The Greenville journal. [volume] (Greenville, Ohio) 1850-1918, 1918-05-23

Such vegetables as leaf lettuce, kale,
spinach, parsley, chard, turnip, mus
4ard, and any other used as a green or
salad may be gathered as soon as
large enough to pay for the gathering
1t is an excellent plan to make prac-
tice of thinning these crops and using
the plants removed as greens or for
other purposes. Chard must be used
while young as it soon passes its best
stage. Kale should be used while rel
atively young, as when young 1t is OF
much better quality than when allowed
to become large. 1t is a far better
plan to make frequent successive
paintings of the foliage crops so as to
have supply of tender, succulent
greens or salad material continually
available.
Globe artichokes are ready for use
as soon as the bur is formed and must
be gathered before the blossoms ap-
pear. The bur is the bud of the flower
and is used in the same way as turnips
or kOhl-rabi.
Jerusalem artichokeS are used in the
same way as potatoes. They are ready
for use in the autumn and may remain
in the ground until needed.
Asparagus is ready for use as soon
as the young shoots are three or four
inches long. If allowed to grow too
long the shoots will become tough and
woody.
Beans (snap) are ready for use as
soon as the bean is about half formed.
In the stringleSs varieties the pods
may be allowed to remain on the plant
a little longer than the other sorts, but
In every case they should be gathered
while young and tender. Lima beans
should be gathered as soon as the pods
are we'll filled out, but before the pods
begin to turn yellow. They should be
gathered while the beans themselves
still have a fresh, green appearance.
After the beans become white they
are past their prime.
Beets should be used while young
and tender. The beets may be thinned
as soon as they are two or three inches
tall and the ones that are removed can
be used in green's. The entire crop
should be used before they are more
than two inches in diameter. Success
sive paintings at intervals of two
weeks are advisable so that a supply
of tender beets will always be avail
able.
Brussels sprouts are ready for use
as soon as the heads are well formed
and begin to crowd each other.
Cabbage is ready for use as soon as
the heads are well formed and well
blanched in the interior.
Chinese cabbage is ready for use as
soon as vel; blanched.
Carrots may be used as soon as they
reach a size to justify pulling them
Many gardeners follow the practice Of
thinning the carrots and using those
removed as vegetables or in soups
They may be grown as an all-seasOI
crop or as a late crop following some
thing else. Size is not important, but
very large ones are inclined to bC
tough and pithy.
Caulifiower is ready for use as sOOT
as the bleached heads are well fillet
out with the masses Of glObular mate
rial which If allowed to develop wOulC
form seed. 1t is important that it b'
cut before the heads become old.
Celery is ready for use as soon as /
reaches a good size and is blanched
It may be used green for stews, soups
etc.
COllarls may be used as soon as tn
rosette Of leaves which forms the hea'
is developed and blanched.
Sweet corn should not be pulled un
til the ears are well filed out. Thl
Is about the time the silk begins +
die. When the milk becomes dough
the corn Is too old for table use.
Cucumbers are ready for use when
ever large enough, and before the
have begun to turn yellow.
Eggplants may be used at any tim
after the fruit is large enough to Jus
tify picking. Il should not be allowe
to remain on the bushes too long Q
decay will set in