Arizona republican., 1922-04-09

In the commercial production OF
high grade head lettuce the local soil
conditions, lay of the land and cii-
mate should be we'll l-considered. The
details of methods OF culture may be
worked out by the growers them
selves who are most intimately ac-
quainted with the peculiarities OF
their own land.
A close study of field conditions,
constant watchfulness of the growing
crop and immediate attention to the
needs of the plants should be the
basis OF the growing system. Lettuce
responds to favorable conditions but
Is quick to suffer from neglect. To
promote an even, healthy growth, the
farmer should plant only as much
lettuce as he can efficiently handle
Land which has recently been
cropped to alfalfa makes excellent
soil for the growing of lettuce, as the
leguminous plants provide an abun-
dance OF nitrogen which is necessary
for the production OF large heads Oh
well colored lettuce.
In order 10 produce maximum
crop at a minimum cost the land
should be thoroughly prepared be-
fore the lettuce is planted. By work
Ing the soil repeatedly in advance OF
gtroyed and much labor is saved.
The land should be plowed deeply,
and the soil pulverized before the let
tuce is planted. One OF the most
common practices Is to irTigate be-
fore planting ana ridgiag. ard deposit
the seed in direct contact with the
evenly moistened soil about a half
inch below the surface. If this meth
cd is used the quickest results will be
obtained by drilling before the sur
face soil has had time to dry out, but
in case the seed does not sprout ana
the young plants come up IN Few
days, 1t is well to run the water
down the burrows as 1t is probable
that the soil is too dry.
If the soil is inclined to be sticky
1t will not be found practical TO plant
when the soil Is very wet, as 1t may
adhere TO the rear wheels OF the pian-
ter. thus preventing the proper COW
ering of the seed
Within certain limits it is deslr-
able to extend the planting period as
much as possible, dividing the pro-
posed acreage into sections and do
ing the work OF intervals of a week
or ten days. This extends the period
for thinning, irrigatipg cultivating,
harvesting and marketing. and is
more convenient for the grower IN
managing the labor operations.
When the plants are getting well
UP, so that the strong and weak ones
may be readily distinguished, but be-
fore thew have begun TO injure each
other by crowding, the rows should
be thinned out by leaving a single
strong plant every 12 or II inches,
Two or more plants should never be
allowed to grow In one place, as they
will never form normal heads. A short
| handled hoe has been found TO be
about the best thing to use in thin-
ming out lettuce. The field should
| be kept free of weeds, and dust
| mulch should be preserved on the
| surface. For economy's sake, as
much of this work should be done
with horses as is possible, but be-
| tween the heads in the row, hand
working is necessary.
The grower should maintain uni
| formlv adequate, but not excessive
| supply of moisture throughout the
growing season. Lettuce is com
/ nosed chiefly of water, so an ample
supply should always be within
reach Of the plant roots. The drown
/ ing Of the plans through excessive
1 irrigation. however, should be avoid
cd A moderate, frequent application
Of water is best suited to the plants
/ needs.
1 There should be at least one cult
walton after each irrigation of let.
tuce in order to loosen the SOIL anc
| conserve moisture. Examine tho
! condition of the soil frequently to de-
| termine the exact situation and sec
that the crop does not suffer iron
lack of moisture.
In harvesting lettuce, the mlstak'
is often made of cutting the heads
before they have attained full growth
and the quality and size which arr
of great importance on the market
suffer as a result. on the other hand
IL the heads are allowed to remair
too long they deteriorate. Growers