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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 BC; 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.

NEWEST VEGETABLES GROWN IN AMERICAN GARDENS

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.	THE CHAYOTE, or Vegetable Pear, is large, green and pear-shaped, with a texture somewhat like a squash, and a flavor more delicate than a cucumber. It is grown on lowlands near the coast, in a moderately warm climate. Its keeping qualities are remarkable, making it an excellent winter vegetable. Both roots and stalks are also edible.
THE BUR ARTICHOKE, long imported from France, may now be successfully grown in this country. It is used like the cauliflower in many ways but commands a higher price. The scalelike leaves make a delicious salad when pulled apart after boiling, and may be served on lettuce with either mayonnaise or French dressing.	THE PETSAI, or Odorless Cabbage, is much superior to the ordinary cabbage, and is wholly without disagreeable odor. It does not closely resemble cabbage in appearance; it is rather tall than squatty, and the leaves cluster around the stalk compactly. It requires cultivation similar to cabbage but is not transplanted. It is served after the fashion of cabbage.

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 [131] 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 Variety	Time to Plant	Class	How to Plant and Care for
Asparagus (Plant).	April.	B	Plant 4 inches deep, at 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 (Seed).	April-May.	B	Seed 2 to 4 inches apart, in rows 15 inches apart; 1 inch deep.
Beans, Bush Lima. Burpee Improved.	March 15, under glass. May 1, outside.	B	Tender. Set out in May. Plant 2 inches deep in rows 2 feet apart.
Beans, Pole Lima. King of Garden.	May 15, outside. Ready in 10 weeks.	B	Tender. Plant 2 inches deep in hills 4 feet apart. Pinch off at 6 feet high. 1 pint of seed to 50 hills.
Beans, String. Bountiful. Hodson Wax. Bountiful. Hodson Wax. Bountiful. Hodson Wax. Bountiful.	April 15, outside. May 1, outside. May 15, outside. June 1, outside. June 15, outside. July 1, outside. July 15, outside. Ready in 6 weeks.	C	Tender. Plant 2 inches deep in rows 2 feet apart, 6 inches apart in row. 1 pint of seed to 75-foot row.
Beets. Eclipse. Crimson Globe.	March 1, under glass. April 15, outside. May 15, outside. June 15, outside. July 15, outside. Ready in 9 weeks.	A-D B-E	Transplant outside in April. Hardy. Plant 1 inch deep in rows 2 feet apart, 6 inches apart in row. Soak seed over night. 1 ounce of seed to 50 feet. Winter in sand or pits.
Brussels Sprouts. L. I. Half Dwarf.	March 15, under glass. May 1, under glass. Ready in 20 weeks.	A-E	Plant 1⁄2 inch deep in rows 2 feet apart, 1 foot apart in row. 1 ounce of seed to 1500 plants. Hang in cellar for winter.
Cabbage. Copenhagen Market. Drumhead Savoy.	March 1, under glass. March 1, under glass. May 1, under glass. Transplant to garden. Ready in 18 weeks.	A-C	Hardy. Plant 1⁄2 inch deep in rows 3 feet apart, 2 feet apart in row. Manure well. 1 ounce of seed to 2500 plants. Winter in pits upside down.
Carrot. Half-long Danvers.	April 1, outside. June 1, outside. Ready in 15 weeks.	C-B	Hardy. Plant 1⁄2 inch deep in rows 11⁄2 feet apart, 6 inches apart in row. 1 ounce of seed to 100 feet. Winter in sand or pits.
Cauliflower. Dwarf Erfurt.	March 1, under glass. April 1, under glass. May 1, under glass. Transplant to garden.	A-C-E	Hardy. Plant 1⁄2 inch deep in rows 3 feet apart, 2 feet apart in row. 1 ounce seed to 2500 plants. Manure well.
Chard. Lucullus.	April 15, outside. Ready in 8 weeks.	…	Hardy. Plant 1 inch deep in rows 2 feet apart, 1 foot apart in row. 1 ounce of seed to 50 feet.
Celery. Golden Self-blanching. Fin de Siecle.	March 1, under glass. April 15, under glass. Ready in 18 weeks.	A-E	Hardy. Set out in May. Barely cover. Rows 3 feet apart, 1⁄2 feet apart in row. Rich, moist soil. Transplant twice. 1 ounce of seed to 3000 plants. In August bank up to blanch. Winter in pits.
Corn. Golden Bantam. Evergreen. Country Gentleman. Mexican. Country Gentleman.	April 1, under glass. April 15, outside. May 1, outside. May 1, outside. May 15, outside. June 1, outside. June 1, outside. June 15, outside. July 15, outside. Ready: Early 9 weeks. Ready: Late 11 weeks.	B-E	Tender. Set out in May. Plant 2 inches deep in rows 4 feet apart, 2 feet apart in row. Manure and remove suckers. 1 quart of seed to 200 hills.
Cucumber. Cool and Crisp.	March 15, under glass. May 1, outside. June 1, outside. July 1, outside. Ready in 9 weeks.	A-B	Tender. Set out in May. Plant 1 inch deep, 4 feet apart. 1 ounce of seed to 50 hills.
Endive.[133] Green Curled.	July 1. Ready in 8 weeks.	A-E	Hardy. Plant in rows 2 feet apart, 1 foot apart in row. 1 ounce of seed to 100-foot row. Transplant to dark cellar to blanch for winter.
Eggplant. Black Beauty.	March 1, under glass, with good heat. Transplant to garden. Ready in 15 weeks.	A-B	Very tender. Plant 1⁄2 inch deep in rows 3 feet apart, 2 feet apart in row. Rich and moist soil. 1 ounce of seed to 1000 plants. Store dry for late fall use.
Kale. Dwarf Scotch. Siberian.	May 15, under glass. Transplant to garden like cabbage. July 1, outside. Ready in 20 weeks.	E	Hardy. Plant 1⁄2 inch deep in rows 2 feet apart, 1 foot apart in row. 1 ounce of seed to 200 feet. Mulch for winter.
Lettuce. May King.	March 1, under glass. March 15, under glass. Outside every 2 weeks to Sept. 1. Ready in 6 weeks.	C	Hardy. Plant 1⁄4 inch deep in rows 11⁄2 feet apart. Rich soil. 1 ounce of seed to 3000 plants. Shade and water in summer.
Muskmelon. Emerald Gem. Osage. Early Hackensack.	May 1, outside. May 1, outside. May 1, outside. Ready in 6 weeks.	A-B	Plant 1 inch deep in hills four feet apart. Pinch off ends of shoots. Make special soil of sand and manure. 1 ounce of seed to 50 hills.
Watermelon. Cole’s Early. Halbert Honey. Cole’s Early. Halbert Honey.	May 1, outside. May 1, outside.	B	Tender. Plant 1 inch deep in hills 6 feet apart. Make special soil of sand and manure. Pinch off ends of shoots. 1 ounce of seed to 30 hills.
Onion. Yellow Danvers. Prizetakers.	April 1, plant sets. Seeds April 15, outside. Seeds April 15, outside. Ready in 18 weeks from seed.	A-B	Hardy. Plant seeds 1⁄2 inch deep; sets 2 inches deep in rows 2 feet apart. 1 ounce of seed to 150 feet. Dig and dry for winter. 1 quart sets to 100 feet.
Parsley. Triple Curled.	April 15, outside. Ready in 8 weeks.	B	Hardy. Plant 1⁄2 inch deep in rows 2 feet apart, 6 inches apart in row. Soak seeds over night. Seeds are slow to start. 1 ounce of seed to 150-foot row.
Parsnip. Hollow Crown.	April 15, outside. Ready in 15 weeks.	B	Hardy. Plant 1⁄2 inch deep in rows 11⁄2 feet apart. Seeds start slowly. 1 ounce seed to 200 feet. Winter in place or in pits. Improved by frost.
Peas. Thomas Laxton. Juno. Telephone.	April 15, outside. May 1, outside. May 1, outside. May 15, outside. June 1, outside. June 15, outside. July 1, outside. July 15, outside. Ready in 8 weeks.	B-E	Hardy. Plant early varieties 4 inches deep and late varieties 3 inches deep. Early in double rows and late in rows 3 feet apart. Moist soil. 1 quart of seed to 150 feet.
Pepper. Chinese Giant.	March 1, under glass. Set out in May. Ready in 20 weeks.	A	Very tender. Plant 1⁄2 inch deep in rows 2 feet apart. Start in good heat. Hang in cellar for winter.
Potatoes. Noroton Beauty. Gold Coin.	April 1 (early). May 1 (early). May 15 (main crop). Ready in 12 weeks.	B	Plant early varieties 2 inches deep, and late varieties 5 inches deep in rows 3 feet apart. 1 peck to 100-foot row. 8 or 10 bushels to acre. Sprout before planting.
Pumpkin. Winter Luxury.	May 15, outside. Ready in 15 weeks.	B	Tender. Plant 6 feet apart. Manure. 1 ounce of seed to 50 hills. Winter warm and dry.
Radish. French Breakfast.	March 7, under glass and every 2 weeks. Ready in 4 weeks.	C	Hardy. Plant 1⁄2 inch deep. 1 ounce of seed to 100 feet. Soil light and rich.
Rhubarb (Plant).	April.	B	Set out root-clumps at 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. Mammoth Sandwich Island.	April 15, outside. Ready in 18 weeks.	B	Hardy. Plant 1⁄4 inch deep in rows 2 feet apart. 1 ounce of seed to 100 feet. Winter in place or in pits.
Spinach. Victoria. New Zealand.	April 1, outside. April 15, outside. May 1, outside. May 1, outside. June 1, outside. Sept. 1, outside. Ready in 5 weeks.	A-B-E	Hardy. Plant 1 inch deep in rows 11⁄2 feet apart. 1 ounce of seed to 200 feet. Very rich soil. Winter under straw cover.
Squash.[134] Crookneck. Delicata. Early Golden Custard. Crookneck. Hubbard.	March 15, under glass. May 15, outside. May 15, outside. May 15, outside. Ready in 7 weeks. May 15, outside. Ready in 15 weeks.	B	Tender. Plant 1 inch deep, 4 feet apart. Hubbard 6 feet apart. Winter warm and dry. 1 ounce of seed for 25 hills. For Hubbard make special soil of sand and manure.
Tomato. Earliana. Crimson Cushion.	March 1, under glass. April 1, under glass. Set out in May. Ready in 18 weeks.	B-A	Tender. Plant 1⁄2 inch deep in rows 3 feet apart, 3 feet apart in row. Keep hotbed cool. Pinch off side shoots. 1 ounce of seed to 2000 plants. Hang in cellar for early winter.
Turnip. Early Milan White.	April 17, outside. June 15, outside. Ready in 9 weeks.	C	Hardy. Plant 1⁄2 inch deep in rows 11⁄2 feet apart. 1 ounce of seed to 200 feet. Winter in pits.