PREFERRED VARIETIES FOR PENNSYLVANIA

Onion, Ebenezer for full grown, Silverskin for spring onions; leaf lettuce, Grand Rapids; bush string beans, Tendergreen; beets, Detroit Dark Red; carrots, Red Core Chantenay; kale, Dwarf Curled Scotch; Chinese cabbage, Chihli; cabbage, Golden Acre; head lettuce, White Boston; yellow turnip, Golden Ball; Swiss chard, Fordhook Giant; pepper, California Wonder; tomato, Rutgers or Stokesdale; radish, Early Scarlet Globe or White Icicle; mustard greens, Fordhook; dwarf pea, Little Marvel; edible soy bean, Bansei; endive, Green Curled or Broad Leaved Batavian (escarole); turnip greens, Seven Top or Shogoin; late cabbage, Penn State Ballhead; sweet corn, early, Spancross or Marcross; sweet corn, midseason, Golden Cross Bantam or Ioana; broccoli, Green Sprouting or Calabrese; cucumber, Clark Special for slicing, National Pickling for pickles; bush lima bean, Fordhook.

An Electrically Heated Hotbed May be Used in Which to Give the Young Plants a Start. This One is 3 x 6 Feet, Containing 12 Flats, Each 12 x 18 Inches. A Standard Hotbed Sash is Used.   —Photograph by B. P. Hess