Roanoke Rapids herald. [volume] (Roanoke Rapids, N.C.) 1914-192?, 1918-05-24

Such vegetables ms leaf lettuce, knle,
spinach, parsley, chard, turnip, mus
;nrd, and any other used MS green or
salad may be gathered us soon ms
large enough to pay for the gathering,
II Is an excellent plan to make prnc-
tice of thinning these crops and using
| the plants removed ms greens or for
other purposes. Chard must be used
while young ms 1t soon passes It's best
stage. kalc should be used while rel
atlvely young ms when young 1t Is OF
much better quality than when allowed
to become large. 1t is far better
plan to make frequent successive
paintings Of the foliage crops so as to
have n supply of tender, succulcnt
greens or salad material continually
available.
Globe artich0kes 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 rs turnips
or kohl.rahi.
Jerusalem artlchokcs are used in the
same way MS 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 MS the bean is about half formed,
In the Stringless varieties the pods
may be allowed to remain on the plant
II little longer than the other sorts, but
In every case they should be gathered
while young and tender. Lima beans
should be gathered rs soon as the pods
are well filled out, but before the pods
begin to turn yellow. They should be
gathered while the beans themselves
still have n fresh, green appearance.
After the bonns become white they
nre past their prime.
Bccts should be used while young
and tender. The beets may be thinned
as soon MS 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
al. Ia. In
siye paintings III intervals Of two
weeks are advisable so that supply
of tender beetS will always be avail
able.
Brussels sprouts are ready for use
rs soon MS 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
hlanched In the interior.
Chinese cabbage is ready for use us
soon as well blanched.
Carrots may be used as soon rs they
reach 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-senSon
crop or as Il late crop following some
thing else. size is not important, but
very large ones are inclined to be
tough and pithy.
Caulihower is ready for use as soon
as the blcached heads are well filled
out with the masses of glOhular mate
rial which If allowed to develop would
form seed. II is important that it be
cut before the heads become old.
Celery is ready for use AS soon as it
reaches good size and Is blanched,
1t may be used green for stewS, soups,
etc.
Collprds may be used us soon as the
rosette of leaves which forms the head
Is developed and blanched.
Sweet corn should not be pulled UNI
til the ears are well filled 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.
Eggpln"ts may be used ut any time
after 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.