 1, under | |feet apart in row. 1 ounce |
| |glass. | |seed to 2500 plants. Manure|
| |May 1, under | |well. |
| |glass. | | |
| |Transplant to | | |
| |garden. | | |
| | | | |
|=Chard.= |April 15, out- | |Hardy. Plant 1 inch deep in|
| |side. | |rows 2 feet apart, 1 foot |
|Lucullus. |Ready in 8 weeks.| |apart in row. 1 ounce of |
| | | |seed to 50 feet. |
| | | | |
|=Celery.= |March 1, under | A-E |Hardy. Set out in May. |
| |glass. | |Barely cover. Rows 3 feet |
|Golden Self- |April 15, under | |apart, 1/2 feet apart in |
|blanching. |glass. | |row. Rich, moist soil. |
|Fin de Siecle. |Ready in 18 | |Transplant twice. 1 ounce |
| |weeks. | |of seed to 3000 plants. In |
| | | |August bank up to blanch. |
| | | |Winter in pits. |
| | | | |
|=Corn.= |April 1, under | B-E |Tender. Set out in May. |
| |glass. | |Plant 2 inches deep in rows|
|Golden Bantam. |April 15, out- | |4 feet apart, 2 feet apart |
| |side. | |in row. Manure and remove |
|Evergreen. |May 1, outside. | |suckers. 1 quart of seed to|
|Country Gentle- |May 1, outside. | |200 hills. |
|man. | | | |
|Mexican. |May 15, outside. | | |
|Country Gentle- |June 1, outside. | | |
|man. |June 1, outside. | | |
| |June 15, outside.| | |
| |July 15, outside.| | |
| |Ready: Early 9| | |
| | weeks.| | |
| | Late 11| | |
| | weeks.| | |
| | | | |
|=Cucumber.= |March 15, under | A-B |Tender. Set out in May. |
| |glass. | |Plant 1 inch deep, 4 feet |
|Cool and Crisp. |May 1, outside. | |apart. 1 ounce of seed to |
| |June 1, outside. | |50 hills. |
| |July 1, outside. | | |
| |Ready in 9 weeks.| | |
| | | | |
|=Endive.= |July 1. | A-E |Hardy. Plant in rows 2 feet|
|Green Curled. |Ready in 8 weeks.| |apart, 1 foot apart in row.|
| | | |1 ounce of seed to 100-foot|
| | | |row. Transplant to dark |
| | | |cellar to blanch for |
| | | |winter. |
| | | | |
|=Eggplant.= |March 1, under | A-B |Very tender. Plant 1/2 inch|
|Black Beauty. |glass, with good | |deep in rows 3 feet apart, |
| |heat. | |2 feet apart in row. Rich |
| |Transplant to | |and moist soil. 1 ounce of |
| |garden. | |seed to 1000 plants. Store |
| |Ready in 15 | |dry for late fall use. |
| |weeks. | | |
| | | | |
|=Kale.= |May 15, under | E |Hardy. Plant 1/2 inch deep |
|Dwarf Scotch. |glass. | |in rows 2 feet apart, 1 |
|Siberian. |Transplant to | |foot apart in row. 1 ounce |
| |garden like | |of seed to 200 feet. Mulch |
| |cabbage. | |for winter. |
| |July 1, outside. | | |
| |Ready in 20 | | |
| |weeks. | | |
| | | | |
|=Lettuce.= |March 1, under | C |Hardy. Plant 1/4 inch deep |
| |glass. | |in rows 1-1/2 feet apart. |
|May King. |March 15, under | |Rich soil. 1 ounce of seed |
| |glass. | |to 3000 plants. Shade and |
| |Outside every 2 | |water in summer. |
| |weeks to Sept. 1.| | |
| |Ready in 6 weeks.| | |
| | | | |
|=Muskmelon.= |May 1, outside. | A-B |Plant 1 inch deep in hills |
|Emerald Gem. |May 1, outside. | |four feet apart. Pinch off |
|Osage. |May 1, outside. | |ends of shoots. Make |
|Early Hackensack.|Ready in 6 weeks.| |special soil of sand and |
| | | |manure. 1 ounce of seed to |
| | | |50 hills. |
| | | | |
|=Watermelon.= |May 1, outside. | B |Tender. Plant 1 inch deep |
|Cole’s Early. |May 1, outside. | |in hills 6 feet apart. Make|
|Halbert Honey. | | |special soil of sand and |
|Cole’s Early. | | |manure. Pinch off ends of |
|Halbert Honey. | | |shoots. 1 ounce of seed to |
| | | |30 hills. |
| | | | |
|=Onion.= |April 1, plant | A-B |Hardy. Plant seeds 1/2 inch|
| |sets. | |deep; sets 2 inches deep in|
|Yellow Danvers. |Seeds April 15, | |rows 2 feet apart. 1 ounce |
| |outside. | |of seed to 150 feet. Dig |
|Prizetakers. |Seeds April 15, | |and dry for winter. 1 quart|
| |outside. | |sets to 100 feet. |
| |Ready in 18 weeks| | |
| |from seed. | | |
| | | | |
|=Parsley.= |April 15, out- | B |Hardy. Plant 1/2 inch deep |
|Triple Curled. |side. | |in rows 2 feet apart, 6 |
| |Ready in 8 weeks.| |inches apart in row. Soak |
| | | |seeds over night. Seeds are|
| | | |slow to start. 1 ounce of |
| | | |seed to 150-foot row. |
| | | | |
|=Parsnip.= |April 15, out- | B |Hardy. Plant 1/2 inch deep |
| |side. | |in rows 1-1/2 feet apart. |
|Hollow Crown. |Ready in 15 | |Seeds start slowly. 1 ounce|
| |weeks. | |seed to 200 feet. Winter in|
| | | |place or in pits. Improved |
| | | |by frost. |
| | | | |
|=Peas.= |April 15, out- | B-E |Hardy. Plant early varie- |
|Thomas Laxton. |side. | |ties 4 inches deep and late|
|Juno. |May 1, outside. | |varieties 3 inches deep. |
|Telephone. |May 1, outside. | |Early in double rows and |
| |May 15, outside. | |late in rows 3 feet apart. |
| |June 1, outside. | |Moist soil. 1 quart of seed|
| |June 15, outside.| |to 150 feet. |
| |July 1, outside. | | |
| |July 15, outside.| | |
| |Ready in 8 weeks.| | |
| | | | |
|=Pepper.= |March 1, under | A |Very tender. Plant 1/2 inch|
| |glass. | |deep in rows 2 feet apart. |
|Chinese Giant. |Set out in May. | |Start in good heat. Hang in|
| |Ready in 20 | |cellar for winter. |
| |weeks. | | |
| | | | |
|=Potatoes.= |April 1 (early). | B |Plant early varieties 2 |
|Noroton Beauty. |May 1 (early). | |inches deep, and late |
|Gold Coin. |May 15 (main | |varieties 5 inches deep in |
| |crop). | |rows 3 feet apart. 1 peck |
| |Ready in 12 | |to 100-foot row. 8 or 10 |
| |weeks. | |bushels to acre. Sprout |
| | | |before planting. |
| | | | |
|=Pumpkin.= |May 15, outside. | B |Tender. Plant 6 feet apart.|
|Winter Luxury. |Ready in 15 | |Manure. 1 ounce of seed to |
| |weeks. | |50 hills. Winter warm and |
| | | |dry. |
| | | | |
|=Radish.= |March 7, under | C |Hardy. Plant 1/2 inch deep.|
| |glass and every 2| |1 ounce of seed to 100 |
| |weeks. | |feet. Soil light and rich. |
|French Breakfast.|Ready in 4 weeks.| | |
| | | | |
|=Rhubarb= |April. | B |Set out root-clumps at |
|(Plant). | | |distance of 2 to 3 feet, in|
| | | |rows 3 to 4 feet apart. |
| | | |Give them dressing of bone |
| | | |meal and soda in the |
| | | |spring. |
| | | | |
|=Salsify.= |April 15, out- | B |Hardy. Plant 1/4 inch deep |
| |side. | |in rows 2 feet apart. 1 |
|Mammoth Sandwich |Ready in 18 | |ounce of seed to 100 feet. |
|Island. |weeks. | |Winter in place or in pits.|
| | | | |
|=Spinach.= |April 1, outside.| A-B-E |Hardy. Plant 1 inch deep in|
|Victoria. |April 15, out- | |rows 1-1/2 feet apart. 1 |
| |side. | |ounce of seed to 200 feet. |
|New Zealand. |May 1, outside. | |Very rich soil. Winter |
| |May 1, outside. | |under straw cover. |
| |June 1, outside. | | |
| |Sept. 1, outside.| | |
| |Ready in 5 weeks.| | |
| | | | |
|=Squash.= |March 15, under | B |Tender. Plant 1 inch deep, |
| |glass. | |4 feet apart. Hubbard 6 |
|Crookneck. |May 15, outside. | |feet apart. Winter warm and|
|Delicata. |May 15, outside. | |dry. 1 ounce of seed for 25|
|Early Golden |May 15, outside. | |hills. For Hubbard make |
|Custard. | | |special soil of sand and |
|Crookneck. |Ready in 7 weeks.| |manure. |
|Hubbard. |May 15, outside. | | |
| |Ready in 15 | | |
| |weeks. | | |
| | | | |
|=Tomato.= |March 1, under | B-A |Tender. Plant 1/2 inch deep|
| |glass. | |in rows 3 feet apart, 3 |
|Earliana. |April 1, under | |feet apart in row. Keep |
| |glass. | |hotbed cool. Pinch off side|
|Crimson Cushion. |Set out in May. | |shoots. 1 ounce of seed to |
| |Ready in 18 | |2000 plants. Hang in cellar|
| |weeks. | |for early winter. |
| | | | |
|=Turnip.= |April 17, out- | C |Hardy. Plant 1/2 inch deep |
|Early Milan |side. | |in rows 1-1/2 feet apart. 1|
|White. |June 15, outside.| |ounce of seed to 200 feet. |
| |Ready in 9 weeks.| |Winter in pits. |
+-----------------+-----------------+-------+---------------------------+

=PLANTING TABLE FOR GARDEN VEGETABLES--Continued=

Especially Adapted to Southern United States