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Sees eg eer mek et ee ee eee Reese Si aparacae ange eigha eee : =z : Segeereenee: SE ae: eeaeae et meas ; Se eee = pegeaey — Paes Peep mera een eatae Seen eee eee pe eer ean G23; giarearceseaspeesee renee ea eee aerate eee ote si Soe passers = = ae = ie = = So = 2 Sa ea pee ea ne ee : SEs Pa cir te aber ae eet ee et Se eee eee aap ge ee ee ocean eee ee Eee eae eet arse aioe Sea eared tree tee tease See gg eee aerate ns Wee eS = Serene a esse memes > ieee esr ree eee aS = Peet te ee fee eee ae Spree ae Ft ee ee Pg dy at ee eee eet eR ance tir ae Cornell University Library OF THE Rew Work State College of Agriculture IA} Te ALG | 8roxr CORNELL UNIVERSITY LIBRARY Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924055344760 PAUL Work STATE OF NEW YORK DEPARTMENT OF AGRICULTURE CHARLES S. WILSON, Commissioner yd if ad Bulletin 70 The Vegetable Industry in New York State “Tt is not simply beets and potatoes and corn and string beans that one raises in his well-hoed garden ; it is the average of human life.” CHARLES DUDLEY WARNER Issued by the Bureau of Farmers’ Institutes and Compiled under the Supervision of the Director CONTENTS SS PAGE INtPOdUC HON gee nent wien Sanat ota eealeae ae Rae wee eae 1213 ‘Market Gardening in New York State, A. EH. Wilkinson.............. 1215 Vegetable Growing on Long Island, W. B. Nissley...............-.005 1222 Truck Gardening on the Uplands of Western New York, W. E. Evans.. 1230 Muck Soils in New York: Their Nature and Distribution, E, O. Fippin 1238 Growing Vegetables on Muck Lands, Paul Work.................... 1246 The Canning Industry from the Grower’s Standpoint, 8. J. Cook...... 1252 Canning on the Farm, C. O. Warford... 06.0... cee eee eee eee 1258 Why Organize a Canning Club, E. H. Forristall...................66. 1267 Vegetable Forcing in New York State, H. W. Schneck................ 1275 The Farm Garden, William Hotaling.............. 0c sce e ccc e ee eee 1289 Soil and Fertilizers for Vegetables, J. F. Barker.................4.. 1298 Good. Seed, @), MOM y rs... cused ne odie ROSE HERE Rete Pe ee a ERE DA 1305 The Seed Business from the Dealers’ Standpoint, H. W. Gordinier.... 1310 Growing Early Plants, E. H. Hallett..... dacetesuegare Sita Gh dine Ro ates a “oan 1314 Diseases of Vegetables, J. C. Jagger. .... cee cee ee ee eens “1320 Some Insects Injurious to Vegetables, Glenn W. Herrick............ 1341 ‘XIrrigating Vegetables in New York, Paul Work....... pais eee ane e Res 1351 Marketing Vegetables, C. R. White......... 0... eee eee eee eee ee 1358 Vegetable Gardening at Cornell, Paul Work...............+++++---- 1362 New York State Vegetable Growers’ Association and its Work, Paul WOE io oo aos dite Ses smd aera oss We ERASE BE EE BD Fa REE Bde Deena 1367 Exhibition of Vegetables, Paul Work............--e ee eee eee eee eee 1372 Potatoes, Edward van Alstyne.............+.+-- iinet dea aponcavartees a eeeep as 1374 Onions, W. H. Ellis.... 0.2... ccc cee eee ete ete een ene 1392 Tomatoes, C. C. Hulsart...... scala ud ddseeiise SOOO? Beem pas aa og eis eae 1401 Cabbage, E. N. Reed... 0... cee eee eee eee eee ete eet eens 1412 Cucumbers, C. BR. White......... 0. ec cece cee nett teen ete 1426 Cauliflower, A. HE. Wilkinson. ......... 60.5 e eee eens 1422 Brussels Sprouts..........0 cee eee eee ee ene teen teen eens 1449 Celery, Henry Greffrath.......6. 00s cece eee eer teen e teen ees 1460 Asparagus, C, C. Hulsart.....-. 0... cece eee eter eens 1471 Melons,. Chas. D. Barton......-..- 20 esse eee tenn een teenies 1483 Squashes and Pumpkins........-.. 6-6. e eee eer eee eee eee eee eens 1491 Peas, A..E, Wilkinson......... 0 eee seer e eee e eee e ere e nnn nes 1494 Beans, H. EH. Cox... cece. cece nee eee teen n ener rete teens 1504 Lettuce, W. L. Bonney......... se cece eee rete ete e nett e ees 1520 Sweet Corn, A. .E. Wilkinson. ........- see eee eee eee eee eens 1527 Pop Corn, J. G. Curtis. ...... 6-6 cece eee teeter ert e ener nes 1534 Mushrooms, P. K. Nott.......--.0e cece eee ence eee nets 1539 Horse Radish, Edward van. Alstyne,......-. sees sees e eer eset e eens 1547 The Importance of Vegetables in the Dietary, Ida S. Harrington...... 1549 Legal ‘Weights and Measures of Vegetables Sold in New York State, J. H. Farrell... 0.0... cece cee ee eee eee tenes ener eer ne esnes 1555 Guide for Vegetable Growers (Table)..........-eseeeseeeerenretees 1559 Statistics... 0. cece cece eee eee ener enn eee eee ee enn teres 1560 Reference Books for Vegetable Growers. ........-eeeeeeree ere ttre 1562 5 rT: (=) 1565 [1209] ILLUSTRATIONS PAGE Fig. 340. Row of Commission Merchants Near Harlem Market....... 1216 Fig. 341. Conserving Moisture by Thorough Tillage...............--- 1218 Pig. 342. Overhead Irrigation......... 2... cece eee eee teens 1220 Fig. 343. Typical Long Island Market Wagon............---++se00: 1222 Fig. 344. Mature Carrots in Cold Frames.............-02 eee eeeeeee 1223 Fig. 345. Carrots Matured in Cold Frames in the Fall...............- 1224 Fig. 346. Parsley in Cold Frames in Autumn.............2eeeseeeeee 1225 Fig. 347. Barrels of Kraut Ready for Shipment................--.+ 1226 Fig. 348. Barrels of Tomatoes in a Brine Solution.................- 1227 Fig. 349. Retailers’ Push Carts on the Streets of New York.......... 1228 Fig. 350. Getting Ready for Market...........-. + esses eee e reece 1233 Fig. 351. Vegetable Washing Machine...........-..--.-ees eee eee 1234 Fig. 352. Map Showing Important Areas of Muck Soils.............. 1242 Fig. 358. Plank Drag... 0. cece cate ene te rene rene eee eee 1248 Fig. 354. A Canning Outfit in Operation..........--...--..e eee eee 1258 Fig. 355. Everyone Becomes Useful in the Canning Season.......... 1259 Fig. 356. Steam Pressure Canner with Firebox..................0005 1260 Fig. 357. The Clothes Boiler Used as a Sterilizer.................... 1261 Fig. 358. Capping a Can with Round Capping Steel.................. 1262 Fig. 359. Tipping a Can with Solder........... ec cece cece cee renee 1263 Fig. 360. Girls of the Neighborhood Were Called in to Help.......... 1264 Fig. 361. Demonstrating the Canning of Apples.................... 1268 Fig. 362. The Finished Product............. cece c cece ce ene ence eens 1270 Fig. 363. A Club Member’s Fruit Closet......... 2.0.0.0. cee eee eee 1271 Fig. 364. Canning Club Exhibits in the Farm Bureau Tent.......... 1272 Fig. 365. Type of Greenhouse with Which Gardeners Begin Vegetable Woreing' ss 4.94 asics oa-ciogie} aes vases Sake ce Sta x da es REHEAT 1277 Fig. '366. A One-Acre Range at Irondequoit.....................0.. 1278 Fig. 367. A Modern Vegetable House............. 0.0 c eee eee tees 1279 Fig. 368. Planting Lettuce in a Large Commercial House............ 1281 Fig. 369. Cucumbers Trained on an Overhead Trellis................ 1283 Fig. 370. A Greenhouse Crop of Tomatoes at Irondequoit............ 1285 Fig. 371. String Beans and Carrots from the Home Garden.......... 1289 Fig, 372, ‘Three Types Of Carrots ois. cous csr edict ae see sig eee eee ts 1290 Fig. 373. Harvesting Snap Beans...........0. ccc cece cece ee enna 1293 Fig. 374. Celery Blanched by Means of Boards...............-.00005 1295 Fig. 375. Result of Planting Unreliable Seed......................- 1305 Fig. 376. Variation in Germination of Jersey Wakefield Cabbage Seed. 1307 Fig. 377. Variation in. Yield of Strains of Charleston Wakefield Cabbages. 2... cece cece ee eee ah aiacratauastOng) eae, GLa. onal duayact-a seus 1308 Fig. 878. Tomatoes Grown on Stakes........... 2. cece eee eet cece ees 1315 Fig. 379. Simplest Form of Manure Hotbed................-00ee eee 1317 Fig. 380. A Cloth-Covered Cold Frame................. Gbnicnn sited Baud 1318 Fig. 381. Root Knot of Greenhouse Cucumbers...............0..0005 1324 Wig. 382. ASparsous RUSb sz ou aad Se wits» sahagis asda ee eae ea ames ameen 1325 Fig. 383. Bean Anthracnose.......... 0. cece cece eee ee eee eee eens 1326 [1210] Fig. . 384, . 385. . 386. . 387, . 388. . 389. . 390. . 391. . 392. . 398. . 394, . 395. . 396. . 397. . 398. . 399. . 400. . 401. . 402. . 403. . 404. . 405. . 406. . 407. . 408. . 409. . 410. . 411. . 412. . 413. . 414, . 415. . 416. . 417. . 418, . 419. . 420, . 421, . 422, . 423. . 424, . 425. . 426. . 427. . 428. 429, ILLUSTRATIONS 1211 PAGE Bean Blight...... Satie wok alters caitleed Bo Sach Sa isha are dua g pe aelbanleranmeeea Stan 1327 Club Root of Cabbage............. 00 ccc cece cece eee ees 1328 Celery Bight: sistas cisuaragnistioitie aniston arraniieds oat maaan el 1329 Celery Pink; Rothe. .je s2sedsatus ke acide os Ha peeetes sekea 1331 Celery Pink Rot Fungus on Carrots.............c00eeeeee 1332 Cucumber “Wilt so..% ise. es coda weiee 9 Gane ate ¢ cies Ge es daca eee 1333 Cucumber Downy Mildew..............00ccce cece eeaeee v. 1334 Cucumber White Pickle............. 0000.0 cece cece eee eee 1335 Rhizoctonia Rot of Lettuce...............00 0c ccc ee eee ee 1336 Onion ‘Smita ssxsevadaw es wed ela vind wanna e eeu eeu eawareds 1338 Pea {BU gN tiie, Yas op ‘ Xe In ove leyeay ) Fair' a Flowerfield re “e, Glen 8u. Ground, ya ; Cold Spring: ; Harbor V lage f Mattituck Bey | } 0 ~2=>¥Sac HARBOR & Coy © o Baiting Hollow Laurel 4 \ LBS vce © Se] * a & %. %,,, WADING RIVER : nesport, y Ny Manhasset ISLAND o Middle Island New Village , eee mithtown ‘A. oF Grea Neck >pRoslyo P Peconic 2 ‘ain 4 4 a! S Men Nesconset 9 et, Ronk \MANORVILLE on oLake Grove U Qa kon lp, Ween ast Islip ad = Sopoortwg Jockey cLua Sune k Bondy OC0n q3 f Croounelt $ GETABLE GRowiNG on Lona Isnuanp VE ‘L "T “ONIHSOT AT ‘MINIM GHL ONIMAC GIOS GNV GHLOGLOUG Af OL ‘NIWALNW NI SUNVEY AIoO NI AWISUVG ‘OPE “OIA 1226 Tue Vecrraste Inpustry 1s New York STATE The market gardening section is represented on the map by (1) or that part of the Island west of Hicksville. There are also small market gardening sections in other parts of the Island to supply local towns and summer resorts, but the main section is con- fined to the area mentioned. Large quantities of manure are used by these gardeners. A carload, or from 20 to 40 tons per acre, is not an exceptional appli- cation. This puts the soil (which is usually quite sandy) in ideal physical condition for working and holding fertility and moisture. The moisture factor is a very important one and some growers who own their small farms have installed and are installing the overhead system of irrigation. The auto truck is taking an important place in marketing the produce. Larger loads and very much less time is spent on the way by the use of truck. VEGETABLES FOR THE CANNING AND PICKLING INDUSTRY That part of the Island designated on the map by figure (2) is the section is which is raised large quantities of cucumbers and Fic. 347. Barrets or Kraut rn A Box CAR READY FOR SHIPMENT, Huntinecton, L. I. tomatoes for pickling, and cabbage for kraut. These crops are raised on an extensive scale and very often in connection with gen- eral farming. VEGETABLE Growine on Lone IsLANnp 1227 In the case of cucumbers, especially, the soil is given careful attention in its preparation. Manure is the chief fertilizer used | as the water retaining capacity of the soil is very important for this crop. Large quantities of commercial fertilizer are not de- sirable from the canners’ standpoint as the cucumbers grown under these conditions do not hold up as well after they are salted. Dill pickles are the chief product of the pickling factories. The crop comes on about the first or second week in August and con- tinues as long as the growers can fight the blight by thorough and frequent sprayings with bordeaux mixture. The pickles are sold to the canneries by the thousand, and from fifty to eighty thousand is a good yield per acre. The average price paid is about $2.50 to $2.75 per thousand. Fic, 348. Barres oF ToMATOES IN A BRINE SoLtutTion. ALSo SHOWS CaR- LOAD OF MANURE AND PART OF CANNING Facrory When the pickles are brought to the factory they are put into wine barrels into which has been placed some dill and about a quart of mixed spices; dill is also placed at the top of the barrels, after which they are securely headed and filled through the bung with a brine solution. The pickles are then allowed to ferment for several months. The tomatoes, which follow cucumbers very closely, are also placed in a brine solution. Cabbage for kraut is trimmed, cored and shredded into large, 1228 Tue Vecrraste Inpustry In New York STATE wooden tanks holding about 20 tons. Fine salt is scattered be- tween the layers of shredded cabbage. It is allowed to remain this way for ten days or two weeks, after which it may be put into barrels and shipped to market by the carload, while the tanks are refilled. Cauliflower is also pickled to some extent. Long Island dill pickles and sauerkraut have a wide reputation for their quality. TRUCK GARDENING Truck gardening is carried on very extensively in the eastern part of Long Island in connection with general farming. This \| section is represented on the map by figures (4) and (5) and roughly comprises that part of the Island east of Manorville and Calverton. Fig. 349. RETAILERS’ PUSH CARTS ON THE STREETS oF NEw YORK On the Northern Peninsula (4) the chief truck crops grown are cauliflower, potatoes, (early and late) brussels sprouts and lima beans. The cauliflower industry is very highly developed and enjoys a wide reputation for high quality. Practically every ' farmer in this territory grows as much cauliflower as he can well handle. The crop is sold almost altogether through the Long Island Cauliflower Association which is in a very thriving condi- tion and takes a great deal of responsibility along the lines of mar- keting from the growers. As these growers are remote from the markets and cannot market their products personally, representa- VeGeTABLE Growing on Lone IsLAND 1229 tives of the association handle the produce in the city. The asso- ciation also sells cauliflower in carload lots to other large markets such as New Orleans, St. Louis and Chicago. On the eastern end of the island early potatoes dug in August are an important crop and good prices are usually realized. Far- ther west the late crop is the important one. It has been estimated that this year, which was a very good year for potatoes on Long Island, the crop approached 3,000,000 bushels. ‘These have been largely sold in the past through the Long Island Potato Exchange, although great quantities are also sold through other sources. Lima beans are growing in popularity and the acreage is increas-—~ ing; it is one of the newer crops in this section. They are sold green by the bushel. Brussels sprouts are also grown extensively and sold during the fall and winter. On the southern peninsula (5) cauliflower and brussels sprouts are not grown commercially, due to unfavorable climatic and soil conditions. (Botetocs and lima beans are the chief vegetable crops. | Due to the scarcity and high price of manure in the east- ern part of the Island, cover crops are grown to a great extent, mostly rye; large quantities of commercial fertilizers are used, very often as high as one.ton per acre for cauliflower and potatoes. The produce is practically all carried by railroad to New York City. During the cauliflower season a special train is run each day collecting cars of cauliflower from Southold to Manorville and thence direct to New York. There is a small trade across the sound to New London and Bridgeport, Connecticut. That section of the map indicated by figure (3) is undeveloped ; much of it is in a wild state, overgrown with pines, scrub oak and small sprouts. However, there are numerous cleared spots or farms. “Throughout the central part of the Island, around Middle Island, Yaphank, Manorville, Selden and Holtzville, fruit grow- ing is very popular, especially peaches. ‘There are several or- chards containing over 100 acres. Shelter Island is also an apple producing section and some vegetables are grown there. "The north and south shores are very rapidly becoming more and more popular as summer resorts and draw thousands of people each season. For this reason there is quite a local demand for fresh vegetables and a number of growers are taking advantage of the opportunity. TRUCK GARDENING ON THE UPLANDS OF WESTERN NEW YORK W. E. Evans, Aupen, N. Y. ADVANTAGES OF SECTIONS ABOUT BUFFALO AND CHARACTER OF THE FARMS A light, sandy loam; an_ excellent market for vegetables in Buffalo; a cheap source of stable manure in the same city and good roads leading to it, make Western New York particularly adapted to vegetable growing. By far the largest part of the vegetables/ used in Buffalo is raised on small farms located just beyond the city limits. The land originally belonged to a religious sect known as “ Ebenezers,” who, when they moved to Iowa, divided their farm land into lots about thirty acres in size. As a result the farms in this section are all of this size or a multiple thereof, fifteen being a common acreage. The average amount of land devoted to the raising of vegetables is ten. the remainder being devoted to growing feed for the farm animals. The worth of this land is determined by the possibility of cutting it into city lots rather than by its fertility. Few of the farms which are for sale can be bought for less than $500 per acre. Railroads paid $1,000 per acre for land they bought, and after it is cut up into city lots it is worth $1,200 per acre. TYPE OF SOIL AND CLIMATIC CONDITIONS No one particular soil type is common in this section although the light, sandy loams predominate. Some are creek bottom land and have excellent drainage in the form of a gravel subsoil, while others have a hardpan subsoil. A few are heavy clays. In this narrow strip surrounding Buffalo the seasons are about [1230] Truck GARDENING or Western New York 1231 two weeks later than in the more inland section, due to the influence of the cold winds from Lake Erie. The prevailing winds come from the west and bring abundant snows and rainfall dur- ing the late winter and early spring, but the summers are often dry. NEED AND METHOD OF DRAINAGE The drainage for the most part is naturally poor and nearly every farm has more or less tile drain. About 1,500 feet of tile to the acre is required. It is placed on an average of three and one-half feet below the surface, although I know of one instance where a tile was laid fifteen feet in order to get through a knoll and drain a hollow spot. Glazed tile, seldom over four inches: in diameter, are used. They are given a fall of not less than one inch to a hundred feet and are interspersed with numerous silt basins. Experience has proven that tile laid more than fen or twelve feet apart, if three and one-half feet deep, are not effective quickly enough to save the delicate root systems of the leafy vegetables. . In many instances it was necessary for several farmers to cooperate and join main tile to secure outlets for the water. In a few cases part of the farm has a gravelly subsoil and part a hardpan. In such farms the clays are drained by leading a tile to the gravel and allowing the water to drain away in that manner. In a few cases quicksand was encountered. Here a concrete bottom was made before laying the tile. _ About 85 per cent. of the farmers have tiled to some extent, While 30 per cent. have a complete system of tile drainage. The natural system rather than the gridiron system has been adopted. MANURE AND METHODS OF HANDLING These farmers secure their manure from the Buffalo stables drawing two or even three loads each week. Sometimes two farmers cooperatively contract to keep a stable clean by drawing a load each day. Enormous quantities of manure are used and sometimes it seems impossible to plow it under. The manure is made from shavings instead of straw bedding and in the case of the breweries it contains many hops. Both of these tend to sour the soil, 1232 Tur Vecerasie Inpustry 1s New York STATE Nearly every farmer has learned the value of lime, and by cooperating they buy in carload lots. They use quicklime entirely and either air or water slake it themselves. Again they cooperated and bought a community lime drill which spreads the fine powder without any danger to man or beast, and, besides distributing it evenly, the desired quantity can be applied by regulating the flow. The truck farmers of Western New York are giving no little attention to the care of the manure. Drawing, as they do, such large quantities in the winter months when they cannot operate their spreaders, it is necessary to make great piles about three feet deep and often a hundred feet long. To this they add rock phos- phate or acid phosphate at the rate of fifty pounds to the ton. This pile is turned twice and sometimes three times before it is spread on the fields. Some of this manure is used for top dressing to conserve moisture, much is used in hot bed construction and the remainder is plowed under. In addition to this, nitrate of soda, sulphate of ammonia and sheep manure are purchased. These are used for forcing such crops as lettuce, spinach, etce., or to promote rapid growth to overcome blights or rusts. GROWING SEEDLINGS / Each farmer reserves more or less space for cold frames and hotbeds. These are used chiefly for growing seedlings for trans- planting, but a few farmers raise hotbed lettuce for the market. Many farmers find profit in raising seedlings of both vegetables \ and flowers. These are sold to the Buffalo people who used them ~ in their back yards. Cabbage and tomato seedlings are especially popular. MARKETING The farmers take a load of crated vegetables to market and bring back a load of ‘‘ empties.” They sell by wholesale only to | commission merchants, wholesalers or hucksters, and by telephone can keep in touch with the buyers at all times. Usually the whole load is ordered goods so that all that is necessary is to deliver it and take orders for the next day. The growers take great pride in grading their goods and selling A1 vegetables in boxes marked as such. Truck Garpening oF Western New Yorx 1233 The marketing facilities of this section are ideal. A farmer can _ go to the Buffalo markets, deliver his goods, take his orders for the next day and get home before noon. Nearly all the roads, leading to Buffalo are brick paved and afford excellent traveling facilities for these men. LABORERS Laborers are abundant. Hundreds of Polish women walk from Buffalo to these farms and work for from $1 to $1.10 a day. They furnish their own lunch at noon, and are usually supplied with something to drink by the farmer. They are as a rule very skilled weeders, bunchers and washers, and tie up a surprisingly large amount of celery in a ten-hour day. Fig. 350. GetrrinGc READY FoR MARKET Men do all the team work — plowing, harrowing, marketing — while the women do the trimming, bunching, washing and packing. Several farmers have washing machines which are very effective and economical. In a general way they consist of two cylinders over which is stretched a continuous carrier. As the carrier moves along the vegetables are placed on it and as they pass from one end to the other, water under pressure is forced on them from above and below through the Skinner nozzles. This washes off all dirt 1234 Tur Vecretaste Inpustry In New Yorx State «Q,, JaMIep JAoddns 0} saa{oy —') SOAB]S IOJ PIN YIBYT *(AdJOUIVIP UL Seoul FT ‘SUO[ Joos E) AVpUl[AD —|_ yuBio GPA vdid youl-eug —y (SLooy asaw] YOI LON) ANIHOV]Y DNIHSV\A WIdVaEEDAA “LSE “DI a i 4 7 ty SHAT 2. J re i oS “io A a \ i ea ures Meme eee® y 3S 4, f bade tom mene pes a ; E —dNaIaT~> [\ ge begins : Aan eo 40 ¢ iS 4 . Cif Bp Z ee P06, & y 3? Br... 08h] ? ‘ Mad lIO. reuas ) NOS Waw £2 svadb/ tie diay 03 Aay SBUALIADINOY JO ANATIOD ALVLGE MMOA MAIN SHL AS GauvETud ON WHOA AWN wo GAIWLS Muck Sorts 1n New Yorx 1248 OCCURRENCE There are in New York State from 800 to 1,000 square miles of muck and peat deposits, and, as suggested above, these are distributed in a large number of areas. They range from areas an acre or more in extent to large sheets containing thousands of acres. Such deposits are most abundant in the northwestern part of the state adjacent to Lake Ontario. A few areas are developed in the southern, eastern and northern part of the state. They are associated with the rough topography where drainage has been much obstructed by glacial action and many of the former lakes and ponds have been filled by accumulations of this sort. The larger areas are found in the Conewango valley in Chautauqua county, in the Caneserago valley in southern Living- ston county, the Oak Orchard swamp in northern Genesee county, the Montezuma marshes at the foot of Cayuga lake, Cicero swamp southwest of Oneida lake, Pope Mills swamp, southeastern St. Lawrence county and the Wallkill marsh in the southern part of Orange county. The distribution of such lands is suggested on the accompanying map. IMPROVEMENT OF MUCK LAND In the reclamation of muck lands, the following steps must be observed : 1. Drainage. The water level should be lowered to a depth of 15 to 30 inches below the surface. Usually, open ditches are em- ployed and may be combined to form extensive canal systems. It is usually desirable to extend the bottom of the small field ditches below the desired water-table in order to quickly remove the water after heavy rains. A check gate should be installed to avoid the excessive lowering of the water. As noted above, the capillary relations of such lands is deficient so that drainage should be car- ried out only to the extent necessary to start crops in the spring. The large shallow areas are most critical in this respect and are likely to suffer seriously from lack of water in the late summer. The depth to which the water-table should be lowered depends very much upon the quality of the muck. The more pulverized its character the deeper should the water-table be held. Those small areas fed by springs, and by which the water-table is maintained 1244 Tuer Vecerasie Inpustry 1n New York STATE at the bottom of the ditches, are most favorable for agricultural purposes. Underdrains of tile or board boxes may be used in those areas where the water-table is permanently maintained at the level of the base of the drain. This prevents the excessive and unequal shrinkage that is likely to throw the drain out of line. Open ditches are the safer form of drainage and should always be used at the beginning of operation. In a few places in the state under conditions mentioned above, tile drains are operating successfully in muck soil. Of course if the muck is sufficiently shallow so that the tile can rest on the solid material below the muck, the use of underdrains is much preferred to open ditches that seriously inter- fere with tillage operations. In other cases irrigation in some way may be very desirable to secure full crop yields. In some cases it is possible to utilize spring water in connection with open and underdrains as a means of sub-irrigation. 2. Applications of lime in the form of caustic lime are fre- quently beneficial. The decay of organic matter produces an acid condition which tends to hinder further decay. Lime not only promotes decomposition but aids in chemical changes of the mate- rial that liberates plantfood. One or two tons per acre should be used. Many of the areas in the western part of the state that are associated with marl deposits near the surface probably would not be benefited by applications of lime. 3. A light application of well-rotted stable manure or of rich garden soil serves as an inoculation to promote decomposition. 4. Thorough tillage loosens up the soil and exposes it to aeration and promotes decomposition. Since the material is inclined to be loose, plowing in the fall is preferred where there are no dan- gers from serious washing. The winter saturation aids in com- pacting the material. The tillage operations should be aimed to compact the soil which improves its moisture relations. 5. Commercial fertilizers should be rich in potash and should contain a moderate amount of phosphoric acid and nitrogen. The proportion of these will vary considerably with the deposit and the crop. Perhaps the best standard fertilizer in the early stages of cultivation of a muck area should contain from 2 to 3 per cent. of nitrogen, from 4 to 6 per cent. of phosphoric acid in the form of acid phosphate, and from 12 to 20 per cent. of potash. Mvcx Soins 1x New Yorr 1245 6. A wide variety of crops may be grown on such soil. Its nat- ural capacity is indicated by the native vegetation. The more peaty deposits will change into muck after cropping and tillage. The high percentage of nitrogen available in well managed muck soil makes it especially suited to crops that are used for their vege tative growth. In addition to vegetables this includes hay, espe- cially timothy, roots and potatoes. With proper fertilization fair yields of corn may be secured. Even bluegrass has been observed to make a good growth on muck soil, presumably areas rich in lime. In the early stages of the development of muck land it is advisable to plant only the stronger feeding field crops such as hay, corn and potatoes. The tillage of the latter aids in breaking up the soil in preparation for the more delicate feeding roots of the vegetable crops. The more sensitive crops should be planted only on the best quality of muck land. GROWING VEGETABLES.ON THE MUCK LANDS Pauxt Worx Superintendent and Instructor, Department of Vegetable Gardening, Cornell University, Ithaca, N. Y. Though in some sections muck lands have been utilized for vegetable production for several decades, it is only recently that their usefulness has been generally recognized. In most places the swamp on the farm has been regarded as a dead loss. Of late years the movements of vegetable products have ceased to be exclusively from warmer to cooler climates. The states which supply early vegetables to the northern cities find that they cannot produce certain crops for their own use in summer and fall. Accordingly, they must look to other sections. For the crops which prefer a cool season, the muck lands have proved to be peculiarly adapted, and a large share of the onions, celery and head lettuce which are used in summer, fall, and early winter are grown on these soils. Other crops are grown to a lesser extent, but greater diversification is being practiced every year. Among the additional crops are spinach — chiefly for can- ning — beets, carrots, cauliflower, potatoes — chiefly for seed — and to some extent cabbage. It is often said that the latter is not solid when grown on muck, but some growers have attained ex- cellent results. Muck land that is fully developed is usually held at high valuations. In some sections areas have changed hanus at as much as five or six hundred dollars an acre. Rents as high as seventy dollars per acre per annum have been recorded. But muck land can be purchased at much lower figures, and one who is seeking a location should cast about for an investment where the interest charge will not be so high. It is necessary to exercise caution to avoid areas that are distant from railroad, or in which the soil is for any one of several reasons unproductive, or where the cost of reclamation would prove excessive. [1246] Growine VEGETABLES on Muck Lanps 1247 EQUIPMENT _The investment in equipment for muck land vegetable produc- tion varies greatly. Some growers with relatively small areas are highly successful though their tools are few and simple, repre- senting less than three or four hundred dollars for — say ten acres. The buildings may be very simple, providing merely shelter for tools and a room for preparing products for market. Small and simple green houses are used by celery men for growing early plants. Storage houses for onions are frequently built, but this is really independent of crop production, as the gain incident to holding the crop is expected to meet the interest charges and other costs and fo offer a profit in addition. Some men build more elaborate storage houses and expensive tool and work rooms, and so increase their investrhent rather heavily, not always with increased profit. DRAINAGE The care of drainage ditches on the muck land involves special consideration. Two general methods are in practice. Most growers maintain a narrow strip of sod, or rather a strip of sod which they pretend to keep within narrow limits, on each side of the bank. Thus the sides may be kept almost vertical. The other method consists in keeping the banks of the ditches shaved clean, thus allowing no harbor for weeds. Each requires about the same amount of space. There is a growing tendency toward the use of tile drainage in- stead of open ditches. The latter are objectionable on account of the loss of space, often as much as 10 per cent. ; the labor of keep- ing them shoveled out from year to year; their interference with operations, and on account of the harboring of weeds. It has been found that where tile is well laid, placing the line on a board bot- tom, the plan is satisfactory, even through the fall is very slight. Muck soils do not form clods as do the heavier upland soils. Even though the material is very light, plowing is not as easy as might be supposed. The smallest spot of rust on a plowshare is sufficient to start an accumulation of muck which prevents scour- ing, and before long the implement is merely dragged through the soil without turning a real furrow. Considerable care must 1248 Tuer VeceTaBLte Inpustry In New York Strate be exercised in selecting a plow for these lands, some modeis be- ing much more satisfactory than others, although there is quite a little difference of opinion as to the adaptability of different makes and shapes. Some are using disc plows with a high degree of satisfaction. FALL PLOWING AND CULTIVATION Fall plowing is favored by some gardeners, advantages sug- gested being that the work is done and off the calendar before the rush of the spring months; that the land plows a bit more easily ; that freezing in the furrow is useful, and that there is less trouble from weeds. On the other hand, some claim that spring plowing aids in drying out the soil more speedily. Great emphasis is placed upon the advantage of careful preparation of the soil. A level surface is especially important on account of the delicate seeds and plants. On one of the ex- perimental plots of the College of Agriculture, a small area was found to be deficient in yield. The situation was studied a bit, and it was discovered that a very slight depression existed at this Fig. 353. PLank Drage point. After this was filled, it was found that the difficulty had been overcome. The plank drag or float is widely used, and some employ a scraper consisting of a plank so attached to a frame that the edge acts as a blade reducing mounds and filling depressions. The roller is regarded as very valuable for compacting loose muck soils. The Acme harrow is one of the favorites for finishing. This bulletin includes articles on the leading muck land crops, and each deal with their special fertilizer requirements. The peculiar moisture relations prevailing in muck soils render careful cultivation no less necessary than on other soils, even though the water-holding capacity is exceptionally great. The Growine VEGETABLES on Mucx Lanps 1249 capillary movement is so slow that the upper soil may be suffering severely when abundance of water is to be found a few feet beneath. Thus the conservation of the moisture which exists in the parts of the soil where the roots are most highly developed is not to be neglected, and cultivation usually insures sufficiently favorable moisture conditions for high production without irriga- tion, although some practice artificial watering. The maintenance of a surface mulch on muck soil is exceed- ingly easy. The material itself is well adapted for the purpose; in fact, the coarser muck soils would be found effective for the mulching of other soils. Only a very light crust is ever formed, and the lightest tools are adequate. The intensive planting plans practically banish the horse cultivator on many farms, celery be- ing the only important crop for which it is used. Wheel hoes are very widely employed. Different attachments are used at differ- ent stages of the crops, among them being sets of small discs, of light, slender teeth, mold boards which throw a considerable amount of soil to or from the row, and also blades which pass just beneath the surface, cutting weeds and leaving a fine mulch. A two-wheeled tool is best for straddling the rows, while a single wheel is better for working in the middles. When crops begin to close the middles, a single wheeled tool, known as the gooseneck, is used. The frame consists of a single bent tube, and it carries a blade which passes immediately beneath the surface. The most widely used of the hand tools is the scuffle hoe or shove hoe, as it is commonly known. ‘This consists of a handle, a shank, and a flat blade similar to that just described from one and one-half to three inches wide and from six to twelve inches long. The shank is riveted to the blade in such a way that it is pushed in a horizontal position ahead of the worker. This passes readily beneath the foliage and is exceedingly useful in this type of soil. Ground may be covered very rapidly. Another tool that is used for thinning and for working beneath plants in the row is a hoe which consists merely of a narrow strip of metal bent in the form of a triangle and set in a handle. An enormous amount of hand weeding is necessary for closely planted crops. Especially is this true of onions and of celery. 40 1250 Tur VecEeraBLe Inpustry 1s New York State When heavy winds have drifted the muck so that young celery plants are partially covered, the soil must frequently be removed by hand. IRRIGATION As just suggested, most growers are able to procure a good crop by the conservation of moisture through good cultivation. However, an increasing number feel that the losses incident to drouth are sufficient to justify the installation of irrigation equip- ment. The overhead type of irrigation is but little used. Many control the water table by opening or closing the outlets of the ditches. The water level may be raised quite high before plant ing a crop, thus filling the soil with moisture. It is then lowered and maintained at a level of say eighteen to twenty-four inches. An occasional grower employs a furrow system, distributing the water from a head ditch through the middles. This scheme is quite satisfactory if the pumping cost is not high. It is a little difficult to secure even distribution of water throughout the whole length of the ditch. The water ought to be so handled as to flow from one end to the other very promptly. Then it will be gradually absorbed all along the line. CROPPING PLANS The arrangement of crops on muck land varies greatly in different districts. In some places single crops are grown almost exclusively. Thus the marshes of the Wallkill river in Orange county are used chiefly for onion production; the same statement may be made of the Canastota swamp; Fulton and Albion have been widely known for their lettuce, and Arkport for its celery. However, there is a marked tendency toward diversification. Except in the warmest parts of the state, it is ‘difficult to grow a second crop after onions have matured, al- though some are willing to take a chance on securing a good yield of spinach, since the cost is very low. Two crops of lettuce may be matured without difficulty, and in some cases three. Celery is sometimes sowed after a crop of lettuce or vice versa. Oc- casionally lettuce is planted every fourteen inches apart, but every third row is omitted. In this wide space the celery plants are set. Thus the two crops occupy the ground together for a Growing VEGETABLES on Mucx Lanps 1251 few weeks. 1286 Tur VecetasLte Inpustry 1n New York State it does not yield as heavily. The chief objection to the Peerless is that the fruit tends to be too small. With an English type of tomato like the Peerless, one must feed the plant heavily in order to get good-sized fruit, and the fruit clusters must be thinned to six or seven fruits. The tomato plants are started in practically the same way as the cucumber plants, with the exception that the seed is sown more thickly in the drill. Also, the seedlings are usually pricked out two by two inches in other plats before going to three- or four- inch clay pots. It requires from ten to twelve weeks from time of sowing seed to time for the plants to be placed in the perma- nent bed, and about two months more for the plant to bear mature fruit. The spacing distances vary greatly, most men allowing about four or five square feet to a plant. The single stem system of training is practiced almost entirely, all side shoots or laterals being pinched off as soon as they appear. The disease which is giving most trouble with tomatoes is the leaf mold or leaf blight, caused by a fungus, Cladosporium fulvum. This fungus works on the lower leaves of the plants first, pro- ducing dirty, grayish-brown, moldy or velvety spots on the under- sides. Yellow spots appear on the upper sides of the leaves. Later, the entire leaf turns black, shrivels and dies. If this dis- ease does not appear until the crop is half gathered, it will do little harm. If it occurs early, the lower foliage should be sprayed with bordeaux mixture 4-4-50. A few men in the state were able to check this disease in their tomato houses this past fall by spraying early enough. The fruit is harvested when it matures and most of it is mar- keted locally, although during the fall, growers who are successful ship to New York city and Philadelphia. The yields and returns vary greatly with different growers. One grower using the Peerless variety secures an average yield in spring of ten pounds per plant, or a little over five tons to a house 180 by 30 feet. This is exceptionally high. Most growers do not average more than five or six pounds of fruit per plant. In spring tomatoes usually sell for from ten to fifteen cents a pound, sometimes going as high as twenty cents in very early spring. In late fall they command higher prices. VEGETABLE Forcine in New York Stare 1287 PARSLEY Most growers set out a small block of parsley in fall in the darkest portion of the house. Parsley will do well in such loca- tions, and there seems to be a good demand for it on most New York markets. The plants are grown in the open all summer and in fall the roots are brought to the greenhouse, setting them six by six inches in the beds. They require very little care, and growers get three or four cuttings from a bed during the winter. Parsley sells for from eight to fifteen cents a dozen bunches, usually about four sprigs to a bunch. RADISHES Radishes are grown extensively by some growers, especially by the Rochester men, in fall. The Scarlet Globe variety is used. The seed is sown in drills two or three inches apart, and the seed- lings are thinned early to stand two inches apart in the row. The great trouble with over 50 per cent. of growers is that they do not thin their radishes enough, and as a result the plants produce all tops and very small bottoms. The radishes are bunched, placing six or eight to a bunch, de- pending upon the size of the roots and the market demand. They bring from twenty to thirty-five cents a dozen bunches through- out the winter months. WATER CRESS AND ONIONS Two other crops grown in a very small way at Rochester in fall are water cress and onions. The seed of water cress is usually sown broadcast in September... Some growers transplant the cress in three or four weeks, setting it six by six inches. It is claimed that transplanting gives better, stockier plants. Cress is marketed in bunches about one and a half inches in diameter, and sells for thirty to forty cents a dozen bunches. It requires little care, and is a very profitable crop, provided a good market is available. The Egyptian or perennial onion is used for forcing. After the sets have been removed from the onion stalks in the field in early fall, the so-called leaves are cut off close to the ground. New shoots are sent up, and the old bulb splits, forming perhaps six or 4288 Tun VecerasLe [npustry 1x New York State seven new bulbs. Just before frost, these bulbs are removed to pits, and are frozen. When ready to use, they are thawed out gradually, and then set close together in out-of- the-way places in the greenhouses. Nice green onions the size of a lead pencil will be produced in from one to three weeks, depending upon the amount of sunshine. Four or five onions are placed in a bunch, and they bring from twenty to twenty-five cents a dozen bunches. Many growers in this way secure good returns from dark corners which would otherwise be waste space. ESSENTIALS TO SUCCESS Success in vegetable forcing depends upon three factors. First, a love of the work. There is no field of plant industry in which one is brought into closer contact with plants. If a person does not care to work with plants and be with them constantly, he had better not undertake vegetable forcing. Second, the selection of a proper location, with respect to water supply, fuel supply, market and transportation facilities. The third factor upon which success depends is attention to minute details. In common with floriculture, vegetable forcing is the most intensive of agricultural pursuits. All conditions of production are under the operator’s direct control. Ifa grower allows one condition to vary slightly, he will usually allow others to vary. The sum total of these apparently insignificant variations may easily mean failure. To a man who is imbued with a deep love for growing plants, who has selected a suitable location, and who is willing to make sacrifices in order to have all conditions ideal for the growth of the plants, vegetable forcing offers rich rewards. THE FARM GARDEN Witr1am Horarine, Kinperuoox, N. Y. Farmers’ Institute Lecturer The farm garden is often one in name only. If properly managed it should be one of the most profitable parts of every farm, and the factors that mean success are: suitable soil, convenient location, thorough preparation, proper varieties, good seed, economy of labor, doing the work at the right time and in the right way, and having something to use as much of the year as possible. The laying out of the garden is import- ant. The longer and straighter the rows the greater will be the economy of labor, and in practically every part of the state it will pay to plant far enough apart so the ground may be worked with a horse. Fic. 371.— String BEANS AND CARROTS FROM THE HOME GARDEN A LIST OF DESIRABLE VARIETIES Spinach would naturally be the first vegetable to use in spring, and wherever the climate will allow should be sown in August or September (depending upon latitude), in order that it may [1289] 1290 Tur VecetTasLte Inpustry In New York State get two or three inches high by winter, then covered with coarse straw or litter for protection. This cover is removed in the spring when danger of frost is passed, and the spinach is quickly ready for use. For later use sow as soon as the ground can be worked in spring and about every six weeks for succession. The onion may be treated the same as spinach, using either the sets in late fall or the seeds sown in time to grow them to about set size. Either will give much earlier onions for use than we can get if the ground is not prepared until spring and setting done then. The sets are more expensive but much less work, and are therefore to be recommended. Fic, 372.— Carrots or THREE Types. THE Snort TypE 1s UsvuaLLy Grown For Earty Usk, AND THE LARGER TYPES FOR WINTER Seed onions and all root crops, especially for early use, do better as a rule if put in reasonably early in spring. Parsnips and parsley germinate very slowly and should not be covered deeply, especially if the ground is dry. In that case place a board or a damp sack over the rows for a few days after planting. Parsnips are best stored for winter by piling like stove wood Tur Farm Garprn 1291 on a board, sprinkling on enough earth to fill openings, then set- ting where they will stay frozen. To draw out the frost, when ready to use, break off and put in cold water. They may be left in the ground until spring, if desired. Carrots too, while they germinate more quickly, are rather delicate when first up, yet it is important that all should be worked quickly to keep down weed growth and conserve moisture. A few radish seeds mixed with all these, and any others that may be delicate when first up or that come up slowly, are a help. Then mark the row quickly and plainly so that work may be started at once, as well as breaking the soil so that the less vigorous seeds may more readily push through. Beets may be sown as soon as the ground is fit in the spring. For winter use, either for canning or storing, sow about July first. With all the root crops and onions it seems unnecessary to say anything about varieties, there being little differences except size and shape. All, however, are considered laborious to grow; therefore care is important. Cultivation should be begun as soon as possible and the rows kept narrow — the narrower the better. When plants are two or three inches high, pass through with a hoe, cutting out the row except where the plants are to stand, leav- ing in each place a clump about one to two inches long. Then one can quickly thin by hand to the desired stand. Generally they should be gone over twice, leaving at first about double what is eventually needed to insure a full stand. This makes the ground clean and easy to work. Lettuce is another vegetable one should have, and there are many good varieties; generally, however, all are of two rather distinct types—the loose open head or the compact cabbage head. It is natural for all to head in one of these two ways if properly handled. Lettuce should be sown rather thickly in rows, keeping them always thinned so that they do not touch each other ; or the seed can be sown in the seed bed and transplanted to about four inches apart. Lettuce is one of the things that must grow quickly to be good. The soil should be enriched with well- rotted stable manure or some other form of quickly available nitrogen. It is also a plant that, while it naturally roots deeply, can not do so in hard soil. Therefore, the ground should be pre- pared well and deeply for best results. 1292 Tue VeceTaBLe Inpustry In New York Strate If an open head variety is desired, Simpson Black-Seeded is a good one. If the true head is preferred, Hanson’s head let- tuce will generally be satisfactory. Peas are almost endless in variety. They are distinctly a cold weather plant, therefore anything we can do to keep the root system cool and moist is desirable. This can generally best be done by planting in rather deep furrows, covering lightly at first and drawing in earth as the crop is worked, until the surface is level. Peas do best when fertilized more heavily with phos- phate and potash, rather than with nitrogen. The best single fer- tilizer I have ever used in gardens is wood ashes mixed with the soil and spread thickly in the rows. Smooth peas are hardiest and should be planted first. Alaska, Premium Gem and Dwarf Champion will generally be satisfac- tory. Nott’s Excelsior and Telephone are also excellent. None of these require bushing and can be obtained everywhere. Planted at the same time they give good succession. The Dwarf Cham- pion planted as soon as last planting of the above is two or three inches high, will continue the succession as long as practical. Planting at alternating distances of one foot and three feet so that two rows may be pushed together when large enough, helps them to stand up. For early tomatoes, and in places where the season is short, Earliana should be used. For later and longer seasons, Stone is a good variety. Tomatoes are more often unsatisfactory because of shallow planting than for any other reason; no matter what their size they should be set deeply. Their ability to send out roots along the entire stem quickly gives them a strong root system. Where plants can not be bought they can generally be raised in pots in the house for early planting and should be as large as possible and have some small fruits by the time they are transplanted in the garden. Set not less than four feet distant in the rows, rows five feet apart. They should be set so that not more than four or five inches extend above the surface. Another very injurious thing to the tomato plant is cold winds. This may largely be overcome by setting plants east and west, and nailing together two ten-inch boards like a common eave Tue Farm Garpen 1298 trough, laying this in the north side of the row, one board lying flat, the other standing upright. A few stones may be placed so as to keep the boards from blowing over on the plants. This allows the sun to strike them all day and not the wind. At night, turned upside down over the row, they are much better than boxes and cans. If the green tomatoes are picked off the last thing before frost, wrapped in paper and stored in baskets or flat boxes (not too many together) in a cool, dry place, most of them ripen as good as southern stock seen in the stores. Muskmelons too are not grown as generally as they should be. Small early varieties like the Jenny Lind may be grown suc- cessfully quite far north. In the growing of any of the melons and cucumbers a little scheme used by and learned from a southern grower for early Fic, 373.— HARVESTING SNAP BEANS use has been most valuable.* Throw upa ridge about a foot high running east and west, then at a distance of from three to four feet make openings on the south side from the edge. This will be from very shallow at the edge to quite deep at the back of opening. Then take one-half of the seed and soak in tepid water for twenty-four hours, or long enough to start the sprout; mix with dry seed and plant from the edge of opening into back of same and cover. One will then have sprouted seed and that * See article on “ Melons” by Charles D. Barton. 1294. Tur Vecetaste Inpustry 1s New York State which is not, and covered all the way from one-quarter of an inch up. The result is, some will be up under good conditions in forty-eight hours and others will continue to come up for three weeks. After a couple are up the others should be kept pulled out. The advantage of this plan is: if the first plants are lost by frost there will probably be others to take their place the next day. All will appreciate the difference in temperature on the protected south side of the ridge. For pickling, plant cucumbers July 1. Lima beans may be grown successfully in most parts of the state. The small bush lima is very prolific and about as hardy as any of our bush beans, with good length of season. There is no longer need for using the pole varieties. With the large limas we should bear in mind that all must turn upon edge before they can come up. Many times, because of their size or soil condition, they are unable to do so; as a result of which they necessarily rot. Then we think the seed has not been. good. The easiest way to overcome this is to stick with the eye down when planting. Both Henderson and Burpee are good and may be had everywhere. mong the varieties of other beans the Golden Wax and Early Valentine are good bush varieties and Lazy Wife is a good pole variety. It would hardly do to say anything about a garden without including corn. The Golden Bantam, Champion, Country Gen- tleman and Stowells’ Evergreen will give a nice succession of true sweet corn. ; While celery does not need to be set early, the plant must be started early. The seed bed, like all other seed beds, should not be too rich or plants are liable to damp off if weather is dry. The bed must be watered and partially shaded to prevent baking. A slat cover where shade and sun alternates is best. Golden Self Blanching and White Plume are standard varieties. The plant food must be where the roots can get it. Therefore, if we trench (which for a garden is best) we must put plant food under the plants. Boards, building paper or roofing paper are good for blanching and are cheaper and easier than to use earth. If earth is used, plants should be carefully handled to avoid THE Farm GarpEn 1295 getting more earth than is necessary inside; and if it is necessary to water after starting it to blanch or after it is stored, care should be taken to get water only on the roots. as water inside the head will promote decay. To water, use a piece of pipe or hose and funnel to avoid getting water on tops. A wet root system and a dry top is ideal. To store celery for winter put earth only on roots. Cauliflower requires the same treatment as cabbage, and for best results the crop must be put in about July 1 so as to mature after’ hot weather. The leaves must be either broken over or tied to- gether to protect heads after heading. Early Snowball is a good early variety; Large Algiers a good late one. Fic. 374.— CELERY BLANCHED By MEANS oF Boarps, Fiusuina, L. I. ® Egg plant is very tender and requires about the same treatment as the tomato. At the start it must be carefully watched to pre- vent injury from potato beetles. Black Beauty is a good variety. Okra is a southern vegetable but excellent to use in connection with tomatoes, or in soup. It should not be planted until the ground is warm, in rows 21% feet apart and 114 feet apart in the row. White Velvet is a good variety. Use pods when ees and tender; cut up as string beans. Peppers will never do well if put out before eatin: and ground are warm. They grow rapidly and are ready to use in a 1296 Tue VuecetaBLe Inpustry 1n New York State comparatively short time after planting, if warm conditions pre- vail, but they require lots of heat to develop quickly. Chinese Giant is the best variety. Salsify, or Vegetable Oyster, is used as a substitute for oysters, tastes as good and is more nutritious. Sow early in spring, thin to 3 inches in the row, dig in the fall and store as beets; or it may be left in the ground all winter and used in the spring. Mammoth Sandwich Island is the best variety. Rhubarb, or pie plant, with asparagus, demands a permanent place in every garden, furnishing material for delicious pies or sauce long before berries or fruit are obtainable. It is very hardy and requires no winter protection, although vigor and earliness are enhanced by covering during the winter with coarse manure. It may be grown from seed sown in early spring, as with onions, Later the plants should be thinned to six or eight inches in the row. The next spring the yearling roots should be set as early as possible, in rows four feet apart and an equal distance in the row, with the crown of the plants level or slightly below the surface of the ground. Or, roots may be purchased and a year’s time saved. Rhubarb is a rank feeder and the soil should be full of humus, supplemented annually by liberal dressings of manure. The more thorough the tillage, the more satisfactory will be the crop. No crops should be gathered until the third year after planting, in order that a strong root growth may be established. Only the larger stalks should be pulled, leaving the others to assist in main- taining the plant. Seeds should be removed promptly as they exhaust the plant. . After rhubarb has been out a long time the stalks are apt to be small. When this occurs the roots should be cut out and thrown away. They are not as desirable for starting a new plantation as young, vigorous plants. If this cutting out is done in the late fall, and the roots taken out are allowed to freeze, and are then planted in boxes in the cellar, they will start to grow; and one may have the white tender stalks to use during the winter. Turnips have value both for the table and for feeding stock. For summer use I would advise growing kohlrabi, which, strictly Tur Farm Garpvren 1297 speaking, is not a turnip. The seed can be sown in the hotbed, or, as soon as the ground is fit, in the open, in rows 14 inches apart and about 4 inches distant in the row. Transplant about the same time as early cabbage. They should be gathered before they are full size. The common strap-leaf purple turnip can be sown between the rows at the last cultivation of corn or potatoes, and in a wet season will make a good crop either in the garden or field. They can be sown the last of July after the early peas have been gathered. Rutabagas in New York State should be sown in late May or early June, in drills 18 inches apart in the garden and in the field far enough apart to work with a horse. After they are estab- lished they should be thinned to 8 or 10 inches in the row. Rutabagas grow best when the nights are cool. I have left asparagus until last, not because I consider it of less importance, but because I want to take it up a little more fully. There is nothing I can think of as being a greater acquisition to the average garden than a good asparagus bed, and it takes but a comparatively small one to furnish an ample supply for the average family. One hundred plants set 18 inches apart in the row — and if more than one row, 4 feet apart— should be ample. The Palmetto is an excellent variety. If the bed is to be plowed over plants should be set 12 inches deep. Again we must have plant food under the plants for best suc- cess. A trench eighteen or twenty inches wide with two or three inches of well-rotted manure well trodden down, and three inches of good soil on that, is ideal. Cover plants only two or three inches at time of setting and work earth in during the summer, having all level by fall. After that cut tops when killed by frost and burn, give light dressing of manure to work in in spring and keep free from weeds. The second year some may be cut and the third year a full crop. The bed will remain for many years. This is satisfactory garden treatment. VALUABLE TOOLS Where there are not too many stones, a plank drag is excel- lent, and, alternated with a spike-tooth harrow, will do away with much raking. When the ground is comparatively free from stone, the combined wheel hoe and seeder is a great labor saver. Where this is not practical the implement made by putting five small cultivator teeth on a handle like a hoe, and that are adjust- able, is almost indispensable. By drawing it either each side or between the rows, much work can be done. SOILS AND FERTILIZERS FOR VEGETABLES J. F. Barker Agronomist, New York Agricultural Experiment Station, Geneva, N. Y, Soils to be well suited to the growing of vegetables should be lght in texture, thoroughly underdrained, but well sup- plied with moisture. This usually means deep sandy loams, loams and muck soils. The physical properties of the soil and nearness to market are more important factors to be considered than natural fer- tility, for the latter can be supplied more easily than the first can be modified. The necessity for frequent stirring, ridging and even handling of the soil in vegetable growing constitutes in itself sufficient reason why soils of light texture should be selected. But where early and rapid growth and quick maturity are important considerations, it isonly the light, sandy or muck soils that can be used. Such soils warm up much earlier in the spring, admit of more rapid decomposition of organic matter and formation of nitrates and more rapid movement of plant-food solutions in the soil. These crops, on such soils, can be planted earlier in the spring and brought to maturity in a shorter time than on heavier types of soil. However, almost any soil can be made to grow a good crop of vegetables, and for home use any type of soil available may be so employed. The sandy soils will not produce so large a crop as somewhat heavier soils under the same conditions, and s0 for late vegetables the loams or even silt loams are to be preferred. FERTILIZERS AND MANURES The liberal use of fertilizers nearly always plays an important part in vegetable growing. There is almost no soil naturally s0 well stocked with fertility that it can be very long cropped 10 tensively, and with greatest profit, without the use of fertilizers. [1298] Sorts aND FERTILIZERS FOR VEGETABLES 1299 Furthermore, on account of location and ability to produce early crops, soils of low natural fertility are often the ones best adapted to trucking purposes. Principles regarding the maintenance of fertility in connection with vegetable growing are not radically different from those applicable in general farming; but considera- tions of earliness, quality and price of crop, together with pecul- iarities of soil, make necessary the more extended and special use of fertilizers. The maintenance of organic matter is here as every- where of prime importance, and the use of any amount of high- priced easily soluble plant food will not make up for a lack of it. If chemical fertilizers alone are depended upon, the tendency is for it to require more and more of them each year to produce the same results, and a condition may soon be reached where their cost will equal or exceed the profit from their use. The principles of crop rotation are also, from a fertility point of view, just as important in connection with vegetable growing as in general farming. It is much more difficult to maintain satis- factory yields when any one crop is grown continuously on the same land than if it is grown in a systematic rotation with other crops. However, special demands may sometimes make it advisable to sacrifice something in yield for the sake of specializing in a certain crop. Manures and Green Manures In the vicinities of cities stable manure is very largely depended upon to keep up fertility. Where this can be had in liberal amounts no chemicals may be needed and no other provisions made for keeping up organic matter. Yet very often a phosphorus fertilizer will be profitable in addition to manure and will help produce a better quality of crop and earlier maturity. Where manure is used only in moderate quantities phosphorus should always be used with it at the rate of 300 to 1000 pounds per acre of acid phosphate. On muck soils some potash will be needed in addition, and with market-garden crops on any soil both nitrogen and potash may be needed as mentioned later on. The use of manure can be overdone on some crops, such as potatoes, and in other cases it may induce too much vegetable growth or late ma- turity. The remedy, then, is less manure and more phosphoric acid and potash; but with the scarcity of manure its too liberal 1300 Tus VecETasLe Inpustry 1y New York State use is perhaps not frequent. In intense cropping where two or three crops are grown on the same land in one season, 20 to 40 tons per acre per year would not be considered excessive. Green manures.— The use of green-manure crops is applicable where vegetables are grown on an extensive scale. Vetch, rape, cow-peas, clover or some other quick-growing crop, preferably a legume, may be sown after the vegetable crop is off and plowed under late that fall or the following spring. Under so many different conditions of climate and cropping it is a local problem as to what arrangement of this kind can be made. Commercial Fertilizers for Sandy and Loam Soils In planning commercial fertilizers for vegetable crops perhaps the three most important factors to consider are (1) the value of the crop per acre, (2) whether early market garden or staple truck crops are grown, (3) condition of soil, especially as regards organic matter. Variations in soil types commonly used for vege- tables do not play such an important part in determining fertiliza- tion, excepting in extreme cases, as comparing muck with sandy and loam soils. Nitrogen, phosphoric acid and potash are usually all three profitable in any fertilizer mixture for any kind of vegetable. The proportion in which they should be used will vary mainly with the kind of vegetable and amount of organic matter in the soil; and the total amount of fertilizer that can profitably be used will vary principally with the value of the crop per acre and with the condition of the soil. Suppose that on a certain soil an application of twenty dollars’ worth per acre of fertilizer will produce a 20 per cent. increase in yield of some crop. If this crop as fertilized has a market value of $75 per acre, the fertilizer application will have been made at a loss, and the amount of fertilizer might have to be cut down to five dollars’ worth per acre before it would pay. On the other hand, if the crop should have a market value of say $300 per acre the heavy application of fertilizer would have been made at a good profit. There is reason to believe that in common practice the amount of fertilizers applied in vegetable growing is often too high for greatest net profit. In some experiments in potato grow- Sorts anp Ferrinizers ror VEGETABLES 1301 ing on Long Island, conducted by the Geneva Experiment Station, it was found that 1000 pounds per acre of a complete fertilizer gave greater net profit than any heavier application when potatoes sold at 50 cents per bushel. And in some experiments with onion growing on muck soil near Florida, Orange county, it was found that the use of more than 1000 pounds per acre of 4-8-10 fertilizer was seldom as profitable as that amount, with onions at $1 per hundred pounds. But in the growing of market garden crops where earliness and quality are prime considerations and value per acre of the crop high, very liberal amounts of fertilizer are important. This applies to early beets, early tomatoes, early cab- bage, early canteloupe, early sweet corn, asparagus, early turnips, cucumbers, early sweet potatoes and others. In these cases 10 to 15 tons per acre of manure may be applied in the fall, winter or early spring. At the time of preparing seed-bed there can be used 1000 to 2000 pounds per acre of a fertilizer high in phos- phorie acid and potash, with perhaps some nitrogen in organic form, making a mixture of — say 2-8-10. At time of setting or planting use in addition 100 to 200 pounds per acre of nitrate of soda, and three or four weeks later another similar application. The nitrate of soda especially promotes rapid growth and im- proves quality; also increases the yield. For most crops it can be used to best advantage in the early stages of growth, and where a second application is made it should not be put off more than a few weeks from time of planting. A late application may delay maturity. In case of sweet corn a dressing of nitrate may be made when ears are beginning to form. A general rule as regards fertilizers for general farm crops on the great majority of soils is that phosphorus is the first import- ant element to be added in commercial form. If organic matter is used in fair amounts, nitrogen and potash need be purchased only in small quantities or can be done away with entirely. Organic matter furnishes nitrogen and helps to make available more potash from the large reserves of that element contained in most ordinary soils; but as the limitations of nitrogen and potas- sium are thus removed, the use of larger amounts of phosphorus becomes profitable. These same principles apply quite gener- ally to the growing of vegetables as field crops on any but muck 4 1302 Tur VecetasLte Inpusrry 1x New York Stare soils. In such cropping it is usually a large development of fruit, roots or tubers that is desired rather than a rapid succulent vege- table growth. Also the crop has a much longer time to grow than early garden crops and so can use more slowly available plant food. This applies to the growing of such crops as potatoes, onions, late cabbage, and tomatoes and other crops used for can- ning. In case of early garden crops where large amounts of soluble fertilizers are needed, they can be used more profitably when the soil is well supplied with organic matter than otherwise. These quickly growing crops do not make very eflicient use of the slowly available forms of plant food in the soil, and organic matter makes the soil more retentive of soluble nitrates and potash; making their use more profitable. Fertilizers for muck sotls Tn this state muck land is used mainly for truck growing rather than market gardening, and fertilizer recommendations are made with that in mind. Where muck consists mainly of organic mat- ter, as is usually the case, potash is the first important constituent of fertilizer to be used, and may be applied at the rate of 100 to 200 pounds per acre of muriate or sulphate, or 300 to 600 pounds of kainit. When potash is not available manure will take its place to some extent. Manure is always profitable on muck land, al- though it might at first be supposed that on account of the high nitrogen and organic matter content of muck this would not be the case. But the fresh decomposing organic matter of manure stimu- lates further decomposition of the muck and makes nitrogen available. Phosphorus is second in importance to potash on muck soils, but more necessary than additional nitrogen. Where com- mercial fertilizers alone are used on muck a mixture may consist somewhat as follows: 200 Ibs. nitrate of soda or dried blood 500 Ibs. acid phosphate 200 lbs. muriate or sulphate of potash The mixture will analyze approximately 3-8-10 and may be used at rate of 500 to 1500 pounds per acre, depending mainly upon acre value of the crop to be grown. Sorts anp FERTILIZERS FOR VEGETABLES 13038 lime for Vegetables The importance of using lime to neutralize soil acidity in con- nection with vegetable growing has been pretty generally over- looked until the last few years. The majority of vegetables com- monly grown are very sensitive to an acid soil and some of them — notably beets, spinach, muskmelons — can scarcely be grown with success unless a fair amount of lime carbonate is present. The following is a list of vegetables, all of which are known from actual field tests to give much better yields when the soil contains a fair amount of lime carbonate than when it is deficient in that material: asparagus cucumbers parsnip beets dandelion peas brussels sprouts ego plant pumpkin broccoli endive salsify cabbage horse radish spinach carrots kale squash celery kohlrabi sunflower chard lettuce sweet corn chicory lentils tomato collards muskmelon turnip cress onion Many other vegetables may also be benefited by lime, but full data is not obtainable on the subject at present. Objection has arisen to the use of lime on potato land since it, as any other material which tends to neutralize soil acidity, pro- vides conditions more favorable to the development of potato seab. But potatoes are grown very successfully on land contain- ing liberal amounts of lime, and the Rhode Island Experiment Station has shown that the use of lime on land that is acid will -inerease somewhat the yield of potatoes and particularly the per- centage of large potatoes. Considering this and also that other crops particularly in need of lime will be grown in rotation with potatoes, it is doubtful if it is ever profitable to omit the liming of potato land that is acid simply to make it easier to combat potato scab. A very large percentage of the sandy and loam soils in this 1304. Tue VecetTaste Inpustry 1s New Yorxk State state used for growing vegetables are deficient in lime and would be improved by a liberal application of that material in some form. The use of certain fertilizers, particularly ammonium sulphate, dried blood, fish scrap, acid phosphate and muriate and sulphate of potash tend to increase the acidity of the soil, and this may, in a few years, give rise to much trouble if lime is not present to counteract the acidity as formed; with the use of lime this tendency is of no consequence. Muck soils in this state are seldom in need of liming. At least those underlaid with marl at no great depth are supplied with lime from this source sufficient to keep acids neutralized. When land is in need of lime it is advisable to apply at least two tons per acre of ground limestone or its equivalent as an initial application, and one or two tons per acre may be added every three to five years thereafter. In some cases it may be ad- visable to make the first application two or three times as heavy. Ground limestone (or carbonate of lime from some source) is the most desirable form of lime to use under the great majority of conditions. This is especially true in regard to sandy soils and in cases where liming is to be done only a short time previous to planting the crop. Instances are on record of temporary injury from use of caustic lime under these conditions. It is well to apply lime to the rough surface of the ground after plowing and so let it be well mixed with the soil by the subsequent operations of preparing the seed bed. GOOD SEED C. E. Myers, Starz Corizcr, Pa. Assistant Professor, Experimental Vegetable Gardening, Pennsylvania State College Of the several factors concerned in the production of vegetables, that of good seed is without doubt the most important, al- though it is one which frequently does not receive the attention it deserves. Too often if the seed has the general characteristics of the kind desired and is low in price, no further questions are asked — at least not until after it has been sown and it is too late to make a change. Meanwhile the vitality may have proved to be very weak, or, this point being satisfactory, subsequent observation may show that the variety is not the one desired, is badly mixed with other varieties; or the yield and character of the product is not satisfactory. Wie Fic, 375.— RESULT OF PLANTING UNRELIABLE SEED: Four TYPES oF TOMATOES FROM THE SAME PACKET In most instances undesirable results of this kind could be eliminated had proper precautions been taken at the right time. In the first place it is unreasonable to expect a high-grade product at an unreasonably low price. It may happen that not always is [1305] 1306 Tus VecetasLte Inpusrry in New York State the price charged and the quality of the commodity commensur- ate, but as a general principle there should be and usually is a considerable degree of parallelism between them. Furthermore, the sentiment produced by the attempt to purchase seeds at compe- tition prices is not conducive to much improvement in strains. At the present time we have no rule by which we can purchase seeds and be assured that they will give the results desired. The general seed catalogues published by the majority of the seedsmen, while fine examples of the printer’s art, usually contain little of definite value to guide the prospective purchaser in the selection of the variety or strain he desires. Furthermore, almost every seeds- man has a strain which he claims to be the best obtainable, and in some instances the seedsman does make an especial effort to keep his strains pure and true to type. Some of his seeds are grown under his personal supervision, while those grown by con- tract are in charge of men who have spent years in the business and take special care to keep the stocks pure. As a check on this work some seedsmen maintain trial grounds in order that they may acquire personal knowledge of the various stocks before they are disseminated among their customers. Other seedsmen may publish catalogues equally as attractive and make as strong claims concerning the merits of their strains, while as a matter of fact they may never have seen the stock from which it was produced or even know where or by whom grown, but simply have pur- chased the seed in bulk from a jobber, securing it at the lowest possible price. Another practice far too common in the seed business is that of renaming varieties. In a test of cabbage conducted by the writer last year, the variety Jersey Wakefield, which has been on the market since about 1840, was grown under the name of Early Pointed, Earliest, Standard Early and New Greenpack. In each case the seed was purchased a few months previous to the time it was sown and was thought to be a distinct variety. In view of the uncertainty concerning the purchase of seeds, it should need little argument to show the importance of making a preliminary test to determine the relative merits of the variety or strain previous to the time it is expected to be used for the general planting. In order to make this test of value, seed of the Goov SErp 1307 same variety should be secured from different sources, having enough from each to make the general planting the following year in case it proved satisfactory. Having secured the seed, a germination test should be made of each to determine its value in this respect as well as to obtain an index to the rate of sowing. This germination test will probably show some variations within strains, while the vigor of the seedlings will also probably vary as may be seen by Fig. 376. Fic, 376.— VARIATION IN GERMINATION OF JERSEY WAKEFIELD CABBAGE SEED When the field planting is made, fifty plants will be swfficient.. As they approach maturity, a study of the respective strains will show differences regarding general type, time of maturity, solidity of head and general productiveness. In order to secure accurate data, weighings should be made of the heads of the respective strains. The following table shows the variability of six strains of Jersey Wakefield cabbage grown the past season, each of which was purchased from a seedsman of good reputation. Average Rec No. Date planted mee a pe cr Strain da. «ns May 5 2.33 tons 8.00 tons 1.65 Ibs. Strain 2..... May 5 38.17 tons 7.00 tons 1.45 lbs. Strain 3.005.» May 5 38.17 tons 7.50 tons 1.50 Ibs. Strain 4..... May 5 0.33 tons 8.00 tons 1.70 Ibs. Strain Deses May 5 5.00 tons 17.34 tons 1.60 lbs. Sian Ueeees sesaes 5.00 tons 8.34 tons 1.70 lbs. Tue Vecerasle Inpustry 1 New York Stare 1308 SHOVadVO ATITIAaAIV MAM NOLSAUTYVHD JO SNIVULG AO GIGIA NI NOILVIUVA —LLE ‘DIZ bers csi! 969 @ “ 666 cog A Sees eo as oz SOREATE ecol seg ve Soar sool Gis 12 Saeaaa +60! Sb at 2 Lb cz bor 66S Sib 6! EES IeOl fbb 2 (ene 426 g6c z REDE G6 +6c 21 ele E : Denes = ze 8 8606e s eee ane VERE SO ZIG 48k Ey = Es ; eee 2g) eee ' 2 ino gz0l gac @! SEE anaes RAE EOLA soll = gos WW [eee : at esol 8699 ol means j ec0l ope +I 5 ama e ene eeu eee rh Dauae Pre ee ee “8 cI + Snes ATE DE Tre Ig6 zor 6 ba) sSungqano 42407 Shee a j SES 7 418 C2 s : SE eT ee wees 408 66) oad] Mmmm Senn. ans REREAD SRO AN ERDED tece Len I TWLOL DNILLND NIVULS puabe 4 ast ASVdEdVWD See NOLS STYWHD GuODsY DNILSSAYVWH Goop SEED 13809 Strain 6 was secured from a private grower on Long Island who advertised seed for sale at $5 per pound, with the under- standing that the purchaser could sow half of it, and if he was not pleased with the result at the close of the season could return the part which remained and have the charge canceled, or if it proved satisfactory pay the advertised price. A study of the table shows that the seed was the best of the test, and from the standpoint of earliness of maturity was far superior to strain 4. In fact it will be seen that the difference in the financial value of the crop at the first cutting from one acre would approximate $140. The test also shows that some of the other strains were quite desirable. Thus when the general planting is made the following year it may be done with the assurance that the seed sown will give reasonably good results. Certainly there are few operations with which the gardener is concerned which will yield as large returns for the time and money invested. Fig. 377 shows the variation in strains of Charleston Wakefield cabbage, each of which was secured from a different seedsman. In this discussion we have concerned ourselves only with the good seed question with respect to cabbage. However, there is abundant evidence to substantiate the belief that the facts here illustrated are applicable to vegetable crops in general as well as to farm crops. THE SEED BUSINESS FROM THE DEALERS’ STANDPOINT H. W. Gorprnter, Troy, N. Y. Here we picture the seed business which, in at least one respect, is the most unique in the world. I refer to the non- warranty with which every reliable seeds- man sells his stock. It is a fact that we cannot buy a pound of seed, a ton of seed, a bushel of seed, a pint of seed, from any reliable seedsman that does not contain the following statement, either on the package or in the bag: ‘* John Doe & Co., gives no warranty, express or implied, as to de- scription, quality, productiveness or any other matter, of any seeds they sell. They will not be in any way responsible for the crop. If the purchaser does not accept the seed on these terms it is to be returned at once.” With almost anything else we buy we can tell something of the quality of the goods, and that about which we do not know the salesman will give us a guarantee. However, the seedsman will guarantee nothing. Therefore, it is apparent that the seed business is one in which the good reputation of the seedsman counts for much — very much. Indeed, it is his stock in trade. WHERE THE SEED COMES FROM With the exception of peas, beans, corn, lettuce, onions and the vine seeds, from 50 to 75 per cent. of the best vegetable seed comes from Europe. From Denmark we get our cauliflower and varieties of selected cabbage. From Germany we get choice stocks of flower seeds and selected beets, mangels, vetches and rapes. Indeed, we get at least 50: per cent. of our flower seed from Germany, with the exception of sweet peas which are grown in California on about 3,000 acres. From France we get seed of the finest root crops, such as carrots, parsnips and radishes, and [1310] Seep Business From tun Deaters’ Sranppornr 1311 French-grown celery seed commands the very highest price in the American market. (I take the following quotations from to-day’s list: ‘“ Golden Self Blanching Celery, true French stock, $18.00 per pound. American-grown Golden Self Blanching seed $5.00 per pound.”) From England we receive various seed crops, especially mangels, turnips, parsnips and herbs, together with special varieties of sweet peas. From Belgium we get the sugar beets and special sorts of mangel-wurzel. This list is by no means complete, but I simply site these particular vari- eties to show that the whole world contributes its share of seed for American growers. Cannot we produce all these seeds in this country? We can; but why don’t we? It is simply a question of expert labor. We buy these vegetable seeds in Europe and devote our time to the cultivation of wheat, corn, cotton and various other crops. HOW THE SEED IS BOUGHT The seed business is also unique in its uncertainty. We never know what quantity of seed we shall receive, for contracts are made one, two, three and four years in advance of the harvest. Our contracts always read that we must stand the shortage on any failure of the crop, but the contractor agrees to plant the neces- sary acreage to produce the quantity for which we contract. To- day I contracted with an English house for the growing of 4,000 pounds of Norbitan Giant Mangel to be delivered after 1917. I need just this amount for my normal trade. How much will this house deliver? I have not the least idea. There is a very limited open market for the big seedsman of the country. If contracts are not delivered in full it means an almost universal shortage in that particular variety. As an in- stance of this I site a personal case which occurred this year. I had a contract with a French house for Golden Self Blanching celery, but the crop was a failure and it was absolutely impossible for me to buy more than a tenth of what I needed for my normal trade, and this was purchased in the open market at an advance of 270 per cent. over the price at which the seed had been contracted. a, ae 1312 Tur Vecretrasie Inpustry 1n New York State HOW THE SEED IS CARED FOR When the seed arrives from Europe and has been released from the custom house, it is delivered immediately to our warehouses. Then comes the most exacting part of the business, known as “stocking the seed,” and, since so much depends upon the ac- curacy of this work, we allow only one man to stock it. On him rests the entire responsibility. He tags each bag with the English name of the seed contained therein and gives to each bag a distinctive number by which it is identified while the seed is in our hands. If this man makes a mistake in tagging, his error will not be discovered until the damage has been done, and then not by ourselves but by our customers, for it is only in the growing that such errors are brought to light. However, we generally carry a two-years’ supply and make a trial planting ourselves to determine positively the exact variety. Sometimes, owing to short crops, we can not make such a trial; hence we protect ourselves with the non-warranty I mentioned. We can tell nothing about our stock without such tests. About thirty varieties of radishes are listed, each distinct as to color, size and shape, yet the seed is all alike. We also list about fifty varieties of cabbage, each distinct as to time of maturity and size and habit of growth, yet the seed is all alike. The number is entered on a card with all other information, such as the name of the grower, the year grown and the variety and test. The test, however, can not be entered until 100 seeds have been taken from each bag and sent to the official tester for germination test. After the report of the test is returned the seedsman has a farily complete record of his stock. Is it correct? He does not know — for he will have to wait one full season to determine that. The proof of the record is only in the grow- ing of the seed. We have now the only positive information of our seed stock available. We know just how many seeds out of every hundred will grow under absolutely perfect conditions. A grower may buy that very lot, and it may never show up in the garden. He may register a complaint on the quality or the variety and the poor seedsman will hide behind his non-warranty. He need not say that the seed was no good because it did not grow for Seep Brsiness From tHE Deaters’ Stanppornr 1313 him, because the seedsman can look up his records and learn the exact vitality of the seed. Perhaps the seed did not grow owing to conditions over which the seedsman had no control; such as poor planting, lack of water, or too much water, or for want of other requirements necessary to its growth. I know there is a popular belief that the seedsman keeps the good stock and sells the dead. While he does not keep the good stock, he nevertheless does sell the dead stock. He sells the spent, or dead, celery seed to wholesale ‘grocers for flavoring. He sells the spent pumpkin and squash seed to druggist for medic- inal uses. The spent beans and peas are sold for food in the large cities. All the rest of his dead stock he really and truly destroys. His success depends entirely upon his reputation as a seeds- man and this in turn rests solely on the growing quantity and quality of his seeds. Therefore, in spite of the non-warranty used by every reliable seedsman, one need have no hesitancy in placing an order with any leading seedsman in the county, for he will do the very best he can to fill it only with high-grade seed of strong vitality. GROWING EARLY PLANTS FE. H. Hattert, St. Jounspury Center, Vr. A successful crop from the garden de pends largely upon the plants we use. Many lose sight of this and use anything that is a plant, regardless of its vitality and ability to produce. Let us first consider that plant and ani- mal are practically the same — both have to eat, drink and breathe — therefore es- sentially they should be cared for in about the same way. The dairyman of today, if he wishes to raise a cow that is a great pro- ducer, must start as soon as life begins. He must take charge of the animal every day seeing that it has the proper amount of feed, drink and air. He must see that not a day passes but that the animal increases in growth. If at any time it has not received the necessary feed and care its capacity for production may be injured. Plant life is exactly the same. We find when talking with people about plants that they want them stocky, well-colored and vigorous for setting. But do we always get such? No; because we do not take enough care in growing them. Often we who grow for the market are so eager to get bigger returns from the amount of space that the plants have to suffer. FORCING HOUSE In growing early plants it is necessary, especially in this north- ern country, to have a greenhouse for sowing the seed and forcing to the time of transplanting. Beginners are sometimes frightened at the expense of this, but they need not be, for a house that is small, with good light and well-heated will do as well as one costing thousands of dollars. Two hundred dollars will build one in which 50,000 plants can be started as well as in a more expensive house. [1314] GOHLA{ YAHLO ANY HAAN, NMOUH LVHY, OL woldadaAg LINU, ‘SAMVLE NO NMOUD SAOLVINOT —'SLE “SLL mn sa z f 7e ( H 5 ‘ oe. 26 ™ *e. \ \urinvest Zz, Ze 20 | \ NOLN IT! Fee LETTUCE W. L. Bonnzy, Baravia, N. Y. MAGNITUDE OF THE INDUSTRY It is within comparatively recent years that the growing of lettuce commercially —that is, in car lots—has become a business proposition among the market gardeners of the state. There is probably no other vegetable the production of which has increased so rapidly as that of lettuce. There are two reasons for the wonderful growth of this industry. One is a growing demand for this healthful and delicious vegetable, and the other, the rapidly increasing development of the muck lands of our country, in which soil lettuce seems to reach perfection. The acreage planted to lettuce in this state is very large and is increasing each year. It now takes in South Lima, Livingston county; Arkport, Steuben county; Sanborn and Middleport, Niagara county; Williamson, Wayne county; Fancher and Holley, Orleans county; Fulton, Oswego county; and the muck lands near Syracuse, Onondaga county; Canastota, Madison county, and Chester, Orange county. In fact in every section where muck lands are being developed a large portion goes into lettuce. VARIETY AND SEED SOWING There are a great many varieties of lettuce, but we feel safe in saying that 90 per cent. of all outdoor lettuce (of which this arti- cle is treating), is the Big Boston. The seed of this variety may be sown as early in the spring as the ground can be fitted for the purpose. The ground should be prepared as follows: after plowing the land in the spring, sow broadcast a high-grade fertilizer and work well into the soil. Sow the seed with a garden seeder in rows fourteen inches [1520] 1521 Lettuce aNV] MOay{ NO NMOND DALLA —L9P ‘SLA 1522. Tur Vecreraste Inpustry 1n New York STATE apart, at the rate of from one to two pounds per acre, depending upon the amount of moisture in the soil. Should the soil be very dry the seed may be soaked until sprouts appear, then dried quickly and sown. When plants have their second leaf, thin to twelve inches in the row. These sowings may be continued a few days apart throughout the entire season. CULTIVATION Start cultivation as soon as the rows can be seen distinctly, using some of the many wheel hoes for this purpose. Continue these cultivations as long as possible without injury to the plants. No one tool will do satisfactory work under all conditions. We use various types of wheel-hoes as well as hand-hoes, since con- ditions may vary. We also hand weed whenever necessary. Lettuce is a very rapid grower, and is usually well headed in seven or eight weeks from time of sowing, except late in the fall. CUTTING AND PACKING The common butcher knife is used for cutting and removing all soiled and diseased leaves from the heads, which are placed in a hamper. These hampers are carried to the lettuce bench where the heads are sorted and packed in boxes and hampers according to grade. The box used is 16 inches wide, 23 inches long and 8% inches deep. This holds two dozen heads of No. 1 lettuce and thirty heads of No. 2. The No. 3, or third grade, may be packed in the regular half-barrel hamper. To obtain the best results in getting the lettuce to market in a crisp, firm condition, it should not be packed in the hot sun. On hot, sunny days, cut early in morning and late in afternoon and take to the packing shed to sort and pack. SITIPPING Before loading, cars should be cooled by having ice boxes filled twenty-four hours before the lettuce is put in. Place five boxes in a row across the car, dividing the space, which leaves three or four inches between the boxes. Pack these boxes five high with one-inch strips between each row. A ear will accommodate about Lerricer 1593 four hundred boxes. The hampers may be placed on top of the boxes in the ends of the car, near the ice chests. See that the latter are filled before starting and keep well iced in transit. MARKETING The marketing of this as well as other perishable crops is a large factor governing either the success or failure of the propo- sition. There are two ways in which the marketing mav be done: con- tracting the entire crop at the beginning of the season, or ship- ping on commission. Occasion- ally a buyer will purchase a crop in the field when it is ready to be moved. Which of these methods Fic. 468.—A WELL-DEVELOPED HEAD is the best is a question which or Hanson Lerruce. Tue Prant 1s every grower must decide for OV8" 4 Foor Across himself. If he can contract at a fair price to a thoroughly reliable party, he is sure of a market for his product; but if the “ high spots ” in the market outnumber the “ low ” ones he will do better to sell on the open market. A WORD OF WARNING To those who have never played “the lettuce game” but are contemplating doing so, we would like to make a few suggestions: Fertilize and prepare the ground carefully; spare no time or expense in caring for and working the crops thoroughly; have in readiness all the necessary packages and equipment for ship- ping a maximum crop. While doing this, cultivate that sweet, sunny disposition which will enable you to smile as you quietly tell your man, “Plow under the whole crop,” when you notice some morning that it has “all gone wrong.” Or, if you are fortunate enough to escape all the lettuce diseases and harvest a banner crop of elegant heads which fill to bursting your boxes, you must be optimistic enough, on receipt of the following wire 1524 Tue VecerasLte Inpustry 1x New York State from your commission man — “ Lettuce arrived in bad shape, market very low, will have to dump car. Please send check to cover charges,” to reply by night letter, sending check to cover freight — “Sorry market is off, have another car loaded, three more must be cut immediately, do best you can.” Some growers have been fortunate enough to grow maximum crops and get high prices, but most of us have to be satisfied with a very modest average price. Someone has wisely said: “After a man has successfully encountered the bulls and bears of Wall street he is just ready to enter the lettuce business.” Another philosopher has very sagely advised: “If you con- template going into the lettuce business, do not do it; buy a cow instead.” It’s an easy crop to harvest, And a lovely crop to grow, It may fill vour purse with dollars Or your heart with bitter woe. 1525 Lettuce sqquaNay, Ad Say LINAS -GUaHY SUILNNOD NI SNADIA “AOVAYOV DOOLLAT ONIMOHS dV —69F “OLA ~ Gewese To a + + UOA MARN ts Sonviwo0ou os, / X . 7 T sates eae i ‘ ° i : ’ F H ie | i S a‘ : 2 i ol AY 3 we zenase pure ys elias ee 82 . e : om BeA po je : JAN VaTw3! fi sO fe ° ty wast ’ enimaoas i Ske eer mreeee Jase -mengen ds A ) 5 | “yee Ae aac ihe, : a] vovtnonoi—(t ry: ES oe a. oe 4 ; 2° 4 ae anawn ! jo» 347 cared ed G tia Poy BLP “a. fe Ci? si \ So 1526 Tur VEGETABLE INDUSTRY 1n NEW YORK STATE ACREAGE AND VALUE oF LEeTrrucE Grown In NEW York STATE, BY COUNTIES County Albany Allegany ..... sees Bronx Broome Cattaraugus Cayuga Chautauqua Chemung Chenango Clinton Delaware Dutchess Erie Essex Fulton Genesee Hamilton Herkimer Jefferson Kings Lewis Livingston Madison Monroe Montgomery Nassau Niagara Oneida Cortland isc een ee nee eene (Taken from U. 8. Census 1910) Acres ll 2 166 Value $3,215 County Onondaga ........ Ontario Orange Orleans Oswego Otsego . Putnam Queens Rensselaer Richmond Rockland St. Lawrence Saratoga Schenectady Schoharie Schuyler Seneca . Steuben Suffolk Sullivan Tioga .. Tompkins Ulster . Warren Washington Wayne Westchester Wyoming Yates .. 143 15 1,012 Value $3,100 439 $289,059 SWEET CORN A. E. Wiixryson Extension Instructor, Department of Vegetable Gardening, Cornell University Ithaca, N. Y. Sweet corn is a native of America, but has been introduced into other countries. It is one of the most important garden crops in many parts of the United States, being grown largely both for immediate consumption and as a canning crop. It delights in warm weather, although it is more successfully grown in the northern parts of the United States than in the southern. SOILS Sweet corn seems to be cosmopolitan as to its soil requirements. It does best on a fairly rich loam. It is not advisable to plant it on soil which is too hard or clavey, and therefore rather back- ward, as satisfactory results may not be obtained. Sandy or gravelly loams, or even a silty loam, will give very good results, especially if they are prepared deeply. In the rotation, corn follows any other crop very satisfactorily. As a general rule, corn is grown where sod, preferably «lover, has been inverted. PLOWING The land should be plowed deeply, early in the spring. Six and one-half to seven inches or even deeper is none too much. Care should be taken not to incorporate too much of new subsoil with this top soil, from one to one and one-half inches being suffi- cient in any one year. Following the plowing, thorough harrow- ing should be given; that is, the ground should be gone over three or four times rather than only once. Good tools for this work are the disc harrow, used twice over the piece, followed by the spike-tooth used several times. If the land is plowed early, es- pecially sod land, and thoroughly harrowed, a iarger amount of water will be conserved, particularly if harrowing foilows socy after each rain. [1527] 1528 Tur VEGETABLE INDUSTRY IN New York STATE MANURE OR FERTILIZER Where manure is available, from ten to fifteen tons per acre applied broadcast is advisable. Where the soil is of a relatively heavy type and backward, application of fertilizer in addition to manure is advantageous, using two hundred and fifty to five hun- dred pounds ot a high-grade. Where manure is not available, a fertilizer containing 4 per cent. nitrogen, 8 per cent. phosphoric acid, and 5 per cent. potash, applied in the hill at the rate of about five hundred pounds per acre, will give satisfactory results. This fertilizer would be of greater value where a sod had been inverted than on bare ground. VARIETIES Canning In the eastern United States for an early corn the variety used for canning is the Improved Crosby. This is a second early corn with an ear of fairly large size and very choice kernels. Owing to its earliness the grower is practically assured of obtaining a crop. Stowell’s Evergreen is the standard late corn for canning. Very large ears and white kernels of high quality are its char- acteristics. However, in the last two or three years, owing to the early frosts in the fall and the length of season required to grow this corn, it has proved a failure. Country Gentleman is a good type of corn where shoe-peg kernels are desired. The ears are fairly large and the kernels deep, being placed irregularly on the cob. For the best results where one must consider the season, in order to obtain corn for canning, it would be advisable to depend upon early sorts rather than late. It is well to take advantage of improved types of seed. Market Gardening The market gardener has a long list of varieties from which to choose. Only a few will be given here. Extremely early: Peep-o’-Day, First of All, Red Cob Cory, White Cob Cory. Second early: Improved Crosby, Squantum. Main season: Black Mexican, Kendall’s, Country Gentleman. Late: Stowell’s Evergreen. VOWEL CORN 1Lozy Other sorts may be as good or better. Each grower should test them and select the best for his conditions. Many growers do not care to purchase seed, but raise their own, often obtaining a strain that for their conditions is far superior to any sort they can buy. Home Gardens The home gardener may choose any of the sorts mentioned above or from any of those recommended hy reliable seedsmen. Many home gardeners are favoring a yellow sweet corn. The Golden Bantam or its improved selection may be used to supply this taste. Plantings in succession of just this one variety should give corn throughout the period desired. PLANTING Where corn is to be grown with horse culture, the rows should be from thirty to forty-two inches apart, five or six seeds being planted in a so-called hill, the hills being from eighteen to thirty- six inches apart in the row. Later, thin so that but three strong stalks remain in each hill. Where all hand work is to be prac- ticed, the rows may be somewhat closer — from eighteen to twenty- eight inches apart — and the hills may be the same distance apart in the row as mentioned for horse culture. In some instances planting in rows and later thinning plants to one foot apart may be practiced. The seed should be planted not deeper than one and one-half inches; one inch is even better. Straight rows should be insured by the use of horse or hand-drawn marker, or even on a small scale with the garden line. Corn should not be planted too early ; as a general rule not until after danger of frost is past, probably May 15 to June 1, or even a little later in some locations. The late planting will give ample opportunity for the soil to warm up. The seed may be planted by hand, the grower passing down the row, and, by the use of a hoe, removing a small portion of dirt where the hill is to be located. Fertilizer may be placed in this excavation followed by a little soil. Three to eight seeds are then dropped over this soil, cov- ered and firmed. Pressure of the soil should be given against the seed. It is posible to use the man-power drill machines for planting, dropping seed either in hills or drills. Where these 1930) Tue Vecerante [ypusrry 1x New York Sraru machines are used, the fertilizer would have to be broadcasted by hand or otherwise. Where the ordinary farm corn planter is available, this may be utilized. For large areas a two-row, two- horse planter is a very practical machine to use. It is sometimes ereatly to the advantage of the grower to use the hand method, owing to the fact that the patch may be marked out in two ways, and the corn planted at the intersection of these marks. It is then possible to cultivate both ways, resulting in a decreased amount of hand hoeing, or none at all. CULTIVATION Clean culture should be given at all times. Corn roots are relatively surface feeders. Therefore, only shallow cultivation should be practiced. For horse tools the twelve-point cultivator is recommended. The fine teeth are made in such a way that if properly handled they need not dig deeply into the soil. For hand tools, the many wheel hoes are useful. Coupled with these tools, of course, the hand hoe is recommended, especially for work close to the plant. During the summer it would be advisable to remove the sucker growths that come out from around the base of the stalk, as they have a tendency to decrease the productive- ness of the plant. Corn is not able to withstand drouth as well as many other crops. Therefore, conservation of moisture by maintaining a dust mulch is essential. PESTS Diseases. The same smut that attacks field corn is found grow-. ing on sweet corn. To combat the disease, the following is recommended: soil free from the disease, which means rotation of crops; eradication of portions of the plant found diseased; and care not to apply manure containing smutted fodder. Insects. The corn ear worm or bollworm is injurious to sweet corn in several sections of New York State. There is no satis- factory remedy. HARVESTING In harvesting the corn, the ears should be removed from the stalk with care. Do not break the stalk in severing the ears. Do not press so tightly against the ear that the kernels will be de- Sweer Corn 1531 stroyed. When the silk at the end of the corn has become dried and brown in color, the corn, as a rule, is ready for harvesting. However, this is not always a reliable indication of maturity on the part of the kernel. If the ear appears plump and mature, it is ready to harvest. If one is not experienced in this regard, it may he best to open the husk slightly and view the kernels. They should be in the milk stage, large, dull white, (not glossy), and soft. Then one is practically sure of the condition of the corn. MARKETING For canning, the ears may be gathered in baskets or boxes as picked, dumped into a wagon and, when a load is ready, carried immediately to the cannery. The grower is credited the weight of the corn, kernels, husks, and cob. The market gardener would take his corn to the packing shed, and should there carefully grade the corn and pack each grade in a separate receptacle. A bushel box should hold from forty-five to eighty ears, according to the size. Some growers pack the ears for shipment in bags, one hundred in each bag. This is not a good practice, because the corn is easily bruised, becomes heated, and is not in an attractive condition. Boxes or baskets should be used, and the corn should be packed to attract the eye. The home gardener can go out in the garden thirty minutes or less before dinner and harvest the corn direct from the plant, placing it immediately in the water for cooking, and enjoy it a little later with the guarantee that it is as fresh as one can get it. After the corn has been removed from the entire plot, or frost has destroyed it, the stalks should be severed from the roots and the garden made as attractive as possible. YIELDS One can obtain from eight thousand to nine thousand ears per acre or from two and one-half to five tons of corn ears. A small patch of corn will give the home gardener ample returns. Tur VEGETABLE INDUstrY In New York STATE 1532 SGILNNOD NI saunviy SQauYaNNF, AG SHNOY LNASTNdaY “ADVEHOY NUOD LEEMG DNIMOHS dv —OLP “SIA it - + ~2eEN3L8 ANVOZOIWG me : H i he mo ecke Noastimvuy owe ao aug as of sae 9 ret eka —e Es ee ee ee Sweet Corn 1533 ACREAGE AND VALUE OF SWEET Corn GRown IN NEw York STATE, BY CouNTIES (Taken from U. S. Census 1910) County Acres Albany ........... 772 Allegany ......... 152 Bronk siicvesveas omg Broome .......... 141 Cattaraugus ...... 135 Cayuga cosas seuss 533 Chautauqua ...... 938 Chemung ........ 134 Chenango ........ 26 Clinton .......... 65 Columbia ......... 118 Cortland ......... , Delaware ........ 10 Dutchess ........ 163 MOTUS seanwiavieas reroute ses er ae 1,430 Essex «s0nacees see 34 Franklin ......... 44 Fulton i cciveve ces 39 Genesee .......... 82 Greene ........... 260 Hamilton ........ 1 Herkimer ........ 202 Jefferson ........ 170 Kings ssseerssass 167 D@WAS. aja dsvinace acces 83 Livingston ....... 1,017 Madison ......... 1,557 Monroe .......... 1,023 Montgomery ..... 150 Nassau .......... 3,128 New York ........ 9 Niagara ......... 411 Value $35, 661 3,236 2,566 18,291 1,323 26,973 30,715 47 ,327 9,258 203, 082 1, 360 18,020 Onondaga Ontario Orange .. Queens . Rensselaer ....... Richmond Rockland Saratoga Schenectady ...... Schoharie Schuyler Seneca .. Steuben Suffolk . Sullivan Tioga .. Tompkins Ulster .. Warren . Washington ...... Wayne . Westchester ...... Wyoming Yates ... Acres 3,857 791 275 215 596 1,047 27 19 1,179 493 106 49 62 400 188 Value $118, 058 31,089 5,568 10, 381 14,802 22,239 1,864 1,005 64,060 15 , 222 4,641 2,979 1,998 14,972 9,128 213 220 2,004 2,037 6,867 455 1,104 2,100 10,549 2,819 $942 ,023 POP CORN J. G. Curtis, Rocnester, N. Y. Farmers’ Institute Lecturer The growing of pop corn is attracting 2 > more attention than formerly as it has Ee \\ proved to be a very satisfactory money crop ee | \ where the conditions are favorable. PR ty The pop corns are a special group of flint corns used for “ popping ”’ as the name sug- gests, for eating out of hand or in confec- tions. They are characterized by the small \ / size of the kernels and their excessive hard- ness, and by the large proportion of horny substance contained in the kernels, which consists of a large percentage of moisture and gives the kernels the property of popping, or turning almost completely inside, out on the application of heat. The stalks of pop corn are considerably smaller than those of field corn, but on good soil will average about eight feet in height. The actual popping of the kernels is due to the expansion of moisture in the starch cells, the application of heat converting the moisture into steam, making the cell walls give way and caus- ing an explosion with sufficient force to change the kernel into a large, irregular, flaky mass that has an especial value as an edible product. While in popping it loses in weight about 10 per cent., due to the evaporation of moisture by the heat employed, it should in- crease in bulk in the ratio of about sixteen to one. There are several factors which control this result, such as the even appli- cation of the heat and the condition of the corn. It may be too damp or too dry for best results, and, since the moisture content is high when the corn is harvested, it is usually held over one season before marketing. (1534) Por Corn 1535 DISTRIBUTION Pop corn is grown successfully throughout the northern half of the United States wherever other corn can be grown, and at one time was grown in nearly every garden in New York and the New England states, but it has gradually come to be a sort of special farm crop grown in a commercial way by men who have found it profitable and have made the growing, handling and marketing of it a special study. The great bulk of the crop is now grown in Towa, Michigan, Hlinois, Wisconsin and Nebraska. VARIETIES There are about twenty-five different varieties of pop corn, but these are simply variations of the two distinct types or classes known as rice corn and pearl corn. The rice corn has kernels more or less pointed, and sometimes called “ squirrel tooth.” The pearl corn has kernels rounded or 4lattened over the top and are very smooth. These two classes may be divided into early, medium and late, and these again into white, yellow, and colored (not yellow). All of these varieties cross with each other so readily that it is difficult, under ordinary methods, to keep a variety strictly to any given type. The different varieties of both the rice and pearl corn may vary as to color through the several shades of white, amber, yellow, red, and black; also red and white striped. Some of the best known white varieties are the Monarch Rice, Snowball and Egyptian. Of the white pearl varieties, the Com- mon White Pearl, Mapledale, Prolific and Nonpareil are stand- ard varieties. Of the yellow pearl varieties, the most valuable are Queens Golden and Dwarf Golden, each of which has a yel- lowish color when popped and has the taste peculiar to yellow corn. In some localities the black varieties are quite popular and said to be very prolific. SOIL AND FERTILIZERS Any well drained fertile soil, except a low peaty or muck soil, is suitable for the growth of pop corn. Whether the soil is sand, gravel, loam or clay, it must have a sufficient quantity of available plant food elements to give best results. In furnishing any or all of these, one should remember 1536 Tur VecetasLe Inpusrry In New York Strate that they are not needed to grow any specific crop, but rather to overcome deficiencies of available plant food in that particular type of soil. All of these types of soil are usually lacking in avail- able nitrogen unless well supplied with humus, and it should be supplied in large applications of organic matter, either in stable manure or by the use of cover crops; and even then there is apt to be a deficiency of available nitrogen early in the season, which should be supplied by a broadcast top-dressing of nitrate of soda at the rate of one hundred to two hundred pounds per acre. The application is made when the corn is two or three inches high. For best results the mineral elements, phosphorus and potassium, should also be applied at the rate of four hundred pounds of acid phosphate (14 per cent. available) and one hundred pounds of potash (50 per cent. actual) per acre; these to be mixed together and drilled into the soil broadcast with the fertilizer drill three or four inches deep, before planting. SEED The careful selection of seed corn from the field is one of the important factors of success in growing pop corn, and it is a good practice to grow the seed for the next year’s planting in a plot by itself, where the tassels may be removed from all poorly developed and barren stalks before they have shed their pollen. In this way we can do much toward breeding up our seed corn to the special type best suited to our needs, in the same way that we breed our animals for special purposes. PLACE IN ROTATION When grown in a regular rotation of crops, pop corn usually takes the place of ordinary field corn and for much the same reasons. Sometimes it is grown in place of one of the “money” crops, such as potatoes. This is often the case when the soil is too heavy for potatoes. The rotation then has to be arranged so that the pop corn and field corn are not grown in adjoining fields, as the pollen is carried by the wind and they become mixed very easily, which affects the quality and appearance of the pop corn. Pop Cony 1537 PLANTING The seed should be planted about May 25 to June 5, in the latitude of Central New York, or as soon as the ground has warmed up so that the seed will germinate and not rot. The planting should be done with a com planter or an ordinary grain drill, making the rows three and one-half feet apart and dropping the kernels about eight inches apart in the row. SUBSEQUENT CARE The field should be rolled at once after planting, and it should be gone over crosswise of the rows with a slant-tooth harrow or weeder every five or six days until the corn is six or eight inches high. This will tear out a little of the corn, but more has been sown than was needed so as to allow for this. It is a large num- ber of well developed ears rather than stalks that we are trying to obtain. The balance of the season the cultivation should be the same as for ordinary field corn. Pop corn ripens in one hundred to one hundred and thirty-five davs from planting, according to the variety, weather conditions and other factors. The maturity can be hastened to some extent by a liberal application of the phos- phatic fertilizer. On the other hand, it is retarded by the use of large quantities of stable manure, which gives an excess of nitro- gen late in the season. It is especially important that pop corn should ripen before frost comes, since, if injured for popping, it has little value for anything else. HARVESTING AND STORING Pop corn is harvested the same as other field corn and is usually husked by hand. The price paid for husking by the bushel is usually 50 per cent. higher than for field corn, as the ears are much smaller. When it is to be stored the cribs are usually lined inside with 14-inch mesh woven wire netting to protect the corn from rats, mice, squirrels and other vermin. The great difficulty in keeping pop corn from one season to another without having it destroyed by rats or mice, is the chief reason why the business has gradually come into the hands of a comparatively small number of growers who are especially equipped for handling it success- fully. 1538 Tur VEGETABLE INDUSTRY 1n NEw York STatTE YIELD A bushel of ears of pop corn when husked weighs 38 pounds, but when cured one season the standard weight is 35 pounds. There are 7 pounds of cobs in each bushel of ears, so that 2 bush- els of ears (70 pounds) make 1 bushel of shelled corn (56 pounds) after shelling and removing 14 pounds of cobs. Sixty bushels of ears per acre is considered a good yield, although some growers have bred up their seed until, with liberal feeding and careful cul- tivation, they obtain between 80 and 90 bushels per acre. MARKETING Pop corn is marketed in many different ways. The western grower usually raises it on contract at so much per pound shelled, or sells the entire crop to one of the large dealers in the West who supplies the wants of the trade throughout the country. The shelled corn is sometimes packed in one-pound boxes for the retail grocery trade, but for best results in popping it should be left on the cob until ready to use. It seems there is always enough mois- ture in the cob to keep the chit end of the kernel from becoming too dry and hard. The eastern growers usually sell it to the grocer in nearby towns at about one dollar per bushel of ears, and the grocer retails it in small lots at five to eight cents per pound. Some of the larger growers ship their entire crop in barrels to wholesale grocers in the large cities where it is sold on account. MUSHROOMS P. K. Norv, Troy, N. Y. INTRODUCTION Since this article is intended for gen- eral circulation, technical details are pur- posely omitted, and an effort has been made to treat the subject in a manner to assist the amateur rather than the profes- sional grower, for the commercial grow- ing of mushrooms has been developed into a highly specialized industry. The novice who wishes to take it up as a business would do well to first serve an apprentice- ship with some commercial grower and learn it literally from the “ ground up.” Many read alluring advertisements of “ money in mushrooms ” and, with visions of easy wealth, are tempted to invest in a liberal supply of spawn, only to realize their own inefficiency and awaken to the fact that too often, alas, the interest of the advertiser ends with the sale of his goods. Mushrooms can hardly be considered one of the necessities of life but rather a luxury, for in actual worth as fuel for the human machine, one pound of ,good round steak is equivalent to nine pounds of mushrooms. It is not to be disputed, however, but that they constitute a decidedly welcome addition to the bill of fare, whether served alone or in combination with various meat dishes, and a person who has acquired a liking for them will derive a pecuniary as well as gastronomic satisfaction in being able to produce his own supply. LOCATION The first requisite for the successful growing of mushrooms is a proper place where atmospheric conditions — temperature and moisture — can be controlled. It is imperative that a uniform [1539] GSNOUNDTAYY NI HONGG YAGN, SUXogG NI NMOYH SWOOUNSOIY— TLE ic} S| & mM <2) io=) ° pa = rise 4, a Lon al mi & n tS) a wy — io) I a < & io} 7 Mvtstrrooms 1541 temperature of from 55 to 60 degrees F. be maintained con- stantly. At the same time both beds and air must be kept moder- ately moist, with ventilation so under control as to avoid stagna- tion of air, which is apt to result in disease and decay. These conditions may be secured in a cellar, cave, shed, barn, or under greenhouse benches. The matter of light and dark- ness must be controlled also, since the best crops are produced in the dark; but this can he secured through the use of screen- ing material. COMPOST The next item is the compost and its preparation for the beds. The requirements are simple, but the precess must. be carried out with the greatest caro or failure is bound to result. Fresh, strawy stable manure must be procured. Leave in the straw but throw out any coarse weeds or stems. Sprinkle this until it is well dampened, turning and forking it over while wetting until the entire pile has a uniform degree of moisture. .\ safe moisture test is that of compression. The mass should have just what water it will hold without squeezing out under moderate pressure. After dampening, pile up, pressing down with a fork while pil- ing. The finished pile should be about three feet thick or high. Within a short time this begins to decompose and in so doing gen- erates heat which hastens the process cf decomposition. This should not, however, be allowed to develope too far or the heat will become so great as to burn, and ruin the compost. For this reason, therefore, the pile should be pulled apart at the end of four or five days, moistened slightly during the operation, forked over and re-piled. In about eight days more repeat the operation and at the end of another eight days the compost should be ready for use. This can be determined on opening the pile by noting the change m the color of the straw from yellow to brown. It should also be softened enough to break easily, and the odor will have changed, the rank “ manure” smell being changed to a sweeter one. PREPARING THE BEDS It is assumed that the mushrooms are to be grown imdoors in beds, and for these the compost is now ready. The beds, if ele- 1542 Tur Veceraste Ixpustry 1x New York State vated from the floor, should be constructed three feet wide and ten or twelve inches deep, and should be put in place while the process of compost making is going on, so that there will be no delay when the time comes for filling. Rough boards will answer as it is not necessary that the boxes be tight. Spread the compost evenly in the beds, pressing down firmly as each successive layer is added; continue until the filled bed has a uniform depth of about eight inches. Place a thermometer in the center of each bed, plunging the bulb a couple of inches below the surface. =S= a eee, = = ——= mY = AM, Z 4 A igs as S TZ yy Zo Mir yy yy Lz é Zs GE |I( yj LLL BZ ITE =i HHH AAD ——t AS] ee ME G A T alley SEE ” Yijj 1 7 if T t ze LE y ~— 7. E- Vi, 5 i(( gy | 2p2VyZ ; || FE = LEE. | — eae ls ZIM, \ " Prim es Gj 3 —— Mg FZ A a x YMA: BNE /, Lf i DY, is i i GE ‘See : ae Fic. 472.—SurLr BrEps IN WARM CELLAR In a short time the second stage of decomposition will set in, causing a rise in temperature. In from five to eight davs, how- ever, this should be over, and when the heat has fallen to from AM cstrroous 1543 70 to 75 degrees, the beds are ready for planting with the pre- pared spawn. This process is known as “ spawning.” The spawn (described later in this article) commonly comes in dried cakes, called bricks. Break these bricks into pieces from one and one-half to two inches square, and place on edge in the com- post, spacing them about twelve inches apart each way, and cover- ing them to a depth of two inches. Give the beds a light sprinkling, sufficient to maintain a proper degree of moisture, which experts set at 40 per cent., but which may for all practical purposes be determined bv the ‘* squeezing ” test. CARE WHILE GROWING In about ten days the spawn should be running, which will be indicated by fine white threads spreading outward from each piece. In case any plantings have failed to start, remove them and insert fresh ones. The beds should then be covered evenly, about one-inch thick, with fine, moist garden loam, pressed down firmly. This should be watered lightly from time to time as needed to maintain a damp surface. Use Inkewarm water and apply with a fine spray, preferably from a watering pot. If the beds are conveniently located, moisture may also be con- trolled by spraying the walls and floors. Burlaps hung along the fronts of the beds may likewise he sprayed, and this will assist in keeping both air and beds moist. BEARING SEASON Bearing should begin within from six to eight weeks from the time of spawning and continue for two or three months. Esti- mates of yields vary from one-half pound to two pounds per square foot of area and market values run from twenty to sixty cents a pound wholesale and twice that at retail. The picking should be done as fast as the mushrooms attain the proper size, usually every other day ; although daily gather- ings are sometimes necessary. They are the best size for picking when the “veil” or tissue on the under side of the cap has _be- gun to break. The method of picking recommended by experts is to take hold of the cap and remove by twisting, which brings the stem away 1544 Tare Vecerasiy Txpusrry 1x New York STATE with the cap. If the product is to be sold most of the stem should be cut off and the cap brushed lightly to remove any traces of soil. For marketing, mushrooms are usually packed in baskets, the size holding four pounds being the most popular. These should be lined with paraffined paper, preferably blue in color, which makes an attractive package and one in which the mush- rooms keep well. Fic. 473.—Mvtsurooms ATTRACTIVELY PACKED FOR MARKET When a bed becomes exhausted its use for mushroom growing is over, although it makes an excellent garden fertilizer. It must be cleaned out thoroughly, all woodwork whitewashed, and the building or room fumigated, after which preparation may be made at any time for a new crop, starting with fresh material as in the beginning. INSECTS AND DISEASES The mushroom has some insect enemies, chief of which are sow bugs or wood lice. These may he controlled by poisoning. Dip pieces of potato into a strong solution of arsenic or paris green and put them in small yellow boxes or tins with some dry rubbish. These boxes placed on the beds will attract, kill and collect the bugs in one operation. Snails sometimes cause trouble but these are easily caught by using lettuce or cabbage leaves. A cstrreoars 1545 A small insect called * springtail”” appears at times where mushrooms are grown in caves, but this condition is due mainly : carelessness an cleaning out. The larvae of a species of small y is also injurious on occasions but both of these latter may easily be destroyed by fumigating with carbon bisulphide Mushroom subj iseas ae oomis are subject to some diseases, hut as these are chiefly the result of improper conditions and lack of care they may be avoided by securing the right conditions and exercising care in handling the growing crop. Fic, 474.— PACKAGE READY FOR SHIPMENT MUSHROOMS AS CATCIE CROP In addition to the bed method, mushrooms are often grown in cool greenhouses such as are used for carnations and vegetables. In such cases the pieces of spawn are buried directly in the rows, between the plants, and are given no special care, being put in simply as a catch crop. The expense of planting is not great and the results are often surprisingly good. They have also been grown in the same way in kitchen gardens amone coarse-leaved plants such as beans, which furnish a max- imum amount of shade. A measure of success too has been attained from plantings made in lawns and pastures during the summer time, the crop 1546 Tue Veceraste Inpustry in New York STATE appearing in the fall. Only well-drained spots should be selected and the spawn inserted just below the turf. These methods are, of course, haphazard, but if the season should be favorable the results are well worth the slight expendi- ture for spawn. ABOUT SPAWN The three leading tvpes of spawn on the market are: French or flake, English and American. The latter two are in brick Fie. 475.— Brick SPAWN form. Of the three varieties, the French is probably the least desirable as it dries out more quickly than the others, and fresh spawn is always the most desirable. The American is probably the best and is used more extensively than any other. It is scientifically prepared and moreover the purchaser has the oppor- tunity of selection of type according to style, size, hardiness, vield and color. All of the leading seed houses carry the different kinds in stock, both American and foreign, and can fill orders on short notice. SUMMARY Tn conclusion it will be well to emphasize the important points in mushroom culture, namely: proper preparation of manure and beds; careful attention to moisture supply; fresh spawn, and above all, care — constant watchful care— from start to finish, omitting no details, but giving attention to them at the proper time and not twenty-four hours afterward when the damage may be done and the prospects of a crop ruined. HORSE RADISH Epwarp vay ALSTYNE, Krypernook, N, Y, Director of Farmers’ Institutes CONCERNING THE CROP Horse radish is now extensively used as a condiment by hotels and restaurants during the entire year. The demand is increas- ing and the price is high, for it is not generally grown as a crop. There are several reasons for this, such as lack of the right kind of soil, the difficulty that when once established it is hard to eradicate, and the fact that formerly there was no established trade for it, it having only been known in a wild state. Were peo- ple to grow it generally, doubtless the supply would soon be greater than the demand. Because it can be grown so inexpensively, with a ready sale and good prices, it is to be recommended as a profitable crop where one has the right kind of land near a good market. For those who like it for home use a couple of dozen plants set in some convenient corner will supply the needs of an or- dinarly family. The only attention needed is to keep out weeds and see that new plants are set to replace those taken out. SOIL In its native state horse radish is found growing in small plots in swampy places or along streams. Where one has such soil it may be utilized for growing these roots with practically no expense for culture, although when grown under these conditions they will not be so large or smooth as when grown on good soil with abundant cultivation. Horse radish thrives best on a deep rich soil abundantly sup- plied with humus. There, with good cultivation such as should be given corn or potatoes, the roots will be large and a goodly amount will be obtained from an acre. PLANTING The amount of seed produced is generally small, and much more time and attention is required to start it from seed than from [1547] {548 Tare Vecuranie INpusrry in New York Strate cuttings, as is usually done. These are small roots from four to six inches long and from one-fourth to a half an inch in di- ameter, discarded when preparing the large roots for market. Such can be purchased from seedsmen for about twenty-five cents a dozen — in large quantities for much less. The tops may be cut off and reset, but thus set they require a longer time to ma- ture than from the cuttings or side roots, and their use is recom- mended only for the home plat where land is abundant. The cuttings may be bunched in the fall and held in a cellar over winter for spring planting. For a market crop on tillable land the rows should be three feet apart, with the plants from a foot to eighteen inches in the row. These should be set deep in a furrow, or by using a small bar or dibble to make the hole. Such planting is usually — and is better — done in the spring; but it may be done at anv con- venient time. If desired, beets, cabbage or some such early vege- table may be grown between the rows the first season. This prac- tice is not to be recommended except where land is scarce or very high in price, as much more hand hoeing is required and the growth of the radish is apt to be checked. When grown hy itself a horse cultivator can be used and no other care is needed other than to keep out the weeds. HARVESTING The roots should be large enuugh to dig the second season. They may be dug in the fall or left in the ground all winter as are parsnips. It is usually wise to have a portion of the crop dug in the fall to supply the winter trade, and that required in early spring while frost is in the ground or it is too wet and muddy. The roots may be grated, treated with salt and vinegar, and bottled for future use. The price received in the market for horse radish ranges from eight to ten cents per pound. THE IMPORTANCE OF VEGETABLES IN THE DIETARY Ipa S. Harrinerox Bureau of Farmers’ Institutes, Department of Agriculture, Albany, N. Y. “ Come, ve thankful people, come, Raise the song of Harvest-Home: All is safely gathered in, Ere the winter storms begin; God, our Maker, doth provide For ovr wants to be supplied; Come to God’s own temple, come, Raise the song of Harvest-Home.” — Texry Avrorp. In words like these we give thanks at harvest time for the products of the good brown earth, of summer sun and rain. Too often we fail in the thanks that consist in “ safely gathering in” and using the bounty of orchard, garden and field. We are told that over one-half of this is wasted by us every year, while over one-half of the world goes hungry. Our canning club specialist at Washington, Mr. O. H. Benson, is right in saving that the diet of America people consists too largely of meat, coffee, bread, butter, eggs, and patent medicines. Improper feeding is responsible for over 80 per cent. of human ailments. This is not so much a question of over-or under-feeding as of wrong feeding. Good feeding consists of two things: the right food, and the ability of the body to use it. We may starve in the midst of plenty if our digestion is poor. Inefficient powers of digestion may be due to a poor inheritance, to lack of fresh air, or to a lack of sufficient water; but the chief cause is found in a poorly balanced dietary. Poor feeding in childhood is sure to result in poor adult health. The body’s needs have not been met when we have supplied protein foods for the building and repairing of tissue, and starches, sugars, and fats to furnish energy. Such foods as meats, cereals, {1549} 1550 Tue Vecrraste Lyvusrry 1n New Yor Stare legumes aud eggs, all tend to form acids, aud must of uecessity be neutralized by a free use of fruits, milk and vegetables. Unless a balance is maintained by these means, and by a liberal allow- ance of water, there cannot be good digestion. Poor digestion is wasteful of food, of money, and of strength. We further need to use vegetables freely in order to furnish mineral matter to the body. Why buy iron in a bottle when it is to be had in spinach aud beans? Or lime, when cabbage and celery furnish it? Why purchase digestive tablets when succulent vegetables stimulate digestion ? In her “ Rules for Planning the Family Dietary” Professor Flora Rose tells us that: ‘A liberal use of vegetables in the diet is necessary because they cleanse and regulate the body, stimulate the intestines, neutralize acids, and purify the blood, correct anaemia and improve the general health by increasing the amount of iron furnished to the blood.” She suggests that vegetables, to- gether with fruits, cereals, bread, potatoes and milk, should form the bulk of our food; and that we should largely decrease the amount of meat, candy, preserves, rich sauces, desserts, cakes, etc., to which we have been in the habit of giving so prominent a place. SOUPS Vegetables may figure in every course of the meal, from soup to dessert. Cream of vegetable soups are relished by many who have no liking whatever for milk by itself, and such a soup com- bined with bread and butter, and fruit, furnishes a ‘‘ balanced meal,” simple as it is. Cream soups are made by combining equal parts of vegetable pulp (obtained by draining and forcing through a colander any well-cooked, well-seasoned vegetable) and cream gravy made as follows: Melt one level tablespoon of butter or fat in a saucepan; add one level tablespoon flour and stir till smooth. Remove from the fire. Add gradually one cup of cold milk. Return to the fire and stir constantly for five minutes. After combining the vegetable pulp and cream gravy, thin with hot milk to suit individual taste, and add more seasoning if neces- sary. Careful seasoning, and variety in seasoning, are essential if we would keep a dish popular with our families. Such season- IMporTance oF VEGETALLES IN Dierary 1551 ings as celery salt, onion salt, paprika, ete., save cream soup from tasting “ flat.” A little left-over bacon, chopped fine, is especially nice for seasoning cream-of-corn soup. Rice and Celery Soup (From “The Housewife” for March, 1915} Boil 1 cup rice and 2 heads celery in 2 quarts of water till soft. Rub through a strainer, add 1 cup of milk and 1 cup of cream and seasoning. Carrot Soup (From ‘The Housewife” for March, 1915) Put through a meat-chopper 1 pint of carrots and a green sweet pepper, simmer in 3 pints of water till soft. Rub through a sieve, and add a pint of milk (combined with 1 tablespoon butter and 1 tablespoon flour) and season with salt, pepper and a little nutmeg or powdered mace. COOKING WINTER VEGETABLES In spite of the convenience of canned vegetables, there is a value in such vegetables as cabbage and turnips which we must not overlook. To render these vegetables mild and digestible we must cook them quickly in plenty of water with the cover off; change the water two or three times during cooking; and drain off the water when the vegetables are nearly done, substituting a little milk for the final cooking. Avoid overcooking, as this makes cab- bage tough and develops the dark color, and the strong flavor and after-taste. Baked Cabbage (From the Presbyterian Cook Book, Boonville, N. Y.) Cut the cabbage in small pieces, boil until tender in salted water. When cold, chop fine, add 2 beaten eggs, 1 tablespoon butter, 2 tablespoons cream, Mix well, put into a buttered pan and brown in the oven. Boiled Red Cabbage Red cabbage should be boiled in an uncovered saucepan, but in a small amount of water and without stirring (merely shaking the saucepan occasionally to keep the cabbage from sticking), in order that the attractive color may not be lost. Shred the cabbage, boil 1552 Tue VeceraBLe Inpusrry 1n New York Stare as directed for half an hour; then season with salt, add one level tablespoon butter and one tablespoon pork drippings, duck fat or goose fat, and one apple cut in small pieces. Thicken slightly by dredging with a little flour. Cook until the apple is tender enough to be thoroughly mixed with the cabbage. Fried Onions and .\pples (From the Presbyterian Cook Book, Boonville, N. Y.) Cut thin slices of salt pork and fry in saucepan. Fill dish with sliced onions and apples, add a little water and cook until brown, stirring often. Add a little pepper. COOKING SUMMER VEGETABLES Young, mild-juiced vegetables like green peas, beans, etc., should be cooked slowly in a covered saucepan, with a small amount of water, in order to develop their full Havor. When tender, drain, season with butter, salt and a little sugar. A little milk or cream may be added before serving. LEFT-OVER VEGETABLES There are as many possibilities in vegetable left-overs as in those of meat, potatoes or bread. Vegetable hash is highly es- teemed in New England, and may he looked for on the day after a boiled dinner. Baked vegetable hash is made by melting one tablespoon of butter in a frying pan, adding 1 pint of mixed chopped vegetables (or any one vegetable alone), 1 pint of chopped potatoes and 114 cups soup stock. Mix until heated, season well, set in the oven and bake thirty minutes. Green Pea Uroquettes Take equal parts of left-over green peas and thick cream gravy (made of 4 level tablespoons butter and 4 level tablespoons flour to 1 cup of milk). Season well and cool. Shape into croquettes, roll in bread-crumbs, in beaten egg (adding 1 tablespoon of cold water to each egg) and again in bread crumbs, and fry in deep fat. Vegetable Salads Any left-over vegetables such as green peas, beans, asparagus, carrots or beets may be served separately or in combination as a ImMportaNce or VEGETABLES IN Dietary 1553 salad. They should be stirred as little as possible, and should be served the day they are prepared. Have them well drained and cold before adding the salad dressing. In general, a French dress- ing is best adapted to vegetable salads, Mrs. Lincoln's French Dressing One saltspoonful salt, Ys saltspoontul pepper, 3 tablespoonsful oil, 14 teaspoonful onion juice, 1 tablespoonful vinegar or lemon juice. Mix in the order given, adding the oil slowly. The onion may be omitted and a teaspoonful of made mustard may be added. if desired. : Canned-Tomato Salud Fresh sliced tomatoes make one of our favorite salads, but a good substitute may be obtained during the winter months when we long for something that will add a little “snap” to our meals. To make the canned-tomato salad, heat 1 pint of strained tomato, seasoned with 1 teaspoon salt, a little pepper and 1 teaspoon onion juice. Soak 14 package of granulated gelatine in a little cold water, and add just enough boiling water to dissolve. Add to the tomato, boil for one minute, strain into small moulds and chill. Serve with salad dressing. Salad Dressing (From the Presbyterian Cook Book, Boonville, N. Y.) Melt 2 tablespoons butter and stir in 2 tablespoons flour in which 1 teaspoon mustard and 2 teaspoons salt have been mixed. Then add 1 cup milk. Cook 2 minutes, then add 4 eup vinegar, 3 well-beaten eggs and 2 tablespoons sugar. Cook until thick. A cup of whipped cream may be added when cold. VEGETABLE RELISHES It is not fruits alone that form the basis of jams, marmalades, ete. Carrot may be added to orange marmalade without injury to the flavor, and with considerable lowering of the cost. Tomato relish may be prepared by boiling 2 pounds of ripe tomatoes (scalded and peeled) with 14 cup of vinegar, 1 pound sugar, and a teaspoon of grated ginger root, until thick. 1554 Tue Veceras.e Lnpustry in New York Stare VEGETABLE DESSERTS Squash, pumpkin, carrot, and sweet-potato pie have as large a following as have apple or mince. Pumpkin Pre The only tedious part in the making of a pumpkin pie lies in preparing the pumpkin. There is a “ short cut” to this which is not generally known. Bake the pumpkin whole (just as though it was an overgrown apple) until it is tender throughout. By this method it takes but a few moments to separate and mash the pulp. To one cup of this add 1 cup of milk, 1 egg, 14 teaspoon of cin- namon, 14 teaspoon ginger and a little salt. Make a paste by chopping 44 cup shortening into 114 cups of sifted pastry flour and adding 1% teaspoon salt, and just enough cold water so that the paste can be rolled. Line a deep pie tin with this, fill with pumpkin mixture, and bake till a golden brown. VEGETABLE SWEETMEATS Although if is too troublesome a process for the average cook, expert candy makers succeed in producing crystallized carrots,— or glaced carrots as they are called — that compare favorably with crystallized fruits and nuts. This bears out the theory that vege- tables may have a place in every course, from soup to dessert, and be excellent in all. LEGAL WEIGHTS AND MEASURES OF VEGETABLES SOLD IN NEW YORK STATE Joun H. Farrett, Arsayy, N.Y, State Superintendent of Weights and Measures Vegetables, like all commodities sold in this state, must be sold either by weight, measure or numerical count. There are two simple ways in which vegetables may be sold in the state of New York: (1) by the head or bunch, and (2) by weight. The method of sale hy dry measure is far more complex, for, in the first place, when commodities are commonly sold by heap measure the law provides: * The measure of capacity for all commodities commonly sold by heap measure shall be the half bushel and its mul- tiples and subdivisions. ‘The measures used to measure such commodities shall be cylindrical, with plain and even bot- tom, and of the diameter of nineteen and one-half inches from outside to outside if a bushel; fifteen and one-half inches if a half bushel, and twelve and one-third inches if a peck. “All commodities sold by heap measure shall be duly heaped up in the form of a cone, the outside of the meas- ure to be the limit of the base of the cone, and the cone to be as high as the commodities will admit.” Furthermore, bushels of various vegetables must consist of a definite number of pounds, in the absence of any agreement to the contrary: peas, potatoes or beans, 60° pounds; onions, 57 pounds, sweet potatoes, 54 pounds and carrots, 50 pounds. For a fractional part of a bushel, like fractional parts of the above weights are required. There are similar provisions as to varlous fruits and grains. When more than six heads or bunches of vegetables are sold by count, or whenever vegetables are sold hy weight or dry meas- ure, the weight, measure or count must he marked on a label [1555] 1556 Tue VrecerasLe Inpustry 1n New York State or a tag attached to the vegetables; or, if in a container, on the side or top of the container or on a label or tag attached thereto. Where they are not in a container a sales slip may be given under the following conditions: “Tn case of sales of commodities not in containers, when circumstances make it impracticable to place the marking on or attach it to the commodity, a sales slip showing the name of the seller, identifying the commodity sold and show- ing the required weight, measure or numerical count may be delivered to the purchaser at the time of the sale or deliv- ery, and in such case no other marking will be required. Such sales slip must give in writing the requisite information with equal clearness and distinctness as if marked on or at- tached to the commodity. The provisions of any regulation requiring the marking to be on or attached to the commodity will not be complied with by the use of a sales slip.” When the sale is made in container, the quantity need not be marked, provided the container is of one of the following sizes: barrel, half-barrel, bushel, or multiples of the barrel, or sub-multiples of the bushel divisible by two. This is better understood by referring to the regulations adopted by the Superintendent of Weights and Measures pursuant to law: “ Containers for vegetables, produce and fruit of standard size. ‘“(a) A barrel shall represent a quantity of 7,056 cubic inches or be of the following dimensions: Head diameter, seventeen and one-eighth inches; length of stave, twenty- eight and one-half inches; bilge, not less than sixty-four inches outside; distance between the heads, not less than twenty-six inches. “(b) A half-barrel shall represent a quantity equal to 3,528 cubie inches. Not being a multiple of the quart, the half-barrel cannot be used as a container for fruit. “(e) Such containers other than barrels or half-barrels need not be marked if of the following sizes: Two bushels, one bushel, half-bushel, one peck, half-peck, quarter-peck, one quart, one pint and one-half pint, Lrecat Wericnts anp Measures or VEGETABLES Sotp 1557 ‘“(d) In measuring a barrel used or to be used as a con- tainer for vegetables, produce or fruit, the capacity thereof shall be ascertained by taking the measurement thereof be- tween heads, or, if the barrel is so made that no top can be inserted therein, then by taking the measurement stricken full. If, when so measured, the contents equal 7,056 cubic inches, no marking need be placed on the barrel; otherwise, it must be marked as provided in section 16-a. Half-barrels shall be similarly measured. ‘In measuring containers used or to be used for vege- tables, produce or fruit, other than the barrel or half-barrel, the capacity thereof shall be ascertained hy taking the meas- urement thereof to the top of the sides, or if a cover is to placed thereon, which shall come below the top of the sides, then to the lowest point of the cover. In determining such capacity, the standards of measure are the half-bushel, con- taining 1,075.20 cubic inches, and multiples and sub-divisions thereof of proportionate cubical contents. “(e) A variation in contents of one and one-half per cent. (114%) will be allowed, but the variation shall not be uniformly below in a test of twelve containers taken at random.” “(Containers for vegetables, produce and fruit of other than standard sizes enumerated above. ‘“ (a) When not of the sizes enumerated above, the barrels shall be marked with bold, broad-faced letters at least one inch in height in terms of the fractional part of the barrel; for instance, a barrel that contains three-fourths of a stand- ard barrel shall be marked ‘ 34 barrel.’ “ (b) Baskets or containers which are not of the standard size enumerated above, shall be marked in bold, broad-faced letters, at least one-half inch in height, given in terms of dry quarts, dry pints and half-pints or in terms of net weight. the contractual rights of the buyer Nore. This does not in any way affect cial measure, and seller, and when the buyer is entitled to receive heap or spe under sections 6 and 8 of the General Business Law, the basis of payment must be such heap or special measure. 12 1558 Tur VreGEeTasLe Inpustry 1n New York State ““(e) Variations or tolerances shall be allowed of the same amount as prescribed in Regulation (2). “For method of measuring, see Regulation 2 (d).” If persons selling vegetables will sell by the head, or by weight, and will mark the number, or the net weight (or the gross and tare weight) on the side or top of the container, or on a label or tag attached to the vegetables, they will always be on the safe side. Otherwise they will constantly have to be on their guard as to whether or not the container is or is not of a standard size, and if they sell by dry measure, the provisions of the law as to heap- ing measure, and fixed weight bushels will have to be borne in mind. 1559 GuIpE For VEGETABLE GrowERS ‘[ (ON salieg uepivy ‘ge ‘ON ‘II ‘IOA ‘WOosse'T asinoD Burpesy [[euI0D wos quEdery x skp OZT 02 OOT [177 ' 7” SSM | WS | “WsTors GL OT |" Leung ‘Av Tady [oo "20 T SuopaUlIey® AA sAep 08 0709 fit ULOT OF 9 |*"UTSTOFsl | “Utgg oFOE | ABT dy |oo % [any 07 Tudy Indy | "yore 20 § sdiuany, SABP OFT °F OOT | aye OF FT | urgg OFT {°° 93 G9 E Aine ‘oune ao i ae Ga aa eune qudy | "yore py "Zo & sooyewloy, S&P OT 0} OZT suluuni ‘sAep 08 9} 09 ysng |" -4F SOR SSH | FSFE | aFOTOFE | ouNL ‘Av Dea Indy ZO |e ee qsenbg sep 09 01 08 “UIST OF ZI | ‘UrgE 07 OF ‘AByL ‘Tudy “c yosutdg SABP O8T 01 OZT “UrgLot]r | urggovog | prose pe Av [oo tedy jo - speg S&Ep OF 09 0% "1 TULST 098 |" ULOE 09 46 "ydag 09 Tady |" "Tidy |" yore |" "7" “+ soystpey SEP OFT 01 00T fii 7” WSstH | 438 |) WSL 098 voung "ABT fo tdy poo “surydung S&P OFT 04 OOT UIST OF VE |’ "UT9g 07 0E |° “ULZP OF VE aune ‘se "11 9yey ‘s909890g Skep OOT 09 08 “UL PL OF ZT |" UTOg OF FZ |" “UTOE 9 OF Indy “7+ + Ayre ‘s007890g S&BP OFT 0% OOT ‘ULST OF ST |" "ULST OF ZT |" -urgg 0908 |'"*euny ‘ACT ‘eouny es SkBP 06 09 GG a “Tulgg 09 $% | UG 09F oun ‘ACT Shep 08 04 OF “ULES OFT | 9 HOVE *“Thdy SkEP COT 04 SZT “TULST OF ZI |° “UT9s 07 08 ew ‘tidy SkEP OTT 01 06 “UIST o1 gr | "utog 09 #% |’ * SPIT ‘THdy ‘ABW ‘dy skep OST or oer [2122221 are fi aT | urog ores |" Av ‘Tady | ABI ‘Tady s&ep OST 04 OZT “M9 SIH fo 39 |" 338099 “Seung ‘ABA SABP 06 09 09 “"ULTOT PROH | UIST OF OT |" At Os O} FZ ‘any 04 [Udy 20n44erT SABP OST 01 OZT ‘ ‘ULg OL F “ur a1 0749 |'ULOg 04 FZ -aune ‘Avy sroune ‘Avy | ABT | pudy [ozo g poe yoo] sXep 08 01 09 UIST 03 ZL “UL gE 09 0E ACW “Ane 09 ABA “1qBI1-[YOST ssep 0g. 0106 «=| ULST “Ul OE OF FZ ABI “-gny 0} oun opey ShBP OFT 4 06 “UE ST OF ST | UL st OF ST | UL OE OF FZ Indy “any of oune earpuny syyuow gr org f°" EST OF ZT | LST over |" urosorges |i PB ARIAT 108 TN oc levee bh [eceeeeee eg uolepueq SABP 08 02 09 : “apps [oct WP CW 9F Av oe "17 ssaquinong SAep ODT 07 G2 “Ul 9¢ OF OF SIITH |’ UE9E OF 08 | "UTP OF 98 hence ++ aqey ‘uI05 Skep 06 03 99 “at $Z 04 ST SIH “Ul $% OF ST |" “UEQE 09 08 ‘ABW “+++ £yrwa ‘W100 SAEP OST OF OST ‘ul Zporge [°° 93 9OF oune ‘Avy aqyel ‘AI90199 SABP OST OF OZT ‘ul Ps OF8T | 9 9OFE [ ‘Tudy + Apawe ‘£19]35 skep O€T 3 OOT “Ul FZ 0481 |’ UT9E 0108 aune ‘ABTA * JoMOBINB SAEP OTT 09 GL “argy barge oy 7g | [eon [oot eune By [* "tidy |oyoseyy yj" "Zo Toe $4038) “skep O8T 07 OOT “urge og 08 |“ UrZPorgg |’ Aine ‘oun “aqey ‘aBeqqed skep OZI 4 OOL “ul og 04% | "UTgE OF 08 |" “aun ‘ART “WOseas-plult ‘asBqquo skp OOT 07 06 I “ut pz OVST f° urge o10g |" ABIL ‘Tdy ew. qudy eer’ Ayre ‘aseqqed shep 0Z1 039.G6 = «UL ST OF ZT [UL HZ OF8T | UT 9S OF OF |" “OUNL ‘ABT oun ‘Avy | dy | yore |i 20g fo sqnoads sjossnag, skep G8 03 09 "**go0y 04.9 09H |"“ULST OF ZI |" “UEQE 09 Fe Avy “any 09 Av | [dy | yorey ZO g fe syoag skep 08 04 0¢ “ULF OVE [°° *'9F 09S "43 FFE eunt “oune io Avy fo" ydy | yorepy ad & ajod ‘suveg skep G9 09 GF “ul 7 07 € |" "UE FZ 07ST | UT OE OF OF aunt “sn 09 ABT | ady pyre [ad Pp }eMp ‘suvog sivak € 03 Z PRESSE NE a Ul ZI | Ul FZ 4 ZI “43g 07¢@ | Avy so Judy J's" t's | Avy go pudy fo) og oF Og Po snderedsy syyuourgT Weors | asors [WHOS “ARTA, | RE: [Peet ne ABT Indy "+ -aqo]s ‘seyoupyty SMOE oiny[na oanyno : (sayout) poe SoulBsy suryueld 1048 ue 9810 quepdsueiy a8 ue -pyo: -40 4 oun aD AD eels eid Lahti be on one wad 04 os die Ls ae Rae 91qBJOF9A Jo OULENT gape cowey ell SMOI JO J1vde doULySIC, yydeq spoos yuuyd 04 owry, SUAMOUL) HTIAVLENAA WOH AAIONY) y 1560 Tur VecETasLe Inpustry 1n New Yorx State TasLe Suowine ACREAGE AND VALUE OF VEGETABLES PRopUCED in New York State By Countizs — (U. 8. Census, 1910) Acreage of all vegetables County Opec Albany sass cannes swe 4,614 Allegany «2. .aesacees 1,825 BYOOM6, 94 acu e en sons 1,446 Cattaraugus ......... 1,829 COV ULE ones e a wane Kae 3,238 Chantangqua, «.6s0.5 + 4,291 Chemung .ose0seee ee 969 Cherianee 2.2246. s<4. 1,284 ClintGt gare sesaeie ase 1,059 Columbia ........... 1,291 Cortland, o:scnen0s% as 2,229 Delaware ........... 1,094 Dutchess ........... 1,679 TGS acagcesua GUE 10,270 HS8@X ce stig a ea 662 Franklin .ecsssseeus 824 BultOmy. os sesyaae sss 579 GONESEE conc sereenee 3,093 Greene ...........6. 1,452 Hamilton ........... 101 Herkimer ........... 1,173 Jefferson ........4-. 1,952 KiDGs: owing ooeuidtorgd 848 TGEWASS & oie otaageee 748 Livingston .......... 5,435 Madison awa svaswaw es 6,718 Monroe ............ 9,491 Montgomery 2.0.2... 1,021 IN@SSAU: wo gancse aoa tuise 10,472 Nem Fore: cig anna 376 Magara 200s senexes 6,953 Onieids. seasons veeaan 8,715 OMOndgen na. wu ewes 8,525 Ontario ............ 9,426 Acreage of potatoes 3,708 13,412 7,106 7,392 8,089 6,329 3,724 4,843 8,673 8,144 4,961 4,331 8,041 2,769 23,587 7,273 9,485 9,585 1,948 418 4,167 5,319 591 4,102 11,163 4,566 20,211 2,007 8,685 38 6,918 8,721 13,794 14,857 Value of all vegetables including potatoes $560,054 649,420 471,759 501,663 635,210 615,102 255,707 439,100 594,114 254,676 523,515 371,903 386,528 196,928 1,990,494 591,627 196,341 586,620 219,711 44,514 364,461 454,184 133,448 290,954 803,079 752,130 1,984,715 904,201 1,763,139 83,672 711,847 1,089,590 1,459,496 1,008,012 Statistics 1561 Acreage of all Value of all aot inset Acreage of pe County pote toes potatoes potatoes OWING goad 2 Denna 6,164 3,063 $998,515 I eHtS veroel ead au 4,418 4,111 509,996 AC he ree 3,126 7,507 612,473 9S a 7,446 7,946 586,792 MOE 2 Grp we BIR xiesee 327 863 99,684 PUNE. odear_ sagan. 7,100 2,581 1,408,984 Rensselaer 2x sasincs s 2,102 10,008 718,573 Richmond ........... 1,634 139 311,944 drome, 4 ong wes mes 623 958 130,811 St. Dawretie@s va essex. 1,960 7,821 589,215 BOMIOOR. vas cewek ds 2,018 7,278 485,423 Sehemectady s.4.sa0<4 732 1,135 132,956 SOWOHEME . oi ¢eee wee 823 3,273 219,464 CHER yo daw argu ate wk 376 3,045 149,554 Seneca ..........0.. 1,440 2,833 206,093 Steuben ...... ...... 2.737 30,524 1,434,758 Stolle Gutseuseacues 7,050 15,407 2,339,279 PUI, ak laseae «as 803 3,312 248,741 Fes since aa laare, Seo 599 5,960 384,936 Terps: sp asiceen oats 9138 4,908 845,297 Wier wgcavauccuess 2,346 4,282 446,927 MER oancnece ue kG 844 1,882 165,381 Washington. 20.6604 aa 1,052 10,443 656,588 MOI. <4 ok ne ERG Ses 5,622 9,280 844,690 Westchester ... ..... 1,715 1,757 400,014 Wryomilte ..s2s.eckea 952 9,879 601,737 Noe «coseeweennees 1,411 2,667 147,805 The State... «56s 175,515 394,319 $36,309,544 REFERENCE BOOKS FOR VEGETABLE GROWERS American Varieties of Beans, C. D. Jarvis Asparagus, fF. M. Hewamer, Orange Judd Co.............. 0.00000 $. Asparagus Culture, Barnes & Robinson, David McKay Bean Culture, G. C. Sevey, Orange Judd Co Book of Asparagus, The, Charles Ilott, John Lane Co................ 1, Book of Corn, The, Herbert Myrick, Orange Judd Co................. af Book of Rarer Vegetables, The, Wythe and Roberts, John Lane Co..... 1. Book of Vegetables and Garden Herbs, Allen French, The Macmillan Co. 1. Cabbage and Cauliflower for Profit, J. M. Lupton, Webb Pub. Co...... Cabbage, Cauliflower and Allied Vegetables, C. L. Allen, Orange Judd CO: Gg 2% cdeauidelt anes view ae RoR RD NRE es we soulmate a, Beene ea Cabbages and Cauliflowers, Etc., Jas. J. H. Gregory, Orange Judd Co. Cabbages: How to Grow Them, Jas. J. H. Gregory, Orange Judd Co.. California Vegetables in Garden and Field, 2. J. Wickson, Pacific Rural IPP OBS tow oes 22) qaclerns eat ines aula sa aco Burner Sen cas int ees es tage tah Seanad laos Seen aS Dia Carrots, Mangold- -Wurzels, Etc., Jas. J. H. Gregory, Orange Judd Co.. Celery Culture, W. R. Beattie, ‘Orange SMA, "CO ss. sie cesivacasenivestnadansters aimee Culinary Herbs, M. G. Kains, Orange Judd Co.............20. 00000. Culture of Vegetables and Flowers, The, Sutton & Sons, Simpkin, Mar- shall, Hamilton, Kent & Co0.ccsccsacavaieesereceeiwees cog sie bas 1. Farm and Garden Rule Book, The, L. H. Bailey, The Macmillan Co.... 2. Fertilizers and Crops, L. L. Van Slyke, Orange Judd Co.............. 3. Ficld and Garden Vegetables of America, Fearing Burr, jr., (Boston I865). 246. & wee ees wes ees eee eee EE BT Oe EY Ewe dels SEE Ree Forcing Book, i, Bailey, The Macmillan Co...............2.00055 ls Fungous Diseases of Plants, B. MW. Duggar, Ginn & Co............... 2. Garden Farming, L. C. Corbett, Ginn & Co... . cece eee eee eee 2. Garden-Making, L. H. Bailey, The Macmillan Co.................... 1. Gardening for the South, William N. White, B. F. Johnson Pub. Co.. 2. Gardening for Profit, Peter Henderson, Orange Judd Co............ 1 Greenhouse Construction, 4. R. Taft, Orange Judd Co................ Ly Greenhouse Management, L. R. Taft, Orange Judd Co................ ie History of Cultivated Vegetables, Henry Phillips, Henry Colburn, (ionid on, W827) ob sem exci ee ee eta we aperntea atat epevatsca aula epee gta taeanse Home Garden, The, #. FE. Rexford, J. B. Lippincott Co................ Le Home Vegetable Garden, FP’. F'. Rockwell, John C. Winston Co......... Ts. How to Make a Vegetable Garden, Edith Loring Fullerton, Doubleday, Pace. © Coccs es aensicns cesaeemees niga st ae ees. we ewes Insect Pests of Farm, Garden and Orchard, #. W. Sanderson, John Whiley! 18: IS ONS casos 620 acnsoss caine Sianentigere wager war Winker oacageaee sateen 3 Insects Injurious to Vegetables, F. H. Chittenden, Orange Judd Co.. 1. Market Gardening and Farm Notes, Burnet Landreth, Orange Judd Co. 1. Melon Culture, James Troop, Orange Judd Co Money in the Garden, P. T. Quinn, Orange Judd Co.................. 1. New Onion Culture, fT. Greiner, Orange Judd Co..........--.-00000e> New Rhubarb Culture, Morse € Fiske, Orange Judd Co............... Peas and Pea Culture, G@. C. Sevey, Orange Judd Co................ Plant Breeding, L. H. Bailey, The Macmillan Co...............+++: 1. Plant Physiology, B. M. Duggar, The Macmillan Co................-. 1. Potato, The, Samuel Fraser, Orange Judd Co......... cee eee e eee Potato, The, Grubb, Doubleday, Pace i COs. vcciea' desma samen teenie g 2. Principles of Soil Management, Lyon & Pippin, The Macmillan Co.. 1. Principles of Vegetable Gardening, L. H. Bailey, The Macmillan Co. di Profitable Culture of Vegetables, "The, Thomas Smith, Longmans, Green ‘ & (C0; 2-5 seveiamecaavenaen eeu see ae bine aah ee adc eet owes [1562] REFERENCE Books For VEGETABLE GROWERS Soil, The, F. H. King, The Macmillan Co........ 0.0... c ccc eee eee eee Soil Fertility and Permanent Agriculture, C. G. Hopkins, Ginn & Co.. Soils, C. W. Burkett, Orange Judd Co.... 0... ce cee Soils, How to Handle, 8. W. Fictcher, Doubleday, Page & Co Spraying of Plants, EZ. G. Lodeman, The Macmillan Co.............. Squashes: How to Grow Them, Jas. J. H. Gregory, Orange Judd Co... Success in Market Gardening, Herbert Rawson, Doubleday, Page & Co. Tomato Culture, W. W. Tracy, Orange Judd Co... . 0. ee eee eee Vegetable Garden, The, Bennett, Doubleday, Page & Co.............. Vegetable Garden, The, Vilmorin & Robinson (Eng. trans.), Orange eV WMO, SOO, a. saiecrtse, eerie ss erie tata ane che be ania desided ees stlalsbai/e dace enh oOR AANA ER TRNISAIEN Vegetable Gardening, Samuel B. Green, Webb. Pub. Co Vegetable Gardening, Rk. L, Watts, Orange Judd Co.........-..-5++5- Vegetable Growing in the South for Northern Markets, ?. H. Rolfs, Orange JUdd: Co... ncdaxanp nad sh ode anodes See ea eaie eHome eds Beh ae te Vegetables for Home and Exhibition, Edwin Beckett, “ Gardeners’ Chronicle? ooo. a 4 oa:ce-hee eee ete ex he ged beans pare ee een wwe PUBLISHERS’ ADDRESSES Orange Judd Co., 315 Fourth Ave., New York City. David McKay, 604 8. Washington Square, Philadelphia, Pa. John Lane, Co., 120 West 32d St., New York City. The Macmillan Co., 66 Fifth Ave., New York City. Webb Publishing Co., St. Paul, Minn. Pacific Rural Press, 420 Market St., San Francisco, Cal. Simpkin, Marshall, Hamilton, Kent & Co., Ltd., London, Eng. Ginn & Co., 70 Fifth Ave., New York City. B. F. Johnson Publishing Co., Richmond, Va. John C'. Winston Co., 1006 Arch St., Philadelphia, Pa. J. B. Lippincott Co., Washington Square, Philadelphia, Pa. Doubleday, Page & Co.. Garden City, N. Y. John Wiley & Sons, 43 East 19th St., New York City. ; Longmans, Green & Co., 4th Ave. and 30th St., New York City. ‘Gardeners’ Chronicle,” London, Eng. INDEX A Anthracnose, 1326, 1487, 1515. Aphis, cabbage, 1444. melon, 1486, 1487. Arsenate of lead as spray, 1348, 1386, 1444. Asparagus, ©. C. Hulsart, 1471-1482. beetles, 1347, 1348. common, 1347. twelve-spotted, 1348. botany, 1473. cultivation for, 1479. fertilization of, 1477, 1479. for home garden, 1297. growing young plants, 1477. harvesting and marketing, 1481. history of, 1471, 1473. insect enemies, 1347, 1348, 1481. introduction in America, 1471. preparation of permanent bed, 1477, 1478. production from seed, 1475, 1476. rust disease of, 1323-1326. setting young bed, 1478, 1479. statistics relative to, 1482. varieties, 1473, 1475. 1476, B Baked cabbage, recipe for, 1551. Boiled red cabbage, how prepared, 1551, 1552. Barker, J. F., Soils and Fertilizers for Vegetables, 1298-1304. Barton, C. D., Melons, 1483-1490. Beans, H. E. Cox, 1504-1519. comparison with other crops, 1506, 1507. cultivation, 1511, 1512. diseases of, 1326, 1515. fertilization of, 1508-1511. garden, 1294, 1516-1518. harvesting, 1512. Beans — continued: history of, 1506. kind to plant, 1508. lima, 1518. marketing, 1514. planting, 1511. preparation of land for, 1507. seed, 1508. threshing, 1514. value of as food, 1504. varieties of, 1516-1518. yields, 1515. Beetles, asparagus, 1347, 1348. Colorado potato, 1385, 1386. flea, 1348-1350. Beets for home garden, 1291. Black-Leaf 40 as spray, 1421, 1501. Black heart disease. See Black rot. Black rot disease, 1327, 1420, 1445. Blanching celery, 1294, 1462. Blight affecting, beans, 1326, 1515. celery, 1329, 1467. melons, 1487. onions, 1337, 1338, 1398, 1400. peas, 1338, 1340, 1501. potatoes, 1387. tomatoes, 1340. Blossom end rot of tomatoes, 1340. Bollworm, injury of, to sweet corn, 1530. Bonney, W. L., Lettuce, 1520-1526. Books of reference for vegetable growers, 1562, 1563. Bordeaux mixture as spray, 1322, 1325, 1329, 1333, 1337, 1340, 1383, 1386, 1387, 1422, 1467, 1487, 1501. Botrytis rot of lettuce, 1335, 1337. Brussels Sprouts, 1449-1459. cultivation and _ fertilization, 1452, 1453. harvesting, 1453-1455. history of, 1449, 1450. irrigation for, 1453. [1565] 1566 Brussels Sprouts — continued : plants, raising, 1451. preparation of soil, 1450, rotation for, 1450. seed growing, 1456-1459. setting out, 1451, 1452. yields and profits, 1455, 1456. Cc Cabbage, E. N. Reed, 1412-1425. aphis, 1421, 1444. baked, recipe for, 1551. boiled red, how prepared, 1551, 1552. cultivation of, 1419, 1420. diseases of, 1327, 1420. fertilizer for, 1416, 1417. insect pests of, 1341-1344, 1420- 1422. looper, 1444. marketing, 1422, 1423. plants, producing, 1415, 1416. spacing and setting, 1417, 1418. preparation of field for, 1416. root maggot, 1341, 1342, 1398, 1421, 1444. seed, 1414, 1415. germination test of, 1306- 1309. soil requirements of, 1415. spacing and setting plants, 1417, 1418. statistics relative to, 1425. types of, 1412-1414. worm, imported, 1342-1344, 1444. Canning, growing vegetables for, 1226-1228, 1407, 1497, 1498, 1528. Industry, The, from the Grow- ers’ Standpoint, S. J. Cook, 1252-1257. advantages of cooperation, 1255-1257. magnitude of, 1252, 1253. relation between grower and eanner, 1253-1255, on the Farm, C. O. Warford, 1258-1266. InpEXx Canning on the Farm — continued: advantages of having outfit, 1258-1261. equipment for, 1261. in relation to high prices, 1260, 1261. process, 1261-1265. Canning Club, Why Organize a, E. H. Forristall, 1267-1274. as aid in caring for surplus, 1269. business training in, 1271, 1272. inception of, 1267. social benefits derived from, 1272, 1273. value of, 1269. Canteloupe. See Melons. Carrot soup, recipe for, 1551. Carrots for home garden, 1291. Cauliflower, A. E, Wilkinson, 1432- 1448. climatic requirements of, 1432. cultivation of, 1439. cutting and trimming, 1441. diseases of, 1327, 1329, 1445. fertilizer for, 1438, 1439. for home garden, 1295. growing under glass, 1446. insect enemies, 1444. introduction State, 1432. marketing, 1442. on Long Island, 1228, 1229. packing, 1441, 1442. pickling, 1445, 1446. prices and profits, 1443. raising early plants, 1434, 1435. ricing of, 1445. rotation of crops, 1433. seed, 1433, 1434. soils adapted to, 1433. statistics relative to, 1448. transplanting, 1436-1438. tying, methods of, 1439, 1440. varieties of, 1434. yields, 1443. 1440, into New York InpDEX Celery, Henry Greffrath, 1460-1470 and rice soup, recipe for, 1551. blanching, method of, 1462. blight, 1329, 1330, 1467. eost of growing, 1466. diseases of, 1329, 1330, 1467. fertilizer requirements, 1465, 1466. for home garden, 1294, 1295. growing early crop, 1462. late crop, 1463, 1465. importance of quality, 1467, 1468. irrigation for, 1465. marketing, 1469. self-blanching, 1460. statistics relative to, 1470. transplanting, 1462. Club root disease, 1327, 1415, 1420, 1445. Cold frames, use of, 1215, 1224, 1318, 1405, 1458, 1484. Colorado potato beetle, 1385, 1386. Companion eropping, 1218, 1224. Compost, preparation of, for mush- rooms, 1541. Containers for vegetables, law rela- tive to, 1556-1558. Cook, S. J., Canning Industry from the Growers’ Standpoint, 1252- 1257. Cooking vegetables, 1551, 1552. Cooperation, advantages of, 1232, 1255-1257, 1360. Corn, Sweet, A. E. Wilkinson, 1527—- 1533. cultivation of, 1530. diseases of, 1530. fertilizer and manure, 1528. for canning, 1528. home garden, 1294, 1529. market, 1528, 1529. harvesting, 1530, 1531. insect enemies, 1530. marketing, 1531. planting, 1529, 1530. plowing for, 1527. pop. See Pop Corn. 14A0, popularity of, methods of, 1231, 1567 Corn, Sweet — continued: soils adapted to, 1527. statistics relative to, 1533. sucker growth, removal of, 1530. varieties of, 1528, 1529. yields, 1531. Cornell, Vegetable Gardening at, Paul Work, 1362-1366, development of courses, 1362. equipment for, 1366. research work, 1364. various courses open to students, 1364, 1366. Cover crops, use of, 1300, 1428, 1433, 1450, 1484, 1507, 1536. Cox, H. E., Beans, 1504-1519. Cream soups, recipes for, 1550, 1551. Crop rotation, as aid in combating disease, 1320, 1327, 1330, 1433, 1445, 1530. in vegetable growing, 1299, 1433, 1450, 1495, 1507, 1536. Cucumber beetle, striped, 1346, 1347. Cucumbers, C. R. White, 1426-1431. diseases of, 1330, 1333, 1334, 1428. extent of industry, 1426, 1427. fertilizer for, 1427, 1428. greenhouse, 1280, 1282-1284. method of training, 1283. troubles peculiar to, 1284. insect enemies of, 1428. planting and thinning, 1428. soil requirements, 1427. statistics relative to, 1431. varieties of, 1428, 1429. Curtis, J. G., Pop Corn, 1534-1538. Cutworms, 1344, 1345, 1486. D Damping off, 1316, 1317, 1323. Dealers’ Standpoint, Seed Business from the, H. W. Gordinier, 1310—- 1313. Desserts, vegetable, 1554. Diamond back moth, work of, 1444. Diseases of Vegetables, J. C. Jagger, 1320-1340. eauses of, 1320. 1568 Diseases of Vegetables — continued : general, 1323. damping off, 1323. root knot or nematode galls, 1323. methods of control, 1320-1323. clean seed and seed treat- ment, 1321. crop rotation, 1320. resistant varieties, 1321. soil sterilization, 1320, 1321. spraying, 1322, 1323. of asparagus, 1323-1326. beans, 1326, 1515. cabbage, 1327, 1420. cauliflower, 1327, 1329, 1445. celery, 1329, 1330, 1467. corn, 1330, 1530. cucumbers, 1330, 1333, 1334, 1428. lettuce, 1334, 1335. melons, 1330, 1333, 1337. onions, 1337, 1338, 1398, 1400. peas, 1338, 1340. potatoes, 1386-1389. tomatoes, 1286, 1340. Downy mildew, treatment of, 1333. Drainage, 1231, 1298, 1355, 1510. of muck lands, 1243, 1247, 1465. Dry measure, laws relative to sale by, 1555. E Early plants, Growing, E. H. Hal- lett, 1314-1319. diseases of, 1316, 1317. forcing house for, 1314-1316. preparing for market, 1318, 1319. prices received for, 1319. sowing the seed, 1316. transplanting, 1317, 1318. Egg plant, 1295. insect injurious to, 1348, 1349. Ellis, W. H., Onions, 1392-1400. Evans, W. E., Truck Gardening on Uplands of Western New York, 1230-1237. Exhibition of Vegetables, Work, 1372, 1373. Paul InpEx F Farm garden. See Garden. Farrell, J. H., Legal Weights and Measures of Vegetables Sold, 1555-1558. Fertilizers, and manures, 1298-1302. for muck soils, 1302. for sandy and loam soils, 1300- 1302. for Vegetables, Soils and, J. F. Barker, 1298-1304. asparagus, 1477, 1479. beans, 1508-1511. brussels sprouts, 1452, 1453. eabbage, 1416, 1417. celery, 1465, 1466. corn, 1528. melons, 1484. onions, 1393, 1395. peas, 1495. potatoes, 1381-1383. tomatoes, 1405, 1406, 1407. Fippin, E. O., Muck Soils in New York, 1238-1245. Flea beetle, potato, 1348-1350, 1383, 1420, 1421. Forcing, Vegetable, in New York State, H. W. Schneck, 1275- 1288. cropping plan, 1280, 1281. crops grown under glass, 128i— 1288. cucumbers, 1282-1284. lettuce, 1281, 1282. onions, 1287, 1288. parsley, 1287. radishes, 1287. tomatoes, 1284-1286. water cress, 1287, 1288. essentials to success, 1288. fertility, method of maintain- ing, 1278, 1280. house for early plants, 1314— 1316. important 1278. suggestions for improvement in, 1275, 1276. Forristall, E, H., Why Organize a Canning Club, 1267-1274. sections for, 1276, InprEx French dressing, salad, recipe for, 1553. G Garden, Farm, The, William Ho- taling, 1289-1297. desirable varieties for, 1289- 1297. asparagus, 1297. beans, 1294. beets, 1291. carrots, 1291. cauliflower, 1295. celery, 1294, 1295. corn, 1294, 1529. cucumbers, 1293, 1294. egg plant, 1295. lettuce, 1291, 1292. melons, 1293, 1294. okra, 1295. onions, 1290. parsnips, 1290, 1291. peas, 1292, 1499. peppers, 1295, 1296. radishes, 1291. rhubarb, 1296. salsify, 1296. spinach, 1289, 1290. tomatoes, 1292, 1293. turnips, 1297. lay-out of garden, 1289. tools for, 1297. Gardening, Vegetable, Paul Work, 1362-1366. Germination test of seed, 1306-1309. Good Seed, C. E. Myers, 1305-1309. Gordinier, H. W., Seed Business from the Dealers’ Standpoint, 1310- 1313. Greenhouse, vegetable production in, 1216, 1275-1288, 1314, 1315, 1446, 1462. Green manures, 1484. Greffrath, Henry, Celery, 1460-1470. Grower’s Standpoint, Canning In- dustry from the, 8. J. Cook, 1252- 1257. Growers’ Association, New York State Vegetable, 1367-1371. Growing, Early Plants, E. H. Hal- lett, 1314-1319. at Cornell, 1300, 1428, 1450, 1569 Growing, — continued: Vegetables on Muck Lands, Paul Work, 1246-1251. Guide for vegetable growers (table), 1559. H Hallett, E. H., Growing Early Plants, 1314-1319, Harrington, Ida S., Importance of Vegetables in the Dietary, 1549- 1554. Herrick, G. W., Some Insects In- jurious to Vegetables, 1341-1350. Horse Radish, Edward van Alstyne, 1547, 1548. harvesting, 1548. planting, 1547. soils best adapted to, 1547. Hotaling, William, The Farm Garden, 1289-1297. Hotbed, use of, 1215, 1297, 1318, 1404, 1405. Hulsart, C. C., Asparagus, 1471-1482. Tomatoes, 1401-1409. I Importance of Vegetables in Dietary, Ida S. Harrington, 1549-1554. Imported cabbage worm, 1342-1344, 1444, Insects Injurious to Vegetables, Some. G. W. Herrick, 1341- 1350. asparagus beetles, 1347, 1348. cabbage root maggot, 1341, 1342, 1398, 1421, 1444. worm, imported, 1342-1344, 1444. cutworms, 1344, 1345. potato flea beetle, 1348-1350, 1383. squash bug, 1345, 1346, 1428, 1486, 1487. striped cucumber beetle, 1346, 1347, 1428. Introduction, 1213, 1214. Irondequoit, market gardening at, 1216, 1217, 1276, 1278, 1280, 1281. Irrigating Vegetables in New York, Paul Work, 1351-1357. 1570 Irrigating Vegetables — continued: cost of installing system, 1356. overhead irrigation, 1353. practicability of, 1351. source of water supply, 1351, 1352. sub-irrigation, 1356, 1357. underground system, 1356. value of, to farmers, 1353-1356. Tvrigation, by underground pipes, 1356. for muck lands, 1250. overhead Skinner system of, 1215, 1226, 1353, 1453, 1465. sub-, 1356, 1357. surface, 1356, 1357. Italian tomato, 1411. J Jagger, J. C., Diseases of Vegetables, 1320-1340. K Kohlrabi, 1296. L Laws relative to weight and meas- ure, 1554-1557. Leaf and fruit spot disease, 1333. Leaf blight. See blight. Leaf mold of the tomato, 1340. Leaf spot, 1340, 1501. Left-over vegetables, dishes made from, 1552, 1553. Legal Weights and Measures of Vegetables ‘Sold, J. H. Farrell, 1555-1558. Lettuce, W. L. Bonney, 1520-1526. cultivation, 1522. eutting, 1522. diseases of, 1334, 1335. for home garden, 1291, 1292. greenhouse production of, 1275, 1276, 1281, 1282. growth of industry, 1520. marketing, 1523. packing, 1522. points on growing, 1523, 1524. shipping, 1522, 1523. InpEx Lettuce — continued: sowing seed, 1520, 1521. statistics relative to, 1526. variety most grown, 1520. Lima beans, 1228, 1229, 1294, 1518. (See also, Beans.) Lime, for greenhouse growing, 1280. muck lands, 1244. vegetables requiring, 1303, 130+. Lime-sulphur, dangers of using as spray, 1322. Long Island Cauliflower Association, 1228, 1229. Long Island Potato Exchange, 1229. Long Island, Vegetable Growing on, W. B. Nissley, 1222-1229. canning and pickling industry, 1226-1228. market gardening, 1222. truck gardening, 1228, 1229. Louse, pea, 1501. plant, 1421, 1444. M Maggot, root, 1341, 1342, 1398, 1421, 1444, Manure, green, 1484, stable, for 1300, 1428, 1450, vegetables, 1219, 1226, 1227, 1231, 1232, 1242, 1244, 1278, 1299, 1382, 1403, 1417, 1427, 1452, 1476, 1477, 1478, 1479, 1484, 1507, 1511, 1528, 1536, 1540. Market gardening, at Irondequoit. 1216, 1217, 1276, 1278, 1280, 1281. in New York State, A. E. Wil- kinson, 1215-1221. intensive culture in, 1217, 1218. irrigation and marketing. 1219, 1221. manure and tillage, 1219. on Long Island, 1215, 1217, 1219, 1222-1226. sections devoted to, 1215, 1216. Marketing, early plants, 1318, 1319. Vegetables, C. R. White, 1358- 1361. InpEx Marketing, early plants — continued: advantages of cooperation in, 1360, 1361. methods of, 1215, 1219, 1221, 1224, 1232, 1251, 1422, 1423, 1442, 1468, 1487, 1489, 1523, 1531, 1588, 1543. problems of, 1358, 1359. putting out satisfactory article, 1359, 1360. Measures, Legal Weights and, of Vegetables Sold, J. H. Farrell, 1555-1558. Melon aphis, 1486, 1487. Melons, C. D. Barton, 1483-1490. cultivation, 1486. diseases of, 1330, 1333, 1337. fertilizer for, 1484. for home garden, 1293, 1294. fungous troubles, 1487. insect enemies, 1346, 1347, 1486, 1487. locations best adapted to, 1483. marketing, 1487, 1489. planting, 1484-1486. preparation of soil, 1484. profits in, 1489. statistics relative to, 1490. varieties, 1483, 1484. Mildew, 1428, 1501. Muck Lands, Growing Vegetables on, Paul Work, 1246-1251. cropping plan, 1250. crops grown, 1246. drainage for, 1247, 1248. equipment for, 1247. fall plowing and cultivation, 1248. irrigation of, 1250. marketing products of, 1251. value of, 1246. Muck Soils in New York, E. 0. Fippin, 1238-1245. chemical composition of, 1242. general characteristics, 1238, 1239. improvement of, 1243, 1244. kinds of plants in makeup, 1239. 1571 Muck Soils — continued: occurrence in New York State, 1243. organic matter in, 1241, 1242. origin of, 1239. varieties of, 1240, 1241. Mushrooms, P. K. Nott, 1539-1546. as a catch crop, 1545, 1546. bearing season, 1543, 1544. eare while growing, 1543. compost for, 1541. insects and diseases, 1544, 1545. location for growing, 1539, 1541. preparing beds, 1541, 1542. spawn, varieties of, 1546. temperature requirements of, 1539, 1541. Muskmelons. See Melons. Myers, C. E., Good Seed, 1305-1309. N Nematode galls, 1323. New York State Vegetable Growers’ Association and Its Work, Paul Work, 1367-1371. Nissley, N. B., Vegetable Growing on Long Island, 1222-1229. Nitrogen. See Fertilizers. Nott, P. K., Mushrooms, 1539-1546. O Okra, 1295. Onions, W. H. Ellis, 1392-1400. cost of growing, 1398. diseases of, 1337, 1338, 1395, 1400. fertilizers for, 1393, 1395. fitting the soil and cultivation, 1395, 1397. for the home garden, 1290. fried, and apples, recipe fo., 1551. greenhouse growing of, 1287, 1288. handling the crop, 1397, 1398. insects and diseases, 1398, 1399. seed, 1393. 1572 Onions — continued: South Lima lands devoted to, 1392. varieties of, 1392. Overhead irrigation. See Irrigation. P Paris green, injury to potatoes, 1385, 1386. use of, as spray, 1350, 1385, 1444. Parsley, for home garden, 1290. greenhouse, 1287. Parsnips, 1290, 1291. Pea croquettes, recipe for, 1552. Pea louse, 1501. weevil, 1500, 1501. Peas, A. E. Wilkinson, 1494-1503. blight disease of, 1338, 1340. cost of production, 1500. cultivation, 1498. fertilizers for, 1495. fitting land for, 1496. for home garden, 1292, 1499. market gardening, 1499. harvesting, 1498, 1499. inoculation, 1496. insect enemies, 1500, 1501. planting, 1496-1498. rotation of crops, 1495. seed, 1496. soil requirements of, 1494, 1495. varieties of, 1501, 1503. yields and prices, 1500. Peat and muck deposits, 1239, 1240, 1243. Peppers, 1295, 1296. Phosphoric acid. See Fertilizers. Pickling, growing vegetables for, 1226-1228, 1445, 1446. Pink rot of celery, 1330. Plank drag, use of, 1248, 1507. Plant louse, 1421, 1444. Plant setter, manner of using, 1418. Plants, Growing Early, E. H. Hal- lett, 1314-1319. Pop Corn, J. G. Curtis, 1534-1538. composition of, 1534. cultivation, 1537. distribution, 1535. fertilizers for, 1536. INDEX Pop Corn — continued: harvesting, 1537. marketing, 1538. place in rotation, 1536. planting, 1537. seed, 1536. soil requirements, 1535, 1536. storing, method of, 1537, varieties, 1535. yields, 1538. Potash. See Fertilizers. Potato, beetle, Colorado, 1383, 1386. flea, 1348-1350, 1383. blight, 1379, 1387-1389. scab, treatment for, 1379, 1380. Potatoes, Edward van Alstyne, 1374- 1391. construction of tuber, 1374. diseases of, 1386-1389. fertilizers for, 1381-1383. insects injurious to, 1383-1386. paris green injury to, 1385, 1386. preservation of green leaf, 1383. seed for, 1376-1380. depth of planting, 1380, 1381. water supply, need of, 1374- 1376. Pumpkin pie, recipe for, 1554. Pumpkins, 1492, 1493. diseases of, 1330, 1333. R Radishes, for home garden, 1291. in greenhouse, 1287. insect injurious to, 1348-1350. Reed, E. N., Cabbage, 1412-1425. Reference books for vegetable grow- ers, 1562, 1563. Relishes, vegetable, 1553. Rhizoctonia rot of lettuce, 1336. Rhubarb, 1296. Rice and celery soup, recipe for, 1551. Ricing of cauliflower, 1445. Root knot, 1323. Rot, black, 1327. blossom end, of tomatoes, 1340. Botrytis, 1335, 1337. pink, 1330. Invrex Rot, black — continued: Rhizoctonia, 1335. Sclerotinia, 1337. Rotation, crop. See Crop Rotation. Rust, asparagus, 1323. Rutabagas, 1297. iS) Salad dressings, recipes for, 1553. Salads, vegetable, 1552, 1553. Salsify, 1296. Seab, potato, 1379, 1380. Schneck, H. W., Vegetable Forcing in New York State, 1275-1288. Sclerotinia rot of lettuce, 1337. Seed Business from the Dealers’ Standpoint, H. W. Gordinier, 1310-1313. eontracting for seed, 1311. inability to tell quality of seed, 1310. method of stocking, 1312. non-warranty of seed, 1310. uncertainty of, 1311. source of seed, 1310, 1311. Seed, asparagus, 1475. beans, 1508. brussels sprouts, 1459. cabbage, 1414, 1415. cauliflower, 1433, 1434. Good, C. E. Myers, 1305-1309. 1451, 1456- advisability of buying, 1305. germination test for, 1306- 1309. re-naming varieties, 1306. onion, 1393. peas, 1496. pop corn, 1536. selection of disease-free, 1321, 1326, 1335, 1340, 1515. value of home-grown, 1378, 1393, 1451, 1459, 1484, 1496. Skinner irrigation system. See Irri- gation. Smut, of corn, 1330. of onions, 1337. Snails, injury of, to mushrooms, 1544. 1573 Soil sterilization for controlling dis- ease, 1320, 1321, 1335, 1337, Soils, and Fertilizers for Vegetables, J. F. Barker, 1298-1304. best adapted to vegetable grow- ing, 1298. fertilizers for, muck, 1302. sandy and loam, 1300-1302. lime as neutralizer of, 1303. manures for, 1299, 1300. Soldering cans, method of, 1262, 1263. Some Insects Injurieus to Veg- etables, G. W. Herrick, 1341-1350. Soups, vegetable, recipes for, 1550, 1551. South Shore Growers’ and Shippers’ Association, 1251, 1252-1257. Sow bugs, treatment for, 1544. Spawn, mushroom, 1546. Spinach, 1289, 1290. Spraying, 1322, 1323, 13829, 1333, 1337, 1340, 1343, 1344, 1347, 1348, 1387, 1421, 1444, 1467, 1501. Squash bug, 1345, 1346, 1428, 1486, 1487. Squashes, culture for, 1492. disease of, 1330, 1333. types of, 1491. Springtail, injury of, to mushrooms, 1545. State Vegetable Growers’ Associa- tion and Its Work, Paul Work, 1367-13871. crop report by, 1370. exhibits at State Fair, 1370. formation of, 1367. publishing report, 1369. seed service of, 1369. Statistics relative to, 1482. cabbage, 1423. cauliflower, 1448. celery, 1470. corn, 1533. cucumbers, 1431. lettuce, 1526. melons, 1490. tomatoes, 1410. vegetable production, 1560, 1561. asparagus, 1574 Striped cucumber beetle, 1346, 1347, 1428. Stump rot of cabbage, 1327, 1420, 1445. Sub-irrigation, 1356, 1357. Succession cropping, 1218, 1224. Sweet Corn, A. E, Wilkinson, 1527- 1533, Sweetmeats, vegetable, 1554. T Tarred paper cards for protection, 1342, 1421. Thrip, onion, 1398. Tip burn, of lettuce, 1834, 1335. of potatoes, 1386. Tomato, Italian, 1411. salad, 1553. Tomatoes, C. C. Hulsart, 1401-1409. diseases of, 1286, 1340. for canning, 1407. for home garden, 1292, 1293. greenhouse, 1280, 1281, 1284— 1286. growing early, 1404-1406. history, 1401. home canning of, 1261, 1262. insects injurious to, 1348, 1349. planting, 1286. statistics relative to, 1410. varieties, 1402-1404, 1407, 1409. Truck Gardening, on Long Island, 1228, 1229. on the Uplands of Western New York, W. E. Evans, 1230- 1237. character of farms, 1230. crops grown, 1235, 1236. drainage, 1231. income and expenses, 1236. marketing, 1232, 1233. types of soil, 1230, 1231. Turnips, 1296, 1297. insect injurious to, 1348. Vv VanAlstyne, Edward, Horse Radish, Y= 1547, 1548. * Potatoes, 1374-1391. InwpEx Vegetable, Forcing in New York State, H. W. Schneck, 1275, 1288. Gardening at Cornell, Work, 1362-1366. Growers’, Association and Its Works, State, Paul Work, 1367-1371. associations, list of, 1371. planting guide for, 1559. reference books for, 1562, 1563. Growing on Long Island, N. B. Nissley, 1222-1229. oyster, 1296. washing machine, 1233-1235. Vegetables, Diseases of, J. C. Jagger, 1320-1340. Exhibition of, Paul Work, 1372, 1373. for canning and pickling, 1226- 1228, 1407, 1445, 1446, 1497, 1498, 1528. Growing, on Muck Lands, Paul Work, 1246-1251. Insects Injurious to, Some, G. W. Herrick, 1341-1350. in the Dietary, Importance of, Ida 8S. Harrington, 1549- 1554. as neutralizers, 1550. desserts, 1554. left-overs, dishes made from, 1552, 1553. relishes, 1552. salads, 1552, 1553. soups, 1550, 1551. summer, methods of cook- ing, 1552, 1553. sweetmeats, 1554. winter, methods of cooking, 1551, 1552. Trrigating, in New York, Paul Work, 1351-1357. Legal Weights and Measures of, J. H. Farrell, 1555-1558. Marketing, C. R. White, 1358— 1361. Soils and Fertilizers for, J. F. Barker, 1298-1304. Paul InpEx WwW Warford, ©. O., Canning Farm, 1258-1266. Water cress, 1287. Watermelons. See Melons. Weevil, pea, 1500, 1501. Weights and Measures of Vegetables Sold, Legal, J. H. Farrell, 1555- 1558. White, C. R., Cucumbers, 1426-1431. Marketing Vegetables, 1358- on the 1575 Cauliflower — continued: Market Gardening in New York State, 1215-1221, Peas, 1494-1503. Sweet Corn, 1523-1533. Wilt, 1330, 1333. Wood lice, control of, 1544. Work, Paul, Exhibition of Veg- etables, 1372, 1373. Growing Vegetables on Muck Lands, 1246-1251, Trrigating Vegetables in New 1361. . : York, 1351-1357. White pickle of cucumbers, 1334. : : New York State Vegetable Why Organize a Canning Club, E. Growers’ Association, 1367- H. Forristall, 1267-1274. 1371. Wilkinson, A. E., Cauliflower, 1432- Vegetable Gardening at Cornell, 1448. 1362-1366. The illustrations used on pages 1290, 1305, 1317, 1818, 1844, 1397, 1404, 1416, 1462, 1463, and 1523 are taken from J. W. Lloyd’s Productive Vegetable Growing, and are used through the courtesy of J. B. Lippincott, Philadelphia, Pa., publishers. The illustrations used on pages 1258, 1259, 1260, 1261, 1262, 1263, 1264, 1293, 1341, 1342, 1343, 1345, 1346, 1347, 1348, 1349, 1406, 1461, 1468 and 1540, are used through the courtesy of the State College of Agriculture at Cornell University. The illustrations used on pages 1218, 1248 and 1432 are used through the courtesy of the Illinois State Experiment Station. The illustrations on pages 1307 and 1308 are used through the courtesy of the Pennsylvania Agricultural Experiment Station. _ The illustrations on pages 1402 and 1494 are used through the courtesy of H. W. Gordinier, Troy, N. Y. a er Pre eg cae! siete sheaess Ss ppeectest ot 4 ae ° eee 3 wren SRE ee reas stat : s = Sel = Sota ond pais Soar Se eee, Sas eas