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THE

SEED GROWER.

A Practical Treatise on

Growing Vegetable and Flower Seeds and

Bulbs for the Market.

BY

CHARLES JOHNSON,

AUTHOR OF THE SEEDSMAN'S ASSISTANT.

MARIETTA, PA.
1906.

COPYRIGHT, 1906,

BY
CHAKLES JOHNSON.

A6R1C, DEPT.

MAIN LIBRARY

WICKERSHAM PRINTING CO.

Printers and Binders,

LANCASTER, PA.

AUTHOR'S PEEPACE.

SEED-GROWING properly pertains to an agricultural
country, such as is the United States. It is a business
in which the profits are large and one which to supply
our needs in full affords great opportunity for much
enlargement in this country. It is also an industry
that could be built up here for export trade, which at
present amounts to comparatively nothing.

In all candor it must be said, we do not stand in the
front rank before the world as seed-growers. For, while
the past quarter of a century has seen much progress
here in seed-growing, the industry with us is still in a
stage of infancy and much remains to be done. As
evidenced by the following pages, we still depend to a
large extent on European growers for the best grown
seeds of many varieties, particularly of beet, cabbage,
carrot, cauliflower, kale, kohl rabi, leek, onion (a few
kinds), parsley, parsnip, radish, spinach, turnip, the
choicer grades of flower seeds and all our Fall planting
bulbs. The exceptions to these, however, namely,
peas, beans, celery, cucumber, lettuce, melon, tomato,
certain kinds of onion, we no longer import, for we
have demonstrated our ability to grow the finest seeds
of these ourselves more cheaply than can be done in
Europe. Therefore what we are doing with these we
can also do in producing commercially all other seeds
required for the garden.

Why should we not lead the world in the production
(3)

402362

^AUTHOR'S PREFACE.

of all kinds of seeds? With agricultural resources and
facilities practically unlimited, we lead and excel in
farm products generally. We not only produce all
the seeds of grains and grasses (introduced here from
abroad) required by ourselves, but also ship great
quantities to Foreign countries, owing to our producing
them so cheaply. We have cheaper and better land
than has Europe, and a greater diversity of climate and
soil. And besides all these advantages we have what
goes without saying, an abundance of American intelli-
gence, energy, application and pride to enable us to
produce at lesser cost than in Europe, and at a good
profit to ourselves, the very highest grades of all varie-
ties of seeds for the vegetable and flower garden, for our
own use and the outside world as well. But after all
the plain truth of the matter is, what is really required
to promote the seed-growing industry in our nation is
simply a display of American enterprise and knowing
how.

In seed-growing as in every other art, it is attention
to a particular line — specialization — that insures success.
The misfit, the visionary and the ' ' all-around man ' '
are all too likely to fall into the same class when results
are under consideration. But the specialist "gets
there. " Be a specialist !

It is to stimulate in our farming community the
spirit just named, that this work, believed to be the first
published, in any country, treating especially of seed-
growing for commercial purposes, has mainly been
prompted, and in the hope that it will furnish the infor-
mation required for the occasion the volume is launched

upon its career.

THE AUTHOR.
Marietta, Pa., October 1, 1905.

THE SEED-GROWER.

INTRODUCTORY.

Suggestions to Beginners. — The beginner who is
without previous experience is advised in growing
seed for commercial purposes to proceed slowly and
not attempt too much at the outset. It is better to feel
your way, with your first year's operations on a limited
scale, rather in the nature of an experiment to see what
can be done with profit and with success.

Endeavor to make your first customers in nearby
towns and cities; strive, by growing only the highest
standard seeds, to create a reputation for the quality of
what you grow. This latter, naturally, is a matter that
must be left to the results of one or two season's trial
of your products by your customers. Once having
given satisfaction, the way should be clear thereafter;
one satisfied customer is usually the means of securing
others.

Because your acquaintance with seedsmen in the
country at large is limited to the few (enterprising
though they be) who make a practice of advertising
extensively in magazines, do not imagine that these few
comprise the seed trade in its full strength and entirety.
The fact of the matter is, there are many hundreds
of other large firms dealing in seeds exclusively, located
in every town and city of importance in the Union,
who sell locally, in a quieter sort of way, large quanti-

(5)

6 THE SEED-GROWER.

ties of seeds. And, besides these who handle nothing
but seeds, there are thousands of merchants in smaller
towns who combine seeds with their other lines, all of
which constitututes a broad field for exploitation by the
seed-grower.

The Store-house or Barn of a seed-grower should
be a well-constructed, dry, properly ventilated building,
containing plenty of loft-room for the drying of seeds,
and an apartment for thrashing and cleaning; and this
building must be kept free from rats, mice, and vermin,
for these will do serious damage to seeds, if allowed to
exist where seeds are stored.

Stock Seeds. — The preparation of the soil for grow-
ing a seed-crop, sowing of seed, and method of cultiva-
tion are much the same as in ordinary garden practice.
But what is of particular importance at the start, as
being very much essential to success, is that the grower
should be provided with an ample supply of pure stock,
planting, or breeding-seed, of the varieties which are
purposed to be grown. This stock-seed should have
been grown carefully by the operator or grower him-
self, obviously the better plan, or it may sometimes be
procured from the seed dealer for whom the crop is to
be grown. It must, however, be remembered that by
stock-seed is not meant commercial seed, as it is
termed, or that seed which is sold by the dealer to
his general trade. Stock seed, if the dealer should
happen to have it, is seed which has been specially
grown for him in the usual course prescribed for raising-
stock seed, by careful selection, etc., and is kept on
hand to supply to growers with whom he makes con-
tracts for commercial seed; not every seedsman, though,
makes a practice of carrying stock-seeds.

Harvesting, etc.— The operations for harvesting

INTRODUCTORY. 7

and cleaning will be found given for most varieties as
they are severally treated upon, under their respective
headings, but it may further matters to present some
of these in a general way, in advance herewith.

Threshing. — The operation of threshing most seeds,
not of a pulpy character, may be done, either with a
flail, a roller drawn by horses, or a threshing machine.
One of the most popular threshing machines on the
market, designed for many varieties of vegetable seed,
is made by the Bidwell Co. , at Batavia, N. Y.

When threshing is done with a flail, do so lightly to
avoid breaking of seed, particularly if it is of a soft,
oily nature. By threshing on a cloth, seed is better
saved, and is not so liable to get broken as when the
work is done on the bare floor. The threshing cloth
may be made of canvas or cotton cloth.

Cleaning. — After threshing, the stalks and chaff are
raked away and seed is run through the machine called
a fan-mill or a seed cleaner. This machine is indis-
pensable for the proper cleaning of every kind of seed,
and may be purchased through any dealer in agricul-
tural machinery.

It is important here to call attention to the fact that
even farm seeds, such as wheat, oats, barley, timothy,
clover, millet, etc. , should not be sown without having
been given a thorough cleaning in a fan-mill, to remove
weed-seeds, and light, immature seeds. Tests which
were made for a number of years at several of our ex-
periment stations, have demonstrated that the removal
of small, immature, and damaged seeds, results in
better yields, both as to quality and quantity, the in-
crease of same amounting to twenty to twenty-five per
cent.

Some kinds of seed are not always thoroughly cleaned

8 THE SEED-GROWER.

by the seed-cleaner, and it may be necessary to finish
the operation with a hand-sieve. Hand-sieves will
answer for cleaning small quantities in case the grower
does not own a machine seed-cleaner.

Cleaning by Fermentation. — This is a necessary
process for cleansing seeds like egg plant, cucumber,
melon, pumpkin, squash and tomato, which are cov-
ered with a sticky pulp. The souring loosens this
pulp, and then by a rinsing in water, or washing as it
is termed, the pulp is removed entirely, and the seed
rendered nice and clean. Some judgment must be
used in fermentation; the liquid should be given an
occasional stirring, and while no injury to seeds will
result as far as germination is concerned, so long as
they remain in the natural juice, yet if permitted to stay
in it longer than is required to loosen the pulp, they are
likely to become blackened or discolored. One may
know whether fermentation has gone far enough by
taking up a handful of the pulp and squeezing it. If
on opening the hand the seed is free from pulp, it is
ready for washing, but if the pulp still sticks to it, more
fermentation is necessary.

Washing. — Seeds which have undergone fermenta-
tion are washed in clear water in a tank, which is made
to allow the pulp to be poured, floated or drawn off.
A small quantity may be washed in a bucket, a tub or
a tight barrel.

Onion seeds will be found directed to be cleaned by
washing. This is done simply to relieve them from
light, immature seeds and portions of pods, no fermen-
tation being necessary.

Drying. — After washing, seeds should be drained of
surplus water and then spread on screens or drying
frames, which are placed in the sun and air to dry.

INTRODUCTORY.

These screens are three feet wide by twelve to fourteen
feet in length, made of burlap or muslin, with frames
of three by four scantling.

After cleaning, all seeds, as a rule, should be spread
thinly on cloth, in the loft or drying room, and allowed
to remain till thoroughly dry; while they are thus dry-
ing, they should be stirred over frequently by raking.

No seeds should be stored in bulk until in perfectly
dry condition. Sugar corn, in particular, holds mois-
ture for a long time, and it is likely to mould if piled in
bulk or stored in sacks too soon.

Marketable Condition. — To be in prime, market-
able condition seeds must be bright in appearance, free
from discoloration, free from foreign seeds, from dust,
chaff, sticks, and light, immature, and broken grains.

Labeling. — In storing, great care must be taken to
label varieties properly. A tag or a label bearing the
name of the variety, and the year of the crop, should
be attached to the outside of the sack, and a duplicate
of same placed inside. The worst kinds of errors are
likely to ensue if some system of labeling is not
adopted. An instance in point may be related of a
certain establishment, the proprietor of which was an
unmethodical person who trusted everything to his
memory.

The hundreds of sacks of various kinds of seed as
they lay piled in view in his warehouse, did not bear a
single outside label, nor any mark to denote their con-
tents. The proprietor in question (one of those who
know everything) would say that he knew the contents
of every sack, its particular location, and could lay his
hands at once on a sack containing any special vari-
ety wanted. His few employees were obliged to run
to him for consultation (at a loss of their time; he did

10 THE SEED-GROWER.

not consider this) when they would desire a certain
variety. We all are aware what tricks memory will
play, if we depend upon it entirely. And no one was
surprised when this individual one day had to encoun-
ter a heavy law-suit for damages, resulting from a mis-
take which was made in giving the wrong variety,
and which would have been prevented by labeling.

The moral point desired to be impressed is, you can-
not be too methodical, too particular, in the care of
seeds in warehouse or store.

Contract Forms. — Some forms of contracts as
differently made by growers with dealers, which will be
found given, will render aid to the novice in form-
ulating a contract. No seed-grower should under-
take a crop for any one without first securing a written
contract at the time arrangements are concluded. A
signed contract affords protection against possible con-
tingencies, and it is now a custom that is closely fol-
lowed by all established growers in this and other coun-
tries.

Synonyms. — In the description of varieties, there
will be found, properly arranged, the various synonyms
in vogue up to date, which it is hoped will render ser-
vice not only to the seed-grower, but to both the family
and the market gardener.

Explanation of the origin of this multiplicity of new
names for many staple varieties is to be found in the
chapter on ''Origination of new Varieties," in what is
said relating to the seed trade offering the greatest
stimulus for production of new sorts.

Trial Grounds. — While every seedsman or dealer
should have a trial grounds in which to test for himself
all seeds sold by him, so should every seed-grower
have one in which to test all novelties as they are pre-

INTRODUCTORY. 11

sented from time to time by the different seedsmen.
The few suggestions therefore for detail work in trial
grounds are deemed not inappropriate.

Cultural Directions, Time of Maturity, etc. —
These should prove convenient for reference, not only
by the grower, but more especially by all seed dealers,
as an aid to their salespeople in supplying information
to inquiring customers.

Growers' Prices. — The prices which have been
given in these pages are those obtained by the principal
or main grower, who, however, frequently sublets por-
tions of his contracts at lower figures.

In cases of importation, duty and freight to New
York have been included.

SEED-SAVING METHODS, WITH YIELDS

PER ACEE, GROWERS' PRICES,

MARKET STATUS.

ARTICHOKE.

Artichoke proper is hereof treated, the sort cultivated
in the kitchen garden for its flower-heads or buds as
well as for portions of the leaf-stalk.

It is a perennial of hardy nature, which gives in the
first year but few flower-heads or seed, a growth of two
years being necessary for the production of a full seed
crop.

To insure the finest and purest, seeds, the better plan
is to plant slips or suckers taken from established plants
which have borne flower-heads possessing the character-
istics of the variety. These slips should be taken off
late in spring, or in extreme southern sections in Octo-
ber, when they are of a height of six inches or so, and
transplanted about four inches deep, in rows four feet
apart, two feet in the row. Cultivate the crop and
keep the soil loose and free from weeds.

But when suckers are not to be had, then plants must
be obtained from seed, which is sown early in spring,
in drills one foot apart, seeds being covered one inch
deep. When plants are several inches high, transplant
in rows same as directed for slips. These plants in the
second year should be gone over carefully, and only
those which have given large flower-heads true to variety
must be allowed to remain for seed.

CIS)

14 THE SEED-GROWER.

In the rigorous winters of the Northern States, arti-
choke requires protection with a covering of straw or
stable Utter, but in the warmer climates of the Southern
and Pacific Coast sections this is not necessary.

Seed may be shelled by hand, or thrashed out on a
floor, with a flail, running seed through a fan mill for
cleaning.

Market. — While the more general cultivation of this
vegetable in the United States is confined to the South
and to the Pacific Coast, it is also grown with success,
but on a lesser scale, in Northern sections.

All seedsmen have a moderate demand for artichoke
seed; it is mostly imported from Europe, at price laid
down in New York of about $1.00 per pound.

In a favorable season, a yield is about 300 pounds
per acre.

ASPARAGUS.

Asparagus reaches full growth generally in the second
year. On its numerous branches there are borne a
great profusion of bright-scarlet berries, which contain
the seeds, several in each berry. When these berries
are soft-ripe seeds are sufficiently matured for saving.
The stalks are then cut and taken to the barn or shed
for extraction of seed.

Extracting and Drying Seed. — The first operation
is to separate the berries from the stalks, which may be
done by stripping them off by hand, or by threshing
them out on a cloth spread on the floor.

Then to extract the seed, the berries are first mashed
or crushed in a tub or a barrel, using for the purpose
a wooden pounder; next, they are washed to clean the
shells from the seed, which may be done in the same
tub or barrel. The vessel used is filled two-thirds with
water, the berries are poured in, and then the whole is

ASPARAGUS BEAN. 15

vigorously stirred, which motion will cause the seeds to
become loosened and fall to the bottom, while the
shells will float and are slowly poured off with the water.

In fresh water the seeds are given another washing,
and if this does not render them thoroughly clean, it
should be repeated.

Seeds are then spread on smooth boards or on cloth
screens and set in the sun for a day to dry. This is
hastened and more properly done by giving the seeds
an occasional stirring or turning over while they are
thus spread out. They are then removed to a drying
loft or room and spread thinly on a cloth and left to
remain until they have become thoroughly dry, when
they may be cleaned in the seed-cleaner and afterwards
stored in sacks.

Saving Seeds for Private Use.— Select the largest
and finest berries, dry and preserve them. In their
dried shells, seeds keep better and retain their vitality
longer.

Market. — Asparagus seed is handled by all seed
dealers, its aggregate yearly consumption in the United
States being upwards of 75,000 pounds, nearly all of
which is produced here.

In a favorable season, a yield ranges from 1,000 to
1,200 pounds per acre, at a price usually of ten cents
per pound to the grower.

BEAN.

For a seed crop of beans, either a good clay loam or
a fertile sandy loam is desirable; the richer the land,
the better and bigger the crop; stable manure when to
be had is the best fertilizer.

Beans do not readily cross, and different varieties
may be planted near each other without mixture, but

16 THE SEED-GROWER.

the seed used for planting must be pure and true to
variety. Planting is usually made in northern latitudes
about June 1st, at the rate of one bushel per acre, in
single rows three feet apart, beans being dropped two
to three inches apart in the row. Some few growers
plant in hills ten inches apart, two or three beans in a
hill; but the former is the preferable way.

Cultivation should be begun two or three days after
seeding, and should be kept up continuously through-
out the season. The early cultivation destroys the
weeds that first start before the seeds are up. A drag-
tooth cultivator with five teeth is generally used for
this purpose, so that the earth is thrown against the
rows. Sometimes, when grass is starting in the crop,
a point that presents a cutting edge in front, is attached
to the cultivator, but this is only used in case the grass
has obtained quite a start.

In the Middle West harvest begins about September
1st, varying, according to the season, from September
1st to 15th. A bean crop is expected to mature in
about one hundred days. Except that a rain, which
may damage the color or brightness of the seed, must
be avoided on the crop after it is gathered, there is no
waiting for favorable weather; when the crop is suffi-
ciently matured it must be taken in. This is known
when the bulk of the pods are ripe. If it is awaited
until all are ripe, loss by shelling in handling would be
too great. The method of taking out the crop is to pull up
the plants with a machine called a bean puller. Several
such machines are on the market; one that is, perhaps,
the most popular is the Bidwell, made at Batavia, N. Y.

When the bean-puller has pulled several rows, the
beans are forked into one row and allowed to lie in the
large row until quite dry, when they are hauled to the

BEAN. 17

barn and stacked up loosely, to become more thoroughly
dry, and await threshing. In hauling, they are loaded
up on wagons like hay.

Threshing and Cleaning. — In the drier climate of
California, threshing is performed in the open field.
But it is rarely, if ever, when this may be done in the
variable climate of the Atlantic section, the practice
there being to do the threshing in the barn.

The best bean thresher in present use is the Bidwell
(Batavia, N. Y. ); an ordinary threshing machine is too
hard on beans, causing too great a loss by splitting.
After threshing, it is not usual to clean at once, but the
beans are generally stored in sacks or in bins, for clean-
ing later on. Should the beans not be well enough
dried after threshing, they may be dried more thoroughly
by being spread on the floor an inch or two deep, and
raking them over from time to time.

A fan-mill or a seed-cleaner is used for cleaning.
One cleaning usually suffices; though sometimes two or
three are necessary, depending on the amount of im-
purities to be removed. The beans then undergo pick-
ing, either by hand or on a bean-picking machine.
The latter apparatus is about the size of an ordinary
sewing machine. The beans pass through a hopper
and drop on an endless belt that carries them to the
girl or boy doing the picking; as the impure beans are
picked out, the perfect ones are conveyed along and fall
into a tub or bin. After being hand-picked, the stock
will be in marketable condition.

To Save Finest Seed for Private Use.— To have
the finest, plumpest, and best matured seed, leave on
the plants all pods which are the earliest to mature, and
which present the most perfect shape and size, and are true
to type; pick off all other pods as they show themselves.
2

18 THE SEED-GROWER.

By preserving seeds in their dry pods instead of
shelling, vitality is retained longer, and by growing a
sufficiency at the time, it will be unnecessary to save
seeds of the same variety every year.

Market. — Seed beans form an important item in all
seedsmen's transactions; this has reference only to gar-
den varieties. Made up in numerous small sales, many
of the larger seed-houses will handle car-loads of seed-
beans in course of a single season. Some idea of the
consumption in the country may be formed when it is
stated that one locality in Michigan alone produces from
50,000 to 75,000 bushels of seed garden-beans annually,
mostly bush varieties.

Western New York and Central Michigan constitute at
present the principal garden bean-growing sections of
the United States, for bush varieties; California for pole
or climbing sorts. But seed-beans are also grown to a
more or less extent in other States, and may be grown
to advantage in almost every part of the country.

Owing to cheapness of production in California, due
to running varieties doing well in that dry climate
without the necessity of poles, as is required for grow-
ing them successfully in the east, almost all seed of
Lima varieties now handled by the trade, is grown in
that State; this may also be said of most other climbing
sorts. In fact, before California took up production,
growers' prices for Lima Beans ranged usually from six
to eight dollars per bushel. Then most of the crop was
grown in New Jersey. Now, California Lima bean
seed, equal to the New Jersey grown, is laid down in
New York at prices averaging from $2.50 to $3.00 per
bushel.

The yield of seed beans for all varieties ranges, ac-
cording to the season, from 15 to 30 bushels per acre;

BEAN BEET. 19

in California as high as 40 bushels of bush sorts have
been known.

Growers' prices for beans fluctuate with the season.
During the past few years, owing to unfavorable previous
seasons, prices asked by growers before undertaking a
crop, have ruled higher than for a long time, ranging
from $1.50 to $2.50 per bushel for the green-pod
bush varieties; $2.00 to $2.75 for wax-pod; $1.75 to
$2.50 (in California) for Lima and other pole varieties.
The cheaper prices have been for staple varieties, such
as Red Valentine, Mohawk, Refugee, Yellow Six
Weeks, Black Wax, Golden Wax, Lima, Kentucky
Wonder, White Dutch, Crease Back, etc. The newer
the variety, the higher the price; though, as a rule, a
grower does not charge much or any difference for
growing a new variety unless it happens to be the first
season for it, and conditions warrant a higher charge.
It is the seed-dealer proper who usually secures the
high prices we see asked from the consumer for seed of
a new variety.

BEET.

The soil in which beet succeeds best is a deep, light,
well-enriched, sandy loam. Two seasons from sowing
are necessary for the production of marketable beet
seed. First, are grown the roots which are wintered
over in pits or silos or in cellars; these, being planted
out the next spring, yield the seed. Beet seed should
not be gathered from plants which run to flower the
first season.

Sowing for a commercial seed crop is made in the
usual manner as for garden culture, but should be made
somewhat later than when the roots are intended for
table use. The growing crop of roots should be rogued

20 THE SEED-GROWER.

as far as possible by the aid of the foliage, pulling up
and destroying all plants which are not true to type.
The dark-red varieties possess dark-red leaves; the pink
sorts pale-red or mixed red and green leaves; the
white-fleshed kinds, pale-green leaves. And before
storing for winter, complete the roguing by sorting the
roots carefully, throwing out all which show the least
impurity as to type; to ascertain color of flesh, cut the
root slightly with a knife and lift a small portion of the
skin.

European Method of Production. — In Europe
for production of beet seed on a large scale, more
especially of Sugar beet, crops are usually grown from
small roots which measure j- inch to 1J inches in
diameter.

Seed so produced gives the very best results, and
there is an economical advantage in it by the sav-
ing that is obtained, not only in the area necessary
for the production of a great quantity of roots to
plant large acreages for seeds, but in the lesser room
that is also secured in silos or pits for wintering over
small roots weighing but a few ounces, as compared
with the space that would be required for large roots
weighing several pounds or more. Moreover, the
small roots which are obtained by the special method
applied for their production, ripen earlier and become
hardened before frost, so that they keep better over
winter than do full-grown roots. One acre of small
roots will be sufficient to plant ten acres for commercial
seed.

Seed used for production of small roots is carefully
saved in the usual manner from full-grown roots which
were true to variety. It is sown in spring, very thinly,
in broad rows, 12 to 18 inches apart, at the rate of 20

BEET. 21

to 25 pounds of seed per acre. By broad rows there is
a greater crop of roots per acre, as two or three roots
may be grown side by side. The seedlings are thinned
to 1 inch apart in the row; this close thinning dwarfs
the roots and causes the earlier ripening and hardening
before frost previously alluded to.

When taken up for winter storage, the small roots
are carefully sorted over, all being rejected which dis-
play any impurity as to type. These small roots are
planted out the same distance apart as for large roots.

In growing small roots of Sugar beet seed, the course
is in the first year to select for seed a dozen large roots
which have best stood a test made from a great number
of large roots by chemical analysis of the properties of
each root. These roots are planted next Spring and
should yield about one pound of seed to each root.
The seed from each root is then saved separately, each
lot being numbered 1, 2, 3, 4, &c. The next spring
these seeds are sown in separate fields to produce small
roots (sowing thinly, etc., as directed above), the fields
being numbered to correspond respectively with the
various lots of seed. A small sample of each lot of
seed is also sown in separate rows to produce large
roots for chemical test as before. Then in accordance
with the result of the tests made from these large roots,
the different lots of small roots produced in the fields
are accepted or rejected, those lots of course being re-
jected whose large roots failed to stand the test. The
small roots in the fields accepted are then dug up and
wintered over in silos, to be planted out in due course
next spring for production of commercial seed.

Wintering Roots. — Storing of roots over winter is
done in pits or silos, made 12 feet or more long,
18 inches deep, 3 feet wide, being covered with six

22 THE SEED-GROWER.

inches or so of straw, and then six inches of earth, in-
creased to eighteen as winter sets in, packed firmly and
ridged so as to turn off water. Roots may also be kept
in a cool cellar, piled in heaps and covered with turf.

When storing in pits, the tops of the large roots
should be cut off, doing it carefully so as not to injure
the centre germ; but in the case of small roots it is cus-
tomary to allow the tops and leaves to remain on. The
small roots may be placed in hollow, tapering piles,
with an air chamber about one foot wide at the bottom,
made extending the length of the pit. This is formed
by piling the roots with the tops the same distance
apart on the floor of the pit and drawing them together
as other roots are laid in.

Planting Roots.— The roots should be planted out
in spring as soon as all danger from frost is past. Set
them in rows three feet apart, eighteen inches in the
row. Exercise care not to break the main or tap root,
nor the young sprouts which grew during winter.
Holes for planting large roots may be made for the
round varieties with a dibble, for the long sorts with a
crowbar. Press earth firmly around the tap root, and
cover evenly with the surface of the ground. Cultivate
thoroughly; keep free and clean from weeds; hoe the
earth to the roots.

Harvesting.— Seeds are produced along the stem,
pinching the tips of which as seed begins to develop,
will improve its size, but this may be omitted in grow-
ing seed on a large scale. Seed ripening is indicated
by fruit turning brown, and when bulk of the crop is
at this stage, harvest may be begun, with an ordinary
sickle or reaping-hook.

Seed is always fully matured before the stalks have
become dry, but if they are allowed to become too

BEET. 23

dry before cutting, a great deal of seed may be lost.
The stalks may be laid in rows, the heads one way, or
they may be tied into bundles and stacked vertically on
the field and left to dry. Harvesting should be done
in dry weather, and the cutting should not be permitted
to get wet.

Threshing, Cleaning.— Threshing may be done
with a flail, on a cloth spread on the floor. In Europe
the method is to draw the stalks through two jawrs with
saw-like teeth, prior to which the stalks are usually
given a preliminary threshing on the floor. Another
method in Europe is to separate seed from the stems by
the use of an endless oscillating apron from a hopper.
The seeds roll off, while the other matter adheres to the
apron, and is thrown out at the other end of the
machine.

After seed has been threshed, it should be spread
thinly and allowed to remain until it has become
thoroughly dry, which may take several weeks; then it
may be run through the fan-mill or seed-cleaner one or
more times. Pieces of sticks that remain may be hand-
picked. After cleaning, seed may be stored in barrels.
Before shipping, run through the seed-cleaner again to
remove the dust.

To Save the Finest Seed for Private Use. —
Select the finest and handsomest roots, true to variety,
and save only the larger and earliest matured seeds
which form on their plants at the base of the branches
on the main stalk, clipping off the remainder. Take
up the stalks with the roots attached and hang in a loft
or garret to dry, spreading a cloth beneath for seeds to
drop to. Vegetation keeps up for quite a while, and
will ripen the immature seed. Seed in such small
quantity may be shaken out, or stripped between the
hands, and cleaned in a hand sieve.

24 THE SEED-GROWER.

Market. — Beet seed is handled extensively by the
trade. Some estimate of its consumption in the entire
country may be formed when it is stated that upwards
of 150,000 pounds of seed of the staple table varieties
are now sold annually by the combined trade in the
four large cities of New York, Chicago, Philadelphia
and Detroit; considerable quantities are also handled
by seed houses in other large centres, such as Boston,
Baltimore, Cincinnati, St. Louis, San Francisco, etc.

The greater portion of the beet seed used in the
United States comes from Europe. Not that the cli-
mate and soil over there are better suited for its pro-
duction than is the case in this country, but because
there are comparatively few growing establishments
here as yet and their operations are not extensive.
This European beet seed is of high standard, but seed
equally as good is produced in the United States, and
there should be no occasion for importation of a single
pound. Wherever its production has been undertaken
in such sections as the Connecticut valley, Eastern,
Washington, and Northern California, most excellent
seed, fully up to the standard of European production,
has been obtained; and it has cost no more to grow
than it does in Europe.

In a favorable season, a yield of table varieties of
beet seed is from 1,000 to 1,200 pounds per acre; in
Europe, for the field sorts, namely, Sugar beet and
Mangold Wurtzel, from 2,000 to 2,500 pounds per acre
have been produced.

In prices, European grown seed of table varieties,
such as Egyptian, Blood Turnip, Long Blood, is laid
down in New York at eleven to thirteen cents per
pound; field varietiesl at five to eight cents per pound

BORECOLE OR KALE. 25

BORECOLE OR KALE.

This is a member of the cabbage family and method
of cultivation is similar to that for cabbage. The differ-
ent varieties of borecole readily mix and care must be
exercised in growing a seed-crop to keep them far apart
from each other. In fact, even cabbage itself or any of
its sub-varieties, should not be permitted to flower in
the vicinity of a crop of borecole, as mixture may re-
sult from pollen being carried from one variety to an-
other by bees, flies or the wind.

Stock -seed, or seed used for growing the main seed-
crop, should be perfectly true. While this is impor-
tant, the careful grower does not depend altogether on
his stock- seed, but examines the growing crop and
rogues it carefully before blossoming time, removing all
plants which show impurity; also pulling up and de-
stroying all which display single leaves, for the best
kale should have leaves which are as curled as possible.

Make sowing of seed late in the summer or about
August 20th, according to climate or latitude. The
rows should be made three to four feet apart, plants
being thinned to two feet apart. As borecole is hardy,
the crop is allowed to remain over winter in the field
where it is grown. In spring the soil about the plants
should be loosened with a hoe or a cultivator, which
will be about all the cultivation necessary.

Harvest when the bulk of the seed-pods have turned
yellow, but they should not be allowed to become too
dry, or seed may spill out. The cutting should be
done on a clear, dry day, early in the forenoon, or when
the dew is on; it should be done by hand, using a long,
heavy-bladed knife for the purpose. The stalks are
gathered in small heaps, the heads laid one way; they

26 THE SEED-GROWER.

are left to remain for a week or so to become dry. A
cloth to catch loose seeds should be placed in the wagon
used for hauling to the barn.

Threshing, Cleaning.— Threshing may be done in
the threshing machine, or with a flail on a cloth spread
on the floor. In using the machine, it should be pre-
viously examined to see if free from seeds, which may
have lodged in cracks, shelves, etc., from previous
crops. Clean by running through the fan -mill; after
which spread seed on a cloth in the drying-room, and
leave for several weeks or longer to become thoroughly
dry. It may then be run through the seed-cleaner
again for final cleaning, and afterwards stored in sacks.

Market. — The demand for kale seed is extremely
heavy, more especially among those seed-dealers located
in New York, Philadelphia, Baltimore, Richmond,
Norfolk, and Charleston, who supply truckers or farm
gardeners in the South, where this vegetable is grown
extensively as a farm crop for Northern markets. Up-
wards of 200,000 pounds of seed are used annually by
the trade, most of which is imported from Europe; the
balance is produced mainly on Long Island, New York,
of quality equal to best European. There is no neces-
sity for importation whatever, as all the kale seed in
demand in the United States may be grown at home at
as low cost of production as foreign seed.

In good seasons, a seed-crop is from 750 to 1,000
pounds per acre. European seed is laid down in New
York at from fifteen to twenty cents per pound.

BROCCOLI.

The same cultivation answers for broccoli as is neces-
sary for cabbage, it being a member of the same family,
broccoli is hardier than cauliflower, which it closely

BRUSSELS SPROUTS. 27

resembles in form, appearance and flavor, and seems to
require a moist, cool climate to meet with success.

For a seed crop, the plants are not allowed to form
full heads, but sowing is made later than when such is
the purpose, usually in northern latitudes in July.
Tendency to head may be retarded when it shows by
transplanting at once in fresh soil. On approach of
winter, the plant with the root entire is taken up and
stored in a trench, after the manner hereafter described
for wintering over cabbage. If but a small quantity of
seed is to be saved, plants may be kept over winter in a
cold frame, or in a cellar.

As soon as the ground can be worked in spring,
plants are set out in rows three feet apart, two feet
in the row. Draw up earth well about plants, repeating
as they advance in growth. Cultivate thoroughly and
keep down weeds. Rogue by pulling up those plants
which produce large, coarse and wavy leaves, and
manifest impurity as respects color of flower.

Harvesting, threshing and cleaning are similar to
borecole.

Market. — Every seedsman keeps broccoli in stock,
although sale of seed is somewhat limited as compared
with many other varieties. But little seed is grown
here, importation from Europe being depended upon.

In a good season, seed yield is 250 to 300 pounds per
acre; imported seed is laid down in New York at from
SI. 50 to $2.00 per pound.

BRUSSELS SPROUTS.

Also a member of the cabbage family, diminutive
sprouts or heads being formed along the stalks in the
axils of the leaves. It is hardier than ordinary cab-
bage.

28 THE SEED-GROWER.

For a seed-crop, seed is sown in northern States in
August, the plant not being allowed to become fully
developed. In latitudes where the climate is not too
rigorous, plants may be left in the field undisturbed
over winter, but where it is too severe as in the northern
Atlantic States, they should be dug up entire and stored
either in a trench or in a sheltered place, covered lightly
with coarse litter, or in a cellar, the plants being packed
closely with soil. In spring they should be set out two
feet apart, in rows three feet apart.

Cultivation, harvesting, threshing, cleaning, etc., are
similar to what has been given in preceding pages for
borecole.

Market. — The quantity of Brussels sprouts seed con-
sumed in the United States is upwards of 10,000 pounds
annually. The greater portion of this is imported from
Europe, from whence it is laid down in New York at
about fifty cents per pound; the remainder is raised
mostly on Long Island, New York, and is equal to the
imported in quality. A yield of seed in a favorable
season is from 400 to 500 pounds per acre.

CABBAGE.

While this vegetable thrives best in a cool, moist
atmosphere, or where the nights are uniformly cool, it
succeeds well in almost any section of the United States.
It will grow in any soil from a light sandy to a heavy
loam, but is a gross feeder and requires heavy manur-
ing, either well-rotted stable manure or a commercial
fertilizer made up to contain about seven parts of nitro-
gen to eight of available phosphoric acid and about six
of potash. The soil should be well harrowed and made
into fine tilth.

For the seed bed, the soil should not be too rich ;

CABBAGE. 29

while it should be well prepared, no manure of any
kind should be used; it induces weakling plants. Some
sow seed directly in the field where the plants are to
remain, considering it more expeditious and satisfac-
tory, as there is no check in growth as in transplanting.
By sowing with a drill to drop seed about as far apart
as plants should stand, but little thinning will be neces-
sary. In thinning, pull the rankest growing plants,
reserving those possessing fine mid-ribs and general
sturdiness. Good cultivation is necessary for a full
crop of cabbage seed from the time of sowing till final
stage of seeding. Cabbage for seed should not be grown
oftener than twice in the same ground without rotation
of crops, one season for production of plants and one
for seed.

Cabbage seed may be produced by three methods,
from solid or perfectly developed heads, from partially
or half-formed heads, and from stumps from which
solid heads have been removed for use. By either
process, excellent seed answering for all practical gar-
dening purposes may be obtained.

The First Method: From Solid Heads.— This is
practiced for obtaining extra-selected stock-seed, or seed
to be used for growing a commercial or field crop. It
enables roguing to be critically performed, as only extra-
choice heads must be selected to produce stock seed.

Second Method. — With stock seed produced as
above for starting the crop, a crop of commercial seed
may be raised by the second method, from partially
developed heads, although the experienced grower con-
tinues roguing with this crop, as mixtures and inferior
plants are readily detected by him in a field of half-
formed heads; and providing care is thus observed in
throwing out all impure plants, seed produced by the

80 THE SEED-GROWER.

second method gives the best results and is otherwise
satisfactory. This is the method pursued by the lead-
ing commercial seed-growers; the economical advan-
tage of it being later sowing, and such plants winter
better than do solid heads; while the older and more
experienced growers contend that there is a bigger scope
for selection of plants for stock-seed in a large field of
partial heads, than there is in a small field of solid ones.

Sowing of seed for this crop is to be timed so that the
plants will be just coming to a partial heading stage
when it will be necessary either to take them up for
winter storage or to cover them up in the field in such
climates where they can safely remain in the field over
winter.

On Long Island, New York, this sowing is done for
Early Jersey Wakefield about July 5th; for Early Flat
Dutch and such varieties about June 20th; for Late
Flat Dutch and other late varieties, about June 5th,
transplanting early varieties from August 15th to August
30th; late sorts, from July 15th to July 31st. In this
locality, cabbage seed is usually harvested during the
last week in July of the following year.

Along the Puget Sound in Washington, sowing is
done of early varieties about June 20th; late kinds
about May 20th; transplanting of the former to the field
is done about July 25th; the latter about July 5th.
Medium early varieties are sown about ten days later
than the late sorts.

Sowing is first made in seed-bed, in rows ten inches
apart, and when plants are of sufficient size, they are
transferred to rows two feet apart, sixteen inches in the
row; about November 10th (on Long Island) they are
taken up for winter storage.

In Washington the plants are transplanted from seed

CABBAGE. 31

bed to rows 4 feet apart, 18 inches in the row for extra
early varieties, 3 feet for later kinds. In that climate
plants are not removed in the fall for winter storage,
but are simply covered with earth where they stand in
the field, a plow being used for the purpose.

Stock-seeds. — When the purpose is to raise well-
formed heads for stock-seed, seed is sown at the usual
time in spring for table use, or much earlier than for
the main crop of half-formed heads. Prior to being
stored for winter, these heads undergo critical selection.
Only those are selected and preserved, which, besides
being true to variety, are also uniform as to shape, hav-
ing a short stem, thick, smooth and handsome outside
leaves but not too leafy, and with the body of the plant
in general looking vigorous and healthy. Enough
should be taken to secure sufficient stock-seed to last for
several years' seeding. In fact, it is known by all exper-
ienced gardeners that cabbage seed three years' old pro-
duces better-formed heads than does perfectly fresh seed.

In the case of solid heads, the seed shoots may be as-
sisted to come through by carefully separating the outer
leaves; some make two cross cuts carefully with a knife to
open the head, so as to let the seed stalk break through.

When dependence has to be placed on stock-seed
obtained from a seed-dealer, or other outside source,
the safer plan is to sow a small quantity of same in
advance of sowing of the main crop, which will enable
the grower to judge of the purity of seed from solid
heads so produced.

Wintering Plants in Trenches. — In the northern
Atlantic cabbage-growing sections, the winters are too
severe to allow cabbage plants to remain safely in the
open over winter. The general practice in these local-
ities is to dig up the plants entire on the approach of

32 THE SEED-GROWER.

winter and store them in trenches made by a plow
going and returning in the same place. The manner of
this is, a cabbage plow is run close to the edge of a row
of plants, loosening and lifting them. The plants are
laid in the spaces between the rows. Every eighth or
tenth vacant row is then made into a trench to receive
the plants which were taken out of eight or ten rows.
The trench is made wide and deep enough for plants
to be packed in two or three rows closely therein, roots
down, slightly slanting; the tops of the heads being but
a trifle above the level of the ground when placed in
the trench.

These trenches are covered with about one foot of
earth, formed by a large plow throwing large furrows
on each side; this covering then by use of an asparagus
ridger is dressed up to a sharp ridge to keep water off
and prevent too hard freezing.

The trenches are uncovered in spring by running a
plow as closely as possible to the buried plants, the
furrow being turned away so that only the earth is left
that is over the plants. This remaining earth is now
removed with a large, wide hoe, and plants are then
ready to be taken out.

Setting Out in Spring. — In spring, as soon as the
soil can be worked, the plants are set out in rows or
furrows, which may be made in the same field, plowing
and harrowing for the purpose the spaces between the
trenches and then marking out the furrows. These fur-
rows are made with a medium-sized plow, going and
returning in the same place, making a clean smooth
furrow the width of the plow and as deep as you
would commonly plow; the furrows are made four
feet apart for early varieties, five feet for late.

The plants are laid two feet apart, flat in the rows, the

CABBAGE. 33

roots parallel with the row; the head will raise the plant
so that it will be on an angle of about 45 degrees. The
soil is drawn up well about the stalk, and for support
this is kept up as the plants advance in growth.

In sections of Europe like England, where cabbage
withstands the winter in the open, the method prac-
ticed for raising cabbage seed is similar to the usage on
the northern Pacific Coast. The plants are allowed to
remain over winter where they are grown; transplant-
ing being done in autumn so as to toughen the tissues
and enable the plants to withstand the rigor of winter,
but this is not done in Oregon or Washington.

Wintering Plants in the Open in Northern At-
lantic States. — Those who care to take the risk of
wintering plants in the field may do so after the follow-
ing method. Sometimes nearly all the plants will
winter through safely, but then again, as most frequently
happens, but fifty to seventy-five per cent, of them will
survive. It will hardly answer for crops on a large
scale, owing to leaving so many open spaces for weeds
to grow, but may do for market gardeners who save
their own seeds.

The plants are transplanted late in the fall, say about
November 1st, to the place in the field in which they
are to produce seed. As has been directed for setting
out in spring, this is done by plowing deep furrows four
feet apart for early varieties, five feet for late, and lay-
ing the plants therein two feet apart, with the roots
parallel with the furrow. The earth is then thrown in
and pressed over the root and stalk; the leaves are par-
tially covered, these being gathered about and over the
head. Toward the end of the month, or on approach
of winter, with plow and hoe, the plants are covered
completely with earth, sufficiently to protect the heads
3

34 THE SEED-GROWER.

from alternate freezing and thawing, the soil being
pressed firmly thereon.

As soon as the ground can be worked in spring, the
covering is removed with plow and hoe, and the outer
leaves are separated to allow the seed shoots to come
through.

Seed from Stumps.— In England, in raising seed
from stumps, the practice is to sow seed for the crop in
May or June; the plants thus forming heads in early
autumn. These heads are then cut and the stumps
after being permitted to produce some new growth, are
transplanted or allowed to remain where they are. The
following spring, the growths produce flower stems and
seed in due course.

Another method in England which is practiced by
some market gardeners who grow the heads for market,
is to sow in August, the plants being left in the field
where they stand over winter and heading in spring;
the heads are then cut and the stumps produce side
growths immediately, and subsequently flower stems
and seed.

In the United States the stumps are wintered over in
the same manner as has been directed for plants with
heads.

This practice of raising 'seed from stumps will an-
swer particularly for private use, especially when the
heads that are cut are extra choice.

Harvesting, Threshing, Cleaning. — As has been
given for borecole, the operations for harvesting,
threshing, and cleaning cabbage, are similarly per-
formed.

Market. — The consumption of cabbage seed in the
United States is exceedingly large, approximating 1,-
000,000 pounds yearly; as besides being found in every

CABBAGE — CARROT. 35

private garden, this vegetable is grown extensively by
market gardeners. Less than one-half of this seed is im-
ported from Europe, consisting mostly of early kinds;
the remainder (equal to the best of Europe) is grown in
this country, being produced on Long Island, New York,
in Rhode Island, Connecticut, Pennsylvania, Eastern
Virginia, Washington, and in some few of the Middle
Western States. It is an industry that has made con-
siderable progress in recent years along the Puget Sound
in northwestern Washington, the production of cabbage
seed there now reaching 150,000 pounds annually.
The climate of that locality suits cabbage for seed; win-
ters being milder and moister, while summers are cooler
and drier than in the same latitude on the Atlantic side.
However, with care and proper attention, no one need
fear failure in growing excellent cabbage seed almost
anywhere in the United States.

In Europe, a yield of seed ranges from 600 to 1,000
pounds per acre, at from thirty to forty cents per pound,
laid down in New York; on Long Island, from 400 to
500 pounds per acre, at from thirty-five to forty cents
per pound; in Washington, from 700 to 1,000 pounds
per acre, at from twenty-five to thirty cents per pound ;
occasionally 1,500 pounds per acre have resulted in the
latter section.

CARROT.

For a crop of carrot seed, the same general directions
will apply that have been given for beet, to which
refer. Wild carrot will mix and ruin seed if allowed in
the vicinity of a seed crop.

In sorting over roots to be planted, select only the
handsomest shaped specimens, which show no impurity
as to variety. These are topped and wintered over same

36 THE SEED-GROWER.

as for beets, and are set out as soon as heavy frost is over
in the spring, being placed with the crowns even with the
surface, in rows three feet apart, six inches in the row.
As required with all planting, the earth should be
pressed firmly about the roots. Cultivate thoroughly
and keep down weeds.

In California, wintering of roots is done somewhat
differently from the practice on the Atlantic side as
above stated. There the roots which are ploughed up
in the fall, instead of being stored in pits as in the
East, are topped, and then put into sacks, which are
simply kept stored in sheds or out of doors until wanted
for planting in January or February.

Carrot seed forms in umbels or clusters, and when
bulk of the crop is ripe, indicated by the stalks becom-
ing dry, and the umbels turning brown, harvest is in
order. Cutting is usually done by hand.

Threshing and Cleaning.— When seed is thor-
oughly dry, thresh lightly with a flail on a cloth spread
on the floor, for if the stalks are broken too much, it
will render seed more difficult to clean.

In Europe, cleaning is done in a special machine
made with a wooden cylinder having steel teeth, for the
purpose of taking out the beard and small splinters.
Without this machine, seed is cleaned with hand sieves,
using first, one with a coarse mesh to remove the pieces
of stalks; next, one with a finer mesh, in which seed is
rubbed by hand to remove the beard. Seed is then
spread on a cloth and left in the sun for a day or so to
dry. It is again cleaned in the sieve, hand rubbing
being repeated and sticks picked out. The next day,
another cleaning is given, and finally seed is passed
through the fan mill. It will then be ready for storing
in sacks.

CARROT — CAULIFLOWER. 37

To Save Seed for Private Use.— Select a few of
the finest roots and hang same with plant entire to a
rafter, in a loft, and when seeds are wanted, they may
be rubbed out between the hands.

Market. — Carrot seed follows beet in order of con-
sumption. The bulk of seed used in this country is
imported from France and Germany; European grow-
ers having created a high standard for the quality of
their carrot seed, due to painstaking methods.

In some of the New England States carrot seed is
grown equal to the best European seed. There is also
a considerable production of carrot seed in Central
California, but for some reason or other, most of it so
far, has not proved to be as satisfactory as New England
or European seed. This is properly considered to be
due to faultiness in method, and not owing to climatic
conditions in that State affecting the nature of the car-
rot, as is by some thought to be the cause.

In a favorable season, a yield of seed is from 500 to
600 pounds per acre; prices paid to growers range from
sixteen to twenty cents per pound.

CAULIFLOWER.

This vegetable is successfully grown in our country,
more especially in the sections bordering on the coast,
both on the Atlantic and the Pacific. In the former
section, however, there has been some difficulty hereto-
fore in raising seed, owing to rot affecting the seed stalk
at a certain stage in its growth, and the plant sometimes
being attacked by an insect which injures the fertilizing
part of the seed flower; these difficulties have not been
met with in seed production on the Northern Pacific
Coast.

Cauliflower does well in either a heavy loam or a

38 THE SEED-GROWER.

light, sandy soil, but a moist, saline atmosphere ap-
pears to be necessary for the successful development of
the flower or head. This statement, however, will bear
contradiction, when it is considered that cauliflower
superior to most of what is produced on the Atlantic
side, is successfully grown in the dry atmosphere of
California.

For a seed-crop, being provided with choice stock-
seed, make sowing, in the northern Atlantic section, in
July, and in autumn store the partially formed heads
with their roots entire, over winter in a trench, a vacant
cold frame, or in a cellar packed closely together with
soil. In spring, set them out and cultivate, harvest,
etc. , same as for a crop of cabbage.

On the Pacific coast, along Puget Sound, there are
two methods in practice. Some growers sow seed in
hotbeds early in February; then as soon as plants are
large enough they are transferred to cold frames, in
which they are allowed to remain until about May 1st,
or until plants are large enough and the weather is
favorable, when they are transplanted to open field, in
rows 4 feet apart, 3 feet in the row. Other growers
sow seed in the fall, about September 1st, wintering
their plants in cold frames; and as soon as weather con-
ditions will warrant it next spring, say April 1st, plants
are set out in the open field. By either method, seed
ripens in October.

In northern Europe the practice is to sow seed for a
seed-crop in cold frame early in September. Early in
the following spring the plants are transferred to hot
beds for the purpose of starting them into growth. As
spring advances, they are again transplanted, this time
to the open field, in 'rich, loose soil. Seed ripens early
in fall, when the stalks are cut and hung up in an airy

CAULIFLOWER — CELERY. 39

room until the seeds are thoroughly matured and dry
enough for threshing.

For stock-seed, sowing should be made in north-
ern latitudes in spring or earlier than when partially
formed heads are wanted, and late in autumn selections
are made of those plants having short, thick stalks,
with firm heads of a fine, white color, and particularly
the earliest formed heads which show no indication of
shooting to seed. These selected plants are taken up
and stored over winter in the same way as given on the
preceding page for partially headed plants.

Market. — Upwards of 10,000 pounds is considered
the present annual consumption of cauliflower seed in
the United States. The best of this seed is imported
from Denmark; in fact, nearly all used here at present is
imported from Europe. Danish seed is notably preferred
throughout Europe. Perhaps the most suitable climate
in America, approaching nearest to that of Denmark,
for the growing of cauliflower seed, is that previously
spoken of in the chapter on cabbage, namely, along
the Puget Sound, in Washington. Cauliflower seed
which has given most excellent satisfaction, is now
grown in that quarter, but the industry there is, as yet,
practically in its infancy. Considering the soil and
climatic conditions of this Puget Sound country, it is
regarded safe to predict that that section will, in time,
be headquarters for the best cauliflower seed for the
entire country.

In Denmark, in a favorable season, a yield of seed is
about 250 pounds per acre, at prices to the grower of
$2.50 to $5.00 per pound, according to variety.

CELERY.
For raising celery seed, the course to be pursued is

40 THE SEED-GROWER.

same as for a garden crop for culinary use, observing
that plants destined for seed must undergo critical
selection when they are taken up in the fall for winter
storage. That is, only those plants are to be chosen
which possess all the distinctness of their variety; if the
variety be dwarf, those plants that are dwarfest, and so
on; furthermore, only those are to be selected which are
perfectly solid in the stems, and have an abundance of
solid heart-leaves. In fact, this matter of selection re-
garding solidity is important to be kept in mind when
raising high-grade celery seed.

In the usual manner as practiced in the Northern
States for storing celery for table use, plants for seed are
wintered over in trenches, care being taken that it is
so done that they will be kept as dry as possible until
time to set out in spring; in the mild climate of Cali-
fornia, where considerable celery seed is raised, winter-
ing over of plants in this manner is not necessary.

About May 1st, depending on the climate and lati-
tude, these plants are set out in rows four feet apart,
eighteen inches in the row, with the heart of plant left
exposed. Cultivate and keep free from weeds, drawing
earth up about the plants as they progress in growth.

Seed is produced in clusters and ripens unevenly.
When bulk of it is well browned, stalks should be cut
at the base or root, and laid on cloths, to be left ex-
posed to the sun for a few days if the weather be dry
and clear, or are taken at once to the barn or shed, to
undergo drying.

When seed has become dry, threshing may be done
either in a threshing machine or with a flail on a cloth
on the floor. Seed is then spread on a cloth and allowed
to remain for several weeks to become perfectly dry.
For final cleaning, seed is run twice through the fan mill.

CELERY — CORN. 41

Market. — Celery is an important item in the seed
trade. At present, most of the seed used in the United
States is grown here; nine- tenths of it being produced
more cheaply in central California than elsewhere,
though seed of first quality is also grown in the Atlantic
Coast section.

The annual California production approximates 25,-
000 pounds. In a favorahle season, a seed yield is from
400 to 500 pounds per acre; prices paid to growers
range from twenty to thirty cents per pound.

Seed of certain sorts is imported from Europe; this
applies particularly to the variety known as Paris
Golden Self-Blanching. French growers are paid from
fifty to sixty cents per pound for this seed. Even Cali-
fornia market growers of celery of this variety prefer
French seed; the crop resulting therefrom proving more
satisfactory than when grown from domestic seed.

CORN.

That which is of first importance when growing seed
corn is, to exercise the greatest care to avoid mixture
of crop. Sugar corn must not be grown near field corn,
and to keep a variety strictly pure, one kind of sugar or
field corn must not be planted near another kind, nor
in an adjoining field. Neither should corn be planted
on land upon which any variety of corn was raised the
year previous, to prevent mixture from " volunteer
plants."

Stock-seed should have been carefully selected from
stalks whose habit of growth was characteristic of the
variety, and from the earliest, largest, and finest ears,
which in their shape and size, color and formation of
grain, and time of maturity, were distinctly true to
variety. This method is also particularly recom-
mended when saving seed for private use.

42 THE SEED-GROWER.

General culture for seed corn is the same as for a crop
of corn for ordinary purposes.

In northern Atlantic latitudes, early sugar corn is
sown from May 10th to 30th; late varieties, from May
1st to 15th; field sorts from May 1st to 20th. Sugar
com should not be planted over one-half to two-thirds
the depth required for field corn.

In harvesting both sugar and field corn, the cut
stalks are bound in small shocks. But it is not really
necessary to do this with sugar corn, unless shocks are
made very small with an open space in the centre,
formed by tying the tops of four hills together and then
shocking around them. It is better not to cut sugar
corn too green, but ears should be allowed to mature
fully on the stalk. Sorting should be done carefully at
time of husking, rejecting ears which are imperfect or
impure.

Drying and Shelling. — Drying should be done
naturally, never artificially. The usual manner is on
barn scaffolds, which are made of narrow boards placed
as far apart as possible; these scaffolds being arranged
in tiers, one above another, with as much air as possi-
ble given through open doors and windows. With
some growers the practice is to bring the corn from the
field in one-bushel crates; a rope with two hooks being
let down to the wagon and the crate drawn up to the
scaffold by men.

The time required for drying varies much, as in some
seasons stalks are greener than in others; some autumns
being damper than others.

Shelling is not done until corn is dry enough to store
and keep in bulk. Those who grow for commercial trade
shell the ears without taking any grains from butt or
tip; shelling by machine just as grown, except that black

CORN. 43

kernels are previously taken out by hand with a husk-
ing peg.

The shelled product is run through a fanning mill,
which blows out all light and chaffy stuff, and screens
out the small kernels; the quantity that is thus blown
and screened out being about one bushel in fifty.

Sugar corn must not be stored in sacks too soon, nor
kept in them too long, as it retains moisture a consider-
able time and is likely to mould. Neither should it be
piled in bulk until thoroughly dry, but should be
spread out thinly and raked over from time to time.

To Save for Private Use. — The best way to save
sugar corn for one's own use, is to break off the finest
ears, leaving the outer husk attached. Hang up the
unhusked ears, several tied together, until they are
wanted for use, in a dry, airy room or garret where
they will become perfectly d^.

Market. — Seed-corn, both field and sugar, is
handled in enormous quantities by all seed dealers.
Not so many years ago the bulk of seed sugar corn used
by the trade was produced in Connecticut. In fact,
Connecticut seed-corn was for a long time considered
the standard in the market, and it was generally sup-
posed that no other so good could be raised else-
where. But all this has greatly changed, and to-day
Connecticut supplies but a small portion of the seed
sugar corn that the country consumes. Seed-corn fully
equal to Connecticut grown, is now produced elsewhere,
especially in Ohio, Iowa, and Nebraska, where there
are quite a number of well-established, large, reputable
growers, who, competing with Connecticut, supply the
trade from the Atlantic to the Pacific.

A brief narration of the operations of one prominent
grower in Huron County, Ohio, will suffice for them all.

44 THE SEED-GROWER.

This grower began in an humble way in 1878, at the age
of eighteen, on one acre of rented land and a capital of
five dollars, which went for the purchase of stock-seed.
His first year's crop of sugar corn realized the small
sum of eighteen dollars, and was shelled by hand and
cleaned by dropping the seed from a hog-house door to
a blanket spread upon the ground beneath. Now to
such proportions has his business grown that in a
single season his shipments will amount to about 175,-
000 bushels of shelled seed corn and 3,000 barrels on
ears, requiring four large power shellers and cleaners,
besides acres of floor space, and thousands of feet of
bin room for storage. His main warehouse is one hun-
dred and sixty feet long by thirty feet wide, and two
stories in height. None of his output is sold at retail,
all being disposed of to seedsmen or seed-dealers.

A crop of sugar corn in a favorable season is from 40
to 50 bushels of shelled seed per acre, for the early
dwarf varieties; from 50 to 60 bushels for the tall, late
sorts. Prices paid to growers range from $1.00 to SI. 25
per bushel; the cheaper price being for Stowell's Ever-
green and other late sorts; prices to sub-growers range
from 65 to 80 cents per bushel for sugar corn. For
field corn prices rule from 45 to 60 cents per bushel,
according to variety.

CORN SALAD.

A seed-crop is matured quickly in one season. Seed
is sown early in spring, in rows two feet apart, plants
being thinned to four inches apart. Ripening of seed
occurs unevenly; but when the bulk has ripened, the
crop may be mowed, or plants may be pulled and laid
on cloths, and left to dry in the sun a few days. In
the barn or drying room stalks should be spread out

CORN SALAD — CEESS — CUCUMBER. 45

on cloths, as seed sheds easily. Seed should not be
threshed until it is thoroughly dry ; it may be done
with a flail or in the machine. Clean in a fan mill
and store in sacks.

To Save for Private Use — Select the best-looking
plants, mark them by driving a stake alongside and
allow to run to seed. Spread a cloth under plants as
seeds ripen, and as the seed successively matures, shake
plants repeatedly.

Market. — Handled by all seedsmen, but is usually
imported, comparatively little seed being produced in
America. Average yield in a favorable season is up-
wards of 1,000 pounds per acre, at price to the grower
of about ten cents per pound.

CRESS.

This is a quick-growing annual, and seed-crop is
easily raised. Apply same directions as given for corn
salad; harvesting, threshing, and cleaning are likewise
similar as for that variety.

Demand for seed is quite large, being sold by all seed
dealers; it is partly imported and partly produced here.
Yield and prices are about the same as for corn salad.

CUCUMBER.

In growing a seed-crop of cucumber, care must be
exercised to avoid mixture of varieties. No two kinds
should be planted near each other, but they must be
kept widely separated, at least forty rods apart. If
Kaffir corn is planted between, distance may be short-
ened to twenty rods, but not less. Cucumber also
mixes with Vegetable peach, West India gherkin, Snake
cucumber, and pomegranate. Care must be used to
destroy any stray plant that may appear within mixing
distance.

46 THE SEED-GROWER.

Any soil considered good for corn will answer for
cucumber. In the Middle and Western States, seed is
sown about June 1st. It is planted in hills three feet
apart each way, ten to fifteen seeds to a hill, thinning
to three or four plants in a hill when they are about six
inches in height. Cultivate continuously and keep free
from weeds. The hoe may be used for this purpose
after the vines run out.

To Save Seeds for Private Use or Stock-Seed.—
Select the earliest and handsomest fruit possessing dis-
tinctness of variety.

Harvest and Cleaning. — Harvest is dependent upon
maturity of the crop and time of frost. The usual
period in northern sections is from September 15th to
October 1st. In case a severe frost occurs, the crop
must be gathered at once, otherwise fruit may rot from
effect of the frost. Seed is considered fully ripe when
fruit has changed color entirely, showing not even a
tinge of green; when gathering, reject fruit which is not
characteristic of the variety.

Taking out seed: in simple practice, the cucumbers
may be sliced lengthwise and seeds scraped out into a
bucket or a tub, and then poured into a tight barrel, to
undergo fermentation, which is to release the mucil-
laginous covering from the seeds.

When the field is two or three acres in extent, slicing
may be done by using an upright knife set in the bot-
tom of a small wooden trough held in place by a cross-
piece. This trough may be mounted on a bench. The
cucumbers are laid in it one at a time, and sliced open
by being forced against the knife by a wooden plunger
fitted to the inside of the trough. The split fruit is
allowed to fall into a tub or a box. Seed is then removed
by using a small circular iron knife sharpened on one

CUCUMBER. 47

edge; with one sweep of the hand the knife performs
the operation, the cut pulp passing into a pail, from
which it is emptied into a barrel placed conveniently
in the field, to undergo fermentation.

For larger fields, it will be necessary to expedite the
removal of the seed pulp by the use of a machine.
There are two kinds in general use, both constructed
specially for extracting cucumber, melon and tomato
seeds. One, run by horse-power, is fashioned so that
fruit being poured into a hopper, is crushed between a
revolving wooden roller and an adjustable crushing
board, and then is passed into a long reel made of
wire netting, which revolves and separates the seed.

The other machine, which is run by steam power or
by a gasoline motor, is called a Cucumber, Melon and
Tomato Seed-separator. It is six feet long, and is
operated by a crank on each side. The fruit is con-
veyed by an elevator into a hopper, and thence to two
revolving rollers, which crush it and pass it to a re-
volving screen, four feet in length, having two canes on
the end of a shaft forming a beater, which separates
the seed. Under the screen, a pan is set to receive the
seed as it falls.

This latter machine will extract 1,000 pounds of
cucumber seed in a day. When in use, it is mounted
on a low wagon built with a platform. A two-horse
steam engine is placed facing it at the front end.
Drawn by two horses, the wagon makes the round of
the field. Fourteen rows are taken at a time, six on
one side, six on the other, the wagon going through the
two rows between. These two rows are picked ahead
of the wagon, far enough to bring the elevator of the
machine even with the pickers on either side. Large
tin pails are used for picking. Twelve men are kept

48 THE SEED-GROWER.

busy picking the ripe fruit and emptying on the ele-
vator. As the fruit is crushed, the skins or rinds are
ejected at the rear end, and left in the field in rows as
the wagon is drawn through, and are afterwards scat-
tered as fertilizer. Following this wagon is another
loaded with barrels which are distributed, and to which
the seed is transferred from the receiving pan. These
barrels are filled two-thirds, and are hauled six at a
time in another wagon to the fermenting house.

If more than one variety is grown, it is very import-
ant that the machine used for mashing fruit or for
washing, and the fermenting tank or barrel should be
carefully washed immediately after use, so as to remove
any seeds which may have lodged in same, and thereby
prevent mixture of seed when using the apparatus or
vessel for another variety.

Fermentation or Souring.— This process is neces-
sary with all kinds of vine seeds, excepting winter
squash and pumpkin, in order to separate the seeds
from the surrounding pulp. The time required for
fermentation varies from several days to a week, accord-
ing to weather.

On a small scale, tight barrels will answer for fer-
mentation; but for large acreages, it is better to build a
tank, which may be erected either in the field or in the
seed house; this must be made perfectly tight.

The pulp is poured into the barrel or tank, but not
filled quite full to allow for expansion in bulk from
fermentation. The liquor must be stirred thoroughly
every day, to keep seed in contact with it, and to pre-
vent the seed on top from becoming blackened. Pro-
vided it is thus constantly stirred, seed may remain in
it for several weeks without injury. One may deter-
mine whether seed has undergone sufficient fermenta-

CUCUMBER. 49

tion by taking up a handful and squeezing it. If on
opening the hand seed appears entirely free of pulp, it
is ready for washing.

Washing. — This may be done in a tub, a barrel, a
large box, or in a machine. When using a tub or a
barrel, pour in a quantity of the seed pulp, and add
several pails of water. The liquor is then stirred
violently with a stick until the pulp is loosened. More
water is now poured in, and stirring is again done, this
time with a circular motion, which will cause the water
to run around in the vessel. This motion holds the
separated pulp suspended, while seed sinks to the
bottom. The water is then poured off, which will
carry the pulp with it, and leave seed at the bottom.
The operation is to be repeated several times, with clear
water, until seed is considered clean.

The box method, as performed by some growers, is
practicable only where there is a stream of water. A
box is made with the sides and ends about eighteen
inches in height, and six or seven feet in length. The
bottom is fitted with heavy wire screen, eight meshes
to the inch. A platform is built on the bank, extend-
ing out into the stream several feet to where a swift
current may be reached. Four posts are driven, one at
each corner of the washing box, and cross-pieces nailed
between each pair of end 'posts. One end of the box is
then fastened to one of these cross-pieces, at such height
as to keep the top of that end above water. The other
end is made fast to the other two posts by means of an
adjustable strap or rope, in such manner as to allow it
to be raised or lowered at will. Then the down-stream
end of the box is carefully lowered into the water,
until about three-fourths of the entire box is submerged.
The action of the water in going through the meshes of
4

50 THE SEED-GROWER.

the screen serves to wash the pulp from the seed and
carry it away. The operation is assisted by stirring
seed with a stick or a rake. As the force of the water
will carry seed towards the end of the box, seed must
constantly be put back to the upper end. When seed
is considered clean, it is scooped out into barrels pre-
paratory to drying.

Seed may also be washed in a machine, which may
be readily made by a carpenter. One that is used by a
large grower is made out of a disused fanning-mill.
This has been covered with zinc and punched full of
holes. At one side, opposite the crank, is the spout;
from which the washed seed passes into a box fitted
with handles on each side. Four large pails of pulp
are poured into the washer at a time. While one per-
son turns the crank, another pours in clear water; six
or eight pails of clear water usually cleans the seed,
and a second washing is not necessary. Never use lye
for cleaning, it will discolor the seed.

Drying. — The barrels or boxes to receive the washed
seeds should have holes punched around the bottom to
drain the surplus water.

Drying is done on screens or drying frames. These
are made of three by four scantling, three feet in width
by fourteen in length; burlap is used for the screen.

Seed is spread on the screen very thinly at first,
several seeds deep. The screens are then set in the sun
and air for drying, either on benches or supported by
posts driven into the ground with cross-pieces nailed on.

After the first moisture is drained or dried out, seed
is transferred to fresh, dry screens. In the evening the
screens must be carried indoors and racked up, as
seed should not be allowed to become damp even from
dew.

CUCUMBER. 51

Seed is allowed to remain on the drying frame until
it is reasonably dry, and then it is removed therefrom
and spread out thinly on the floor of a dry, airy room,
where it is watched until it is thoroughly dry, being
stirred and turned over occasionally.

Another way of drying after being taken off the
screens, is to place the seed in sacks, filled about one-
third full, and these are thrown across a fence or other
convenient place in the air during the day, till the
seeds have become thoroughly dry.

Cucumber seed should not be stored or packed for
shipment until perfectly dry, known by seed breaking
crisply without bending.

Market. — Besides being grown in all private gardens,
cucumbers are planted extensively for market by
truckers, and also by farmers as a field crop for com-
mercial picklers. The consumption of seed, therefore,
in this country is very large, and runs up to many
hundreds of thousands of pounds annually. It is all
produced here, the most of it in Connecticut, New
York, New Jersey, Michigan, Iowa, Kansas, Nebraska,
and Colorado, but as is shown by these localities,
almost any section in the United States is adapted for
its culture.

In a favorable season a yield of cucumber seed will
average 250 pounds per acre, though at times it has
been known to greatly exceed this, having reached as
high as 750 pounds.

Up to within the past few years, growers' prices have
ruled from twelve to fifteen cents per pound, but since
the disastrous crop failures in the seasons of 1902 and
1903, due to ravages of plant lice, prices have gone
higher, ranging now from twenty-five to thirty-five
cents per pound. When the market returns to its nor-

52 THE SEED-GROWER.

mal equilibrium, the former lower prices are likely to
prevail again.

EGGPLANT.

This vegetable delights in a light, warm, rich soil.
About one month after fruit is in edible condition is
required for seed to ripen. It is therefore necessary
that a crop for seed should be started as soon as pos-
sible. In the Middle and Western States this is begun
about March 10th, by sowing seed in a hotbed. When
the second leaves have formed, the young plants are
transferred to another or larger hotbed, where with
fresh heat they should become large, strong plants
about the 20th of May, when they may be set out in
the open ground. Cultivation should be thorough and
weeds kept down.

Eggplant should not be attempted oftener than once
in the same field, neither should it be grown in a field
in which tomato was raised the year before, otherwise a
poor crop will be the result; tomato seems to extract
from the soil what is needful for eggplant.

Ripening of seed is indicated by changing of color of
the egg from a bright to a duller shade, or even some-
what yellow, also by the appearance of specks. A crop
is harvested early in October, only the finest-looking
eggs being selected. After gathering, the stem end
is cut away for several inches, seed being contained in
the other end and fruit is then left in a pile for several
days until a sufficient number has been gathered to
extract seed. Fruit should not be allowed to become
rotten as this will injure the seed.

Extracting Seed. — On a small scale, the eggs are
first pared and then cut into small pieces, say eighths;
to do which a dull knife is used, to avoid. cutting seed.

EGGPLANT. 53

These pieces are then mashed or crushed in a barrel, a
wooden pounder being used for the purpose; or if at
hand, a wine press or a cider mill will answer for crush-
ing.

Fermentation is not permitted with eggplant, as it
will make seed harder to clean and also causes seed to
be darker in color. In fact, it is considered better not
to allow the pulp to stand longer than three hours be-
fore cleaning. One grower whose annual crop amounts
to several thousand pounds crushes the fruit by horse-
power, in a large mill which is fixed not quite breast-
high on the edge of a large wooden platform. The
crushed pulp drops from the mill on to this platform,
from which it is loaded on wagons and hauled to a
creek for washing. He does not pare the fruit or cut
it into pieces, but dumps the eggs whole . into the
hopper of the mill, the stem ends having previously
been cut off in the field at time of gathering.

Washing and Cleaning. — This is done by using
sieves in a tub or a barrel of water. The pulp is poured
on a wide-meshed sieve at first. By working the sieve
about in the water, it causes seed to separate from the
pulp and pass through the sieve to the bottom of the
vessel used. The water and floating pulp are then
poured off, seed is taken out and washed again in clear
water, this time using a finer-meshed sieve to screen
out seed from the remaining pulp. If this does not
render seed thoroughly clean, washing is repeated.

The large grower mentioned above does his washing
in a stream which runs by his farm. He uses a box
screen, which is 4 feet long, 2J feet wide, 18 inches
deep. It has long handles at each end. The screen
has a mesh of four to the inch. This screen box fits
into an outside box made about 15 inches deeper, the

54 THE SEED-GROWER.

handles affording a means of rest at the top of the out-
side box. The bottom of this outside box is made of
wire bronze, mosquito netting mesh, for water to drain
through. To support this bronze netting strips are
nailed across. The bottom also has legs at each corner
for support in the water. The legs at one end are
longer than the other two, to allow for the slope of the
beach when standing in the water. Three men operate
this apparatus. They stand in the water in rubber
boots. One man at each end takes a pair of handles and
lifts and shakes the screen, while the third man pours in
three buckets of pulp at a time. The shaking separates
seed from pulp, seed sinks through and falls to the bot-
tom of the outside box. The pulp is then dumped out
of the screen box, fresh pulp is poured in and the
operation is repeated until the space in the outside box
is full. Seed is then taken out, and a final cleaning is
given with a sieve in a tub of water.

Drying. — This is done on screens in the same man-
ner as given for cucumbers. But it should be hastened
as much as possible, so as to have the seeds as dry as
can be before night; to facilitate which the work should
be begun early in the morning of a clear, dry day.
While drying on the screens, stir or turn the seeds over
from time to time.

As eggplant seed sprouts more easily than seed of any
other vegetable, when first taken out of the fruit, it is
sometimes lost by sprouting over night when not as dry
as it should be.

The large grower, whose operations of extracting and
washing seed have been described, does not dry his seed
out-doors. He prefers, owing to depredations by birds,
to dry seed on the floor of a dry, airy room. He
spreads the seed thinly, less than quarter of an inch

EGGPLANT — ENDIVE. 55

/

deep and allows it to remain in that state for a day or
two, stirring it frequently. He then masses the seed
in greater depth, say six to eight inches, and leaves it
remain thus spread out for a month or so to become
thoroughly dry, which will be indicated by seed
rattling. It will then be in condition for storing or
shipment.

When storing, a covering of oil paper will keep out
atmospheric moisture and prevent moulding. Before
shipping, run through the fan-mill or seed-cleaner.

Market. — Eggplant seed is sold by all seedsmen.
The principal market for it at present is in Florida,
where this vegetable is grown extensively as a field crop
by truckers for shipment to Northern markets.

While there is some importation, most of the seed
used by the trade is grown here, mainly in New Jersey,
Iowa, and in the South. In a favorable season, an
average yield is about 200 pounds per acre, at from
$1.00 to $1.25 per pound to the grower.

ENDIVE.

This is an annual, and for a seed-crop sowing is made
in the Northern States early in April; in California in
February and March, in rows two feet apart, thinning
plants to eighteen inches in the row. Rogue carefully,
pulling up and destroying all plants which are not true
to variety.

When bulk of the crop is ripe, cut the stalks and lay
upon cloths, and leave exposed to the sun to dry for
the remainder of the day, or longer, if the weather be
dry and clear.

Seed should be allowed to lay in the drying loft to
become thoroughly dry before threshing. Thresh with
a flail or in the machine, and clean in the fan-mill.

56 THE SEED-GROWER.

After seed has become thoroughly dry, it may be stored
in sacks.

Market. — The demand for seed here is considerable,
as endive is consumed freely for flavoring soups and
making salad, especially where citizens of French or Ger-
man extraction predominate. Part of the seed used is
imported from Europe; balance is nearly all grown in
California, which State produces about 20,000 pounds
annually. It can be grown with success in almost any
part of our country.

In a favorable season, an average yield of seed is
about 500 pounds per acre, at from thirty to thirty-five
cents per pound to the grower.

HORSE RADISH.

The original or correct name for this is said to be
harsh radish. It is handled by the seed trade in the
shape of sets, which are prepared by cutting off the
straggling lateral or side shoots that form on the main
root. These are trimmed to about six inches in length,
their tops made square, and the bottom ends slanting,
to prevent their being planted upside down. They are
preserved over winter by storing in pits, or by keeping
in a cool cellar buried in a box of dry sand or seed.

KALE.

(See Borecole, page 25. )

KOHLRABI.

Treatment for a seed crop is about the same as for
cabbage and turnip, though kohlrabi is hardier than
either. Sow seed later than is customary for table use,
in the Northern States in July or August. On the
Pacific Coast and in Europe plants are transplanted in

KOHLRABI — LEEK. 57

the fall, and left to remain in the open over winter, but
in our northern sections, while plants will often winter
well outdoors, the winters usually are too severe, and
after the manner given for storing cabbage, plants are
there taken up in autumn and stored in trenches or in a
cool cellar. In early spring they are set out in rows four
feet apart, two feet in the row. Those plants which
were transplanted in the preceding autumn and left in
the field over winter, are not disturbed in spring.

Take care of the crop, harvest, clean, etc. , after the
manner as given for borecole and cabbage, to which
refer.

Market.— Kohlrabi seed for the kitchen and market
garden is sold in moderate quantities by all American
dealers, while in Europe the vegetable is grown exten-
sively for cattle-feeding, being considered there, for that
purpose, equal, if not superior, to the best ruta baga.

At present, practically all the seed used by the
American trade is imported from Europe, but there is
no necessity for any importation, as it could all be
grown here. Yield of seed and prices range about the
same as for cabbage.

LEEK.

This vegetable is a hardy member of the onion fam-
ily. Seed is sown first in seed bed in spring and later
transplanted into rows 15 inches apart, 6 inches be-
tween the plants; or seed may be sown in drills same
distance apart, thinning plants afterwards to 6 inches
apart without transplanting. It stands winter without
protection, and seed is produced in the second year.
Treatment, harvesting and cleaning are very similar to
onion, and attention is, therefore, directed for particu-
lars for such matters as they will be found given here-

58 THE SEED-GROWER.

after for onion, under its heading; as they will apply
for leek.

Market. — Seed is handled largely by all seedsmen;
the most of it used here is at present imported from
Europe; what is produced in this country, which is of
fine quality, is grown in Central California. Excellent
seed can be produced in any part of the Northern and
Western States. Yield of seed in a favorable season
runs from 500 to 600 pounds per acre; prices paid to
growers rule from twenty-five to thirty cents per pound.

LETTUCE.

This quick-growing annual delights in a cool atmos-
phere and an open, loose soil.

In the Eastern United States, seed for a seed-crop is
sown in northern latitudes early in April; in California,
in February or March. The practice is in rows twenty
inches apart, thinning the plants to fifteen inches apart,
or at a distance to allow for their complete development.
Transplanting is only done for stock-seed, not for a
commercial crop.

Like all other crops, lettuce responds to careful culti-
vation. When plants are in head, or are otherwise far
enough advanced to determine the character of the
variety, pull up all which show the slightest impurity
and shoot too quickly to seed before they have headed
or hearted properly; and in case of a heading variety,
throw out all which do not head well.

Ripening of seed heads is indicated by their swelling
and turning yellow. Cut the stalks by hand as they
ripen, and lay upon cloths, and if the weather be clear
and dry leave exposed to the sun and air to become
thoroughly dry before threshing. It is a crop that
must be handled carefully.

LETTUCE. 59

For Stock Seeds and Seeds for Private Use.—-

Select the finest specimens which show faithful correct-
ness as to type. These are transplanted, the plants tied
to stakes for support, and only seeds which ripen first
on the plant are saved. A good plan, when the opera-
tion is on a small scale, is to pull up plants as seeds
are ripening, place them against a fence with a cloth
under them, and allow them to remain in that position
until seeds are thoroughly matured.

Threshing — Seed must be thoroughly dry before
threshing, which may be done in a threshing machine,
or with a roller on a cloth on a floor. Seed is then
run through a fan mill. A small quantity may be
threshed in a bag, and the cleaning done with a hand
sieve.

Market. — Seed is sold extensively by the trade; in
some parts of the South lettuce is grown largely as
an early market open-field crop. At one time, nearly
all the seed that was used here was imported from
Europe. But within the last thirty years it has been
produced extensively in California, and now that State
practically supplies the entire country with lettuce seed
and even ships to Europe. The annual production in
this country is at present upwards of 200,000 pounds.
To the west of the Rocky Mountains, almost any section
is peculiarly adapted to lettuce; but for that matter,
seed of excellent quality can also be grown in all the
States east of the Rockies, where the soil is loose and
not over rich. If too rich, it is liable to cause rot at the
root at period of blossoming.

In California, a seed-yield in a favorable season is
about 500 pounds per acre, at prices to the grower of
fifteen to twenty cents per pound.

60 THE SEED-GROWER.

MELON.

The same general directions which have been given
for producing cucumber seed, will apply for a crop of
melon seed. The same care must be exercised to pre-
vent mixture of varieties; all sorts of muskmelon will
mix with each other, or they will mix with pomegran-
ate, snake cucumber or with vegetable peach; water-
melons will mix with each other or with preserving
citron.

In the Northern States, seed should be sown about
May 20th; muskmelon in hills three feet each way,
watermelons six feet each way; eight to ten seeds in a
hill, thinning out to two plants in a hill. Good culti-
vation is necessary.

Extracting and Cleaning Seeds. — Melons for seed
should be perfectly ripe. The same processes given for
cucumber, to which chapter refer, will apply for ex-
tracting and cleaning melon seeds, except that large
watermelons must be cut in half to go into the machine
for crushing; the same machine used for cucumbers
may be used for melons.

Fermentation — For musk melon, it should not
exceed three days; for watermelon, it usually takes
longer than for cucumber, or until the pulp separates
from the seed.

For Stock Seeds and Seeds for Private Use. —
Select the earliest, the handsomest formed and finest
flavored perfectly ripe melons, which are true to variety.

Market. — Upwards of 600,000 pounds of melon seeds
are planted annually in the United States, two-thirds of
which are the water variety, the other portion the musk
or cantaloupe. These seeds are all produced in this
country, by growers in nearly every State from the
Atlantic to the Pacific. The most extensive commercial

MELON — MUSHROOM SPAWN. 61

growers are located in Nebraska, Oklahoma, Iowa, Kan-
sas, Colorado, Florida, New Jersey and Delaware.

In favorable seasons a seed-yield is from 200 to 300
pounds per acre, although exceptional crops have been
known of 600 pounds per acre.

Prices paid to growers range from ten to fourteen
cents per pound for watermelon; twenty to twenty-two
cents for muskmelon or cantaloupe.

MUSHROOM SPAWN.

This is sold by seed-dealers in the form of bricks.
It is imported mostly from England and France, being
laid down in New York at about five cents per pound.

The manner of preparing mushroom spawn is to mix
thoroughly, fresh horse droppings, cow dung, a little
loam and stable drainings, and make a mortar-like
composition. This mixture is then spread on boards,
or on the floor of an open shed, and allowed to become
dry enough to be cut into the shape and size of bricks.
These are stood on edge in a dry, airy place, and per-
mitted to get about half dry, turning them frequently
to do it properly. They are now given a planting of
good, old spawn, which is performed by making two or
three holes in each brick, sufficiently deep to plant in
each hole, just below the surface, about one cubic inch
of spawn. When the planting is done the holes are
closed with the same moist material of which the bricks
are composed.

The bricks are now allowed to become nearly dry.
Then they are piled openly, with the spawn-planted
side downward on a layer of warm horse droppings,
about ten inches thick, which has been prepared on a
dry bottom, as for a hot-bed. A covering of straw or
hay is put over the bricks so that the steam and

62 THE SEED-GROWER.

heat of the dung may be diffused through them, the
temperature not being allowed to get above 60 degrees.
The spawn will soon begin to run, and when it has
spread itself to every part of the brick, looking like
white mould (ascertained by breaking one or two
bricks), the operation of spawning is considered finished.
The bricks are then taken out and allowed to become
perfectly dry.

They should be stored in a cool, dry, dark place;
kept in this way, mushroom spawn will hold its vitality
five years.

MUSTARD.

This is a one season' s crop and easy to raise. Sow
seed in early spring, in drills two feet apart, thinning
to eight inches in the row. Rogue carefully, pulling
out all plants which are impure; keep the crop free
from weeds. Harvest, thresh and clean after the
manner as described for kale or borecole, to which
refer.

Sold by seed-dealers generally, the greatest demand
being from the Southern States. The most of the seed
used is grown in the South, the remainder in Cali-
fornia.

In a favorable season a yield of seed is from 1,500 to
2,000 pounds per acre; at prices to the grower, for gar-
den varieties, of twelve to fifteen cents per pound.

OKRA.

This annual does best in a light, rich soil. Sow seed
in early spring, in rows three to five feet apart, accord-
ing to variety, and when plants are six inches high,
thin out to fifteen inches between the plants for dwarf
varieties, three feet for the tall. Rogue by pulling out

OKRA — ONION. 63

all plants which are not true to variety as respects
dwarfness or tallness, shape and color of pods.

In Alabama, where the most of the seed now sold by
the trade is grown, sowing is done from April 15th to
May 15th; good cotton land is preferred for the crop.
Harvest begins there in the latter part of October and is
continued into November, or until after plants have
been killed by frost, for okra keeps on bearing fruit
until frost.

The ripe pods are cut by hand, the use of a machine
for harvesting not being possible, owing to the thickness
of the stalks, which frequently attain to two inches in
diameter. Pods are taken at once to the barn or shed
to be dried, after which they are shelled in a thresher or
a cow-pea huller; a corn-sheller does the work very well.

A small quantity may either be threshed in a bag or
shelled by hand. Clean in the fan-mill. Store, when
seed is perfectly dry, in sacks.

All seed -dealers handle okra seed, the heaviest de-
mand being from the Southern States. It is all grown
in this country; mostly in Alabama and Georgia, some
in New Jersey. In a good season a seed-yield is from
750 to 1,000 pounds per acre, at an average price to the
grower of ten cents per pound.

ONION.

Onion seed can be grown with success in most any
section of the United States. Soil for it should be
moderately rich; if too rich, blossoms are liable to
blight.

Bulbs for a seed-crop should be sorted carefully,
throwing out all which, in shape and color, are not
according to variety. No bulb under the size of a
walnut should be planted for seed. Full-grown bulbs,

64 THE SEED-GROWER.

however, are more productive, bearing larger seed-
stems than do plants from smaller bulbs. But it is
customary with many who grow onion sets extensively,
to raise their own seed from small bulbs not under the
size of a walnut, sorted by themselves from the larger
onions produced in a crop of sets. Seed produced from
such bulbs is not inferior to that from full-grown bulbs.

Bulbs should be set out in drills, six inches deep, six
inches apart, in rows three feet apart. Fifty sacks of
full-grown bulbs are usually planted to the acre. Cul-
tivate the crop twice or more.

In the Northern States, planting of bulbs is done late
in summer so as to secure a good growth before winter.
The onion is hardy and withstands the winter without
protection, and seed produced from fall planting will
mature earlier than that from spring-planted bulbs.

In California, planting of bulbs is done from late in
autumn until February 1st, seed being harvested in
October. In that climate the bulbs which are harvested
in autumn are simply stored in sacks, and generally
kept piled out of doors until wanted for planting.

When seed-heads turn yellow, and begin to burst,
they may be cut. They are placed on cloths and left
exposed to the sun and air to dry for a day or longer,
according to climate. They are then taken to the barn
or shed, spread thinly, and allowed to become thor-
oughly dry before threshing.

Threshing is done in a threshing machine; or may be
done with a flail or a roller, on a cloth laid on the floor.
Seed is then run once or twice through the fan-mill or
seed-cleaner. After which it is given a washing in a
tank or in a tub of water, to remove the light seeds and
remaining portions of pod. For this operation a clear,
dry day is chosen. In the washing process, the whole

ONION — ONION SETS. 65

is gently stirred, which causes heavy, good seed to fall
to the bottom, light seed and trash to float; the latter
being then skimmed off. Seed is now taken out and
spread thinly on cloths in the sun to dry, during which
it has to be stirred frequently. It is then taken to the
drying-room or loft, and there allowed to remain spread
thinly for some time until it has become thoroughly
dry, when final cleaning is given in the fan-mill; after
which it is ready to be stored.

Market — Upwards of 1,000,000 pounds of onion
seeds are handled annually by the American seed-trade,
of which 700,000 pounds are produced in Central Cali-
fornia; the remainder, excepting Italian and Bermuda
varieties, which are imported, is grown mainly in
Connecticut, Pennsylvania, Michigan and Oregon.

Of the Italian and Bermuda varieties, the best seeds
continue to be imported, as the exact location in the
United States has yet to be found in which seed of
these can be produced equal to European in quality.

In good seasons a seed-crop runs from 600 to 700
pounds per acre; prices paid to growers for American
varieties range from thirty to forty-five cents per pound
for yellow and red sorts, sixty to seventy cents for
white.

ONION SETS.

For the successful production of onion sets, the soil
should be heavily manured, this usually being done in
northern latitudes in August or September. Ploughing
is done there late in autumn, or in January or February,
so as to have a good freeze for the ground before seed-
sowing. About the twentieth of March, say in latitude
of southern Ohio, the ground is gone over with a one or
a two-horse cultivator, and put in as fine tilth as possi-
5

66 THE SEED-GROWER.

ble. After a good harrowing, the soil is made even
with a drag.

Seed for the production of onion sets is generally
raised by the onion-set growers themselves, by planting
in the fall for that purpose bulbs above the size of a
walnut, which were produced by them in a previous
crop of sets. See preceding chapter on onion seed.

Thirty-five to forty-five pounds of seed are usually
sown to the acre, in rows three and a half inches or five
inches wide, according to drill used, five inches' space
being left between rows for cultivation with a wheel
hoe. The crop must be cultivated and kept free from
weeds; it generally being gone over five or six times up
to about 20th of June, when cultivation is discontinued,
otherwise sets will be injured. Harvest takes place,
according to latitude, from July 4th to August 1st.

Harvesting. — When the sets show signs of ripening,
indicated by the tops getting soft, they are lifted by a
wheel-hoe fitted with a lifter, which is a piece of steel
six and a half to seven inches wide, made sharp at the
bottom and bolted on. After a number of rows have
been lifted, the bulbs and tops intact are pulled and laid
in small piles or windrows, five to six rows being made
into one pile at a time. The position in the windrow is
upright, bulbs touching the ground, tops up; the bulbs
being thereby protected from sunburn. In this man-
ner, in windrows, bulbs are left to mature and cure, ex-
posed to the sun or rain, for two or three weeks after
pulling.

In California it is the fashion, immediately after sets
are lifted, while tops are somewhat green yet, to stack
the tops and bulbs, packed closely, in upright position
(as in windrows), in shallow boxes, which are then
placed under shelter in a shed or a barn. In this manner,

ONION SETS. 67

onion sets are preserved in that climate for six months
or longer, and are usually almost as fresh in appearance
at the end of that time as they were at the beginning.

Cleaning. — To clean onion sets properly, the weather
should be dry and warm. For the purpose, a quarter-
inch meshed wire screen twelve to fourteen feet long,
three feet in width, is generally used after the following
manner.

Sets are gathered from the windrows after the dew is
off in the morning, say about nine o'clock, and are
first placed on canvas or boards to dry off. This is to
be done in the shade, so as to avoid sunburn; sets must
not be exposed to the direct rays of the sun. When
they have become thoroughly dry, cleaning is in order.
This is performed by simply rubbing them back and
forth on the screen until they are cleaned from tops,
roots and dirt, when they are pushed out of one end of
it into bushel baskets.

Storing. — Onion sets are best preserved at a uni-
formly low, dry temperature, with absence of light;
above everything, moisture and heating in bulk should
be guarded against. To avoid gathering moisture and
heating, they should not be packed over six inches in
depth. If they become too warm they will start to
growing. In the fall and spring the room in which
they are stored, while it should be darkened, should
have free circulation of air by opening the doors and
windows, especially on warm, clear days; besides which,
the sets should be stirred and turned over about twice
a week.

Sets will bear a temperature down to 25 above
zero without injury. But if they should chance to get
frozen, do not handle or disturb them while in that
condition; merely keep them covered as hereafter

68 THE SEED-GROWER.

directed and let them remain till the frost has naturally
and gradually gone out of them. Always handle onion
sets as you would apples, for even slight bruises will
cause them to rot.

They may be stored in the barn or warehouse, spread
out to the depth of five or six inches on a loose floor
where the air can pass up through them. On approach
of extremely cold weather, say 10 or so above zero, the
floor, if loose, should be covered with tar-paper and
the sets heaped upon it to a depth of about 18 inches,
and covered with grain bags, old carpet, tar-paper, hay
or straw. The doors, windows and all crevices should
be closed, and kept so while the cold spell lasts.

Some of the larger growers store in crates. These
crates are usually three feet wide by four feet long; the
bottoms being made openly of plastering lath, the sides
four inches in depth, with the end-pieces six inches
high, which latter is to" permit circulation of air between
the crates when they are set on top of one another. In
piling them, they are generally placed four to eight
crates high. In case of cold weather, ten or so above
zero, the crates are kept covered well with tar-paper to
keep out the cold air.

Before shipment give a final cleaning by running
through the fan-mill.

Market. — For many years Pennsylvania held the
lead in the Union for the production of onion sets. In
those days, growers obtained on an average $4.00 a
bushel for yellow and $5.00 for white; when there was
a short crop, prices advanced to $8.00 and $10.00 and
higher, per bushel. But prices have lowered exceed-
ingly since the West has taken up production. It is to be
remembered that there was scarcely a bushel of onion
sets raised around Chicago thirty-five years ago, whereas

ONION SETS — PARSLEY. 69

to-day the production in its vicinity amounts to many
thousands of bushels annually. Great quantities are
also now produced around other Western cities, notably
Louisville, Cincinnati, St. Louis, and Chillicothe, Ohio,
the production in the neighborhood of the latter city
alone being about 50,000 bushels annually.

The demand is confined principally to the yellow
variety, owing to its good keeping qualities; the propor-
tion of production being two bushels of yellow to one
of white.

In a favorable season a crop of onion sets will average
from 150 to 200 bushels per acre, but there have been
exceptionally greater yields. Prices paid to growers
have latterly ruled from eighty to ninety cents per
bushel for yellow and ninety cents to one dollar for
white.

PARSLEY.

This is a two seasons' crop, flowering and seeding
taking place in the second year. To avoid mixture,
the varieties must be kept separate, and not allowed to
seed near each other. Rogue in the fall; in the case of
the curled sorts, select the best and finest-curled speci-
mens, destroying the rejected plants. Plants are win-
tered over in trenches after the manner practiced for
celery, or they may be left in the field where sowing
was made, earth being thrown up to the plant on ap-
proach of winter, and protection given with a light
covering of straw or hay; on the Pacific coast this pro-
tection is not necessary.

If wintered over in trenches, set out the plants early
in spring, in rows three feet apart, one foot in the row.
Cultivate and keep weeds clown.

Cut the stalks when bulk of the seed is ripe. Let

70 THE SEED-GROWER.

them remain on the ground exposed to the sun to dry
for a few days, or longer, if weather continues clear.
In the barn or drying-house they should be allowed to
become thoroughly dry before threshing.

Threshing, Cleaning, Etc.— All these operations
are similar to celery, which see.

Market. — The foliage of parsley being largely used
for garnishing and for flavoring, much seed is sold,
nearly all of which, amounting to thousands of pounds,
comes from Europe. The little, however, that is grown
here, has proved to be equal to foreign seed in quality,
indicating that there is no necessity for importation, but
that all we use could be grown to profitable advantage
by ourselves.

Four to five hundred pounds of seed to the acre is
the average yield, but this has been greatly exceeded.
Prices paid to European growers, laid down in New
York, range from ten to thirteen cents per pound, ac-
cording to variety.

PARSNIP.

This vegetable seeds in the second year; the best soil
for it is a rich, sandy loam. No attempt should be
made to grow seed where wild parsnip abounds, for
mixture will surely result, and the seed produced will
be unfit and unreliable.

It is perfectly hardy, and roots are left in the ground
over winter. To have first-class seed, roots should be
dug up and sorted over in the spring, and only the
smooth, straight and finest specimens selected for re-
planting. These are set out in rows four feet apart, six
inches in the row; until so covered with foliage as to
prevent growth of weeds, there should be constant cul-
tivation.

PARSNIP — PEA. 71

Seeds are produced in heads, two seeds being formed
together, flat against one another; ripening is known
when these twin seeds begin to separate.

Harvest, Cleaning, Etc. — These operations are
similar to those given for celery, to which refer.

Market. — Parsnip seed follows carrot in order of
consumption; at least fifty per cent, of the quantity
handled at present by the trade is purchased in Europe,
the rest is produced here, in New England, the Middle
and Western States and in Eastern Washington. In a
favorable season a seed yield is from five hundred to
six hundred pounds per acre, at from eight to ten cents
per pound to the grower.

PEA.

The best soil for a crop of pea seed is that of a light
character, moderately rich, less manure being actually
required than for most other crops. Moreover it
should be in good mechanical condition, as peas are not
cultivated. The pea self-fertilizes, and different varie-
ties may be grown near each other without admixture.

To have perfectly matured seed, sowing for a seed-
crop should be deferred until the most favorable period
for the uniformly progressive development of the plant,
which in the present favored seed-pea growing sections
of the United States — Central Michigan and Northern
New York — is about May 15th; in fact, as soon as frost
is entirely out of the ground, sometimes a week or more
earlier than date given.

Sowing is made in drills, J to 1 inch apart in the
row, the rows 8 to 12 inches apart; about three bushels
of seed are sown per acre.

Stock or planting seed should be pure and have been
grown with careful attention to roguing; but roguing

72 THE SEED-GROWER.

must be continued as far as practicable with the com-
mercial seed crop, labor of same being reduced to a
minimum by sowing pure stock-seed. The main points
to be observed in roguing are general character of
growth of vine, shape of leaf, shape and size, length
and breadth of pod. In growing stock-seed, rows
should be made farther apart than for main crop, about
the same distance as in ordinary garden culture, so as
to provide the necessary convenience for roguing.

Harvest usually begins early in August. It is done
when the great bulk of the crop is ripe, almost regard-
less of weather. If allowed to get too ripe, loss by
shelling out and handling will be excessive. On large
acreages, it is performed with a mowing machine hav-
ing a pea-harvester attachment. The small grower,
with only two or three acres, usually cuts with a heavy
scythe, throwing vines by the scythe into small piles.
When cutting is done with the machine, vines are
forked into small piles. These are allowed to dry for a
day or two, and then hauled to the bam like hay. In
the barn they are stacked loosely to await the thresher.

Threshing, Cleaning.— Threshing may be done on
the barn floor with the flail, but best results are ob-
tained by use of the threshing machine especially
designed for peas and beans, which has been mentioned
in the chapter on beans. Cleaning is done in a fan-
mill or seed-cleaner; after which seeds are carefully
hand-picked to take out broken, imperfect, and defec-
tive grains and impurities. For the latter purpose
a machine called a pea-picker may be used.

Market. — Besides being a great favorite in every
garden, the pea is grown extensively by market garden-
ers, particularly in the Southern States along the coast,
where, for early shipment to Northern markets, it forms

PEA. 73

a farm crop of much importance. It is also grown
largely for canning purposes.

In seed-peas the transactions in the trade lead, in bulk
and monetary consequence, every other seed in the
vegetable line; aggregately, more than 750 carloads of
seed-peas of garden varieties are handled annually at
present by the American trade. Formerly this pea
seed was all imported from Europe, but now nearly all
of it is produced within our own border, the exception
being what is raised in Canada. Engaged in the indus-
try in our country, there are upwards of a score of
growers on a large scale, and numberless smaller growers,
the great majority of them being located in New York, in
Michigan, in Northern Wisconsin, and in Canada along
the margin of Lake Ontario. Some of the smaller
growers are scattered through Eastern Washington,
Utah, Western Oregon, and Northern California. In
all these sections the climate and soil are peculiarly
favorable for seed-pea growing. In the southern por-
tions, or warmer climates of the country, the crop is
more subject to the pea weevil than elsewhere, and on
that account production of seed-peas in such localities
is not undertaken.

A yield of pea seed depends upon the variety,
whether dwarf, tall, small or large-seeded, etc., varying
according to season, from eighteen to twenty -five bushels
per acre for early and dwarf sorts, from twenty to
thirty bushels per acre for taller kinds. Prices for
staple varieties range from $1.50 to $2. 50 per bushel,
according to variety; newer and choicer varieties, from
$2.50 to $3.50 per bushel.

Pea Weevil. — This insect lays its eggs on the out-
side of the young pods in the field. After these are
hatched, the young larva works through the pod to the

74 THE SEED-GROWER.

growing seed within and there makes its home, living
and feeding, to become finally a pupa or a complete
bug. In this last form it remains dormant in the seed,
eventually to come out when the seed is sown; or as
often happens, it may emerge earlier, when the seed is
in the seed-bin or in the sack. By instinct the insect
avoids the germ, subsisting only on the material which
encloses the germ, that substance provided by nature as
food for the young plant until it can succor itself by
means of its roots. But sometimes the insect, when too
voracious, will consume too much of this plant-food
matter, and this then is the cause of some bug-eaten
peas not germinating. If they do sprout, then the young
plants frequently die from lack of sufficient nourishment.

To insure protection from pea weevil, the seed-dealer
should dose his seed-peas with bisulphide of carbon as
soon as received in store. The manner in which to do
this is to place the bag or bags containing the peas in
an air-tight room or a close-covered bin, and leave them
exposed to the vapors of the bisulphide from twenty-
four to forty-eight hours, which will kill the dormant
bugs without injury to the seed. The same is also effec-
tive for killing bugs in beans, cow peas, and all other
seeds.

The bisulphide of carbon is placed in a dish and set
on top of the bags containing the seed. It evaporates
rapidly, and the heavy vapors sink into the mass of the
seed and kill the bugs. If found necessary repeat the
operation several times during a season. In small quan-
tities, bisulphide of carbon costs 15 to 20 cents per
pound; one pound should treat 30 bushels of seed. The
liquid and the fumes are very inflammable and poison-
ous, and all fire should be kept away from it; for that
reason an unoccupied, air-tight room is to be preferred

PEA — PEPPER. 75

for using it; some have a large, tight box or bin specially
made for treatment of their seeds with it.

If it is desired to destroy weevil in a small quantity
of seed, the bisulphide of carbon may be put into a
small, wide-mouthed bottle, over which a cloth has
been tied. This is placed in the bottom of an air-tight
barrel, and the seed to be treated is poured on top and
the barrel is then carefully covered; in course of two or
three days all insect life will have been killed.

PEPPER.

This annual requires a rich, loamy soil for a full
seed crop. No two varieties should be planted near
each other, to prevent mixture. In the Northern
States, plants are set out from seed-beds from May 25th
to June 1st, in rows three feet apart, eighteen inches in
the row. In California and in the Southern States,
planting is done much earlier. Cultivate as you would
for eggplant.

Seed is ripe when pods have changed color to red or
yellow, as the variety may be; pods are picked off by
hand.

For extracting seed on a commercial scale, a machine
similar to the one for cucumber is used, operated by
steam or a gasoline motor. The pods are shoveled or
poured into the hopper of this machine and crushed
into fine pulp, being then passed to a revolving wire
reel which separates seed, from large portions of pulp.
Seed is now immediately washed in running water in a
wooden vat, which is made 18 or 20 feet long, 1J feet
wide, 2J feet deep, fitted with a wire sieve of suitable
mesh, set 6 inches from the top; at the lower end there is
a gate or door to let water out and remove seed. The
slowly running water washes away pulp, while seed

76 THE SEED-GROWER.

sinks through the sieve and settles to the bottom of the
vat. When seed is thoroughly clean it is spread thinly
on drying screens, or on trays, which are set in the sun
and air to dry. When thoroughly dry, and before
storing, it is given a final cleaning in the fan-mill.

On a small scale, pods may be mashed or crushed in
a barrel, or may be ground in a portable wine or cider
mill, and washed in a tub or a barrel of water, using
hand sieves of suitable mesh.

Pepper pulp is not usually allowed to ferment, as it
will darken the color of seed; if any fermentation is
given it should be very slight. Some growers instead
of crushing the pods simply cut off the stem end and
take out the seed core; the empty pods are then sold at
about 10 cents per pound to pickle men and manufac-
turers of pepper slaw.

To Save Stock Seeds and Seeds for Private Use.
— Select the earliest, largest and best-shaped pods.
These may be hung to a rafter in a dry, airy room ; seeds
keep better and are preserved best in their dried pods.

Market. — Pepper seed is handled by all seed-dealers
in a moderate way, being sold at retail usually by the
ounce, or in small packets, except in the South, where
it is planted extensively for market and sold in larger
quantities. The estimated yearly consumption in this
country is upwards of 50,000 pouuds. The great bulk
of it, especially the mild, sweet varieties, is produced
at present in California, New Jersey, and in the South;
some " hot " varieties are imported. Pepper seed may
be grown with profit in any of the States, especially the
South.

In a favorable season, yield of seed is about 200
pounds per acre; prices paid to growers rule from fifty
to sixty cents per pound.

POTATO. 77

POTATO.

It is impossible to improve a variety of potato by a
selection of tubers. This may be demonstrated by
planting a badly-deformed tuber; the product will show
perfectly -formed tubers, true to the variety to which the
deformed parent belonged.

New varieties, therefore, can only be obtained by
sowing seed, which is produced in the berry borne on
the potato plant. From 100 to 300 seeds are contained
in a single berry, all of which are likely to produce
plants which will be entirely different from the parent;
no two plants will be alike; dissimilarity will be shown
not only in form but in color. It is evident, therefore,
that the production of a new variety is a work requiring
extreme patience, as before the discovery of one that is
an improvement over already existing sorts, it may be
necessary to cultivate many hundreds of seedlings. It
was, however, by such patience and perseverence, that
all our present valuable market varieties have originated.
The Reverend Chauncey E. Goodrich, of Utica, N. Y.,
who originated about 1866 the king of potatoes, the
early Rose, a seedling of the early Goodrich (also
originated by him), certainly deserved to clear a fortune
from it, if he did not do so. A neighbor and friend of
his. who assisted in its introduction, did reap a small
fortune, said to have been about $25,000 in one year,
from its sale for seed, when it retailed at $4.00 per
pound. After an existence of forty years, the early
Rose continues to-day popular and unsurpassed for its
earliness and good quality.

It takes two years to produce full-sized potato tubers
from seed. Starting of seed may be done early in
spring in a hotbed, or in the house in shallow boxes
filled with rich, light soil; in May transfer plants to

78 THE SEED-GROWER.

open ground. The first year's tubers are very small;
these after being preserved over winter in the usual way
for potatoes, are planted the following spring and pro-
duce large tubers.

Second Crop Seed Potatoes. — In the Southern
States, where the early or spring crop of potatoes
matures earlier than in the North, it is almost impossi-
ble owing to the climate to keep the tubers over the fall
and following winter in order to plant in spring.
Therefore, Northern-grown seed potatoes have largely
been depended on in the South for seed for spring
planting. In later years, however, the problem has
been solved economically for the South by the produc-
tion in that section of a second or fall crop of potatoes,
which for spring planting are now preferred to Northern-
grown tubers.

The method for obtaining second-crop potatoes, is to
select for seed, potatoes from the spring crop. These
may be left in the ground where they grew until ready
to plant, or may be preserved by spreading them on
the ground, and protecting them from sun and rain by
a light covering of straw or leaf mould. This seed is
then planted, in latitude 35 degrees, early in August.
Before planting, the buds are started or sprouted by
spreading the potatoes in a cool, shaded place, covering
them with three or four inches of garden loam or sand,
and keeping same moist, not wet, until the sprouts
are an eighth or a quarter of an inch long, which will be
in about two weeks' time. Planting is done in the
same manner as for a spring crop, but covering is made
a little deeper.

This crop matures quicker than a spring crop, and
keeping qualities of these second-crop potatoes are all
that could be wished for ; for table use they are un-
excelled.

PUMPKIN. 79

PUMPKIN.

A seed crop of pumpkin is managed as for cucumber
and melon seed. As directed for them, the same care
must be taken to prevent mixture; pumpkins will mix
with each other, with any variety of squash and with
gourds.

In the Northern States seed is sown from May 5th to
May 15th, in hills eight feet apart each way, eight to
twelve seeds in a hill, thinning out subsequently to two
of the strongest plants in a hill.

Harvest. — Fruit may remain on the vines until
after first frost, except soft-shelled varieties, which
should not be allowed to be subject to a heavy frost, as
it will cause them to rot. In the Middle West, the
usual method is to remove the soft-shelled varieties
early in October, hard-shelled sorts about October 10th.
They should be handled carefully to avoid cracking or
bruising, and should be gathered in a pile on a spot
to the south side of a barn or shed. In case of cold
weather, protect with a light covering of straw or hay,
and allow to remain for a week or two to more properly
mature the fruit before extracting seed. Should any
show signs of rotting, put them into a separate pile.

Extracting Seed. —Seed is removed by cutting open
in the middle with a spade, a corn knife, or anything
similar, dull enough to avoid cutting of seed. With a
heavy iron spoon, the seed pulp is then scooped out
into bushel baskets.

Washing and Cleaning. — Washing is done the
same day that seed is taken out, without any fermenta-
tion whatever, except that the brown-seeded varieties
may stand one day before washing. White-seeded
varieties will become discolored if subjected to fermen-
tation, which would injure their market value. It is,

80 THE SEED-GROWER.

therefore, advisable to wash seeds of the latter same
day they are taken out

The usual method of washing is to put the pulp in a
tight barrel and then mash it until it is in a mushy
condition. One or two pails of water are then poured
in to thin the pulp and a hard stirring is given. More
water is now poured in until the barrel is filled, and the
whole is stirred with a rotary motion. The white seeds
will float on the top of the water and are taken out by
skimming them off. Stir several times to release seeds
which may be held down by the pulp. Water and
pulp are then emptied out of the barrel, and seeds again
washed in clear water if first washing did not render
them clean enough.

In washing brown-seeded varieties, seeds sink to the
bottom instead of floating.

After washing, seeds should be drained and spread
on drying frames to dry. They may then be stored as
for cucumber.

Market. — There is a large sale among all seed-
dealers; seed is all produced in this country, largely in
the Western States. Yield of seed in a good season runs
from 200 to 300 pounds per acre; prices paid to grow-
ers range from eight to fifteen cents per pound, accord-
ing to variety.

RADISH.

This is a hardy annual and succeeds best in a light,
rich, sandy loam.

In growing a large acreage of radish seed for com-
mercial purposes, it is not customary to transplant the
roots, but they are allowed to go to seed where they
are grown. Roguing, in such case, is done with the
hoe several times when plants are small. When how-

RADISH. 81

ever, transplanting of roots is not done, great depend-
ence is placed on the purity of the stock or planting seed.

This was grown the previous season from transplanted
roots, which before being replanted had been critically
sorted, only the finest and smoothest specimens having
been selected, which in color and form were deeply char-
acteristic of the variety and did not have very long tops.

In the Northern States, seed of the early and summer
varieties is sown early in April; in California, from
February 1st to March 1st. It is done not too thickly,
in rows twenty inches apart, thinning subsequently to
four or five inches in a row.

Winter varieties are sown in the Northern States in
August. Late in autumn, roots are taken up, and after
being carefully sorted, those selected are wintered over
in trenches after the manner described for wintering
beets. Early in the following spring, they are set out
in rows two feet apart, four to five inches in the row.

Harvest is done when the great bulk of pods have
ripened. The stalks are cut either with a scythe or a
mowing machine. The cuttings are laid in rows or
forked into piles, and left to dry. They are hauled to
the barn like hay, and there allowed to remain, stacked
loosely, to get thoroughly dry before threshing; radish
seed requires a long time to become dry enough for the
latter operation.

Threshing is done with the threshing machine, or
with a roller or a flail, on a cloth on the floor.

Clean by running twice through the fan mill. After
which spread the seeds thinly in the drying room and
leave till they have become perfectly dry, when they
may be stored in sacks.

Market. — This vegetable as well as being a favorite
in every home garden, is grown extensively for an

82 THE SEED-GROWER.

early crop by market gardeners. Many of the larger
seed-dealers will handle thousands of pounds of radish
seed in course of a single season. The demand runs
mostly to early varieties; red turnip, long scarlet and
half long scarlet being the kinds most popular.

Nine-tenths of the seed used by the American trade is
imported from Europe, the remainder is grown in this
country. European seed forms the standard for the
market, owing to the great care taken in its production.
Most of the American seed is grown in California;
the total annual production there being upwards of
100,000 pounds. Seed of excellent quality is also
grown in other States, mostly in New England, Penn-
sylvania and Michigan. In fact, all the first-class
radish seed in demand could and should be produced
in this country at prices on a par with Europe.

In a good season, about 1,000 pounds of seed per
acre are an average yield, but exceptional crops have
been known of 1,500 pounds. Prices laid down in
New York for either American or European seed, range
from ten to fifteen cents per pound to the grower.

RHUBARB.

The usual method of propagation is by root, as seed
rarely produces roots equal to the parent. The main
root is separated so that each division contains an eye;
these divisions are used for planting.

Seed, however, may be gathered from the plant. It
is produced on the main stalk. The stalks after being
cut, should be allowed to become perfectly dry before
threshing, which is done with a machine or with a flail
on a cloth on the floor, or seed may be rubbed off
between the hands.

Seed-dealers handle both seed and roots in a limited

RHUBARB — SALSIFY. 83

way. Prices paid to growers for roots rule from fifty to
sixty cents per dozen; for seed, forty to fifty cents per
pound.

SALSIFY.

Cultivation is similar to parsnip, seed being produced
in the second year. Salsify succeeds best in a light,
rich, mellow soil. It is extremely hardy and roots
remain in the field over winter. In spring they should
be taken up and sorted and the handsomest specimens
replanted same distance apart as for parsnip. If stock
seed has been produced in this way, the roots for a
commercial seed crop may be allowed to go to seed
where they stand without removal in spring. Different
varieties should not be allowed to seed near each other.

The seed head resembles that of dandelion, although
it is much larger. In harvesting, seed heads are usually
hand-picked, and as they ripen unevenly, the field
should be gone over twice a day when they are open-
ing. They are gathered and dried on sheets. After
being kept spread out for a while in the barn or drying
house till they have become thoroughly dry, they may
be threshed in a machine or with a roller, after which
seed is cleaned by running through a fan mill. It
should not be stored until it is perfectly dry.

Market. — Upwards of 75,000 pounds of salsify seed
are handled annually by the seed trade in this country;
most of it is produced in Central California, where a
yield in a favorable season is about 500 pounds per
acre, sometimes running to 1,000 pounds. Prices
usually paid to growers are thirty to thirty-five cents
per pound.

It is a crop that can easily be grown most anywhere
in the United States.

84 THE SEED-GROWER.

SPINACH.

For a seed crop the soil can hardly be too rich.
Sowing should be made in autumn; about the middle
of September in latitude 40 degrees; drill seed in
rows two feet apart, thinning to six inches in the row.
It stands the winter without protection. To prevent
mixture, no two varieties should be planted near to-
gether.

In spring, loosen the soil, cultivate and keep free
from weeds. Rogue carefully, pulling up all plants
which show a departure from the variety.

When bulk of seed is ripe, cut the stalks with a
scythe or with a mowing machine, throwing them into
rows, or forking into piles. Leave in the field for a
few days to dry before hauling to the barn or drying
house. Seed should be allowed to become thoroughly
dry before threshing, which may be done either with a
flail or the threshing machine.

Clean by running twice through the fan mill; as seed
forms in clusters, it may be necessary to hand-rub.
Let remain spread out on a cloth after cleaning for
complete drying before storing.

Market. — Many hundreds of thousands of pounds
of spinach seed are sold yearly by the combined Amer-
ican seed trade, this vegetable being grown extensively
as a field crop for market. Seed is nearly all imported
from Europe, but as has been said of other varieties,
it could all be grown to advantage in this country.
New York, Pennsylvania and some few other States
produce seed equal to best European stocks.

In a good season, a yield will be 1,000 to 1,500
pounds per acre. European seed is laid down in New
York, duty included, at five to six cents per pound.

SQUASH. 85

SQUASH.

Treatment for raising a seed crop is similar to pump-
kin. Squash does best in a good, rich soil and thrives
in a warm temperature. To avoid mixture, two differ-
ent varieties should not be allowed to grow near each
other; squash will also mix with pumpkin and with
gourds. A safe distance to keep varieties apart is forty
rods.

In the Middle States and in the West, the usual time
for planting is May 15th for summer varieties, May
5th to 15th for winter kinds.

Make hills for the former, three feet apart each way;
for the latter, eight feet each way; summer varieties
may also be planted in rows three feet apart, dropping
two or three seeds every eight inches in the row.

Eight to twelve seeds should be planted in each hill;
thinning when all danger from bugs is past, summer
varieties to three or four plants in a hill, winter sorts
two plants to a hill. If planted in rows, summer sorts
should be thinned to one plant every eight inches.
Cultivation should be thorough and weeds kept down.

Harvest and extract seed after the manner for pump-
kin. Summer varieties should undergo twenty-four
to forty-eight hours' fermentation, similar to cucumbers;
but the winter varieties must not be fermented at all,
the course for these being precisely like that described
for white-seeded pumpkins, to which refer.

Summer squashes are washed and dried in the same
manner as directed for cucumber; while for winter
varieties these operations are same as for white-seeded
pumpkins.

Market. — Squash seed is sold largely by the trade,
the demand running principally to summer varieties.
It is produced entirely in this country, mostly in the

86 THE SEED-GROWER.

Middle West. Seed yield in a favorable season is from
200 to 300 pounds per acre; prices paid to growers rule
from twelve to fifteen cents per pound for summer
varieties, twenty to twenty-five cents for winter sorts.

TOMATO.

Cultivation of this vegetable for seed is same as for
table use, which being so well known, general directions
for growing a crop are deemed superfluous here. But
plants intended for seed are usually set out four feet
each way, and good, rich soil and high cultivation are
necessary.

Stock seed should be saved carefully, not only from
perfectly ripe fruit, but from the earliest, largest and
best-formed specimens, which besides being true to
variety as to color and shape, are perfectly smooth,
solid and have ripened close to the core. Such stock
seed has a market value of $10 per pound. The com-
mercial seed crop should, however, while growing, be
gone over and rogued carefully. Finally when the
ripe tomatoes are gathered, they must be sorted, and all
rejected which are not true or characteristic of the
variety.

To be in prime, marketable condition, commercial
seed must be bright in appearance; and to have such
real bright-looking seed, fruit should be gathered just
ripe, not over or under ripe, and must not remain in
fermentation longer than is absolutely necessary to
loosen the gum which clings to the seed. Seed saved
from over-ripe fruit is harder to clean.

Fermentation and Washing. — Fruit is first ground
up in a machine similar to the one used for grinding
cucumbers, the wire reel taking out large pieces of pulp.
The seed with its remaining pulp is then poured into

TOMATO. 87

a tight barrel or a tank to undergo fermentation.
This will take from two to three days, depending on
ripeness of seed as well as temperature; the warmer the
temperature, the quicker fermentation takes place. A
frequent stirring must be given the mass while fer-
mentation is going on, otherwise seed at the top is
liable to become blackened.

When seed has been properly fermented, it may be
washed in a vat, similar to the one described for pepper
and after the same manner.

Some growers place barrels in handy rows in the
field where picking is being done. On top of one of
the barrels a small, portable hand mill is set for grind-
ing the fruit. The pickers empty their buckets in the
mill, while one person does the grinding. When a barrel
is about three-fourths full, the mill which may easily be
carried by one man, is removed to the next barrel, and
so on until picking is completed. The barrels are then
hauled on a sled or a wagon to a shed or some shel-
tered place convenient to water, where fermentation
of the ground pulp is allowed to take place in the bar-
rels. It is contended that fermentation is much better
done in a smaller mass in barrels than in troughs.
However, some larger growers use a trough which is
made about 20 feet long, 3 feet wide, 1| feet deep,
placed on a platform raised several feet from the ground.
One grower, whose crop is grown on about 100 acres,
uses ten of such troughs, having them placed side by
side, under shelter, near the water supply. A gateway
is made at the end of each trough to let out the pulp
when it is to be washed. The tomatoes are hauled in
wagons from the fields to the troughs, the fruit being
then ground in a hand mill set on top of a trough. The
washing tank of the growers in question is made 4 feet

88 THE SEED-GROWER.

long, 2 feet wide, 2 feet deep, inside measure. It is
placed in position convenient to the barrels, or set at the
gateway end of a trough, and is rilled with water (the
large grower above-mentioned pumps water into his
tank by horse-power) . A box sieve of six meshes to
the inch is then placed inside the tank. This is 3 feet
long, 18 inches wide, 8 inches deep, with a pair of han-
dles at each end. These form a rest for the sieve at the
top of the tank, while the bottom of the sieve remains
under the water. The fermented pulp is poured into
the sieve from a barrel, one or two bucketfuls at a time
or a like quantity is allowed to run in from the end
gate of the trough. Two persons operate the sieve,
one at each end, and by gently shaking the sieve-box
up and down in the water, the pulp is washed; the
seed passes through the meshes of the sieve and sinks
to the bottom of the tank, while the pulp that remains
in the sieve-box is emptied out. The sieve-box is
then refilled from the barrel or tank and the operation
is repeated as before. When the water in the tank
becomes too red and slimy from the washing, it is
drawn out through a tap at the end of the tank, and
the tank is refilled with clean water. Seed is scooped
out of the tank into a medium-sized barrel, and is then
rinsed in the same barrel with clean water. The fine,
slimy pulp will float on top, and by tilting the barrel
it is poured out. Fresh water is poured in and the
rinsing is repeated until seed is thoroughly clean, when
it is taken out and dried. When there is a stream
of running water accessible, seed may be rinsed in a
long trough, say 150 or more feet in length fitted with
a sieve its entire length; the slowly running water will
perform the operation of rinsing, carrying off the re-
maining pulp and slime, while the seed sinks through
the sieve to the bottom of the trough.

TOMATO— TURNIP. 89

Drying. — After being rinsed clean, seed is taken up
in small quantities, squeezed or pressed dry, and then
spread either on wooden trays or on screens or drying
frames of similar material and dimensions to the frames
described for drying cucumber. These trays or screens
are set in the sun and air to allow seed to dry. A clear,
dry day is chosen, so as to give seed as much drying
as possible before night.

The screens are placed under shelter over night and
set in the sun again the following day; which is con-
tinued until seed has become thoroughly dry. While
drying, stir and turn seed frequently. From the
screens, seed is spread thinly on the drying room floor,
and there allowed to remain till it is perfectly dry; after
which before storing it is cleaned in the fan mill.

Market. — The seed trade at present handles in the
aggregate upwards of 250,000 pounds of tomato seed
yearly, it being sold largely to canners and to truck
farmers.

It is all produced in this country by growers scattered
from the Atlantic to the Pacific. In a favorable season,
200 to 300 pounds of seed are produced to the acre;
average prices paid to growers range from forty-five
to sixty cents per pound, according to variety.

TURNIP.

Any kind of mellow, fertile soil, from a light, sandy
loam, to a heavy clay is adapted for a crop of turnip
seed; that which was fertilized for a preceding crop is
better than applying stable manure at time of sowing,
as by the latter course the crop is liable to be worm-
eaten.

If it be necessary to use a fertilizer, it is advised to
apply wood ashes, bone meal, or super-phosphate.

90 THE SEED-GROWER.

Ground should be well ploughed and harrowed. In
the Northern States sowing for turnip should be made
the latter end of summer; ruta baga at least a month
earlier, say July 15th to 20th; both in drills two feet
apart, thinning to six inches apart. This is the course
when the roots are taken up in the autumn and stored
in pits or silos over winter.

In Europe, the practice is to sow in August, and
toward the end of October the earth is ploughed be-
tween the rows and thrown over the plants; no other
protection is deemed necessary; the following spring
the growths produce seed stems. Confidence is there
reposed in the stock seed; very little roguing being
done. This practice of wintering over without taking
up the roots is also the method in Washington and
other warm parts of the United States.

In colder sections like New England and the Middle
States, the roots are dug up about the middle of No-
vember and carefully sorted, only the finest roots, true to
variety being selected. These are then carefully topped
so as not to cut away the heart or seed germ, and are
stored over winter in pits or silos. The latter may be
made as long as needed, say 100 feet or more; in width
3 feet, in depth 1 foot. The pit is filled to the level of
the ground, and a covering is given of 4 inches of straw,
over which is then thrown 8 inches of earth, this being
ridged up firmly to turn off water. Early in spring
these roots are set out in rows three feet apart, fifteen
inches in the row; the earth is pressed firmly about the
tap root, and the whole well covered, allowing the
sprouts to be above the ground. The crop should be
well cultivated and kept free from weeds.

In England, to produce stock seed, the custom is to
dig up the mature turnips in the fall, and after care-

TURNIP. 91

fully sorting them, to store them over winter stacked
up in the open and banked with straw for protection;
or they are buried in pits.

When roots are to be left in the field over winter, the
rows when seed is sown should be made as directed for
spring planting of roots, viz., three feet apart, plants
standing fifteen inches in the row.

No two varieties should be grown near each other,
nor should ruta baga be raised in the vicinity of cab-
bage; if permitted mixture in the crop will result.

On the Northern Atlantic slope, harvest occurs from
June 25th to July 10th. It is done when bulk of the
crop is ripe, known by the pods becoming dry.

Owing to the loss sustained when cutting is done
with a machine, by seed pods bursting and spilling
seed, the work is better done by hand, and that care-
fully, with a reaping hook.

The stalks are gathered into small heaps, the heads
laid one way. They are left to remain in the field for
a week or so, to become dry. A cloth to catch loose
seed should be placed in the wagon used for hauling
to the barn.

Threshing may be done either with a flail or the
threshing machine. Before using the latter, it should
be examined to see if it is free from seed which may
have lodged in cracks, shelves, etc,, from previous
crops. Clean by running through the fan mill.

Market. — The total annual consumption of turnip
seed by the American seed trade will approximate
2,000,000 pounds. The greater portion of this is im-
ported from Europe, mostly from England; the re-
mainder is grown in the United States, and in quality
is equal to the imported. This home-grown seed is pro-
duced mostly in New England and the Middle States,
in Eastern Virginia and in Eastern Washington.

U2 THE SEED-GROWER.

Seven Top and kindred sorts are nearly all grown in
the Southern States, seed being produced there cheaper
than elsewhere and is first-class in quality.

In a favorable season, from 1,000 to 1,200 pounds of
turnip seed are an average yield per acre; ruta baga
is somewhat more, ranging from 1,200 to 1,500 pounds.
Of 'course, there have been exceptionally greater yields,
a crop of turnip having been produced in Nebraska of
about 2,000 pounds per acre.

European seed is laid down in New York, duty in-
cluded, at about ten cents per pound.

HERB AND FLOWER SEEDS.

The general directions given in the preceding pages
for growing commercial or field crops of seed of the
different varieties of vegetables, as well as for raising
choice stock seed, will also apply to the production of
all herb and flower seeds. The operation is always to
be governed by the character or nature of the variety
and extent of crop proposed to be grown.

After all, the process of saving seeds is simple and
natural. It is merely that to obtain the finest seeds
which shall insure the most satisfactory results, you
should save seeds only from ideal specimen plants, that
is, from plants which produce only perfect flowers and
possess all the characters you would like to see in the
offspring. Namely, all the true attributes of the vari-
ety inclusive of a robust frame or stalk, and clean,
healthy foliage.

In addition, if it is desired to save a few strictly
choice seeds, then only the first or earliest perfect flow-
ers which develop on the ideal plant chosen must be
allowed to go to seed, and this plant should be covered
with mosquito netting to prevent cross-fertilizing with
inferior plants which may be growing nearby.

In saving seed on a small scale, the selected plants
may be marked either with a wooden label or a stake
driven alongside, and it is better to tie all such plants
to stakes for support.

In cases where the character of the variety be such
(93)

94 THE SEED-GROWER.

that seed will be likely to spill or shell out in course of
ripening, cloths or sheets of heavy paper may be
spread under the plants close to the stem. In the fore-
noon after the dew is off, and at intervals during the
day, shake plants well to loosen seed and cause it to
drop on the cloth or paper beneath. This seed may be
removed in the evening, and the paper or cloth re-
placed in the morning.

Cleaning may be performed with a hand-sieve of
suitable mesh, or by using, if one be at hand, a seed-
cleaner, of which there is a special small size made for
flower seeds.

Market. — Every American is a lover of flowers, and
every American home having a piece of ground, no
matter how small, is sure to have its flower bed; the
vegetable garden may go, but there must be flowers.

As may be imagined, there is an extensive trade in
America for flower seeds, it amounting in the country
at large to many millions of packets annually.

The demand for home gardens runs principally to
annuals, those varieties which flower the first year from
seed and then perish. The purchases by florists, who
are usually heavy buyers, consist mostly of the choicer
biennial and perennial sorts. Therefore, all grades and
kinds of flower seeds are carried in stock by seedsmen
everywhere.

The industry of flower seed growing in America
while it is improving fast, is not yet at the highest ad-
vanced stage. In fact, at this time Europe produces
the finest flower seeds in the world, and the American
seed trade is consequently obliged to depend at present
almost entirely on that source for the choicest seeds of
the most approved varieties.

There is nothing to be wondered at as regards this

HERB AND FLOWER SEEDS. 95

European success in the production of high-grade flower
and other seeds. It is not owing to superiority in cli-
mate or soil, inasmuch as we have as good, if not better,
in our own country; but it is due rather to careful
methods in growing, i. e. , the most particular attention
that is given in Europe to cultivation, to keeping varie-
ties pure by selection and separation, and to an unceas-
ing endeavor to improve varieties. In other words,
these European growers, besides being trained special-
ists in their respective lines, are methodical and de-
liberate in performance, conscientious and careful to
the superlative degree; points which will always place
seed growers of any country in the front rank. And if
these same careful practices of the Europeans were gen-
erally adopted in the United States, it should be only a
question of time when importations here would cease
entirely.

Production in the United States.— Seeds of cer-
tain special varieties of flowers are grown commercially,
on a small scale, in some of the Eastern States, but
California produces about all the flower seeds grown in
the United States. While in a certain sense this latter
production is quite large, it is confined mostly to coarser
strains of popular varieties which, however, are the
equal of European seeds of the same class.

In California, about five hundred acres are devoted
to flowering sweet peas alone, the total annual produc-
tion of same approximating 350,000 pounds or about
seven hundred pounds per acre, at prices to the grower
of eight to ten cents per pound. In the same State,
flowering nasturtiums yield about 300 pounds per acre,
at prices which rule from 25 to 30 cents per pound to
the grower; asters about 40 pounds per acre, at $2.50
to $5.00 per pound to the grower.

96 THE SEED-GROWER.

Besides in California, flowers also grow to great per-
fection in Oregon, Washington, Idaho, Arizona, and in
fact in the entire Pacific coast section.

BULBS.

Bulbs to be merchantable should be full-grown, not
too young, and must be large and handsome in size.
Such, besides being sure to bloom, generally produce
the finest flowers in the greatest profusion. A bulb
will flower poorly or not at all, if it be too young or
not fully matured; and it will rot quickly, or not stand
transportation if not properly cured.

Most varieties require at least three seasons from off-
sets or bulblets before they will be sufficient^ matured
to be marketable. For illustration, take the hyacinth.
In its case, as described hereafter under hyacinth, from
four to six seasons of growth are required to produce
the finest bulbs, which should measure from 8 to 10
inches in circumference. The particular and minute
care bestowed by the Hollanders in the production of
hyacinth and other bulbs is recommended to all who
engage in bulb-growing.

At present, practically all the fall planting bulbs
used in America, as well as in other parts of the world,
are grown in Holland, which country for many genera-
tions has enjoyed a monopoly of the business. These
bulbs include the hyacinth, tulip, narcissus, crocus,
iris, etc. , of which the annual importation in our coun-
try totals many tens of thousands of dollars. The Hol-
land bulb land consists of about 5,000 acres, valued at
$3,000 to $4,000 per acre. Nevertheless, this expensive
land earns a net annual profit of 16 per cent, from the
growing of bulbs. The nearest to the Holland soil as
well as the climate, as yet discovered in the United

BULBS. 97

States, is in northwest Washington along the Puget
Sound. Some experiments in bulb-growing which have
been made in that locality, have shown that all the
different varieties grow there in perfection, and that as
fine bulbs can be produced there as are grown in Hol-
land. Besides which the soil is virgin and healthy,
and can be bought cheaply at the present time, from
810 to $100 per acre, according to location. A splendid
opportunity is here presented for the development of
the bulb industry in America on an extensive scale.

AMARYLLIS.

Large roots are propagated from offsets, which with
the parent root entire are preserved over winter in a
cellar, being covered with sand. These are separated
and planted out in rich soil next spring when danger
from frost is over.

ANEMONE.

This variety delights in a cool climate for its proper
development. As soon as the tops die down the tubers
should be taken up and allowed to become dry, and
then be stored in a dry room free from frost.

BEGONIA.

After the first light frost, tubers should be lifted and
stored in a cellar. They should be packed in dry earth
or sand, as exposure to the air for too long a time will
injure their vitality.

CALADIUM ESCULENTUM.

Tubers increase in size annually by new growth.
After frost has killed the foliage, the roots should be
taken up and stored in a cellar or in a dry room free
from frost; from North Carolina southward the tubers

7

98 THE SEED-GROWER.

are hardy enough to withstand the winter in the open
ground with the beds covered with leaves or litter.

CANNA.

In the Northern States, the entire clump of roots is
taken up in the fall after frost has killed the tops;
store them in a cellar with all the earth that adheres to
them, and divide them in spring, taking care when
replanting to have one or two buds to each piece of
root. From North Carolina southward cannas winter
better where they grew if the tops are cut and the beds
covered with leaves or litter.

CONVALLARIA — LILY OF THE VALLEY.

What are commercially known as pips are the single
crowns which are detached from the clumps and grown
separately for three seasons before they become market-
able.

DAHLIA.

In the Northern States the tubers are taken up about
a week after frost has killed the tops and before the
ground has become frozen, and stored like potatoes in
a cellar or in a dry room free from frost.

What are termed dry pot roots are raised from cuttings
in three-inch pots placed on ashes in a frame to stop the
roots from penetrating the soil, being grown in the sum-
mer and allowed to dry off in autumn. They are then
taken out of the pots and stored away like large tubers.
These dry pot roots make plants fully equal to those
grown from large tubers.

FREESIA.

After flowering, the bulbs should be allowed to ripen
naturally in the soil; they are then taken up and dried.
They should be stored in a dry room.

BULBS. 99

GALANTHUS — SNOW DROP.

The dried bulbs do not stand being kept out of the
ground too long; keep in a dry room.

GLADIOLUS.

Two seasons are required to produce commercial or
free flowering bulbs from the small bulblets that form
at the base of the bulb. These bulblets are sown the
next spring thickly in drills, covered with half an inch
of soil. They are taken up about the middle of Septem-
ber, or as soon as the leaves begin to wither. The tops
are cut close to the corm, and after the bulbs are dried
in a shed, they are stored away in shallow crates in a
cellar, and are replanted the following spring to undergo
another season's growth; from North Carolina south-
ward they may remain over winter in the ground where
they grew, protected with a covering of litter.

HYACIXTH.

From the small offsets four to six years are required
to produce marketable bulbs. The hyacinth is not
grown in the same soil oftener than once every four
years. In Holland, where the finest bulbs the world
produces are raised, the soil is carefully prepared, fine
and light, entirely free from stone, gravel and stiff soil.
The only manure used is from the cow stable, unmixed
with straw or anything else. During winter the ground
is dug two or three feet deep, and in March it is covered
•with three inches of cow manure, afterwards spaded in
a foot deep. Vegetables or flowers which do not ex-
haust the soil are grown on it during the summer. In
October, the soil is dug two feet deep. It is now
divided into beds about 5 feet in width, which are care-
fully raked over and made into rows a foot apart and

100 THE SEED-GROWER.

therein the bulbs are planted about six inches apart,
being covered about four inches. Smaller, or not fully
grown bulbs, are planted closer together and not cov-
ered so deeply. The beds are raked and kept clear of
weeds, and about December 1st, or before winter ap-
pears, they are covered with the reeds which grow
numerously along the canals in that country. First
there is a layer of old reeds which were used the year be-
fore, and then a layer of new reeds to the depth of several
inches, the whole being fastened down by pegs. Early
in March, when danger from frost is past, the covering
is removed and the beds arc cleaned and then raked.
They are now given a watering of cow dung and water.
The beds are kept free from weeds, and in April when
blooming takes place, the flowers are examined and
impurities removed.- The flowers are then cut off,
so as to throw the whole vigor of the plant into the
bulb. These cut blossoms are removed from the beds,
as they are unsuitable for fertilizer and would cause rot
in the bulbs.

In July harvesting takes place. The leaves are cut
off, a shuffle-hoe being used for the purpose, and the
bulbs are removed with the hands. They are next
placed in trenches and covered with earth, in which
they are allowed to remain from one to three weeks to
ripen. They are then spread thinly in storehouses to
dry. Finally, the tops are cut off closely to the bulb
and the bulbs are cleaned and sorted.

Overgrown or unshapely bulbs are used for propagat-
ing. These are selected as soon as the bulbs are taken
out of the ground. Three deep cross-cuts are made
with a sharp knife in the bottom of each bulb. They
are planted out, bottom upwards, and covered with
loose soil. In two or three weeks the cuts open

BULBS.

ioi

out and are healed up. The bulbs are then taken up
and spread out in storehouses till October. They are
now planted out, and when taken up the following
summer some 20 to 30 offsets will be produced on what
remains of the parent-bulb. These bulblets are picked
off and, after being given a rest, are planted out sepa-
rately in the autumn after the manner for large bulbs.
This process of taking up in July and giving a rest till
planting time in October, is repeated for four or five
years till the bulbs have reached a commercial size,
which is 8 to 10 inches in circumference.
• Propagating is also done by selecting strong, healthy
bulbs, and hollowing out the bottom of the bulb, clear-
ing away the center to a point, and leaving a narrow
rim. This will produce more offsets, but they will be
smaller and take a year or two longer to attain market-
able size.

IRIS.

Propagated by offsets, which require several seasons
to produce merchantable bulbs.

LILY.

Propagated from the small bulbs that form at the
base of the stem. These are taken up in early spring
and replanted to perfect their growth.

MADEIRA VINE.

In the North, roots should be dug up in the fall and
stored in a cellar; south of Virginia roots may remain
in the ground where they grew, over winter.

PEONY.

Increased by division, the tubers being separated to
have one eye to each. If the divisions are planted

102 ^ "THE SEED-GROWER.

in autumn, they usually flower the next season, but if
divided and set out in spring, they rarely flower before
the following year.

KICHABDIA OR CALLA LILY.

This calla is propagated from offsets. In California,
the plant grows out of doors all the year round. In
that climate, when proper attention is given to its cul-
ture, the tops are cut off in July, within a couple inches
of the surface of the ground, after which the plant takes
a rest, and in course of a month or so it makes a fresh
start, renewing its growth and bloom. The larger roots
are the result of three or four years' growth, plants not
being disturbed during that period.

The roots are usually dug in June and July. After
which the tops are cut off close to the bulb, taking care
not to injure the centre or heart-germ. The roots are
then trimmed of side shoots and spread thinly on
shallow crates or trays placed in a shed and allowed
thus to remain for several weeks till considered cured,
or dry enough for shipment to a distance.

TIGRIDIA OR TIGER FLOWER.

Propagated by offsets which are planted in spring.
After a killing frost in the fall, the bulbs are lifted, the
tops cut off, and after being dried, they may be kept in
ventilated boxes in a cellar, or in a dry room safe from
frost, or they may be hung up tied in bunches with the
tops left on.

TULIP.

Propagated from offsets. As with the hyacinth, the
flowers should be cut as soon as they develop, so as to
throw the strength of the plant to the formation of the
bulb. This will also mature the bulbs quicker, so that

ORIGINATING NEW VARIETIES. 103

they may be taken up and dried within a few weeks
after the flower stems are cut. The bulbs are then
replanted in October, and in three years from sets they
will attain marketable size. An average yield is about
60,000 full-sized bulbs to the acre.

TUBEROSE.

This is a great industry in the United States, the pro-
duction at present in one section in a radius of twenty
miles around Magnolia, N. C. , amounting annually to
about 6,000,000 bulbs, 75 per cent, of which is ex-
ported to Europe. Propagation is by offsets. From
North Carolina southward, small sets will make large
flowering bulbs in one season; northward it requires
two seasons.

The ground is prepared as for a crop of potatoes.
Planting is done in drills 30 inches apart, the sets being
placed 4 inches apart, 3 inches below the surface. The
crop must be cultivated constantly. After frost, the
bulbs are lifted, their tops cut to within two inches of
the bulb, and they are then placed on shelves or in
trays to remain four to eight weeks to dry or cure. On
a small scale the roots may be tied in bunches and hung
upon rafters to dry.

ORIGINATING NEW VARIETIES.

Possibilities in Plant- Breeding. — Mankind is
awakening to a fuller realization of the grand possi-
bilities of wonderful accomplishment presented in the
domain of plant-breeding, or the amelioration of useful
and ornamental types of plants.

The world has made creditable progress in this
science within the past quarter of a century, but the
work which has thus far been accomplished, represents

104 THE SEED-GROWER.

nothing like what may be expected in the future, now
that a greater public interest is being created in the
subject by the efforts of the press, the publication of
text-books on the science, and notably by the special
investigations which are being made from time to time
under governmental supervision by experts in our
national Department of Agriculture.

The scope afforded by nature in which to perform
experiments for the improvement of plant-structure not
only takes in all plants at present under cultivation,
but includes, for practical purposes, the possible subjec-
tion, through amelioration, of many wild species now
regarded beyond the pale of utility.

Qualities Requisite for Success in Plant-Breed-
ing.— In the practice of plant-breeding, there are
especially called for the following prime requisites:
patience, persistence, and keenness of power of observa-
tion. Having these, the experimenter will find, besides
a prospect of pecuniary reward, a fascination in the
work, with a wholesome, pleasant relaxation from the
monotony that usually pertains to most garden and
field labor.

Seed-Trade Offers Greatest Stimulus for Pro-
duction of New Varieties. — Plant-breeding as it
relates to vegetables and flowers, receives its greatest
encouragement and stimulus at the hands of the seed-
trade, by the custom which prevails in that business of
purchasing the privilege of introducing a new variety.
The manner in which this is done is: a seedsman pays
the highest price for first seed of the new variety, or
buys up or contracts for the entire crop produced from
the first seed; either of which constitutes a privilege of
introduction, as it thereby secures market control of the
sale of seed of the new sort for the time being. A

ORIGINATING NEW VARIETIES. 105

glance over the average seed catalogue will show to
what extent this offering of novelties is being used as an
advertising factor by the seed-trade of to-day. To be
sure, all the so-called new varieties advertised in some
catalogues as novelties are not the "real thing," but
these are readily detected and become known to the
initiated under the term of synonyms, or as novelties
manufactured for the occasion like " wooden nutmegs."

Production of a New Variety.— To properly
undertake the production of a distinctly new sort, be-
sides breeding for only one thing at a time, there must
be a definite aim and purpose in view. In other words,
there must be established in the mind an ideal of the
plant to be bred. Merely to breed something new, even
if it be freakish or possesses no merit, must not be
thought of; the freak black lima bean, for example.
The market is already flooded with too many new
things of no account that possess nothing of improve-
ment (if really as good) over previously existing sorts,
but which cause confusion, annoyance and pecuniary
loss.

What the public demands is something better, some-
thing that will be a gain. It readily accepts a new
type showing superiority over an older sort as respects
maturity, form, appearance, size, flavor, endurance, or
productiveness, but not otherwise.

Methods. — There are two processes for obtaining im-
provement in variety, namely, selection and crossing.

Selection, the simpler process, is commonly prac-
ticed, and has been used to breed to their present
forms nearly all plants now under cultivation.

The other, crossing, has two methods, viz., (a)
crossing proper, or crossing between two varieties
that are closely related, or between plants of the same

106 THE SEED-GROWER.

variety; (b) hybridization, or crossing between two dis-
tinct species, which must be so nearly allied as to
possess an affinity for each other, otherwise a cross can-
not be effected.

Selection. — Broadly speaking, selection is based on
the natural tendency of all plants (animals too) to vary;
these variations being induced chiefly by environment
and excess of food supply. Darwin defines it as l i the
law of the preservation of the favorable differences and
variations, and the destruction of those which are in-
jurious." Another writer, Webber, says: " It consists
in the skillful selection and propagation of plants show-
ing desirable variations. ' '

As generally practiced, a great number of seedlings
of a particular variety are specially grown or examina-
tions are made of different fields of seedlings of the
same variety. If a plant is found in a lot of these
seedlings which approaches closely to the ideal of the
plant pictured in the mind, that plant is chosen or
selected, and its seeds saved.

To properly do this, it must be removed to a spot
away from other plants so that it may seed by itself, or
all the other seedlings should be destroyed. The seeds
saved are sown the next season, and in the numerous
seedlings which will result, there may be found a
plant bearing a still stronger resemblance to the ideal
character sought for. As before, this particular plant
is selected, its seed saved and sown the following sea-
son. Selection is then made from its seedlings of an
improvement that may show over the previous season's
plant. Seeds are saved, and again and again, if neces-
sary, the operation is repeated, till at last patience and
persistence are rewarded and the ideal plant is bred.

It is perceived that the success of the operation was

ORIGINATING NEW VARIETIES. 107

not owing so much to the seedling which was first
chosen as it was to the subsequent selections faithfully
persisted in.

Some Modern Examples of Plant Improvement
by Selection. — All of the present fine races of tomato
were produced by A. W. Livingston through selection.
The first variety produced (introduced in 1870) which
he named the Paragon, was discovered by him in a
field of large red tomato, a variety of all sorts of shapes
and sizes, except that it was not smooth. Livingston
observed that this plant was unlike any other in the
lot. It had distinct characteristics, such as heavy
foliage, great vigor and prolificness, with uniformity of
shape, and smoothness of the fruit. But while it had
all of these desirable qualities, the fruit was not any
larger than the kind used for preserving, and was there-
fore too small to be of general market value.

Basing his judgment on the principle of unity of the
character of the individual, he selected this plant and
saved its seed. Selections were made from the seed-
lings, and this process of selecting and saving seed only
from the plant which showed an increase in the size of
the fruit, in addition to its characteristics, was kept up
carefully for five years. By the end of that time he
had succeeded in enlarging the size of the fruit con-
siderably, and it was then considered worthy of intro-
duction.

This was Livingston's first attempt at plant-breeding,
and his success with it led him to devote his attention
to improving the tomato family generally. In the
course of twenty or more subsequent years, he pro-
duced through selection a score or more of new types
of tomato, comprising the best of what are now in
cultivation.

108 THE SEED-GROWER.

In Europe, the beet-sugar industry has been vastly
promoted by carefulness through selection in breeding
varieties that yield the greatest percentage of sugar.
As performed, a test is made of the beet roots selected
for seed by cutting out a small cylinder of the flesh,
and ascertaining by polarization the richness of sugar
content. The doing of this does not injure the root for
planting.

The care that is taken in this testing may be imagined
when it is said that in one season a firm in Europe
tested nearly three million roots, from which number
about three thousand were selected for seed-growing
purposes, or about one root out of every one thousand
tested.

The Blanche Ferry sweet pea was discovered some
years ago by a lady in northern New York in her gar-
den. She had noticed a particularly bright-colored
flower in a row of the old "Painted Lady." This plant
she selected and carefully saved its seeds, which were
sown next year. For about ten successive years she
continued to grow only this variety in her little garden,
always saving her seed from the best plants. Its beauty
was finally brought to the attention of a certain seeds-
man, who purchased a quantity of the seeds from which
a crop was produced, and the variety was then intro-
duced by him to the world as the Blanche Ferry.

Darwin relates of selection, that Williamson, after
sowing, during several years, seeds of Anemone Cor-
onaria, found a plant with one additional petal. He
saved the seeds of this and by persevering in the same
course, obtained several varieties with six or seven rows
of petals. The single Scotch rose was doubled, and
yielded eight good varieties in nine or ten years. The
Canterbury Bell was doubled by careful selection in
four generations.

ORIGINATING NEW VARIETIES. 109

Webber, dwelling on the improvement in earliness
that has been accomplished with plants by selection,
says: "The decided shortening of the period required
for Sea Island cotton to mature, has fitted it for culti-
vation in certain portions of the United States, in which
it is now an important crop/'

The several varieties of bush lima beans now in gen-
eral cultivation were discovered by accident, their origin
being due to sport. Burpee's bush lima was found as
a single plant by Asa Palmer, of Kennett Square, Pa.,
growing in a field of large white pole limas. It was
about ten inches high, and bore three pods, each con-
taining one seed. Saving these seeds, he planted them
the following year. Two of the seedlings were dwarf
like their parent, the other had a tendency to climb.
By destroying all plants in succeeding crops for several
years which manifested the climbing habit, he finally
obtained a fixed type of bush lima. It was then
brought to the attention of Burpee, the seedsman, who,
recognizing its great merit, was the first to introduce it
to the public.

Henderson's bush lima was found by a colored man
not long after the close of the Civil War growing along
a roadside in Virginia. Its seed was saved, and seed
also saved from subsequent plants so that in time its
cultivation spread and it became generally planted in
Virginia private gardens. Henderson, the seedsman,
had his attention called to it, and in 1889 it was intro-
duced by him to the country at large.

Dreer's or Thorburn's bush lima was originally a
single plant, discovered by J. W. Kumerle, of Newark,
New Jersej^, growing in his garden in a patch of Chal-
lenger pole lima. He saved the seed and cultivated
the variety until it became fixed.

11.0 THE SEED-GROWER.

One of the finest additions to flowering plants in
modern times is the Shirley poppy, which was bred by
Rev. W. Hicks, Secretary of the Royal Horticultural
Society in England. In 1880 he noticed in a waste
corner of his garden a patch of the common wild field
poppy, one solitary flower of which had a very narrow
edge of white. This one flower he marked and saved
the seed of it alone. Next year, out of perhaps two
hundred plants, he had four or five on which all the
flowers were edged. The best of these were marked
and the seed saved, and so on for several years, the
flowers all the while getting a larger infusion of white
to tone down the red until they arrived at quite pale
pink and one plant absolutely pure white. He then
set himself to change the black central portions of the
flowers from black to yellow or white, and at last
secured a fixed strain with petals varying in color from
the brightest scarlet to pure white, with all shades of
pink between, and all varieties of flakes and edged
flowers also, but all having yellow or white stamens,
anthers and pollen and a white base.

Burbank, the California plant-breeder, practicing on
the line of selection, has largely increased the size of
the common field daisy, the geranium and other flowers.
One of his latest productions is a red California poppy.
In the wild flower the color is yellow or orange. Hav-
ing observed a single plant which bore flowers of orange
streaked with red, he saved its seeds, and after a course
of years of careful selection, similar to that described of
Hicks and his poppy, Burbank has finally succeeded in
obtaining a fixed variety bearing entirely red flowers.

To Henry Eckford, of Wem, Shropshire, England,
the world is indebted for the great improvement in the
flowers of sweet peas, made by him within the past

ORIGINATING NEW VARIETIES. Ill

quarter of a century. It also owes a great deal to
LeMoyne for improvements in the gladiolus; to Crozy,
for his improvements in cannas and to Bruant for im-
provements in pelargoniums.

The foregoing cases, which have been enumerated out
of many others equally as interesting, will suffice to
illustrate the progress being made in plant improvement.
There are other grand opportunities surrounding us
everywhere. In fact, the possibilities are limitless, as,
owing to the tendency of nature to vary and modify,
any sort of plant may be improved or changed in its
character either as to shape or color of any of its parts,
pod or root, flower or stem, the acidity or flavor of the
seeds, flesh or fruit, sugar content of the root (as in
beet), protein content (as in corn and wheat), character
of the staple, length, strength, texture (as in cotton), etc.

Crossing. — Through crossing, new types are secured
of greatly differing allied species or races. By its
means, the undesirable characters of two distinct varie-
ties may be entirely gotten rid of, while at the same
time all the desirable points and features of both are
joined in combination.

This is accomplished by pollination, that which'
nature performs in a chance sort of way by insects or
the wind. The breeder in addition to using nature's
method, applies an intelligent system or purpose.
Having selected the two plants to be crossed, he care-
fully transfers with a camel' s-hair brush, a spoon, or
by using his thumb nail, the pollen from the anthers of
one plant to the stigma of the other which is to bear the
seeds. Pie then covers the pollenized flower with a
small bag of gauze or mosquito netting to prevent ac-
cess to it by insects carrying pollen from other plants.
The rest is left to nature.

112 THE SEED-GROWER.

In such case where the plant selected has the stamens
and pistils in the same flower, the stamens (the male
organs) must be cut off with a small scissors before
their pollen has ripened so as to prevent self-fertiliza-
tion. The flower is then to be kept covered with a
small bag until the pistil is ripe and ready to receive
the pollen from the other flower selected. This is to
protect it from the conveyance of foreign pollen by
insects or the wind.

As in selection, crossing is best secured by having a
large field in which to work. For instance, Burbank
in experimenting with peaches found only about one
desirable variety in each one thousand seedlings tested,
while in raspberries and blackberries he found only
about one in twenty thousand that he considered
worthy of acceptance.

Hybrids, in the first generation, usually resemble
each other. But they greatly vary in the second gen-
eration, and it is in this that there may be found the
types that are being bred for.

When a desirable type is discovered, it must be fixed.
This is done by continued careful selection. In other
words, breeding is repeated for several more generations
with its own pollen or pollen ot the same cross, until it
indicates unvaried reproduction, that is, it shows that
it will reproduce itself true. It will then be ready for
introduction.

Certain improvements may only be secured by cross-
ing, such as the blending of color and producing a
fragrant flower from an odorless one.

In the crossing of plants possessing contrary qualities,
such as hardy and tender, greater vigor is the result.

Plant Breeding Among the Ancients — "Is there
anything whereof it may be said — see this is new ? It

ORIGINATING NEW VARIETIES. 113

hath been already of old time, which was before us."
Ecclesiastes.

' ' And he slept and dreamed the second time; and
behold seven ears of corn came up upon one stalk, rank
and good." Pharaoh's Dream, Genesis.

"We remember the fish which we did eat in Egypt
freely; the cucumbers, and the melons, and the leeks,
and the onions and the garlic. ' ' Numbers.

* ' Six years shalt thou sow thy field and six years
shalt thou prune thy vineyard and gather in the fruit
thereof, but in the seventh year shall be a Sabbath of
rest unto the land." Leviticus.

' ' And he fenced it and gathered out the stones thereof
and planted it with the choicest vine, and built a tower in
the midst of it, and also made a wine press therein;
and he looked that it should bring forth grapes, and it
brought forth wild grapes. ' ' Isaiah.

* ' The husbandmen who do not keep their fields well
weeded are not equal to their business. ' ' Chinese Sage,
about 500 B. C.

The work of the modern plant-breeder, while it is
mainly creditable, does not rank with the performances
of the prehistoric plant wizards.

The latter, considered with reason, produced from
wild nature through breeding practices of a high order,
the many useful types of food and other plants now in
cultivation, such as wheat, barley, rye, etc., in grains;
cabbage, onion, radish, etc., in vegetables; our flax and
cotton, and our many fruits. These as bred by them
directly from the wild species (the most difficult part of
plant breeding), have been so modified and improved
in their form and character, that we of to-day are not
able to trace the nativity of some of them. Our modern
breeders, excepting in a comparatively few cases, have
8

114 THE SEED-GROWER.

simply been improving these antique forms, which were
bred for cultivation ages back in a lost civilization.

The more we contemplate the work of the ancient
plant-breeders, the more we are lost in wonder. It is
plain that it was not owing to results of chance, but we
can reasonably conclude that it was due to certain sys-
tematic methods, applied with a high order of intelli-
gence, generally along the line of selection.

The living evidences of their skill are these specimens
which have come down to us, and of which Pliny gives
testimony that they existed under cultivation at the
beginning of the Christian era, not materially different
in their forms from what they are to-day.

How old are these anciently bred plants ? It would
probably be nearer right to date their origin at least to
the time of the Sphinx, supposed to be about seven
thousand years old or even much further back to that
mystic golden age, when men thought out the first prin-
ciples of arithmetic, astronomy, and the sciences gen-
erally, and studied the art of food, and perhaps dis-
covered the secret since lost, of being able to live to
be one thousand years old. That, even in the time
of Josephus the historian, there were glimmerings of,
as when in writing the views of his period, why men
were formerly able to live to such great age, he said:
" Because their food was then fitter for the prolongation
of life."

Before leaving this pardonable reference to prehistoric
plant-breeding, let us direct attention to the simple hard-
heading cabbage, and its sub-varieties, brussels sprouts,
broccoli, cauliflower, kohl rabi and ruta baga, and in-
quire whether any plant-breeder of our time is able to
reproduce these in forms as we know them, from their
progenitor, the wild cabbage, which is to be seen to-day

ORIGINATING NEW VARIETIES. 115

growing in Europe, producing a mass of loose leaves.
If he should succeed in doing so, he would approach
the skill of the prehistorics in plant-breeding.

Naming New Varieties. — The first thing in order
after the production of a new variety is to give it a
name or an appropriate title.

There is no good reason why the originator or dis-
coverer of a variety should not use his own name,
Latinized or otherwise, in making up a title to be
adopted; some such form of title renders it easier to
settle identification should controversy (as has hap-
pened) arise thereafter in the trade. And why, in case
an individual name be preferred, should the introducer
instead of the originator, if they be not one and the
same, appropriate an honor that belongs to discovery ?

But if it be preferred to form a name which shall
represent the character or type of the plant itself, let it
be purely descriptive, as for instance, Stringless Green
pod beans, White Spine cucumber, Long Scarlet radish,
Early Red- top Globe turnip. The name of a country
may always be used to good effect, such as Early York
cabbage, Long White Vienna radish. Avoid using
superfluous high-sounding adjectives.

116 THE SEED-GROWER.

FORMS OF CONTRACTS MADE BY SEED-GROW-
ERS WITH SEED-DEALERS, AS USED BY
SOME OF THE LEADING GROWERS
IN AMERICA.

Before a grower undertakes to raise a crop of any
nature for any dealer* he should secure a written con-
tract or agreement which both parties sign ; a duplicate
of same is retained by the dealer. The usual custom
is to have the contract form printed.

FORM No. 1.
SEED CONTRACT FOR CROP OF 1905.

, 1905.

I hereby agree to grow for

seed corn as per quantities and varieties enumerated
below, and do all the work necessary for growing a

good crop, and to deliver the same to

in good, merchantable condition, well cleaned, dry and

A No. 1, in all respects, subject to test; and agree

to take the product of said number of acres and pay as
follows:

per bushel, shelled struck measure, and

for what sees fit to take in

the ear. And agrees to furnish free

of charge, as much seed as is required to plant the said
number of acres.

FORMS OF CONTRACTS. 117

NUMBER OF ACRES TO BE PLANTED AND VARIETIES.

No. of Acres. Varieties.

Terms of payment

In witness whereof, we have hereunto set our hands
and seals the day and year above written.

WITNESSES:

(Seal)

(Seal)

FORM No. 2.
CROP 1905.

This agreement, made in duplicate this day of

by and between Thomas Martin, of Adrian,

Michigan, party of the first part, and Peter T. Brown,
of Reading, Pennsylvania, party of the second part,
witnesseth:

That for and in consideration of the covenants here-
inafter entered into by the said party of the first part,
said party of the second part does hereby purchase of
said first party the quantities and varieties of seeds be-
low named, and agree to pay therefor, at the prices

attached, on a basis of acceptance, or

cash from date of shipment.

Said first party, in consideration of the foregoing,
does agree to cause to have planted, sufficient seed or
roots to produce the quantities of seeds named herein
and amounts set opposite each variety below, provided

118 THE SEED-GROWER.

the season admits the growing of same, to deliver said

seed on cars at

Shipment to be made to the party of the second part,
as soon as possible after the harvest of crops.

Quantity. Variety. Price.

In witness whereof, the parties hereto have hereunto
set their hands and seals the day and year first above
written.

WITNESSES:

(Seal)

(Seal)

FORM No. 3.

, 190-.

SMITH SEED COMPANY,
SAN FRANCISCO, CALIFORNIA.

Please enter our order for the varieties and quantities
of seed herein named, at the prices annexed, for which
we agree to accept and pay, under the following con-
ditions and terms:

Crop of 1905 growth, to be delivered as early as pos-
sible during the following fall and winter.

In event of shortage of crop, orders to be filled pro
rata.

Delivery F. O. B. San Francisco.
Terms: Net, June 1st, following delivery; or 5 per
cent, discount for cash within 30 days from date of
shipment.

Name

Address...

FORMS OF CONTRACTS. 119

Quantity. Variety. Price.

FORM No. 4.
ROBERT BROWN & SON, WHOLESALE GROWERS,

FREMONT, NEBRASKA.
CONTRACT QUOTATIONS. CROP 1905.
To..

CONDITIONS.

The prices herein quoted are for early orders, subject
to change without notice ten days after date. If our
supply of planting stock of any variety becomes ex-
hausted, further orders for such variety will only be
accepted conditional on planting stock being furnished
by the customer, which stock is to be charged to our
account at contract price. Will plant other standard
varieties not herein listed, if planting stock is furnished
by customer, and the order is for- sufficient quantities.

. Goods delivered as early after harvest as they can be
properly cured and fitted for market.

In the event of short or unmarketable crops, deliver-
ies will be made pro rata, and without responsibility on
our part for such shortages and failures. We also dis-
claim responsibility for loss or damage by fire, or other
unavoidable accidents to stock while in our possession,
or in the hands of our sub-growers.

We exercise the utmost care to have air seeds pure
and reliable, and of such quality as will be thoroughly
satisfactory to our customers, but we give no warranty,

120 THE SEED-GROWER.

expressed or implied, as to description, purity, pro-
ductiveness, or any other matter connected with the
seeds we send out, and will not be in any way respon-
sible for the crop.

Quotations are made for wholesale quantities only,
and do not apply on small amounts of standard varie-
ties.

Deliveries are made F. 0. B. cars, at Fremont, Ne-
braska, and our responsibility ceases on delivery to
carrier in good order, properly consigned and receipted
for.

Bags charged extra, at wholesale cost to us. Second-
hand bags and special brands not accepted for use.

TERMS OF PAYMENT.

All varieties except corn: Draft, payable with ex-
change, 60 days from date of shipment, to be accepted
and sent us upon receipt of each invoice and bill of
lading, otherwise invoice becomes due in 30 days from
date, less one per cent, discount.

Corn: Net cash 30 days.

No. of Lbs. Variety. Price per Lb.

Please book our order for quantities specified on this
sheet, at prices therein quoted, and ship by cheapest
freight as soon as ready.

Name

Address

Date ..

FORMS OF CONTRACTS. 121

FORM No. 5.

The following list represents the different varieties of
seeds I am preparing to grow the coming season.

Personal attention is given by myself to the detail
work of my seed-growing, and I claim with confidence
that my stocks are unsurpassed in purity and quality.

In growing, I exercise the greatest care in roguing
and keeping my seed pure, but give no warranty ex-
pressed or implied. I furnish all stock seed.

Bags: Extra at market value.

Shipment: As soon after harvest as practicable.

Delivery: F. 0. B. Morristown, New Jersey.

Terms: 60 days acceptance, or 1J per cent, discount
for cash, 10 days after date of shipment.

SAMUEL P. DAVIS, SEED GROWER,

MORRISTOWN, NEW JERSEY.

Please book my order for the following varieties and
quantities of seed, subject to pro-rata delivery in event
of a short crop.

Name

Address

Date

No. ofLbs. Variety. Price.

ACCEPTED,

Date ..

122 THE SEED-GROWER.

CULTURAL HINTS FOR THE ORDINARY
GARDEN.

Most varieties may be forwarded by starting them in
a hotbed before spring opens, and in such case, or
when starting plants in open ground in a seed or nurs-
ery bed, seed should be sown thinly in narrow rows,
four or five inches apart, thinning out plants to quite
small distances apart when the first true leaf appears.

Artichoke — Seedlings or suckers taken off in spring
should be set out in rows 4 feet apart, 2 feet in the row.

One ounce seed will sow 100 feet of drill.

Asparagus — Seed is slow to germinate, and may be
soaked 24 hours in warm water to hasten its sprouting.
Sow thinly in rows 1 foot apart, thinning out afterwards
to 4 inches in the row. Reset roots when one year old
6 inches below surface and 12 inches apart in the row.

One ounce will sow 50 feet of drill; 1 pound will pro-
duce about 2,500 plants.

Beans — Make rows for bush varieties 18 inches apart.
Drop one bean every 3 or 4 inches, covering 2 inches
deep. Make hills for pole varieties 3 feet each way;
plant four or five beans to a hill.

One pint bush beans will plant 100 feet of row. One
pint pole beans will plant 75 hills.

Beet — Sow table varieties in drills 18 inches apart, 1
inch deep; thin plants to 6 inches apart. Sow field
varieties in drills, 2 J feet apart, thinning to 1 foot apart.

One ounce will sow 60 feet of drill. 5 pounds man-
gold wurtzel, 10 pounds sugar beet will plant one acre.

Broccoli, Brussels Sprouts — Set out plants from seed
bed in rows 2 feet apart, 18 inches in the row.

One ounce will produce 3,000 plants.

Cabbage — Set out plants from nursery or hotbed in

CULTURAL HINTS FOR THE ORDINARY GARDEN. 123

rows 2 feet apart; 15 inches apart in the row for the
early varieties, 24 inches for the late sorts. The
largest heads of any particular variety are produced in
deep, rich soil; variations of soil markedly affect the
size of cabbage from the same seed.

One ounce will produce 3,000 plants; J pound is
sufficient for one acre.

Cardoon — Sow in drills 3 feet apart, 1J- inches in
depth, thinning to 12 inches apart.

One ounce will sow 100 feet of drill and produce 500
plants.

Cardoon is inedible unless bleached or blanched,
which is done on a dry day by tying the leaves care-
fully and tightly together, keeping the whole upright
and ribs closely together. The plant itself is then
bound, using straw bands, beginning at the root and
continuing until about three-fourths of the height is
covered. From two to four weeks is required for
blanching.

Carrot — Sow in drills 15 inches apart, covering J to 1
inch deep; thin plants to 4 or 5 inches apart; in field
culture make rows 2^- feet apart.

One ounce will sow 100 feet of row; 3 pounds one
acre.

Cauliflower — Transfer plants from nursery or hotbed
to rows 2J feet apart, 18 inches in the row.

One ounce will produce 3,000 plants.

Celery — Transplant from seed bed into rows 3 to 5
feet apart, 6 inches in the row.

One ounce will sow 100 feet of drill and produce 4,000
plants.

Blanching is begun six weeks after transplanting
when the plants are not wet from rain or dew. With
an ordinary hoe the soil is drawn about one foot high to

124 THE SEED-GROWER.

the row from each side. The leaves are taken in one
hand, and with the other the soil is drawn around them,
pressing firmly, being careful that no soil gets between
the leaves to produce rust or rot. In about two weeks
the earth is raised about a foot higher, and frequently
thereafter it is again raised.

Blanching may also be effected by using hemlock
boards 1 inch thick, 1 foot wide and 12 feet long; these
being placed on edge beside the rows and held by
wooden cleats. Wrapping the plants in thick paper is
also another way for blanching celery.

Chervil — Sow J-inch deep in drills 1 foot apart, thin-
ning to 1 foot apart.

One ounce will sow 100 feet of drill.

Chicory — Sow f-inch deep in drills 15 inches apart,
thinning to 8 inches apart.

One ounce will sow 100 feet of drill.

Blanching is done after the manner for celery.

Chives — Propagated by division of roots or bulbs.
These are planted in rows 18 inches apart, 12 inches in
the row.

One planting will last many years.

Collards — Sow thinly in drills 3 feet apart, thinning
to 12 inches apart.

One ounce will sow 300 feet of row.

Corn-Sugar — Make hills for the early or dwarf varie-
ties 3 feet each way; for the late or tall kinds, 4 feet
each way. Allow three stalks to stand to a hill. Some
plant in rows 3J feet apart, 8 inches in the row.

One quart will plant 200 hills; 10 quarts, one acre.

Corn Salad — Sow thinly in drills 1 foot apart, cover-
ing about J-inch deep; thin out to 4 inches apart.

One ounce will sow 50 feet of drill.

Cress — Sow garden variety thickly in shallow drills 6

CULTURAL HINTS FOR THE ORDINARY GARDEN. 125

or 8 inches apart. Water cress should be sown in
spring along the edges of ponds, or shallow streams of
fresh running water; further sowing will be unneces-
sary as it reseeds itself.

One ounce will sow 100 feet of drill.

Cucumber — Make hills 4 feet each way. Plant 8 to
10 seeds in a hill, covering half an inch deep. When
danger from bugs is over, thin out to three or four of
the strongest plants in a hill.

One ounce will plant 50 hills; 2 pounds, one acre.

Dandelion — Sow half an inch deep in drills 15 inches
apart, thinning to 3 inches in the row.

One ounce will sow 100 feet of drill.

Blanch for salad by tying up or covering with in-
verted flower pots.

Eggplant — Set out from hotbed 2J feet each way.

One ounce will produce 2,000 plants.

Endive — Sow in drills 15 inches apart, thinning out
to 1 foot apart.

One ounce will sow 100 feet of row.

To have the flavor mild and delicate, the plants
should be blanched, which may be done when they
are of good size, by gathering the leaves closely together
and tying loosely in an upright bunch. This will
bleach the inner leaves in about two weeks.

Kale — Sow in drills 2J feet apart, thinning to 3 to 10
inches apart according to vigor of variety.

One ounce will sow 200 feet of drill; 4 pounds, one
acre.

Kohl Rabi — Sow thinly in drills 2 feet apart, thinning
to 10 inches apart.

One ounce will sow 200 feet of row.

Leek — If for permanent position, sow in drills 2 feet
apart; if for transplanting, sow in close beds. Let
plants stand 9 inches apart in the row.

126 THE SEED-GROWER.

One ounce will sow 100 feet of drill.

Blanch after the manner for celery, by earthing up as
the plants advance in growth.

Lettuce — Transplant from seed bed into rows 18
inches apart, 8 inches in the row.

One ounce will sow 125 feet of drill.

Melon — Make hills for muskmelon 6 feet each way;
watermelon 8 feet each way. Plant 8 to 10 seeds to a
hill to allow for bugs, and when danger from them is
past, thin out to three of the strongest plants to a hill.

One ounce muskmelon will plant 60 hills; 2 to 3
pounds, one acre.

One ounce watermelon will plant 20 hills; 3 pounds,
one acre.

To have extra large melons for exhibition purposes,
leave but one or two melons to a vine.

Mustard — Sow in drills 1 foot apart, thinning to 6
inches apart.

One ounce will sow 100 feet of drill.

Okra — Sow one inch deep in hills or drills; in hills 2
feet apart each way, 2 or 3 plants being allowed to
stand to a hill; if in drills, 3 feet apart, thinning plants
to 10 inches apart.

One ounce will sow 100 feet of drill or plant 40 hills.

Onion — Sow in drills 1 foot apart, £-inch deep; thin
out plants to 3 or 4 inches apart.

One ounce will sow 100 feet of drill; 4 or 5 pounds,
one acre.

To have the mild-flavored Italian and Bermuda
varieties early, start in hotbed in January or February,
sowing in drills 1 J to 2 inches apart, transplanting to
open ground without a check in their growth when
danger from frost is over. By the 10th of July, they
should form onions of marketable size 2 to 3 inches in
diameter.

CULTURAL HINTS FOR THE ORDINARY GARDEN. 127

Onion Potato — Propagated by sets which are formed
in a number of various sizes about the parent bulb
beneath the ground. The sets being separated, are
planted in rows 1 foot apart, 3 inches in the row, reach-
ing full maturity early in fall.

Onion Shallots — Propagated by oblong-shaped sets
which are produced in a cluster beneath the ground.
These being separated, are planted in rows 1 foot apart,
6 inches in the row.

Onion Top — Propagated by bulblets, which grow in a
cluster on the stem above ground. These bulblets are
planted in rows 1 foot apart, 6 inches in the row, and
quickly produce a larger bulb.

Parsley — Seed is slow to germinate, and may be
soaked 12 hours in warm water to hasten sprouting.
Sow in drills 15 inches apart, J-inch deep, thinning
afterwards to 6 inches apart.

One ounce will sow 150 feet of drill.

Parsnip— Sow J-inch deep, in drills 15 inches apart,
thinning to 6 inches apart.

One ounce will sow 100 feet of drill; 5 pounds, one
acre.

The roots have a fine flavor after being touched by
frost, and may be left in the ground over winter.

Peas — Sow in rows 2J to 4 feet apart, according to
variety whether dwarf or tall. Drop 10 peas to a foot
of the dwarf sorts, 8 to a foot of the medium tall, 6 to a
foot of the very tall varieties, covering seeds one inch
deep.

One quart of smaller seeded kinds, such as Alaska,
will plant 60 feet of row; same quantity of larger seeded
and taller varieties, such as Telephone, will plant 100
feet of row, owing to being sown more thinly.

In a home garden the vines may be supported by

128 THE SEED-GROWER.

brush, or what is a nice way, by wire netting fastened
to 2x4 stakes driven into the ground. When the vines
are to be supported, the rows should be made double, 6
inches apart.

Pepper — Transplant from nursery or hotbed into rows
3 feet apart, 18 inches between the plants.

One ounce will sow 300 feet of drill or produce 1,500
plants.

Hot varieties should not be grown near mild kinds,
to prevent the former imparting their more pungent
nature to the latter.

Pumpkin — Make hills 8 feet apart each way. Plant
8 to 10 seeds to a hill, thinning out to two of the strong-
est plants to a hill, when danger from bugs is over.

One ounce will plant 15 hills; one pound, one acre.

When grown with corn every fourth hill of every
fourth row may be sown with pumpkin seed. The
pumpkin plants will stand cultivation of the corn with-
out injury, and after corn-culture stops, will cover the
field.

Radish — Sow -J-inch deep in drills 10 to 12 inches
apart. Thin to 2 inches apart for the small varieties;
3 to 4 inches for the large sorts. They mature more
rapidly when standing well apart.

One ounce will sow 100 feet of drill; 8 pounds, one
acre.

Tc have radishes in perfection, they should be grown
in a light, warm soil, and the richer and more friable
it can be made the better. Quality depends on quick-
ness of growth; the roots delight in a temperature of
45° to 65°.

Rhubarb — Sow in drills 1 foot apart, thinning to 10
inches apart. Transplant in autumn or following
spring into rows 3 feet each way.

CULTURAL HINTS FOR THE ORDINARY GARDEN. 129

One ounce will sow 100 feet of drill.

Salsify — Sow in drills 15 inches apart, thinning to 4
or 5 inches between the plants.

One ounce will sow 50 feet of drill.

Roots are better flavored after they have been touched
by frost, and the table may be supplied from the gar-
den whenever the weather will admit of their being dug.

Sorrel — Sow J-inch deep in drills 18 inches apart,
thinning to 12 inches apart.

One ounce will sow 100 feet of drill.

Spinach — Sow f -inch deep in drills 1 foot apart, thin-
ning to 6 inches apart.

One ounce will sow 100 feet of drill; 10 pounds, one
acre.

Squash — Make hills for bush varieties 5 feet each
way; for running sorts 6 to 8 feet apart. Plant 6 to 8
seeds to a hill, thinning to three strong plants to a hill
when danger from bugs is over.

One ounce of bush sorts will plant 40 hills; same of
large-seeded kinds will plant 15 hills; 2 or 3 pounds,
one acre.

Tomato — Set plants from hotbed or nursery bed into
rows 3 to 5 feet apart each way.

One ounce will produce 2,000 plants.

Fruit is improved by tying to stakes or trellises.
Set one strong plant to a stake 5 to 7 feet high, tying
with strong, soft twine. Prune out freely as plants
advance in growth.

Turnip — Sow in drills or broadcast; the former
method produces best results. Let rows be 30 inches
apart, thinning plants to 4 or 5 inches apart for turnip,
6 to 8 inches for ruta baga. Seeds should be covered
half an inch deep.

One ounce will sow 150 feet of drill; 2 pounds, one acre.
9

130 THE SEED-GROWER.

WHAT IS THE PROPER TIME FOR SOWING
OUT OF DOORS IN SPRING?

As the seasons vary and differ according to the cli-
mate or the locality, one's own experience or that of
some successful neighbor is the best guide for planting
that can be suggested. A safe rule for the hardiest
varieties is to sow as soon as the ground is entirely
free from frost and can be made in condition. This
may mean in some of the extreme Southern States Jan-
uary or February; in some warmer sections of the
Northern States, the latter part of March or 1st of April;
in colder sections not before the 20th or 25th of April
or May 1st. In the Middle States (and some such
rule will apply everywhere) it is pursued by many
gardeners by observing nature, such as the leafing of the
early shrubs and trees, the blossoming of the early wild
flowers and fruit trees.

Cabbage, lettuce, onion sets, parsley, peas, radish,
salsify, spinach and turnip are sown in Southeastern
Pennsylvania when the violet and the arbutus, the
peach, cherry and pear are in full bloom, or the maple
and horse chestnut in one inch leaf, which is gener-
ally from April 18th to 25th, depending on the earliness
or lateness of the season. Sowing of the less hardy
varieties, such as beans, beet, carrot, celery, cucumber,
kale, okra, onion and parsnip, is made a week or so
later, when the apple is in blossom, or the oak (a late
tree) is in one inch leaf, which is from May 1st to 5th.
Corn, melon and squash are planted when all danger
from frost is past, or when the catalpa and blackberry
are in bloom, from May 15th to 20th.

The following table for a period of ten years taken
from a record kept for twenty years by the writer, shows
the season or the average time when blossoming and

PLANTS TO MATURE.

131

leafing of certain early plants usually occur at Phila-
delphia :

Average dates when fruit trees and mid flowers blossomed and trees leafed
around Philadelphia during a period of ten years.

1880.

Violet, arbutus, blossom . . . Apl. 21
Cherry, peach, pear blossom . Apl. 22

Apple blossom Apl. 26

Maple, horse-chestnut, one

inch leaf Apl. 18

Oak, one inch leaf Apl. 25

1885.

Violet, arbutus, blossom . . . Apl. 26
Cherry, peach, pear blossom . Apl. 26

Apple blossom May 1

Maple, horse-chestnut, one

inch leaf Apl. 25

Oak, one inch leaf May 5

1831.

1882.

1S83.

1884.

Apl. 23
Apl. 23
Apl. 27

Apl. 25
Apl. 25
Apl. 29

Apl. 25

Apl. 25
May 1

Apl. 25
Apl. 25
Apl. 29

Apl. 23
Apl. 30

Apl. 18
Apl. 25

Apl. 23
May 1

Apl. 22
Apl. 29

1886.

1887.

1888.

1889.

Apl. 23
Apl. 23
Apl. 28

May 1
May 1
May 4

Apl. 30
Apl. 30
May 1

Apl. 25
Apl. 25
Apl. 28

Apl. 19
Apl. 27

Apl. 25
May 5

Apl. 27
May 3

Apl. 18
Apl. 27

AVERAGE TIME IN A FAVORABLE SEASON
FOR PLANTS TO MATURE TO EDIBLE CON-
DITION FROM SOWING OF SEED, WITH
YIELD PER ACRE FOR IMPORTANT VARI-
ETIES.

The earliness of varieties is usually obtained at the
expense of smallness in size of fruit, head, root, pod or
grain; in the case of sugar corn, ears of the early kinds
are not only smaller, but the depth, plumpness and
sugariness of grain are less than these found in the
late varieties.

Artichoke — Matures from 90 to 120 days.

Asparagus — Cutting season of shoots in spring will
range from 5 to 6 weeks. From 800 to 1,000 two-
pound bunches may be cut to an acre; a two-pound
bunch contains from 10 to 50 stalks, varying according
to their size.

132 THE SEED-GROWER.

Beans — Bush varieties mature from 35 to 45 days
according to variety; pole kinds, 50 to 90 days. A
yield of bush varieties is from 70 to 80 bushels per acre.

Beet — 45 to 65 days, according to variety; mangold-
wurtzel, 100 to 130 days; yield 200 to 500 bushels of
roots per acre, according to season and locality.

Broccoli— -150 to 200 days.

Brussels Sprouts — 150 to 200 days.

Cabbage— Early varieties from 90 to 100 days, accord-
ing to variety; medium early, 100 to 120 days; late
varieties, 150 to 200 days. Yield, 7,500 heads per acre.

Cardoon— 140 to 150 days.

Carrot — 50 to 70 days, according to variety.

Cauliflower — 100 to 150 days, according to variety;
10,000 heads per acre.

Celery — 110 to 150 days, according to variety. Yield
20,000 to 30,000 plants per acre, five to eight stalks
per plant.

Chervil— 60 days.

Collards — 50 days.

Corn-Sugar — 70 to 90 days, according to variety.
Of a large variety like the Evergreen, 75 to 80 bushels,
or about 8,000 ears have been produced to the acre.

Corn Salad— 50 to 60 days.

Cress — 30 days.

Cucumber — 50 to 80 days, according to variety. A
fair average production of slicing cucumbers per acre is
200 crates; of pickles 125 bushels (200 pickles to a
bushel) per acre. Pickle houses generally pay growers
40 to 50 cents per bushel.

Dandelion— 150 days.

Eggplant— 120 days; yield 8,000 to 9,000 fruits of
two pounds each per acre.

Endive— 80 to 90 days.

PLANTS TO MATURE. 133

Kale -50 to 60 days; yield 200 to 400 bushels per
acre.

Kohl Rabi — 60 days; 300 bushels per acre.

Leek — 90 days; blanching size, 150 days; 100 to 125
bushels per acre.

Lettuce — 40 to 60 days, according to variety; 40,000
heads per acre.

Melons— -70 to 90 days, according to variety; yield 18
muskmelons to a hill; 9 watermelons to a hill.

Mushroom — 30 to 40 days.

Mustard — 30 days.

Okra— 60 days.

Onion — 100 to 130 days, according to variety; 300
to 1,000 bushels per acre, depending on the variety,
season and locality.

Parsley — 30 days.

Parsnip — 150 to 200 days; yield full-grown roots 300
to 700 bushels per acre, according to season and locality.

Peas — 50 to 70 days, according to variety; 100 to 300
bushels per acre, depending on season and variety.
Early sorts are not grown profitably at less than 80
cents per bushel, nor late kinds at less than 60 cents.

Pepper — 100 to 120 days, according to variety.

Potato— 75 to 90 days; 100 to 400 bushels per acre
are yields variously secured, depending on climate and
soil; 1,000 bushels have been obtained under superior
conditions.

Pumpkin— 120 to 150 days.

Radish — 20 to 25 days early varieties, 25 to 30 days
medium early varieties, 35 to 50 days summer varieties,
50 to 75 days winter varieties.

Salsify — 150 to 170 days; yield full-grown roots, 100
to 150 bushels per acre.

Squash — 50 days early varieties; 120 to 150 days
winter varieties.

134 THE SEED-GROWER.

Spinach — 40 to 50 days; 200 barrels per acre.

Tomato— 100 to 120 days, according to variety; from
4 to 5 months are required for a full crop. From
10,000 to 12,000 pounds or from 200 to 240 bushels
are produced per acre. Canneries and catsup houses
usually pay from $6.00 to $7.00 per ton for fruit,

Turnip — 60 to 90 days, according to variety; yields
will sometimes reach 1,000 bushels per acre, though
the average is much less than that.

PERIODS FOR VEGETABLE SEEDS TO
GERMINATE.

The following are the periods that it usually takes for
seeds to germinate after being sown Quickness of
germination depends somewhat on seasoning or age of
seed, but more upon conditions of weather and soil:

Artichoke from 12 to 20 days.

Asparagus from 18 to 30 days.

Beans from 4 to 8 days.

Beet from 7 to 15 days.

Borecole, Broccoli, Brussels Sprouts, Cabbage and
Cauliflower, 4 to 10 days.

Carrot from 14 to 21 days.

Celery from 12 to 21 days.

Chervil from 14 to 21 days.

Collards from 4 to 10 days.

Corn Salad from 12 to 15 days.

Corn from 4 to 10 days.

Cress from 4 to 7 days.

Cucumber from 5 to 10 days.

Eggplant from 7 to 21 days.

Endive from 3 to 7 days.

Kohl Rabi from 4 to 10 days.

Lettuce from 4 to 6 days.

VITALITY OF SEEDS. 135

Melon, Musk, from 5 to 10 days.
Melon, Water, from 7 to 14 days.
Mustard from 3 to 7 days.
Onion from 7 to 14 days.
Parsley from 18 to 30 days.
Parsnip from 7 to 14 days.
Peas from 4 to 10 days.
Pepper from 7 to 18 days.
Pumpkin from 5 to 10 days.
Radish from 3 to 5 days.
Salsify from 7 to 14 days.
Sorrel from 7 to 14 days.
Spinach from 7 to 14 days.
Squash from 5 to 10 days.
Tomato from 6 to 14 days.
Turnip from 3 to 5 days.

VITALITY OF SEEDS.

In the majority of cases fresh seeds give the best re-
sults, that is, when it is desired to produce plants with
a strong leaf growth. Naturally, plants from perfectly
fresh seeds possess greater vigor, but for plants that it
is desired should head, fruit or bulb well, like cabbage,
lettuce, cucumber, melon, pumpkin, beet, carrot, onion,
radish and turnip, it is preferable to use seeds two or
three years old. This applies as well to flowers; seeds
two years old tend to produce more double flowers than
fresh seeds. Such is the wonderful effect that season-
ing or age produces on the life-substance mysteriously
bottled up within the seed germ.

The table which follows, gives the average vitality of
the different varieties of vegetable seeds. In nearly all
cases if seeds are carefully preserved, the vitality may
extend much longer; for instance, it is known of bush

136 THE SEED-GROWEE.

beans of a certain variety having germinated finely
when ten years old. On page 73, in the article on pea
weevil, directions are given for destroying weevil and
bugs in seeds.

There are usually many more seeds in an ounce than
is actually denoted by the table, but due allowance has
been made for such which are immature or defective,
it having been considered that it will answer practical
purposes to present only an approximate number of
well-matured seeds, instead of the exact number of all
the seeds.

VITALITY OF SEEDS.

137

COLOR AND VITALITY OF SEEDS.

Color and form of seeds.

Approximate number of
well-matured seeds in
an ounce

1

3.

f

Artichoke . . .

Grayish, streaked with blackish-brown,

500

5

Asparagus . • .

750

4

Bean, bush . . .

Vary in size, form, color, according to

50

s

Bean, pole . . .

Vary in size, form, color, according to
variety ..............

25

3

Beet

Brownish woody shell enclosing 2 to 4

reddish -brown, smooth kidney-shaped

750

5

Borecole — Kale.

Reddish-brown or blackish-brown,

5,000

5

Broccoli ....

Reddish-brown or blackish-brown,
rounded

5 000

«5

Brussels Sprouts.

Reddish-brown or blackish-brown,
rounded

5 000

5

Cabbage ....

Reddish-brown or blackish-brown,

5,000

5

Cardoon ....

Grayish, spotted with brown, oblong,
flattened

400

5

Carrot ....
Cauliflower. . .

Pale-brown, oval, flattened, thin - .
Resembles cabbage, though generally
not so plump

10,000
5 000

4
5

Celery

Yellowish -brown, triangular, aromatic

40,000

r>

Chervil ....
Chicory ....
Col lards ....
Corn-Sugar . .

Blackish-brown, long, pointed ....
Dark grayish-brown, long, angular . .
Resembles cabbage
Either waxy-yellow, red, slate, accord-

5,000
10,000
5,000

150

2
8
5

3

Corn Salad . .

Buff, rounded, grooved

9,000

8

Cress

7 500

K

Cucumber . . .
Dandelion . . .

Yellowish-white, oval, much flattened.
Brownish oblon01 slender ....

750
25 000

8
3

Eggplant . . .

YelloAvish flattened .....

5 000

,5

Endive ....

Grayish long angular . .....

10 000

8

Kale
Kohl Eabi . . .

(See Borecole).
Black or reddish -brown, rounded . . .

5,000

5

138

THE SEED-GROWER.

COLOR AND VITALITY OF SEEDS — Continued.

>

^

» «- *&
gll

CD

Color and form of seeds.

§ !TH

Hi

3"

:*i

f

QQ C3
CD P

|

P-i CD

pj

• B'2,

f

Leek

Black triangular

6,000

2

Lettuce ....

Either white, black or yellow, according

to variety oval flattened

10,000

4

Melon, Musk . .

Usually yellow, sometimes nearly white,
varying in size according to variety,

oval flattened .... ..»••'.

600

8

Melon, Water .

Either red, white, black, yellowish or

grayish brown, according to variety,

100

8

Mustard ....

Yellow or blackish or red dish -brown,

Okra

according to variety, rounded ....
Greenish-drab, blackish at eye, rounded.

10,000
450

8
4

Deep blue-black, triangular

5,000

2

Parsley ....

Grayish-brown, ovoid, aromatic ....

5,000

3

Parsnip ....

Pale-yellowish, brown or yellowish-

green, nearly circular, flat, thin . . .

4,000

2

Pea

Either creamy-white, white, bright yel-

low, yellowish - green, olive - green.

bluish-green, pale blue, blue, green-

ish-blue, grayish, brownish, smooth,

dented or shriveled, according to

40

4

Pepper ....

Yellow, nearly circular, flattened . . .

3,000

5

Pumpkin . . .

Pale-yellow or pure white, oval, flattened

125

6

Radish ....

Spring and summer varieties, grayish-

red; winter sorts, yellowish-red;

rounded • •

2,000

5

Rhubarb ....

Brown, triangular, membranous at cor-

1,000

3

Salsify

Brownish lonsr slender .......

2,000

Sorrel . . . .

Brownish, triangular, smooth

20,000

2

Spinach ....

Either rounded or smooth, angular or

prickly, according to variety ....

1,500

5

Squash ....

Either pale-yellow or pure white, ac-

cording to variety, oval, flattened . .

100

6

Tomato ....

Yellowish-white or pale-gray ....

10,000

4

Turnip ....

Black or reddish-brown, rounded . . .

5,000

5

TESTING SEEDS.

139

TESTING SEEDS.

When there is any doubt as to the vitality of seeds,
they should be given a test before sowing them or offer-
ing them for sale.

In making the test, it is desirable to know what pro-
portion or percentage will germinate, as, if this proves
to be small, seed must be rejected or destroyed. The
usual rule is to make the test with 100 seeds taken from
the lot just as it runs, without picking out any that seem
defective. A record of all tests should be kept in a
book ruled and headed like the following illustration :

b

tzj

^te!

J>

^

II

CTQ f

11

»fi

1 'o

Bf

Variety.

jk

^ 1

III

C "*>

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2 ^

— fd

Kemarks.

•

. CO

• CD O

• CO

.

t

. cL o

,

CC l-tj

1904.

Sept. 4

Select Jersey Wake-
field Cabbage . . .

Brill.

100

8

78

Good, strong
vitality.

Sept. 4

Blood Turnip Beet .

Jones.

100

14

23

Slow; no good

The best method for testing is in earth on the benches
of a greenhouse if convenient; if not, then by sowing
the seed in shallow boxes of light soil in fine tilth placed
near the window of the room occupied. Before sow-
ing, water the soil thoroughly, cover seed lightly and
spray with a fine rose sprayer or Scollay sprinkler.
Seeds like asparagus, okra and parsley may be soaked
to advantage from 12 to 24 hours before test is made
in soil.

A simple way to test seeds which germinate readity
is to place them between moistened layers of raw cot-
ton, flannel cloth, or thick blotting paper, which are

140 THE SEED-GROWER.

then laid between two dinner plates and kept in a warm
room, giving proper attention to keeping the layers
moistened as necessary.

To pick out seeds of grasses to be tested, use a pane
of glass, over the surface of which lay spread thinly the
seeds, which have previously been made thoroughly
wet. The glass is then held up to the light, and the
seeds may easily be picked out from the chaff with a
forceps and counted.

BEST METHOD FOR KEEPING SEEDS IN STORE.

Seeds are best kept in a dry, airy room. They should
not be placed in air-tight vessels. Cloth sacks are
better for keeping seeds in than anything else.

The best way, and it should be done with all fine seeds
especially, is to fill the sacks about half full (in order
to handle them more readily) and suspend from racks
specially made, or from hooks attached to the ceiling
rafters. The bags should not lay against a wall. Hold-
ing suspended in the way mentioned, -will permit free
circulation of air about the bags, and render safe from
mice.

Unceasing watchfulness is necessary in the care of
seeds to preserve from damage by insects.

Seeds kept in drawers and bins should be overhauled,
particularly during the warm season, and if there are
any indications of insect life, such as lumpiness or
forming in small balls, etc. , the seeds should be taken
out and given a cleaning in a sieve or in the fan-mill.
The drawer or bin should also be carefully cleaned be-
fore the seeds are put back.

A few tar-balls put into each sack, drawer or bin will
serve measurably to drive away insects, though they are
not a sure preventive. See directions for killing weevil
and insects in seeds in article on pea-weevil on page 73.

TRIAL GROUND. 141

TRIAL GROUND.

This is a space set apart in a field in which to test
stocks of different growers to see whether true or not;
also to make trial of new varieties to observe their
merits and compare with other sorts; it is a means, too,
for detecting fake novelties. Many large firms devote
considerable acreage to their trial grounds, making trial
of every lot of vegetable and flower seeds received in
store, no matter by whom grown; a systematic record
being kept of the trials for subsequent reference.

The usual record book is ruled in columns, with
appropriate headings, as for instance, il name of vari-
ety," " name of grower," " date seed sown," " date of
maturity," " remarks." In the latter column are
noted "criticisms," whether observed to be true to
type or not, differences in type, whether improvement
or not, whether meritorious or not, etc.

In the trial grounds the amount of space devoted to
each variety is usually a single row 12 feet in length; the
rows of each class (the different varieties of beet, cab-
bage, etc. ) being ranged alongside each other.

The variety sown or on trial is marked by a large
wooden stake or label driven in at the top of the row,
on which has been written with indelible ink the record
number of the variety with its name, as for example.
" 128 Select Jersey Wakefield Cabbage," so that all that
will be necessary when results are to be noted is to turn
to No. 128 in the record book (which is always carried
along when making observations in the trial grounds),
find the place reserved for the variety, and with pencil
make the record at once in the field.

142 THE SEED-GROWER.

DESCRIPTION OF THE DIFFERENT VARIETIES
OF VEGETABLES, INCLUDING THE VARIOUS
SYNONYMS OR OTHER TITLES WHICH MANY
VARIETIES BEAR IN THE TRADE.

ARTICHOKE.

Large Green Globe — Heads or buds measure from
3 to 5 inches across, nearly round; scales deep-green,
thick and fleshy, pointed at the tips.

In European gardens there are a dozen or more varieties in
various favor, but in America only the above sort is under cultiva-
tion, being considered the best of all.

ASPARAGUS.

Conover's Colossal, or Barr's Mammoth, Conover's
Giant, California Mammoth, Donald's Elmira, Giant
Argenteuil. Stalks are large; many an inch in diam-
eter.

There is practically but one variety in cultivation, it having a
number of synonyms as above. It is undoubtedly the same old
variety spoken of by Pliny as being under cultivation in his time in
Roman gardens, the shoots of which grew so fair and large that
three would weigh a pound. The coloring of the heads varies with
the nature of the soil; in heavy loam, dark green or purplish heads
are produced; in very sandy soil the heads are usually light green
or nearly white.

BEAN.

Green Pod Varieties.— Best of All. Seed cream,
streaked with dull red; medium early; pod half round,
dashed with red.

Brown Valentine, or Refugee, Thousand to One.
Seed brown mottled; early; pod round, thick, pale.

Canadian Wonder. Seed large, slightly flat, deep

BEAN. 143

crimson color; hardy; medium early; pod long, broad,
flat.

China Red Eye. Seed white, spotted purplish-red
about the eye; early; hardy; pod straight, flat.

Dwarf Horticultural, or Dwarf Cherry, Dwarf Cran-
berry, Dwarf Marble, Dwarf Wren's Egg, Quail Head,
Scipio Dwarf, Speckled Cranberry. Seed cream,
streaked with dull red; medium early; pod slightly
curved, streaked with red.

Emperor William, or Dwarf Dutch Case Knife, First
in Market, Low's Champion, White Scimeter. Seed
white, flattened; early; pod half-round, sickle-shaped.

Extra Early Refugee. Seed brown-mottled; extra
early, pod round, thick, lightish-green.

Longfellow. Seed red-mottled; early; pod round,
thick, straight.

Long Yellow Six Weeks, or Newton, Rob Roy. Seed
yellow; early; hardy; pod flat, often curved.

Mohawk, or Brown Six Weeks. Seed variegated with
drab, dull purple and different shades of brown; early;
hardy; pod broad and flat, nearly straight.

Navy, or Boston Pea, Early Marrow, Snow Flake,
White Soup. Seed small, white; pod round.

Red Valentine, or Extra Early Red Valentine, Extra
Early Red Round Pod Valentine, Red Marrow. Seed
red-mottled; extra early; pod round, thick, slightly
curved.

Round Yellow Six Weeks, or Yellow Cranberry.
Seed yellow; early; pod thick, slightly curved.

Stringless Green Pod. Seed brown; extra early;
pod round, thick, straight.

White Kidney, or Royal Dwarf, Stanton. Seed
white, long; pod irregular.

White Marrow, or Large White Dwarf Cranberry,

144 THE SEED-GROWER.

Mountain, Succotash. Seed white, thick, nearly round;
pod flat.

Wax Pod Varieties.— Crystal Wax, or Ancient
American, Cabbage Wax. Seed small white; early;
pod ivory white, round, thick.

Currie's Rust Proof Wax. Seed large, purplish or
brownish-black; early; pod broad, flat.

Davis Wax, or Ventura Wonder. Seed white; early;
pod straight, half flat.

Detroit Wax. Seed white, deep brown around the
eye; early; pod flat.

Dwarf German Wax, or Butter Wax, Cylinder Pod.
Seed small black; early; pod round, curved.

Golden Eye Wax. Seed white, blotched with yel-
low; early; pod straight, flat.

Golden Wax, or Perfection Wax, Rust Proof Golden
Wax. Seed white, mottled with dark-brown around
the eye; early; pod straight, flat.

Red Flageolet Wax, or Crimson Flageolet Wax, Scarlet
Wax. Seed large, purplish-red, flattened; medium
early; pod pale yellow, long, flat, somewhat curved.

Refugee Wax. Seed brown-speckled; early; pod
bone white, round, curved.

Valentine Wax. Seed red-mottled; early; pod yel-
low, round, thick.

WardelPs Dwarf Kidney Wax. Seed white with
dashes of light purple about the eye; early; pod yellow,
broad; flat.

Pole or Climbing Varieties.— Golden Butter Pole,
or Golden Cluster Wax, Mont' or Wax. Seed white;
pod yellow, long, flat, thick.

Horticultural, or Housewives' Delight, Red Speckled
Cranberry, Scipio Pole, Wren's Egg. Seed cream,
streaked with dull red; pod medium, slightly curved,
green streaked with red.

BEAN. 145

Kentucky Wonder, or Monstrous Podded Southern
Prolific, Old Homestead, Seek-no-Further, Texas Pro-
lific. Seed grayish brown; pod green, long, thick.

Lazy Wives. Seed white; pod green, long, thick,
broad.

Red Speckled Cut Short, or Corn Field, Corn Hill.
Seed white with reddish-brown dots; pod green, med-
ium, round.

Scarlet Runner. Seed lilac-purple variegated with
black, large; pod green, long, broad, flat.

Southern Prolific. Seed grayish brown; pod green,
long, thick.

Tall German Wax, or Black Algerian Wax, Black
Butter Pole, Indian Chief. Seed black; pod yellow,
medium, flat.

White Crease Back, or Fat Horse, Mobile. Seed
small, white; early; pod green, long, round, thick.

White Dutch or Case Knife. Seed white; pod green,
large, flat.

White Runner. Seed pure white, thicker than the
Scarlet Runner, of which this is a variety; pod green,
long, broad, flat.

Yard Long, or Asparagus, Cuban Asparagus, French
Asparagus, Snake. Seed small, cinnamon-brown; pod
pale green, round, eighteen to twenty inches long.

Lima Sorts.— Burpee's Dwarf or Bush, or Dwarf
Large White Lima. Seed white, flat; pod green, same
size as regular Pole Lima strain.

Carolina or Sewee. Seed white, flat, small; early;
pod green, short, flat; a pole variety.

Dreer's Bush Lima, or Dwarf Potato Lima, Kumerle,
Thorburn. Seed plump, white; pod green, same size
as Improved Pole Lima.

Henderson's Bush Lima or Dwarf Carolina. Seed
10

146 THE SEED-GROWER.

white, small; very early; pod green, short, flat. There
is a sub-variety, seed of which is dull white, spotted
and streaked with purple.

Improved White Pole Lima, or Challenger, Dreer's
Lima, Potato Lima. Seed white, plump; pod green,
flat.

Large White Lima, or Butter, Early Jersey Lima,
Jersey Lima, King of the Garden. Seed white, flat;
the well-known Pole Lima.

BEET.

Garden Varieties. — Bassano or Extra Early Tur-
nip. Extra early; pink, globular root, flesh white,
circled with bright pink; foliage green, leaf -stems green-
ish-white, stained with red.

Bastian's Turnip, or Philadelphia Early Turnip,
Simon's. Early; large, turnip-formed root; flesh
bright red, zoned with lighter rings; foliage dark green,
with red stems and veins.

Early Blood Red Turnip, or Acme, Arlington Favor-
ite, Early Columbia, Dewings, Edmunds, Market
Gardener, New Crimson Chief. Early; round, blood-
red root and flesh; foliage deep red, sometimes inclin-
ing to dark green, stems and veins brilliant red.

Eclipse, or Detroit, Dark Red. Extra early; round
blood-red root and flesh; dark foliage.

Egyptian, or Crosby, Excelsior, Extra Early Turin.
Extra early; improved strain, half round, dark blood-
red root and flesh; foliage dark.

Half Long Blood Red. Late; wedge-shaped root,
dark blood-red flesh and foliage.

Lentz, or Dark Stinson, Early Forcing, Electric, Im-
proved Arlington, New Surprise. Extra early; round,
dark red root, flesh crimson with rings of lighter hue;
foliage dark green with red stems and veins.

BROCCOLI. 147

Long Blood Red or Ne Plus Ultra. Late; long,
tapering root; skin, flesh, and foliage deep red; stems
and veins blood-red.

Swiss Chard, or Silver Beet, Spanish Spinach. The
leaves are medium size, erect, pale green with whitish
ribs and veins.

Cultivated for its leaves and leaf stalks, the former being used as
spinach, the latter stewed like asparagus. The roots are tough and
fibrous and unfit for use.

Field Varieties. — Champion Yellow Intermediate
Mangel Wurtzel, or Gate Post, Golden Giant, Leviathan.
Large yellow root, flesh white; foliage pale green.

Giant Long Red Mangel Wurtzel, or Colossal Mon-
arch, Norbiton Giant, Prize Mammoth, Saw Log.
Long root, moderately even in form; skin and flesh
red; leaves green, stems green stained with rose-red.

Golden Tankard Mangel Wurtzel. Root of large
diameter, flesh yellow; foliage pale green.

Klein Wanzleben. Conical, straight even root, broad
at the shoulder and tapering; skin and flesh white;
foliage pale green.

Lane's Imperial Sugar. Long, smooth root, broad
at shoulder, gradually tapering; flesh white; foliage
pale green.

Vilmorin's Improved White Sugar. Long, thick
root; skin and flesh white; foliage pale green.

White Silesian Sugar, or White French. Long, thick
root; skin and flesh white; foliage clear green.

BROCCOLI.

Large Early White — Tall, erect, dark green leaves;
heads very white and close.

Purple Cape. Close, compact, large brownish -purple

148 THE SEED-GROWER.

BRUSSELS SPROUTS.

Tall, nearly four feet in height, producing small
heads in great abundance.

CABBAGE.

Bergen Drumhead, or Buncombe, Large Bergen,
Large German Drumhead, Large Late Mountain, Stone
Mason. Large roundish head, slightly flattened at the
top; leaves glaucous-green color, firm, thick texture;
short stem; late, 125 to 140 days.

Danish Ball Head, or Amager, Baseball, Cannon
Ball, German Export, Hard Heading, Hollander,
Luxemburg, Solid Emperor. A distinct late sort;
medium-sized, nearly round, hard, solid head, of most
excellent keeping and shipping quality; 125 to 140 days.

Drum Head Savoy, or Perfection Savoy. Large flat-
tened, roundish head, yellowish-green at the center,
leaves of which are sea-green, wrinkled or crumpled;
more tender and delicate in flavor than the smooth-
leaved sorts; late, 125 to 140 days.

Early Flat Dutch, or All Seasons, All Year Round;
Chou Bonneuil, Early All Head, Early Drumhead,
Early Summer* Eclipse, Faultless, Long Island Medium
Flat Dutch, St. Dennis, Solid South, Southern Cross.
Early; medium-sized round head, flattened; short stem;
100 to 115 days.

Early Jersey Wakefield, or Little Pixie, Select Early
Jersey Wakefield. Small, conical-shaped head, small
stalk; 90 to 100 days.

Early Oxheart. Less than medium-sized, egg-shaped
head; short stalk; 100 to 115 days.

Early Spring, or Flat Parisian. Small, flat, round-
ish head; 90 to 100 days.

Early Winnigstadt, or Early Cone, Pointed Head,

CABBAGE. 149

Quedlinburg Winnigstadt. Intermediate early; large
conical-shaped head; 100 to 115 days; an excellent
shipping variety.

Early York. Small, roundish head; short stem; 90
to 100 days.

Etampes, or Advance, Earliest Express, First Early,
Henderson's Premium, Lightning, Wonderful. Small,
conical-shaped head; 80 to 90 days.

Green Curled Savoy. Medium-sized, yellowish-
green head, nearly round, somewhat pointed at the
top; 110 to 120 days.

Green Glazed. Large head, loose and open; long
stalk; leaves varnished or glossy, shining green; resists
the attacks of worms, fleas and caterpillars better than
other sorts; 110 to 120 days.

Large Late Flat Dutch, or Bloomsdale Large Late
Flat Dutch, Danish ditto, Excelsior ditto, Market
Gardeners' ditto, Matchless ditto, Premium ditto, Silver
Leaf ditto, Superb ditto, Acme, Autumn King, Chicago
Market Garden, Colossal Hundred Weight, Large Late
Drum Head, Marblehead Mammoth, Sure Head, World
Beater. Heavy, broad, rounded solid head, flattened
at the top; short stem; color bluish green; 125 to 140
days.

The old type staple late variety. Introduced here from Europe
by the first settlers; not yet improved on; as seen above, has many
synonyms.

Large Wakefield, or Charleston Wakefield, Long
Island Beauty. Conical-shaped head, larger and later
than the Early Jersey Wakefield; 100 to 115 days.

Large York. Medium-sized, roundish head; short
stem; 100 to 115 days.

Louisville Early Drum Head, or Deep Head, Eclipse,
Florida Header, New Hard Head, Reedland Early

150 THE SEED-GROWER.

Drum Head. Less than medium-sized, roundish head,
flattened at the top; 90 to 100 days.

Mammoth Red Rock. Large red or purple roundish
head; 125 to 140 days.

Red Dutch, or Early Dark-Red Erfurt, Red Rock.
Medium-sized red or purple roundish head; 110 to 115
days; this and the preceding are generally used for
pickling.

Vandergaw's Early Drum Head, or Bloomsdale
Early Drum Head, Succession, Volga. Intermediate
early; medium-sized, roundish, flattened head; 100 to
115 days.

CARDOON.

Tours. — Ribs large and solid; considered the most
tender and delicate .variety.

CARROT.

Early Scarlet Horn Half Long. Root medium-
sized, cylindrical, pointed; flesh reddish-orange, heart
small; 55 days.

Early Scarlet Short Horn, or Bellot. Root four to
five inches, somewhat oval, smooth, fine-grained;
orange-red; 45 days.

French Earliest Short Horn, or Early Round Parisian,
Extra Early French Forcing, Golden Ball. Small,
almost globular root, about two inches; orange-red; 40
days.

Half Long Scarlet, or Chautenay. Short, thick,
stump-rooted; orange; 60 days.

Long Orange, or Altringham, Intermediate, Long
Red Surrey, Victoria. Thick at shoulder, tapering,
twelve to fourteen inches long ; reddish-orange, heart
pale yellow; 70 days.

CAULIFLOWER. 151

Long Red Coreless. Half long, red-fleshed; 55 days.

Nantes. Medium size; cylindrical, with a blunt
point, red, coreless; 60 days.

Orange Danvers, or Rubicon Half Long. Cylindri-
cal, stump-rooted, broad-shouldered, medium large,
dark orange; 65 days.

Ox-heart, or Early Gem, Guerande. Root four to
six inches long, diameter three inches, very blunt at
apex; flesh orange-red, heart yellow; 55 days.

St. Valery. Broad-shouldered, two and three-quart-
ers to three inches across, tapering, ten to twelve inches
long, reddish-orange; 70 days.

White Belgian. The largest carrot; sixteen to eigh-
teen inches length; four inches diameter; coarse flesh.

White Vosges, or White Giant. White, late, broad-
shouldered, six to eight inches, tapering quickly.

Yellow Belgian. Similar to White Belgian, except
in outside color, which is green above ground, yellow
below; late; 15 to 18 inches in length, nearly 3 inches
in diameter.

CAULIFLOWER.

Algiers, or Reliable. Late; large dark-green leaves,
short stem ; big, solid white head.

Dwarf Earliest Erfurt, or Early Snow Ball, Alabaster,
Best Early, Early Copenhagen, First, Ideal, Long Island
Beauty, Prize Earliest, Seafoam. Good-sized head,
pure white; stalk medium length, leaves long and nar-
row, 90 to 100 days.

Early Dwarf Erfurt. Similar to the preceding, but
larger and later.

Extra Early Paris, or Nonpareil. Dwarf; medium
size, pure white head.

Lenormands. Late variety; large handsome head,
about nine inches across.

152 THE SEED-GROWER.

Veitch's Autumn Giant. Late, vigorous, well pro-
tected by foliage; large, compact, white head.

CELERY.

Boston Market. Dwarf spreading; leaf stalks short
and stout; leaflets dark-green, heart solid, white.

Celeriac. Produces a large, solid, brownish, irregular
root or tuber, three to .four inches in diameter. This
is the edible portion.

Dwarf White Solid, or Kalamazoo. Dwarf, compact;
leaflets small, pale green; stalks broad, thick, crisp;
heart solid, pure white.

Giant Pascal, or Winter King. Stalks of the largest
size; leaf stalks long and thick, leaflets dark-green and
thick; heart solid and thick-set.

Golden Heart, or Crawford's Half Dwarf, Golden
Dwarf, Henderson's Half Dwarf. Dwarf, compact;
stalks broad; heart solid, and when blanched remark-
able for the light-yellow color of stalks and leaves.

Large White. Compact, robust, about two feet high;
leaflets broad; thick heart.

Paris Golden Yellow, or Golden Self-Blanching.
Like White Plume, to a certain extent is self-blanching.
Dwarf, stocky habit; solid stalks; as the plant ap-
proaches maturity the inner stems and leaves assume a
light-golden hue.

Paris Red Ribbed. A sport of the preceding, but
dwarfer in habit; thick leaflets with yellow specks in
them, the stems shaded with red.

Pink Plume. Similar to the White Plume, but hav-
ing reddish-colored stalks.

White Plume or Self Blanching. To a certain extent
it is self -blanching; central leaflets turning light color
and sometimes becoming nearly pure white at maturity.

CORN. 153

It, however, requires to be earthed up as with other
varieties to produce desired results.

CHERVIL.
Curled. — Foliage delicately and beautifully frilled.

CHICORY.

Large Rooted or Barbe de Capuchin. Deep green
leaves, long, fleshy roots, measuring when well-grown
12 to 14 inches in length, about one inch in diameter
at their thickest part.

COLLARD.

Georgia, or Cabbage, Creole, Improved White
Georgia, Silver, Southern Curled. Cultivated exten-
sively in the Southern States for cabbage greens. Grows
from two to three feet high, with a mass of leaves
which do not head; the central leaves sometimes form
a sort of rosette.

CORN.

Garden Varieties. — Adams' Early or Burlington.
Not a sugar corn; but an early, dwarf, small-eared dent
variety, which on account of its hardiness can be
planted much earlier than sugar varieties; height of
stalk six feet; 70 te 75 days.

Asylum, or Darling's, Early Mammoth, Triumph.
Large ear, white cob, deep grain; 75 to 80 days.

Black Mexican, or Squaw. Eight-rowed, bluish-
purple grain; 75 to 80 days.

Country Gentleman, or Little Gem, Ne Plus Ultra,
Quaker Sweet, Shoe Peg. Large ear, white cob, nar-
row deep grain, irregularly set on cob; 75 to 80 days.

Egyptian, or Washington Market. Largo enr, broad,
deep grain; 90 to 95 days.

154 THE SEED-GROWER.

Extra Early Adams. Not a sugar corn; a sub-
variety of the Adams' Early; earlier than it, smaller
ea.r; height of stalk four feet; 65 days.

Extra Early Cory, or First of All. Eight- rowed;
small ear, red grain; 60 to 65 days.

Extra Early Crosby, or Boston Market. Twelve-
rowed; small ear, white grain; 70 to 75 days.

Extra Early Minnesota. Eight-rowed; small ear,
white grain; 65 to 70 days.

Extra Early Narragansett, or Marblehead. Eight-
rowed; small ear; red grain; 65 to 70 days.

Golden Sugar, or Brighton, Early Orange, Golden
Bantam, Golden Coin, Golden Sweet. Eight-rowed,
short ear, yellow grain; 65 to 70 days.

Imitation Sugar, or Early Market, First in Market,
Southern Roasting Ear. A hybrid between Adams'
Early and Sugar Corn; hardy; matures in about 80
days.

Kendall's Early Giant. Ten to twelve-rowed; ears
about eight inches long; white cob; 65 to 70 days.

Late Mammoth. Large ear, broad, deep grain; 85
to 90 days.

Mammoth White Cory. Twelve-rowed; small ear,
white grain ; 65 to 70 days.

Old Colony, or Excelsior, Landreth, Squantum.
Twelve-rowed; large ear, white cob, deep grain; 75 to
80 days. An old variety originated about fifty years
ago.

Perry's Hybrid, or Chicago Market. Twelve- to four-
teen-rowed; large ear, white cob; 75 to 80 days.

Stowell's Evergreen. Large ear, white cob, deep,
sugary grain; 80 to 85 days. Remains a long time in
fresh condition, hence its name; an old variety without
superior.

CUCUMBER. 155

White Evergreen. Large ear, white cob, deep, very
white grained; 80 to 85 days.

Zig Zag Evergreen. Similar to Stowell's Evergreen
except that grains are irregularly set on cob; 75 to 80
days.

Except those noted otherwise in the description, the foregoing are
all sugar corns.

CORN SALAD.

Known also as Lamb's Lettuce, or Fetticus and Vet-
ticost.

Broad - leaved, large-seeded. There are several
sorts, but this is the only one cultivated in America.

CRESS OR PEPPER GRASS.

Curled. — Dwarf, compact; leaves feathered like
parsley.

Golden Yellow, or Australian. Dwarf; yellowish-
green, broad-leaved; mild in flavor.

Upland, or American, Land. Hardy, perennial;
similar to water cress in form of leaf and taste.

Water. Hard}^, aquatic, perennial; leaves rounded.

CUCUMBER.

Cumberland. — Large vine; long fruit with rough-
ened surface, dark green, white spines.

Early Frame, or Early Cluster, Evergreen, Short
Green, Westerfield Chicago Pickling. Medium-vined;
fruit about 5 inches long, 2 to 2J inches in diameter
when matured for slicing; green ripening yellow, black
spines. Very old variety.

Early Russian, or Extra Early Seedling, Extra Early
Siberian, Ever Bearing New Siberian. Small, short-
jointed vine, bearing usually in pairs small fruit three

156 THE SEED-GROWER.

to four inches in length; green ripening to dark red-
dish-yellow, black-spined; prolific; a week earlier than
any other sort.

Ford Hook Famous. Large vine; fruit long, smooth,
dark green with white spine.

Gherkin, or Burr, Round Prickly, West India. A
native of tropical America. Small, slender vine, small
foliage; fruit abundant, two to three inches in length,
oval form, thickly set with spines.

Long Green. Large vine; fruit large and long, green
ripening yellow, black spines.

Long Green Turkey. Large vine; fruit 15 to 18
inches in length; form long and slender, usually solid
near the stem; seeds sparsely; skin deep green, ripen-
ing a reddish-yellow, black spines; excellent for pickles.

Nichol's Medium Green, or California Pickle. Me-
dium, large vine; fruit medium large, about twice as
long as thick; dark green ripening yellow, black spines.

Short Prolific, or Boston Market, Boston Pickling,
Chicago Pickling, Early Green Prolific, Extra Early
Green Prolific, Jersey Pickle, Prize Taker. Small vine;
fruit smaller than Early Frame, averaging four to five
inches in length when matured enough for slicing;
green ripening yellow, black spines.

White Spine, or Arlington White Spine, Bennett's
White Spine, Perfection White Spine, Early White
Spine, Evergreen White Spine, Fordhook White Spine,
Improved White Spine, Peerless White Spine, Bismarck,
Commercial Pickle. Medium vine; fruit about 6 inches
long, 2J inches in diameter; deep green with white
spines; as it ripens the skin gets paler, and when fully
ripe it is nearly white.

KALE. 157

DANDELION.

Cabbaging. — Leaves fully double the size of the
common dandelion.

French. Broader leaves than the preceding, less
curly.

EGGPLANT.

Large Spineless Purple, or New Jersey, New
Orleans Market, New York Purple. Large, round,
smooth, glossy, deep purple skin.

Black Pekin. Similar in form to the preceding; skin
jet black.

White. Also similar in form to the Large Purple;
skin creamy white; in Europe the white skin sorts
have the preference.

ENDIVE.

Green Curled, or White Curled, Moss Curled.
Leaves much cut and curled; heart leaves full and close.

Broad-leaved, or Batavian, Escorolle, Lettuce-leaved.
Leaves yellowish-green, long and broad, edges some-
what ragged.

KALE.

Asparagus, or New Orleans Broad Leaf. Dwarf;
broad, greyish-green leaves, slightly curled at the edges;
stalks of the leaves have almost the flavor of asparagus.

Dwarf Curled Scotch, or Dwarf German, Cottagers,
German Greens, Siberian, Sprouts, Winter. Dwarf,
spreading; bright green, finely curled leaves.

Dwarf German Purple, or Dwarf Brown Purple.
Similar to the preceding, except in color which is deep
purple.

Jersey, or Cow or Tree. Grows to a height of six
feet or even taller. Leaves large, from 2|- to 3 feet in

158 THE SEED-GROWER.

length, smooth or but slightly curled; usually grown
for stock, but the young sprouts are mild and tender
for cooking.

Sea Kale. A perennial, propagated from seeds or
roots. Leaves are large, thick, roundish, smooth, in
color bluish-green; young shoots when from 3 to 9
inches long are blanched and used.

Tall Green Curled Scotch. Height two to four feet,
curly dark-green leaves.

Tall Purple Curled Scotch. Similar to tall green,
except in color which is deep purple.

KOHL RABI.

Early Green Vienna, or Early White Vienna.
Light green bulb, short-leaved; matures for table use in
70 to 80 days.

Early Purple Vienna. Similar to the preceding, ex-
cept in color.

Large Green, or Large White. Bulb much larger
than the early sort; matures for table use in from 90 to
110 days.

LEEK.

Large London, or Broad Flag, Large Flag. Tall,
thick stems about 4 inches in length, 1J- inches in
diameter; broad leaves.

Large Musselberg, or Carentan, Scotch Champion,
Scotch Flag. Stems tall, reaching six to eight inches
in length, two to three inches in diameter; very broad
leaves.

Large Rouen, or American. Thick, short stem,
under strong cultivation grows four inches in diameter;
fan-shaped dark green leaves.

LETTUCE. 159

LETTUCE.

There are three general types of lettuce: (a) Cabbage
Leaved; leaves broad, rounded, more or less wrinkled,
and in some varieties much curled, overlapping each
other, forming a head like cabbage, (b) Cut Leaved;
leaves long, loosely spreading and irregularly cut on the
edges, (c) Cos Leaved; leaves spatulate, much longer
than broad; forming a conical-shaped upright plant,
from one to two feet in height.

Cabbage-leaved Varieties. — Big Boston, or All-
right, Big Head, Chesterfield, Giant White Forcing,
Houston Market, Red Edge, Trocadero. Was intro-
duced from France under the name of Trocadero.
Seed is whitish; compact, broad, hard head; leaves
broad, mostly smooth; color, light, dull green, nar-
rowly edged with light brown; matures in about 80
days.

Brown Dutch, or Brown Ginco, Brown Batavia.
Seed blackish; medium sized, firm head; leaves broad,
somewhat blistered and crumpled; color, medium dull
green, tinged with dull faint brown, sometimes a de-
cided brown in blotches; 80 days.

Buttercup, or Golden Ball, Mich ell's Very Best.
Seed whitish; medium-sized firm head; leaves broad,
somewhat blistered and crumpled, flat at edges; color
very light-green, never spotted in any part; 80 days.

California Cream Butter, or Beckert's Golden, Blonde
Beauty, Early Spring, Large Passion, Philadelphia
Butter, Spotted Passion, Summer Drumhead, Treasure.
Seed brownish-black; large, very firm head; leaves
broad, somewhat blistered and crumpled, flat at edges;
color dark-green, freely spotted with brown; 80 days.

Cold Frame White Cabbage. Seed whitish; medium-
sized, firm head; leaves broad, somewhat blistered and

160 THE SEED-GROWER.

crumpled, flat at edges; color medium-green, tinged in
places with light-brown; 75 days.

Deacon, or Colossal, Golden Gate, Golden Heart,
Largest of All, Large Drumhead, Norfolk Royal Cab-
bage, Russian, San Francisco Market, St. Louis Butter,
Summer Gem, Summer Queen Drumhead, Sunlight,
Triumph, White Russian. Seed whitish; large, fairly
compact head; leaves broad, peculiarly smooth; color
light grayish-green, unspotted and untinged; 75 days.

Defiance, or Always Ready, Slow Seeder, Standwell.
Seed whitish; large, firm head; leaves broad, some-
what blistered and crumpled ; color medium-green,
tinged light-brown in places; 80 days.

Denver Market, or Early Ohio, Golden Forcing,
Sutton's Favorite, Weber's Curled. Seed whitish;
large, somewhat soft head; leaves excessively blistered
and crumpled, frilled at borders; color very light-green,
unspotted; 80 days.

Golden Queen, or Stone Head Golden Yellow. Seed
whitish; small head ; leaves broad, blistered and
crumpled; color very light-green, unspotted and un-
tinged; 65 days.

Hanson, or Excelsior, Gardener's Favorite, Los An-
geles Market, Mastodon, Montreal Market. Seed
whitish ; large, hard head ; leaves broad, somewhat
blistered and crumpled, borders frilled; color very light-
green, unspotted; 90 days.

Hubbard's Market, or Early Challenge, Early White
Butter, Early Market, Early White Cabbage, French
Market, Gold Nugget, St. Louis Market. Seed whit-
ish ; large, very firm head ; leaves broad, somewhat
blistered and crumpled, color medium-green, unspotted;
70 days.

Malta, or Drum Head. Seed whitish; very large,

LETTUCE. 161

fairly compact head; leaves short, spatulate in shape,
slightly but coarsely blistered and crumpled, borders
coarsely frilled; color very light-green, unspotted; 90
days.

Maximum, or Immensity, Leviathan, Matchless,
Midsummer, Summerlead, Superba. Seed brownish-
black; very large, fairly firm head; leaves broad, fairly
smooth, slightly blistered and crumpled, borders plain;
color dark green, spotted and tinged with dark brown;
90 days.

Mignonette, or Delicate. Seed blackish; small, ex-
tremely hard head; leaves broad, much blistered and
crumpled, borders frilled; color dull dark brown with
dull dark green in less exposed parts; 70 days.

New York, or Bonanza, Basting's Drum Head, New
Ice, Nonpareil, Wonderful. Seed whitish; extremely
large, very hard head ; leaves broad, somewhat blistered
and crumpled, borders frilled; color dark green, un-
spotted; 90 days.

Red Besson, or Bronzed Red, Continuity. Seed
blackish; large, loosely formed head; leaves broad,
much blistered and crumpled, borders 'plain, color
brilliant brown interspersed with bright green; stem
and base of midribs pink; 80 days.

Reichner, or Early White Butter, Florida Header,
Mongolian, Neapolitan Sash, Rochester Market, Silver
Ball, Waldorf, Yellow Queen. Seed whitish; medium
sized, very compact head; leaves broad, somewhat blis-
tered and crumpled, borders plain; color light green,
unspotted; 65 days.

Speckled Dutch Butter, or Brown Speckled Dutch
Butter, Virginia Solid Header. Seed whitish; medium-
sized hard head; leaves broad, blistered and crumpled,
borders undulate; color medium green, distinctly
11

162 THE SEED-GROWER.

spotted and faintly tinged in places with brown; 70
days.

Tennis Ball, Black Seeded, or All Heart, All Year
Round, Baltimore Cabbage, Black Seeded Summer,
Bloomsdale Butter, Eclipse, Everlasting, Hard Head,
Long Island Winter, Market Gardener's Private Stock,
Ninety and Nine, Salamander, Satisfaction, Sensation,
Twentieth Century, White Peach. Of European origin ;
known in America for more than half a century.
Medium sized, very hard head, leaves broad, much
blistered and crumpled, borders plain; color light green,
unspotted, 75 days.

Tennis Ball, White Seeded, or Boston Market, Ideal.
Like the preceding, an old sort. Small, very hard
head; leaves broad, blistered and crumpled, borders
plain; color medium green, sometimes brownish in
large areas, but never distinctly spotted; 60 days.

Wheeler's Tom Thumb, or Landredth's Forcing.
Seed blackish; small, hard head; leaves broad, much
blistered and crumpled, borders undulate; color dark
green, unspotted with brown; 70 days.

Yellow-Seeded Perpignan, or Bloomsdale Early
Summer, Champion, Creole, Reliable, Stubborn Header,
Waite's Summer Cabbage. Seed yellowish; medium-
sized, very compact head; leaves broad, much blistered
and crumpled, borders plain; 80 days.

Cut or Loose-leaved Varieties. — Black-Seeded
Simpson, or Constitution, Earliest of All, Earliest Forc-
ing, First Early. Seed blackish; crisp, broad leaves,
frilled borders; color very light green, unspotted; 80
days.

Boston Curled. Seed blackish; crisp, broad leaves,
excessively frilled borders; color medium-green, un-
spotted; 70 days.

MELON. 163

Early Curled Simpson, or Curled Silesia, Crisp and
Tender, Lacrosse Market, Perpetual. Seed whitish;
crisp, large blistered, crumpled leaves; color very light-
green, unspotted; 75 days.

Grand Rapids. Seed blackish; crisp, short, spatu-
late leaves, excessively blistered and crumpled, borders
excessively frilled; color very light-green; unspotted;
70 days.

Prize Head, or American Gathering, Brown Curled,
Cincinnati Market Gardeners, Ice Drum Head, Onon-
daga, Peer of All. Seed whitish; crisp, short, spatu-
late, much blistered and crumpled leaves, borders
deeply and excessively frilled; color bright brown,
varying to bright green in less exposed parts; 80 days.

Cos-leaved Varieties. — Paris White, or Green Cos,
Heat Resisting Cos, Long Loaf, Romaine, Self-Closing
Cos, Triannon Cos. Seed whitish; large crisp leaves,
thick, stiff, self-folding, closely but not tightly overlap-
ping; color very dark-green, unspotted; 85 days.

Red Winter. Seed brownish; large, crisp, thick,
stiff, fairly self-closing leaves, loosely overlapping one
another; color deep, bright brown, unexposed parts
bright green; 85 days.

MELON.

Musk or Cantaloupe Varieties. — Acme, or Anne
Arundel, Atlantic City, Baltimore, Baltimore Market.
Medium-sized, oval in form, slightly pointed at both
ends; heavily netted and ribbed; green flesh.

Banana. Long form, thirteen to eighteen inches in
length, two to four inches in thickness; smooth, pale-
green skin, without ribs, looking curiously like a
banana; flesh yellow, blending from green to salmon.

California, or San Joaquin. Large size, round form,

164 THE SEED-GROWER.

slightly flattened at ends; heavily ribbed and netted;
flesh deep yellow or orange.

Columbus. Large size, round form; green flesh;
skin buff-colored, covered with thick, whitish netting,
almost entirely free from ribs or seams.

Emerald Gem. Small size, round form, flattened at
the ends; flesh salmon-colored; skin smooth, emerald-
colored; ribs marked, not deeply seamed.

Extra Early Hackensack, or Arlington, Champion,
Chicago Market, Early Cape May, Superb. Early,
roundish, flattened at both ends; heavily ribbed and
netted; flesh green.

Green Persian, or Bay View, Cassaba, Giant of Col-
orado. Large size, oblong, twelve to fifteen inches in
length, heavily ribbed and netted; skin green, flesh
light green.

Hackensack, or Turk's Cap. Similar to the extra
early Hackensack, but larger and a week or ten days
later. The synonym, Turk's Cap, somewhat describes
the form of both varieties.

Jenny Lind, or Extra Early June, Jersey Belle.
Early, small size, rather flattened in form, heavily
ribbed and netted; flesh green.

Long Island Beauty, or California Beauty. An im-
proved type of the large Hackensack; large size, round
in form, much flattened at both ends; heavily ribbed
and netted; flesh green.

Montreal, or Outremont Beauty. Very large size,
round in form, slightly flattened at the ends, broad
heavy ribs; dark green skin, heavily netted; flesh light
green.

Netted Gem, or Alamo, Colorado, Dewey Gem,
Golden Gem, Golden Jennie, Rocky Ford. Small size,
slightly oval in form; heavily ribbed and netted; flesh

MELON. 165

light green; skin light yellowish hue when fully
ripened.

First introduced as Netted Gem, but now more commonly known
as Rocky Ford.

Nutmeg, or Green Citron. Medium-sized, oval in
form; flattened ends; heavily ribbed and netted; flesh
green, skin green.

Osage, or Miller's Cream, Salmon and Green. Med-
ium size; slightly oval form, rounded ends ; lightly
ribbed and netted; skin dark-green, flesh deep orange.

Paul Rose, or Petoskey. Small size; slightly oblong
form, heavily ribbed and netted; flesh deep salmon-
colored, skin light-green or faint golden when ripe.

White Japan, or Surprise. Medium-sized, round
form; flesh cream color ; skin smooth, white, and
seldom netted.

Winter Casaba, or Santa Claus, Winter Pineapple.
Large size, round form, pointed at stem end, flattened
at the other; smooth corrugated skin, yellowish-green
in color; flesh light-green. Possesses none of the com-
mon Musk Melon odor; seldom ripens on the vine, but
may be stored in a cool, dry place or cellar and allowed
to ripen like winter pears; keeps long.

Water Varieties. Alabama Sweet. Large size,
oblong form; thin dark green rind; flesh deep-red,
crisp; seed white.

Arkansas Traveler, or Santiago. Large size, long
form; thin, tough rind in color dark-green with stripes
of darker shade; flesh deep red; seed drab.

Black Spanish. Large size, nearly round form; dark
or blackish -green rind; flesh crisp, bright scarlet; seed
nearly black, tipped with brown.

Blue Gem, or Georgia Blue, Gloussier, Iceberg. Large

166 THE SEED-GROWER.

size, thick oval form; rind dark bluish-green with faint
stripes of a lighter shade; flesh deep red; seed black.

Boss. Large size, long form; rind dark-green; flesh
deep scarlet; seed very dark brown.

Bradford. Large size, long form; rind dark-green
striped with darker shade; flesh deep red; seed white.

Cuban Queen. Large size, oblong form; rind thin
and tough, striped in dark and light-green; flesh bright
red; seed blackish-brown.

Dark Icing, or Early Ford Hook. Medium-sized,
nearly round form; thin rind, color dark green, with
occasional faint stripes of light-green; flesh bright red,
crisp; seed white.

Dixie. Large size, oblong form ; rind thin and
tough, dark green, with stripes of lighter green ; flesh
bright red ; seed dark brown.

Duke Jones, or Jumbo. Large size, oblong form;
rind dark-green, with irregular stripes of lighter shade;
flesh bright red; seed white, darkened around the tip
edge.

Florida Favorite, or Sibley's Triumph. Large size,
oblong form ; rind dark green, faintly striped with a
darker shade; flesh deep red; seed white.

Georgia Rattlesnake, or Gypsy. Large size, long
form; rind striped and mottled with various shades of
green; flesh bright scarlet; seed white.

Ice Cream. Large size, nearly round form; rind
pale-green; flesh white and sweet; seed white.

Jordan's Grey Monarch, or Long Light Icing. Large
size, long form; rind light-green color, mottled; flesh
deep red; seed white.

Kleckly Sweet, or Monte Cristo. Large size, oblong
form; thin, dark green rind; flesh bright scarlet, crisp;
seed white.

MELON. 167

Kolb Gem, or American Champion. Large size,
thick oval form; rind thin and tough, marked in light
and dark green stripes; flesh coarse, bright red; seed
dark brown.

Mclver Sugar, or Wonderful. Large size, oblong
form; rind dark green with broad stripes of light green;
flesh crisp, pale pink; seed white.

Mountain Sprout. Large size, long form; rind
striped with light and dark green; flesh deep red; seed
dun-colored.

Mountain Sweet. Large size, long and slender form;
dark green rind, sometimes marbled with different
shades of green; flesh scarlet-red; seed dark brown.

Peerless. Medium-sized, oblong form; thin rind,
light green in color, mottled; flesh scarlet; seed light
brown.

Phinney's Early, or Extra Early. Medium sized,
oblong form, rind two shades of green, mottled; flesh
deep red; seed white, blackened at the tip edges.

Preserving Citron. Large size, round form; rind
light and dark stripes; flesh greenish- white; seed red.

Round Light Icing, or Ice Rind. Similar to Dark
Icing, except color of rind is light green; seed white.

Pride of Georgia. Large size, oval form; rind dark
green with light and dark green stripes; flesh pink;
seed white, blackened at the tip edges.

Seminole. Large size, long form; rind tough and
thin, color light green or grey; flesh carmine; seed
light brown.

Sweet Heart. Large size, oval form; rind light
green, mottled with dark green; flesh dark red; seed
dark brown.

Triumph. Large size, thick oval form; rind bluish-
green; flesh dark red; seed black.

168 THE SEED-GROWER.

MUSTARD.

Black. — Seed brownish-black, leaves large, deeply
lobed, dark green color.

Giant Southern Curled, or Chinese, Creole-Curled,
Georgia. Seed brown; large, dark green leaves with
extra curled edges; twice the size of the ordinary white.

Ostrich Plume. Seed brown; dark green leaves,
long, ruffled and frilled.

White. Seed yellow; leaves large, deeply lobed, of a
deep green color.

OKRA.

Dwarf Green, or Density. Pod green, ridged.

Lady Finger. Tall habit; long, slender, light green
ridged pod.

Perkins, or Long Green Pod. Dwarf habit; long,
slender, dark green ridged pod.

Tall Green, or Long. Green, ridged pod, longer
than the dwarf variety.

White Velvet, or Creole, Long White Pod, New
South, White Lady Finger. Tall habit; long, round,
smooth pod, velvety-white in color.

ONION.

Australian Brown. — Early, medium-sized, globular
form, flesh white, skin bright reddish-brown; solid,
fairly good keeper.

Bermuda Island Red. Medium size, flattened form,
white flesh, purplish-red skin; desirable for early use,
but not a good winter keeper.

Bermuda Island White. Similar to the preceding,
except the skin is straw-color.

Early White Queen, or Bloomsdale Pearl, Extra
Early Barletta. Early, medium size, white flesh, sil-

ONION. 169

very-white skin; flattened form, mild flavor; desirable
for early use, but not a good winter keeper.

Extra Early Red. Early, medium size, flattened
form, flesh white tinged with pink, skin deep red;
solid, good keeper.

Paris Silver Skin, or Autumn White Wax. Early,
medium size, white flesh, waxy-white skin, flattened
form, mild flavor; desirable for earliness, but not a
good keeper.

Prize Taker, or Spanish Globe, Spanish King. Large
size, globular in form, white flesh, straw-yellow skin,
solid, fairly good winter keeper.

Red Tripoli, or Copper King, Mammoth Pompeii,
Red Garganus. Large size, flattened form, white flesh,
reddish-brown skin; mild flavor; desirable for early
use, but not a good winter keeper.

Red Wethersfield. Large size, flattened form, flesh
purplish-white, skin deep purplish-red; solid, good
keeper.

Southport Red Globe, or Red Rocca. Large size,
globe or round form; flesh slightly tinged with pink;
skin dark red; solid, good keeper.

Southport White Globe, or Silver Ball, White Rocca.
Large size, globe or round form, white flesh, silvery-
white skin; solid, good keeper.

Southport Yellow Globe, or Yellow Rocca. Large
size, globe or round form, white flesh, straw-yellow
skin; solid, good keeper.

White Portugal, or Silver Skin. Medium size, flat-
tened form, white flesh, silvery-white skin; solid, fairly
good keeper.

White Tripoli, or El Paso, Mexican, Silver King,
White Garganus. Large size, flattened form, white
flesh, silvery-white skin; mild in flavor; desirable for
early use, but not a good winter keeper.

170 THE SEED-GROWER.

Yellow Globe Danvers, or Long Keeper. Medium
size, globular form, white flesh, light golden-brown or
pale-yellow skin; solid, good keeper.

Yellow Strasburg, or Flanders, Yellow Dutch. Large
size, flattened form, white flesh, straw-yellow skin;
solid, good keeper.

PARSLEY.

Double Curled, or Extra Curled, Fine Curled. Very
curly, fine-cut dark-green leaves.

Emerald, or Beauty, Beauty of the Parterre. Fine
curled and twisted dark-green leaves.

Moss Curled, or Champion, Fern-leaved, Triple-
Curled. Densely crimpled and curled, dark-green
leaves.

Single or Plain. Leaves plain, not curled; flavor
stronger than the curled sort.

Turnip-rooted, or Hamburg. The edible portion is
the fleshy root, which resembles a small parsnip. It is
used for flavoring soups and stews.

PARSNIP.

Improved Half Long, or Bloomsdale, Devonshire,
Elcombe Giant. Root half long, and of thick diam-
eter toward the crown; sugary.

Long Smooth or Hollow Crown, or Cup. Guernsey,
Long White, Student, Sugar. Long, smooth root;
sugary; the old well-known staple variety.

PEA.

Extra Early Varieties. — Alaska, or Earliest of All,
Kentish Invicta, Laxton's Earliest, Sitka. This is as
early as the Daniel 0' Rourke. Height two and a half
to three feet; pod dark-green, straight, about two and a

PEA. 171

half inches long, containing five or six peas; seed
round, blue, slightly pitted.

This variety was originated in England under the name of Kent-
ish Invicta, and introduced here about thirty-five years ago. Alaska
is the most popular name by which it is now known in America.

Alpha. Extra early; height three feet, medium-
sized pods; seed small, wrinkled, light-green.

Daniel O'Rourke, or Canada Extra Early, Carter's
Earliest, Dexter, Eureka, First and Best, Landreths'
Extra Early, Maud S., Morning Star, Philadelphia Ex-
tra Early, Rural New Yorker, etc. Height of vine two
and a half to three feet; straight pods, about two and a
half inches long, containing five or six peas; seed
round, smooth, light cream color.

This was introduced here from England about sixty years ago,
and in earliness has not yet been improved upon.

Early Frame, or Early June, Early Kent, Early
May, Early Prince Albert, Early Washington. Height
of vine three feet; pods straight; about two and a half
inches long; seed round, smooth, light cream-colored.

Many years ago this was the most popular of 'all the early varie-
ties, but it has been superseded by the Daniel O'Eourke, which is a
week or ten days earlier.

Gradus, or Early Giant, or Prosperity. This is but
a few days later than the Daniel O'Rourke; height
three feet; large well-filled pods, about three and a
quarter inches in length; seed large, wrinkled, cream-
colored.

Dwarf Early Varieties.— American Wonder. Vig-
orous, productive, dark foliage; height nine inches;
medium-sized pods; green, wrinkled seed.

Blue Peter. Hardy and fairly productive; height ten
inches; broad, flattened pods, borne at the top of the

172 THE SEED-GROWER.

vines; good flavor; seed blue, round, slightly flattened
and dented.

Little Gem, or Premium Gem. Height eighteen in-
ches, hardy, prolific; pods two and a half to three
inches long, borne singly on both sides of the stalks;
fine flavor; seed green, wrinkled.

No tt's Excelsior. Extra early; height twelve inches;
pods two and a half to three and a half inches in length,
well filled; vigorous, productive; seed wrinkled, square
at the ends, green in color.

Tom Thumb. Height ten inches, prolific; pods two
and a quarter inches long; seed small, round, white,
similar to Daniel O'Rourke, and like it in quality.

William Hurst. Height twelve inches; resembles
American Wonder in habit, but more hardy and vigor-
ous, bearing in profusion long-curved, well-filled pods;
light-green, wrinkled seeds.

Medium Height, Medium Early Varieties.—
Blue Beauty, or Perfection. Height twenty inches;
vigorous, productive; pods well filled, fine flavor; seed
blue, round, smooth.

Blue Prussian. Height three feet, vigorous ; pods
two and three quarter inches long, slightly curved; seed
small, smooth, compressed on the sides, blue.

Dwarf Blue Imperial. Height three to four feet;
hardy, vigorous; pods about three inches long, well
filled; seed large, blue, smooth, somewhat flattened;
quality good.

Dwarf Telephone, or Daisy. Height twenty inches;
hardy, vigorous, productive; pods about three inches
in length, broad, straight, rounded or curved at end,
well filled, often containing ten large peas of pale-
green color; fine flavor; seed large, light-green, much
shriveled and shrunken.

PEA. 173

Eugenie, Alliance, or Prince of Wales. Height three
feet; hardy, vigorous; pods about two and three quarter
inches long, containing five or six peas; seed cream-
colored, wrinkled, flattened; flavor fine, as is the case
generally with cream-colored, wrinkled varieties.

Heroine. Height two feet; vigorous; luxuriant foli-
age; pods extra long, slightly curved, well-filled, eight
to nine peas each; fine flavor; seed green, very much
wrinkled.

Horsford's Market Garden, or Abundance. Height
twenty inches; resembles Little Gem, but ten days
later; pods medium size, produced in profusion in
pairs, but not so well-filled, as McLean's Advancer;
seed green, wrinkled.

Juno. Height two feet, vigorous ; pods straight,
thick, well filled with seven to nine peas. each; fine
flavor; seed large, deep green, wrinkled.

McLean's Advancer. Height two feet ; vigorous,
productive; long, broad, well-filled pods borne near the
top of the stalk; seed green, wrinkled.

Pride of Market, or Golden Sugar. Height two and
a half feet, vigorous, productive; pods about three in-
ches long, well-filled, borne in profusion; fine flavor;
seed blue, round, smooth.

Senator. Height two and a half feet; pods very
long, curved, borne near the tops of vines, often in
pairs; fine flavor; seed light green, wrinkled.

Shropshire Hero. Height two and a half feet; hardy,
vigorous, productive; pods larger, longer and better
filled than Yorkshire Hero; fine flavor; seed green,
very much wrinkled.

Stratagem or Sharpe' s Queen, Height two and a-half
feet; vigorous, luxuriant foliage; pods broad, about three
inches long, containing six to nine large peas; seed green,
wrinkled; fine flavor.

174 THE SEED-GROWER.

Yorkshire Hero, or Alameda Sweet, Big Gem, Dwarf
Champion, Everbearing. Height two and a half feet;
hardy, vigorous, productive; pods broad, about two
and three-quarter inches in length, borne in profusion;
fine flavor; seed large, green, wrinkled, flattened.

Tall Late Varieties. — Admiral. Height three to
three and a half feet; hardy, vigorous; medium-sized
pods (about like Daniel O'Rourke), produced in
abundance, well filled, quality good; seed small, cream-
colored, wrinkled.

Auvergne, or Bloomsdale, French Canner, Petit Pois.

Height four to five feet, hardy, productive; pods
about four inches long, round, slightly curved; seed
small, round, white.

Black Eye Marrowfat. Height four to five feet;
hardy, vigorous, productive; pods three to three and a
half inches long, broad, thick, leathery, borne near the
top of the vine, containing four to five large peas of
good quality, but not so sweet as the wrinkled sorts;
seed large, round, cream-colored, with a distinct black
eye.

Champion of England. Height four to five feet,
vigorous, productive; pods about three and one-quarter
inches long, broad, from five to seven peas each; seed
light green, very much wrinkled.

Duke of Albany, or American Champion. Height
two and a half to three feet, vigorous, productive; pods
about three and one-half inches long, broad, nearly
straight, well filled; quality fine; seed large, light
green, very much wrinkled.

Forty-fold. An improved Champion of England,
pods larger, longer and better filled; height and seed
similar.

Sugar Marrow. Height three and a half to four feet,

PEPPER. 175

hardy, productive; pods long, well shaped, well filled
with peas of the true marrow flavor; seed small, white,
slightly pitted or dented.

Telegraph, or Giant-podded Marrowfat, Long Island
Marrowfat. Height three and a half to four feet;
strongly resembles the Telephone as to vine and pod;
deeper shade of green and more hardy and productive;
in quality not so good as Telephone; seed dark green,
round, dented.

Telephone, or Victoria. Height three and a half to
four feet, vigorous, productive; pods light green, three
and three-quarter inches long, broad, straight, well
filled, six to ten large peas each; seed large, light green,
very much wrinkled; quality fine.

White Marrowfat. Height three and a half to four
feet, hardy, vigorous, productive; pods three to three
and a half inches long, broad, thick, leathery, borne
near the top of the vine, containing four to five large
peas of good quality, but not so sweet as the wrinkled
sorts; seed large, round, cream-colored.

Sugar or Edible-pod Varieties. — Dwarf Purple
Blossom. Height twenty inches; pods about three in-
ches long, broad, tender; seed gray.

Melting Sugar. Height five feet, productive; pods
three and a half to four inches long, three quarters of
an inch broad, somewhat bloated and twisted, seed
brown.

Tall Sugar. Height five feet, productive; pods three
and a half to four inches long, broad, tender; seed
white.

PEPPER.

Large Fruited Varieties. — Chinese Giant. Stocky
habit; fruit four to five inches long, four to five in

176 THE SEED-GROWER.

diameter at the stem; when ripe brilliant scarlet; flesh
mild.

Golden Dawn. Plant stocky and branching; pods
large, nearly four inches long and three in diameter at
the stem; deep yellow when ripe; flesh mild.

Golden Queen, or Giant Yellow. Stocky habit ;
fruit four to six inches long, three to four in diameter
at the stem; deep yellow when ripe; flesh mild.

Large Sweet or Bell. Plant stocky and branching:
pods nearly four inches long and three in diameter at
the stem; brilliant coral-red when ripe; flesh mild.

Procopp's Giant, or Spanish Monstrous. Sturdy
habit, fruit six to eight inches long, two in diameter at
the stem end; glossy scarlet when ripe; flesh mild.

Ruby King. Very much like the Golden Queen, ex-
cepting that fruit is brilliant red when ripe.

Squash, or Tomato-shaped. Stocky habit; fruit com-
pressed, two and a half inches in diameter, two in depth;
brilliant coral-red when ripe; flesh mild.

Small Fruited and Hot Varieties.— Bird. Fruit
sharply conical in form; one and three-quarter inches
in length, about one-half inch in diameter; brilliant
coral-red when ripe; intensely pungent.

Celestial, or Kaleidoscope. Fruit conical form, one
to two inches long, produced in great profusion; ripen-
ing from green alternately to lemon, golden and scarlet;
intensely pungent.

Cherry. Fruit globular or cherry form, deep scarlet
when ripe; intensely pungent. There is a yellow-
fruited sort.

Coral Gem. Dwarf habit, slender fruit one inch long,
produced in abundance; bright red when ripe; intensely
pungent.

Long Red Cayenne. Fruit long, conical, nearly four

PUMPKIN. 177

inches long, one to one and a half in diameter; coral-
red when ripe; intensely pungent.

Tabasco. Tall habit; three to four feet in height;
bears in profusion slender fruit one inch in length;
deep scarlet when ripe; intensely pungent.

PUMPKIN.

Canada. — Oblate form, deeply and regularly ribbed;
comparatively large size, twelve to fourteen inches in
diameter, about ten in depth; shell or rind thick and
hard ; deep orange-yellow in color; flesh yellow, fine-
grained; more flattened in form than the Common Field
variety.

Cashaw. Curved, crookneck form, solid and cylin-
drical, thickened more or less at the blossom end; large
size, reaching fifty pounds or more in weight; color of
rind light-cream; flesh yellow, fine-grained, sweet.

Cheese. Fruit much flattened, cheese-shaped, regu-
larly ribbed; large size, fourteen to sixteen inches in
diameter, eight to ten in depth; rind quite hard, deep
reddish-orange in color; flesh thick, yellow, fine-grained,
sweet.

Connecticut Field. Fruit rounded, more deep than
broad, flattened at ends, regularly and prominently
ribbed; twelve to fifteen inches long, ten to twelve in
diameter; rind hard, color orange-yellow, flesh yellow,
coarse-grained.

Japanese or Japanese Pie. Early, medium-sized,
crooknecked ; rind dark-green, mottled with yellow
stripes; flesh deep orange; fine-grained, sweet.

Mammoth Potiron, or Jumbo, King of the Mam-
moth. Rounded, thickened form, depressed at ends,
slightly ribbed; rind salmon-orange; flesh deep yellow.
12

178 THE SEED-GROWER.

The Mammoth Potiron is the largest pumpkin, sometimes reaches
two feet in diameter, from 100 to 200 pounds in weight.

Mammoth Tours. Large size; oblong form; rind
deep orange, slightly mottled; flesh yellow.

Nantucket, or Hard Shell, " Nigger Head." Flat-
tened or depressed form, but sometimes oblong; medium
or rather small size; faintly ribbed; color dark green,
which becomes lighter at full maturity; rind thick,
hard, covered more or less with warty excrescences;
flesh yellow, thick, fine-grained, sweet.

Sugar. Round, flattened form; small size, eight or
nine inches in diameter, five or six in depth; regularly
ribbed; rind hard, orange-yellow; flesh light yellow,
fine-grained, sweet, abundant bearer.

Tennessee Sweet Potato. Medium size, pear-shaped;
rind creamy-white, with light green stripes; flesh
creamy-white, fine-grained, sweet.

RADISH.

Early Varieties. — Chartier. Long thick root, not
so long as the Long Scarlet; red, shading to white at
the bottom.

Early Deep Scarlet Turnip, or Cherry, Ne Plus Ultra,
Red Turnip, Scarlet Button. Spherical root, when full-
grown measuring about an inch in diameter; skin deep
scarlet; flesh white, sometimes stained with red.

Earliest Scarlet Erfurt, or Early Bird, Fire Ball.
The earliest red round-rooted variety; small root, small
top.

Earliest White Short-top Turnip, or Hail Stone.
The earliest white round-rooted radish; small bulb,
short leaves.

French Breakfast. Oval root, the upper part scarlet,
the bottom tipped with white.

RADISH. 179

Half-Long Deep Scarlet, or Paris Beauty. Small,
thick root; good color.

Long Brightish Scarlet, or Long Cardinal. Medium-
long root, scarlet tipped with white.

Long Purple, or Delicious Red. Long root; skin
deep purple; flesh white.

Long Scarlet, or Cincinnati Market, Early Frame,
Early Scarlet Short-top. Long slender root, deep-pink
color, becoming paler toward the tip.

Long White Icicle. Grows about four inches long;
slightly stump-rooted; glossy white skin.

Long White Vienna, or Long White Lady Finger,
New Pearl. Long, slender, white root.

Scarlet Globe, or Carmine Globe, Prussian Globe,
Rosy Gem, Scarlet of France. Round root ; brilliant
red color.

Scarlet Olive-shaped, or Red Rocket. Oval root, one
and a half inches deep, three-fourths of an inch in
diameter; skin deep scarlet, flesh tinged with red.

Triumph, or Striped. Small round bulb, white
marked with scarlet stripes.

White Olive-shaped, or Newcome, White Rocket.
Oval form, medium size, white skin.

White-tipped Scarlet Turnip, or Rapid Forcing, Ruby
Pearl, Scarlet Ball. Round root, bright scarlet tipped
with white.

White Turnip, or White Box. Medium size, round
root, white skin.

Summer Varieties. — Celestial, or White Chinese.
Large size, stump-root form, pure white skin.

White Strasburg, or Hospital, Nonpareil, Sandwich,
White Chartier, 1834. Large root ; oblong, tapering
form, white skin.

White Stuttgart. Large size; top-shaped root; white
skin,

180 THE SEED-GROWER.

Yellow Turnip, or Golden Globe, Yellow Summer.
Large size, nearly or quite round; russet-yellow skin;
white flesh.

Winter Varieties. — California Mammoth White,
or Mammoth Russian. Large size, from eight to ten
inches long and two to three in diameter; skin white.

Long Black Spanish. Large, long, thick form, six
to eight inches long, one to one and a half in diameter
at the top; skin nearly black, flesh white.

Long White Spanish. Differing from the Black
Spanish only in color of skin.

Round Black Spanish. Large, round form, skin
nearly black, flesh white.

Scarlet China. Large size, stump-root form, four to
five inches long, one and a half to two inches in diam-
eter at the broadest part; skin scarlet and pink, tipped
with white.

RHUBARB.

Linnaeus. — Exceedingly early, medium-sized, high-
flavored, thin skin, tender; possesses very little acidity.

Tobolsk. Leaves and stalks below medium size,
stained red at the base; thin skin, tender; like the pre-
ceding, possesses very little acidity.

Victoria. Later than the preceding varieties; leaves
and stalks large; the latter two and a half to three in-
ches at their broadest diameter; stained red at the base;
rather thick skin ; more acid than the above two
varieties.

SALSIFY OR OYSTER PLANT.

Long White. — The old French variety. Roots long
and tapering, white within and without, measuring
when well grown twelve to fourteen inches long, about
one inch in diameter at the crown.

SQUASH. 181

Sandwich Island. Roots white, nearly twice as
large as the preceding; foliage stronger; quality superior.

Wisconsin Golden. Roots yellowish, larger than the
Sandwich Island; foliage crimpled or curled; quality
first-class.

SCORZONERA, OR BLACK OYSTER
PLANT, BLACK SALSIFY.

Root long, slender and tapering; skin grayish-black;
flesh white, tender and sugary.

SORREL.

Broad Leaved. — Leaves ten to twelve inches long
by six in diameter; leaf -stems red at the base.

SPINACH.

Bloomsdale, or Curled Savoy, Norfolk Savoy.
Hardy; thick dark-green, wrinkled leaves.

Enkhuisen, or Long Standing, Thick Leaf. Large,
smooth, dark green leaves.

Flanders. Large, thick, succulent, halberd-shaped
dark green leaves, somewhat wrinkled; very hardy.

Prickly. Round, smooth, bright green leaves.

The hardiest of all spinach, named from its spiny seed.

Round Savoy. Large, round, thick, fleshy, dark
green leaves.

Victoria, or Ever Ready, New Parisian. Broad,
thick, dark green leaves, wrinkled in centre.

Viroflay, or Belgium Evergreen, Improved Thick-
leaved. Large, thick, fleshy, dark green leaves.

SQUASH.

Summer Varieties.— Early White Bush, or Cym-
bling, Pattypan. Bush habit; round, flattened form;
edges scalloped; skin and flesh white.

182 THE SEED-GROWER.

Extra Early Bush. Bush habit; earlier than the
preceding, but similar in shape; skin yellow; flesh pale
yellow.

Fordhook. Oblong form; eight to ten inches long;
slightly ridged, smooth, thin, yellowish skin; flesh
light straw-yellow, vine vigorous.

Golden Summer Crook-neck. Bush habit; long
form, about two and one-half feet in length, partly
crooked, with slender neck covered with small wart-like
bunches; skin deep yellow; flesh greenish-yellow.

White Summer Crook-neck. Similar to the preced-
ing, but larger and white in color.

Fall or Winter Varieties.— Boston Marrow. Oval
form, pointed at the ends ; skin deep cream -yellow;
flesh salmon-yellow; vine running habit.

Delicata. Small size, oblong form; skin striped with
dark green, slightly ribbed with orange; flesh orange.

Delicious. In size about like the old Hubbard, oval
form, thickest at the blossom end; skin dark grayish-
green, flesh dark orange.

Essex Hybrid. Large, broad, round form, flattened
at the ends, with a large nub at the blossom end; skin
orange, flesh yellow or pinkish.

Faxon. Medium size, round form, flattened, slightly
scolloped; skin greenish-orange, flesh yellow.

Hubbard. Oval form, pointed at the ends; skin
dark-green; flesh salmon-yellow; vine strong, running
habit.

Mammoth Chili. Largest of all squashes; rounded,
oblong form, slightly flattened at ends; skin smooth,
with broad, open netting, orange-yellow in color; flesh
yellow; under strong cultivation will reach a weight of
100 pounds.

Mammoth Whale. Large size; long oval form, two

TOMATO, 183

to three feet in length, with a straight neck at the stem
end ; skin dark olive-green with slight striping of a
lighter tinge; flesh orange-yellow ; under strong cultiva-
tion will attain a weight of 60 pounds.

Pike's Peak. Large size, oval form tapering at the
blossom end; skin dark olive-green; flesh light-golden;
vine strong, running habit.

Red or Golden Hubbard. Similar in form to the
Green Hubbard, but skin is orange-yellow, turning to
salmon when ripened.

Warted Hubbard. Similar to Green Hubbard, but
fruit is more heavily warted.

TOMATO.

Acme, or Essex Hybrid, The Honey. Early, med-
ium-sized; round form, slightly depressed at the ends;
smooth, solid, purplish-red.

Aristocrat. Early; short, thick stems, almost self-
supporting ; leaves curled, dark-green; fruit borne in
clusters, medium size, nearly round form, glossy red.

Atlantic Prize, or Earliest of All, Early Ruby, Extra
Early Richmond, Moneymaker. Extra early, medium-
sized; flattened and irregular in form; bright red.

Beauty, or Baltimore Prize Taker, Cincinnati Purple,
Climax, Table Queen, Trucker's Favorite, Volunteer.
Early; medium-sized, round form; solid, smooth, purp-
lish-red.

Buck-eye. Early, similar to the Beauty, except
fruit is larger; round, smooth form; solid, purplish -red.

Dwarf Champion, or Meteor, Station, Tree, Upright.
Early; short, thick, stiff stems, almost self-supporting;
leaves curled, dark green; fruit borne in clusters, med-
ium-sized, nearly round form, purplish-red.

Dwarf Stone. Early, plants dwarf, bushier or stalk-

184 THE SEED-GROWER.

ier in habit than the regular Stone; fruit larger than
Dwarf Champion, borne in clusters, round form;
smooth, solid, scarlet.

Earliana. Extra early; medium-sized, round form;
smooth, bright red fruit, borne in clusters.

Early Jersey, or Advance, Alpha, Cumberland Red,
Conqueror, Early Cluster. Early; medium-sized,
round form; somewhat rough, solid, bright red.

Favorite, or Bell, Brandywine, Cardinal, Mayflower,
Optimus, Red Cross. Early; medium-sized, round
form; solid, smooth, dark red.

Golden Queen, or Golden Trophy, Lemon Blush,
Sunrise, The Shah. Early; large size, round form;
solid, smooth, yellow, sometimes tinged with red at
the blossom end.

Green Gage, or Ivory Ball. Medium early; small,
round fruit, averaging 1J inches in diameter; in color
bone-white.

Honor Bright. Medium early; large, round form,
solid, smooth; during growth and ripening, fruit un-
dergoes changes in color, first light green, then waxy-
white, then lemon, finally bright red.

Husk, or Barbados Gooseberry, Ground Cherry,
Mexican, Strawberry, Winter Cherry. Low, spreading
habit, small yellow fruit, enclosed in a husk; usable
only for preserving or making pies.

Matchless. Early; large size, round form; solid,
smooth, cardinal red.

Paragon, or Baltimore Queen, Brinton's Best, Red
Queen, Royal Red, Ten Ton. Medium early; medium-
sized; smooth, solid, deep red.

Peach. Medium early: small, round fruit, averag-
ing 1J inches in diameter; pinkish in color, covered
with a slight bloom as in a peach.

TURNIP. 185

Pear-Shaped Red. Medium early; fruit two inches
long by one in diameter; color yellow.

Pear-Shaped Yellow, or Fig. Differing from the
preceding only in color.

Perfection. Early, medium-sized, round form,
slightly depressed at the end; solid, smooth, deep red.

Ponderosa, or Four Hundred. Late, very large size;
flattened, long form, ridged or ribbed; solid, few seeds,
purplish-red.

Red Cherry, or Currant, Grape. Fruit small, averag-
ing half an inch in diameter, borne in clusters; bright
scarlet.

Stone, or Red Beauty. Early; large size, round
form; solid, smooth, scarlet. .

Trophy. Medium early; large size, round form;
solid, generally smooth, deep red.

Turner's Hybrid, or 1,600 Dollar, Lorillard, Mikado,
Potato-Leaved. Medium early ; thick, broad leaves,
like the potato; large, round form; smooth, scarlet,
purplish-red.

TURNIP.

Turnip Proper Varieties. — Cow Horn, or Large
Cropper, White Tankard. Late; long form, rounded at
the end; average length ten or twelve inches, diameter
abont three inches; skin pure white, green at the crown;
flesh white.

Early Flat Dutch. Narrow, strap-leaved; round
form, very much flattened, averaging four inches in
diameter and two and a half inches in depth; skin
white with green at the crown; flesh white.

Early Snow Ball. Perfectly round form; snowy-
white skin and flesh.

Extra Early Red Milan. The earliest turnip; narrow,

186 THE SEED-GROWER.

strap-leaved; medium-sized, round form, oblate or flat-
tened; skin white with a purple top; flesh white.

Extra Early White Milan. Similar to the preceding,
except that the skin is entirely white.

Golden Ball, or Yellow Globe, Yellow Stone. Late;
nearly globular form; skin bright yellow below ground,
greenish above; flesh pale-yellow.

Large White Norfolk. Late, large size, globular
form; skin white, sometimes washed with green; flesh
white.

Pomeranian White Globe. Medium early; large
size, globular form; skin pure white; flesh white.

Red Top Flat. Differing from the Early Flat Dutch
only in color of the top.

Red Top Globe. Early; narrow-strap leaves; glob-
ular form; skin white, with purple top; flesh white.

Scarlet Kashmyr, or Cardinal. Medium-sized, round
form, flattened; skin crimson-scarlet; flesh white.

Seven Top, or Forester. Cultivated for the tops
which are used for boiling with cured meats; bulb of
no account.

Southern Prize, or Dixie Land. Of more recent
origin than the Seven Top, to which it is similar, and
like it cultivated only for the tops.

White Egg, or Extra Early White French. Early;
oval form, medium-sized; white skin and flesh.

White Stone, or White Stubble. Medium early;
larger than Early Flat Dutch; round form, somewhat
flattened; skin white, tinged with green; flesh white.

Yellow Aberdeen, or Yellow Scotch. Late; large
size, globular form; skin deep yellow; flesh pale yel-
low. There are two varieties, known as Purple Top
and Green Top, from the color above ground.

Ruta Baga or Swedish or Russian Turnip

TURNIP. 187

Varieties.— Champion, or Improved Purple Top Yel-
low Ruta Baga. Large size; ovoid in form; skin
yellow, with deep purple crown; flesh yellow; sweet,
well flavored.

Long Island, or American. Large size; roundish in
form, having less neck than the Champion; skin yel-
low, with deep purple crown; flesh yellow; sweet, well
flavored.

Sweet German, or Breadstone, Budlong, Rock. Oval
in form, large size; skin white, greenish-brown above
ground; flesh white; very sweet and mild.

White French. Long, tapering form, measuring
when well grown eight to ten inches in length, four or
five inches in diameter at the thickest part; skin white;
flesh white; sweet and delicate.

INDEX.

PAGE

Advice to beginners 5

Amaryllis 97

Anemone 97

Artichoke 13

Varieties 142

Asparagus 14

Extracting seed 14

Varieties 142

Average time for plants to mature

to edible condition 131

Bean 15

Saving for private use 17

Threshing and cleaning ... 17

Varieties— Green-pod 142

" —Lima 145

" -Pole 144

" —Wax-pod 144

Bean Puller 16

Beet 19

11 European method of produc-
tion 20

11 Harvesting 22

" Planting roots 22

11 Saving for private use 23

" Threshing, cleaning 23

11 Varieties— Field 147

" u —Garden 146

" Wintering roots 21

Begonia 97

Bisulphide of carbon 74

Borecole 25

" Threshing, cleaning — 26

Varieties 157

Broccoli 26

" Varieties 147

Brussels Sprouts 27

" Varieties 148

Bulbs 96

Cabbage 28

" First method — solid

heads 29

" Harvesting, threshing,

cleaning 34

" Second method— half

formed heads 29

" Seed from stumps 34

11 Setting out in spring... 32

" Stock seeds 31

" Wintering plants in the

open 33

•• Wintering plants in

trenches 31

" Varieties 148

PAGE

Calladium Esculentum 97

CallaLily 102

Canna 98

Cardoon 150

Carrot 35

" Saving for private use 37

" Threshing and cleaning. . . 36

" Varieties 150

Cauliflower 37

" Stock seed 39

Varieties 151

Celery » 39

Varieties 152

Chervil 153

Chicory 153

Cleaning farm seeds 7

CoJlard 153

Color and form of seeds 137

Contract forms 10, 116

Convallaria 98

Corn 41

" Drying and shelling 42

1 ' Saving for private use 43

" Stock seed 41

" Varieties 153

Corn Salad 44

' ' Saving for private use. 45

Varieties 155

Cress 45

•• Varieties 155

Crossing Ill

Cucumber 45

Drying seed 50

Fermentation 48

" Harvesting and clean-
ing 46

41 Saving for private use. 46

Varieties 155

" Washing seed 49

Cultural directions for ordinary

garden 11,122

Dahlia 9-f

Dandelion 157

Dates fruit trees and wild flowers
blossomed around Philadelphia. 131

Description of varieties 142

Dryingseeds 8

EggPlant 52

" Drying 54

Varieties 157

" Washing and cleaning. 53

Endive 55

" Varieties 157

(189)

190

INDEX.

PAGE

Examples of plant improvement. 107

Fanmill 7

Fermentation 8

Forms of contracts 10, 116

Freesia 98

Galanthus 99

Gladiolus 99

Goodrich, Reverend Chauncey E. 77

Grower's Prices 11

Harvesting Crops 6

Herb and Flower Seeds 93

HorseRadish 56

Hyacinth 99

Insects in seeds 73

Introductory 5

Iris 101

Kale 25

' ' Threshing, cleaning 26

" Varieties 157

Keeping seeds 140

Killing weevil and insects in

seeds 74

KohlRabi 56

Varieties 158

Labeling 9

Leek . 67

" Varieties 158

Lettuce 68

" Stock seeds 59

" Threshing 59

11 Varieties — Cabbage-
leaved. .. 159

" " —Cos-leaved . . 163

" " —Cut-leaved . 162

Lily 101

Lily of the Valley 98

Madeira Vine 101

Market condition 9

Market status, 14, 15, 18, 24, 26, 27,
28, 84. 37, 39, 41. 43, 45, 51, 55, 56,
57, 58, 59, 60, 65, 68, 70, 71, 72, 76,
80,81,83,84,85,89,91,94

Melon 60

41 Extracting and cleaning. . 60

" Fermentation 60

14 Stock seeds 60

44 Varieties— Musk Melon ... 163

" 4' —Water Melon.. 165

Methods for keeping seeds . 140

44 " improving varieties . 105

Mowing machine 72

Mushroom spawn 61

Mustard 62

•• Varieties 168

Naming new varieties 115

Number of seeds in an ounce — 187

Okra 62

14 Varieties 168

Onion ' 63

Varieties 168

44 Sets 65

44 " Cleaning 67

" 4' Harvesting 66

" 41 Storing 67

Originating new varieties 103

Parsley 69

" Varieties 170

PAGE

Parsnip 70

" Varieties 170

Pea 71

Threshing, cleaning 72

Varieties— Dwarf Early 171

" Extra Early 170

44 Medium Early . . . 172

44 Late 174

41 " Sugar 175

14 Weevil 73

Peony 101

Pepper.... 75

" Stock seeds 76

44 Varieties 175

Pepper Grass 45

•• Varieties 155

Periods for vegetable seeds to

germinate 134

Plant breeding among the

ancients 112

Possibilities in plant breeding ... 103

Potato 77

Early Rose 77

44 Second crop for seed 78

Production of a new variety 105

Pumpkin 79

44 Extracting, harvesting,

cleaning 79

Varieties 177

Qualities requisite for success in

plant breeding 104

Radish 80

41 Stock seeds 81

41 Varieties— Early 178

11 .4I Summer 179

" " Winter 180

Richardia... 102

Rhubarb 82

Varieties 180

Varieties 180

Scorzonera 181

Second-crop seed potatoes 78

Seed Cleaner 7

Seed-saving methods 13

Selection 106

Snow Drop 99

Sorrel 181

Spinach 84

44 Varieties 181

Squash 85

Varieties-Fall 1*2

" " Summer 181

Stimulus for production of new

varieties 104

Stock seeds 6

Store-house 6

Suggestions to beginners 5

Synonyms 10, 142

Testing seeds 139

Threshing 7

Threshing cloth 7

Threshing machine 7, 17

Tiger Flower 102

Tigridia 102

Time of maturity 11, 131, 334

Tomato 86

INDEX.

191

PAGE

Tomato, Drying 89

" Fermentation and wash-
ing 86

" Varieties 183

Trial ground 10,141

Tuberose 103

Tulip 102

Turnip , 89

PAGE

Turnip Varieties— Ruta Baga 186

" " Turnip 185

Vitality of seeds 135,137

Washing seeds 8

Weevil— killing same 73

What is proper time for sowing

in spring 130

Wintering roots 21

A TRADE BOOK INTENDED ONLY FOR
SEEDSMEN OR SEED DEALERS

THE

Seedsman's Assistant

By CHARLES JOHNSON.

I2mo, bound in Cloth, 94 pages. Price, $5.OO.

This is a book for the wholesale seed buyer.

It gives the sub-rosa buying sources of the leading
Seed Stores and contains addresses of more than
one hundred established Seed, Vegetable and
Flower Growers, located in America and Europe.

It gives Growers' prices with instructions for buying.

It contains tables of standard quantities as used for
putting up small 5 -cent packets.

It contains a list of synonyms of the different varie-
ties, so that the buyer can purchase under the
true names at nominal prices.

It gives formulas for preparing Lawn Grass Mix-
tures, etc.

This Book has already had an enormous sale in this country,
in Canada, South America, Europe, and Africa.

THIS BOOK IS DUE ON THE LAST DATE
STAMPED BELOW

AN INITIAL FINE OF 25 CENTS

WILL BE ASSESSED FOR FAILURE TO RETURN
THIS BOOK ON THE DATE DUE. THE PENALTY
WILL INCREASE TO SO CENTS ON THE FOURTH
DAY AND TO $1.OO ON THE SEVENTH DAY
OVERDUE.

FEB 20 1941

JUH231989

AUTO. DISC

YP y

U.C. BERKELEY LIBRARIES

UNIVERSITY OF CALIFORNIA LIBRARY