THE VEGETABLE GARDEN: WHAT, WHEN, AND HOW TO PLANT TEXT

former case the crop occupies the land a shorter time and therefore gives it less opportunity to provide itself with a supply of nitrogen from the atmosphere. The fertilizer, if used in the form of commercial fertilizer, may be distributed broadcast over the area occupied by the crop with a grain drill or a fertilizer distributer, or it may be scattered along the row at the time the seeds are sown by one of the many types of seed drill having a fertilizer attachment. _Planting._--Garden beans, like field beans, may be planted either in hills or in drills. The customary practice, however, is to plant the seeds in drills so that they shall fall 2 or 4 inches apart in rows far enough apart to admit of cultivation with either one or two horse implements. Because of their peculiar habit of germination--the elongation of the part between the root and the seed leaves, called the hypocotyl--the seed leaves or cotyledons are lifted out of the soil. A large expenditure of energy on the part of the plant is necessary to accomplish this, and the more compacted the soil and the deeper the seed is planted the more time and energy are required in accomplishing this result. It is evident, therefore, that the shallower the beans can be planted without retarding satisfactory germination, the better. Upon thoroughly fine and compacted soils the seeds are planted from 1-1/2 to 2 inches deep. Shallower planting does not as a rule give as satisfactory germination as planting within the range above mentioned. While garden beans are planted in extensive areas, they are, nevertheless, frequently used as a catch crop between other plants, such as squashes and cucumbers. The bean, being a quick-growing plant, matures its crop and is out of the way before the entire area is demanded by the companion crop. _Harvesting._--From the nature of the product the harvesting of garden beans for use as string or snap beans must necessarily be done by hand. Their extensive culture is therefore restricted to areas in which an abundant labor supply which can be commanded at short notice is available. After the beans are picked they are carried to a convenient sorting table, either in the open or under shelter, where they are looked over, all diseased and broken beans rejected, and the baskets uniformly filled and shaken down preparatory to covering them for shipment. LIMA BEANS. Under the name of Lima beans two distinct types are now recognized: Pole Limas and dwarf, or bush, Limas. Lima beans are of very great commercial value, but are not sufficiently appreciated as a table food because it is not generally known that in a dry state they can be used in practically the same manner as are the common beans. In reality they are richer and more delicate in flavor than the common beans, and can be used in as many different ways. The virtues of these types as green beans need only a passing mention, and their value as an accompaniment of corn in succotash is well known to every consumer of canned goods. _Planting._--The common method of handling the Lima bean in the climate of the northern tier of States, outside of the irrigated belt, is to plant from three to five beans in hills 18 to 36 inches apart, with the rows 3-1/2 to 4 feet apart, and after all danger from cold and from insect enemies is past the beans are thinned to about three plants to the hill. As the beans are exceedingly tender, it is necessary to delay planting in the open until about a week or ten days after the time for planting the common garden beans. After the second cultivation, when the tendency to climb has manifested itself, the plantation is supplied with poles from 5 to 6 feet high, or with a trellis running from end to end of the row, which may be made by stretching two or three wires lengthwise of the row and weaving between them strands of ordinary wool twine. If the trellis is employed the beans can be planted in practically continuous rows, so that they stand about a foot apart. Toward the northern limit for cultivating this crop, one is fortunate if one-half to two-thirds of the pods which set upon the plants mature the seed. Farther south the crop is proportionally heavier. In California and in other irrigated regions where there are well-marked wet and dry seasons, the dry season, accompanied by heavy fogs, occurring during the summer months, it is possible to cultivate Lima beans somewhat as follows: Upon moderately rich, somewhat sandy valley land, cultivation can be carried out by planting the beans as soon as all danger from rains has ceased and the plantation will remain dry except for irrigation. If there has not been sufficient winter rain to thoroughly moisten the land it should be well watered and allowed to dry to a good cultural condition before planting. Seed can then be planted in hills about 3-1/2 or 4 feet apart each way, or in drills, the beans scattered about a foot apart in rows 4 feet apart. After the beans have germinated it may be necessary to cultivate them once or twice with a sweep of some type, to destroy any weeds which may have sprung up from the moist ground. All moisture should be withheld and a dust mulch over the surface preserved by running a sweep over the plantation once or twice more, and then the vines should be allowed to take possession of the territory. This obviates the necessity of using poles, and the crop can grow to maturity under these conditions without irrigation, without cultivation, and without poles. At harvest time a root cutter is passed under the lines of the rows, severing the roots of the plants, and after the plants have dried and become somewhat cured they are thrown into convenient heaps for loading on wagons and are allowed to remain in these heaps until near the approach of the rainy season. Then they are carried to the thrashing floors, where they are beaten out by the tramping of animals or by driving over the heap a device somewhat similar to the ordinary cutaway harrow. The dwarf Lima beans, because of their habit of growth, are planted and cultivated practically the same as are field beans. They are slightly hardier than pole Limas, and for that reason toward the northern limit of the range of this crop can be planted somewhat earlier in the season than the pole Limas.--(F. B. 289; U. Mich. 259; S. C. E. S. 10; S. Dak. E. S. 47, 91; Iowa E. S. 47; Miss. E. S. 131.) BEETS. The red garden beet may be grown in any good soil, but rich, sandy loam will give the best results. Sow the seeds in the spring as soon as danger of frost has passed. Beets should be planted in drills 12 to 18 inches apart, and when the plants are well up they should be thinned to 4 or 5 inches in the row. If desirable to plant in rows 3 feet apart for horse cultivation, the seeds may be sown in a double drill with 6 inches between, leaving 30 inches for cultivation. Two ounces of beet seed are required to plant 100 feet of row, or 5 pounds to the acre. As a rule each seed ball contains more than one seed, and this accounts for beets coming up very thickly. The seed should be covered to a depth of about 1 inch. For a succession of young beets during the summer, plantings should be made every four or five weeks during the spring months. Beets intended for winter storage should not be sown until late in the summer, the crop being harvested and stored in the same manner as turnips. Sugar beets are often substituted for the ordinary garden beet, especially for winter use. A soil that is well adapted to growing the usual vegetables will be found good for this one. It may be slightly heavier than that for the crops that are grown for their foliage, as lettuce. A good cabbage soil will be found of about the right consistency. Wet or soggy land will not raise a crop. Plow deep and prepare the ground well; the seedlings are quite small and need considerable coaxing before they will make a good start. Use plenty of fertilizer of some well prepared kind. Rough or undecomposed material should not be used. A sprinkling of powdered nitrate soda as a top dressing when the plants are one-third grown will produce a rapid growth. In applying, be careful not to apply so as to touch the foliage, unless during a rain. It is not profitable to transplant beets; it may be done on a small scale, but it is too expensive to practice on a large scale. _Varieties._--According to shape of the root one may divide beets into two classes, viz., Long Rooted and Globular. If color is made the basis of classification you have red, white and yellow kinds. Extra Early Blood Turnip, Eclipse and Extra Early Egyptian are good varieties to grow for market. The first named is probably the best; the last named has the disadvantage of becoming stringy if it matures during a long, dry spell, or if allowed to stand too long. The deep red varieties are preferred in the markets, and those that are turnip shaped sell better than the long. _Marketing._--The usual method is to use barrels or large boxes; this is a clumsy way, and one not calculated to bring the best price. The usual vegetable crate will be found handy and desirable. In districts where there are pickling factories, and near large cities, small beets, with greens, are raised with profit, but these can not be shipped to a distant market. For a distant market gather tops and all; carry to the packing-house; remove the tops with a sharp knife, leaving about an inch of the leaf-stalk on the beet. Remove the dirt, and pack in vegetable crates. The leaves put in a compost heap will pay for the trouble of hauling, or they can be fed to domestic animals with profit. The beet itself makes one of the best feeds for milch cows, and is excellent for other domestic animals.--(F. B. 225; N. C. A. E. S. 132; Fla. E. S. 31; U. Idaho 10; N. H. Col. 99, 125; N. J. A. Col. Rpt. 1900.) BORAGE. The leaves are used for flavoring. BROCCOLI. Broccoli is simply a variety of cauliflower that is more commonly grown for fall use, as it is rather more hardy than the true cauliflower. Lee's Sprouting Broccoli is a branching sort that is esteemed in some places. There is a great deal of misunderstanding regarding the Cauliflower and Broccoli. Both are the same in their general make up and growth, both producing heads in the same manner and to the casual observer are taken one for the other. The difference is that Cauliflower is a more tender variety and therefore will not stand a very low temperature. The seed is sown in early spring and will produce heads during the summer. The Broccoli will stand a temperature as low as 25 without much injury to the plant. The seed is sown in the spring, the plants set out in June or early part of July and continue to grow until the spring following, some varieties producing heads at intervals during winter and up to as late as May. Attention needs to be directed during the winter to such plants as are about to produce heads. These should have the outer leaves turned over the head to protect it from frost to which it is very susceptible. The seed may be sown and the plants treated in every way as for the cabbage. They thrive well in a deep, rich soil. Much better results would be had if more attention were given to the matter of deep cultivation, that is, in deep spading or plowing of the ground. Manure that has been well composted should be used plentifully and plowed in deep. By so doing the roots of the plants are encouraged to penetrate deep into the soil where they can find moisture as well as food. The shallow plowing in of manure has the tendency to keep the feeding roots of plants near the surface and will therefore soon dry out and turn blue, and when once the plants are stricken with the blues no further growth will be made and they might as well be discarded.--(Oreg. E. S. 74; N. C. E. S. 132.) BRUSSELS SPROUTS. This crop is closely related to cabbage and cauliflower. Instead of a single head, Brussels sprouts form a large number of small heads in the axils of the leaves. As the heads begin to crowd, the leaves should be broken from the stem of the plant to give them more room. A few leaves should be left at the top of the stem where the new heads are being formed. Brussels sprouts are more hardy than cabbage, and in mild climates may remain in the open ground all winter, the heads being removed as desired. For winter use in cold localities, take up plants that are well laden with heads and set them close together in a pit, cold frame, or cellar, with a little soil around the roots. The uses of Brussels sprouts are similar to those of cabbage, but they are considered to be of a superior flavor. They require the same treatment as cabbage. The soil must be rich and requires considerable moisture. The small sprouts must grow rapidly or they will be tough. Sow the seed in hotbed and transplant, or scatter seed in hills and thin. The plants must have plenty of room. Rows should be thirty inches apart and the plants not closer than two feet.--(F. B. 255; U. Idaho E. S. 10; Cornell U. E. S. 292.) CABBAGE. Cabbage is one of the most universally cultivated of the garden plants. Although it is one of the coarser vegetables it finds a place in the home garden as well as in the market garden and truck farm. In some sections of the United States it is extensively grown as a farm crop. Early cabbage is practically all consumed as a green vegetable. The late crop, on the other hand, is handled as a fresh vegetable, as a storage crop, and for the manufacture of sauerkraut. It is always in demand, and under present conditions is always available, either as the product of a southern truck farm or a northern farm, garden, or storage house. The group of cultivated plants which has been derived from the wild cabbage presents a greater diversity of form than that derived from any other single ancestral type. Wild cabbage is a robust-growing broad-leaved plant enjoying the low, moist areas near the seacoast of southern Europe. The most closely allied form now in cultivation is the collard. The wide variation in the group is illustrated by the diversity of form shown in collards, kale, tree cabbage, marrow kale, cauliflower, and Brussels sprouts. It is almost beyond the bounds of reason to believe that all these forms have been derived from a common parentage, yet such is the fact. _Seed._--In no truck crop does the character of the seed count for more than in cabbage. It is very essential that the crop come to marketable maturity early, that the heads be uniform in size and character, and that they mature so that the whole crop can be harvested at two cuttings. The small saving made by the purchase of cheap or inferior seed is usually paid for a hundred times over in the lessened value of the crop. A grower can not afford to risk his crop for so small a saving. The best seed that can be obtained is none too good, and anything short of this is not good business. Without highly viable seed of a good strain, true to type, the best results can not be expected. For early spring cabbage in the South, sow the seeds in an outdoor bed and transplant to the garden before January 1. In the North, plant the seeds in a hotbed during February and set the plants in the open ground as early as the soil can be worked. For a late crop in the North, plant the seeds in a bed in the open ground in May or June and transplant to the garden in July. Early cabbages require a rich, warm soil in order that they may mature early. For late cabbages the soil should be heavier and more retentive of moisture and not so rich as for the early crop, as the heads are liable to burst. Cabbages should be set in rows 30 to 36 inches apart and 14 to 18 inches apart in the row. Where the plants are set out in the autumn and allowed to remain in the ground over winter, they are usually placed on top of ridges. _Soil._--The soil for cabbage must necessarily vary in different localities. In one area it may be of an alluvial character, while in another it may be sedentary, and in still another it may be characteristic glacial drift. The fact that cabbage grows well in all these soils indicates its adaptation to a wide range of conditions. The main thing with cabbage is an abundant supply of immediately available plant food. Market gardeners rely chiefly upon stable manure for their supply of plant food. _Cultivation._--Among market gardeners it is a common expression that "cabbage should be hoed every day." Perhaps no other crop responds more quickly to good cultivation and an ample food supply. This is undoubtedly the explanation of the above quoted expression. In cultivating cabbage the work should be frequent and thorough, but the cultivation should not be deep. The aim should be to destroy all competing weeds and to maintain a loose, friable layer of soil about 2 inches deep over the surface of the area devoted to cabbage. _Storage._--Early cabbage must be used soon after it has formed solid heads, as it will not keep during hot weather. Late cabbage may be buried in pits or stored in cellars or specially constructed houses. The usual method of storing cabbage is to dig a trench about 18 inches deep and 3 feet wide and set the cabbage upright, with the heads close together and the roots bedded in soil. As cold weather comes on, the heads are covered slightly with straw and then 3 or 4 inches of earth put on. Slight freezing does not injure cabbage, but it should not be subjected to repeated freezing and thawing. If stored in a cellar or building, the heads are generally cut from the stems and stored on slatted shelves or in shallow bins. While in storage, cabbage should be well ventilated and kept as cool as possible without freezing. _Varieties._--The varieties of cabbage used in the trucking section are practically limited to the Wakefield type. There are two strains of this type of cabbage now extensively employed: The true Jersey Wakefield, with its small, acutely pointed tip and very firm, tender flesh of high quality, and the Charleston Wakefield, which is broader, somewhat flatter, more obtusely pointed, and slightly more angular in cross section than the Jersey type. The varieties which may be used for field cultivation depend upon the purpose for which the cabbage is intended. If for sauerkraut or for immediate consumption, the Flat Dutch type from American-grown seed is extensively employed in the eastern part of the United States. In the irrigated section of Colorado, in the vicinity of Greeley, where cabbage is grown for sauerkraut, a variety known as Scotch Cross is almost universally grown. If the cabbage is intended for storage the Danish Ball Head from imported seed is almost exclusively used.--(F. B. 255, 433; Colo. E. S. 143; Md. Ag. Col. E. S. 133; Tex. E. S. 52, 69; Ga. E. S. 91; Kans. E. S. 70; S. Dak. E. S. 91.) CALABASH.[1] The increasing popularity of calabash pipes made from the fruits of a South African calabash, or gourd, has aroused a widespread interest in the growing of this vine. [1] See page 321, for illustration. Calabash pipes made from imported South African gourds have been the fashion in England for some time and are now coming into vogue in America. These pipes are formed from the crooked necks of a large gourd (_Lagenaria vulgaris_) belonging to the well-known group of plants which includes the cucumber, the melons, and the squashes. Pipes made from the imported gourds are expensive, American dealers usually charging $3 to $12 apiece for them. They are the lightest pipes made for their size, are graceful in shape, color like meerschaums, and are delightful smokers. Unlike the cheap pipes which are turned out by machinery, no two of these calabash pipes are alike. In this lies much of their charm. In this, likewise, lies their cost, for, unlike the great mass of pipes turned out by machinery, the crook of the calabash varies so that each mouthpiece must be made to fit it and each lining