Norwich bulletin., 1918-04-03

beans should be gathered as 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 a fresh, green appearance After the beans become white they are past their prime.
 Beets should be used whit 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 greens. The entire crop should be used before they are more than two inches in diameter. Sue cessive paintings at intervals of two weeks are advisable so that supply of tender beets will always be avail able.
 Brussels sprouts are ready for use as soon as the heads are well formed andhegin 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 all-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. CauHflower is ready for use as soon as the bleached heads are well filled out with the masses of globular ma terial which if allowed to develop would form seed. It is important that | it be cut before the heads become old ] Celery is ready for use as soon as it reaches a god size and is blanched It may be used green for stews, soups etc.
 CoIIards 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- i til the ears are well filled out. This is about the time the silk begins tc 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.
 EggpIants may be used at an, time after the fruit is large enougl
 to justify picking. It should not b,
 allowed to remain on the bushes tot
 long or decay will set in.
 Endive should be used as soon. a. fblanched. Blanching may be accom-
 plished by tying the leaves togethe
 as soon as the plants are well grown
 KohI-rabi must be used whil
 tender. This may easily be deter
 mined by cutting the thickened ster
 which constitutes the edible portion
 If tough and stringy. it is too old.
 skmelons.-Color, size and gen
 eral appearance serve as guides i telling when they are ready to picl They should not be allowed 10 renal on the vines until dead ripe. as the \ are past their prime when full ripened.
 WatermeIons.-Ripe is deter
 mined by sound. and by general ap lpearance. A ripe melon when struc with the hand gives dull sount which is readily recognized after ,, few trials. ' Okra should. be gathered while tn
 pods are very young and tender an f while the seeds are still soft t Onions may be pulled and used a t bunch onions when the bulbs are frol
 a quarter to a half inch in diamete
 If for boiled onions the bulbs may | s any size.
 - Parsnips are not used until late i = the autumn when the ground is frozel
 Freezing improves their flavor: T fact, it is not considered advisable i c use. them as a summer vegetabl n Size is of small importance, but thos g from IF to inches in diameter al I considered best.
 Peas are ready for picking as SOC