Page:How and what to grow in a kitchen garden of one acre (IA howwhattogrowin00darl).pdf/73

 —I have only grown this one season, but found it all that it was represented in earliness and good heading quality. Owing to a drouth early in the spring, the heads were not of large size; the quality was fine, and I think it bids fair to be one of the leading varieties. These are ordinarily little used as table vegetables, but will be found very palatable as an ingredient of soups and stews. They are very easily grown, the seed being planted in drills and the plants thinned to six or eight inches apart. The seed should be sown in April or May, and they will be ready for use early in the summer. For winter use they should be stored in the manner described for beets and turnips; they will retain their quality throughout the winter, and form a pleasant variety in the winter supply of vegetables. The rich yellow and red-fleshed varieties are the most popular, and retaining their bright colors when cooked, lend an attractive appearance to the dish of which they form a part.

—This is claimed to have the greatest bulk with the shortest length of root, and is a remarkably heavy cropper. The root is of a rich, dark orange color, and grows very smooth and succeeds in all soils. It is quite a favorite market sort.

—The flesh of this variety is very