New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1918-05-24

Such vegetables a. leaf lettuce, kale
spinach, L,r,Hcy, chard, turnip, mus
tards and any other used as a green OF
salad may be gathered as sOOn as
large enough to pay for the gathering
1t Is an excellent plan to make a prac
lice of thinning these crops and using
the plants removed as green's or fol
other purposes. Chard must be used
while young as 1t SOC passes its best
stage. kale should be used while rel
atively young, as when young it 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 a supply of tender. s~ucculent
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
woody.
Beans (snap) are ready for use as
soo as the bean Is about half formed.
In the ~stringless varieties the pods
may be allowed to remain on the plant
Il 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 well filed 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 DOR as they are two or three inches
tall and the mes 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 well 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 a%ll-season
crop or as a late crop following some
thing else. Size is not important, but
very large ones are inclined to be
tough and pithy.
CauliflOwer is ready for use as soon
as the bleached heads are well filled
out with the masses of globular mate
rial which If allowed to develop would
form seed. 1t Is important that it be
cut before the heads become old.
Celery is ready for use as SCOT as 1t
reaches a good size and is blanched. |
1t may be used green for stews, soups, |
etc.
COllards may be used as soon as the
rosette Of leaves which forms the head
is developed and blanched.
Sweet corn should not be pulled un-
til the ears are well filed out. This |
is about the time the silk begins to
die. When the milk becomes dOughy
the corn is too old for table use.
Cucumbers are ready for use when.
ever large enough, and before they
have begun to turn yellow.
Elephants may be used at any time
the fruit is large enough to Jus
tify picking. 1t should not be allowed
to remain on the bushes too long or
decay will set In.