Home Vegetable Gardening
A Complete &
Practical Guide To The Planting & Care Of Vegetables,
Fruits & Berries
Part Two: Vegetables — Chapter
12:
Best Varieties of the Garden Vegetables
It's my purpose
in this chapter to assist the gardener of limited experience
to select varieties sure to give
satisfaction.
To the man or woman planning a
garden
for the first time there is no one thing more confusing than
the selection of the best varieties. This in spite of the fact
that catalogs should be, and might be, a great help instead of
almost an actual hindrance.
I suppose that seed stores
consider extravagance in catalogs, both in material and
language, necessary, or they would not go to the limit in
expense for printing and mailing, as they do. But from the
point of view of the gardener, and especially of the beginner,
it is to be regretted that we cannot have the plain
unvarnished truth about varieties, for surely the good ones
are good enough to use up all the legitimate adjectives upon
which seed stores would care to pay postage.
But such is not the case.
Every season sees the
introduction of literally hundreds of new varieties — or, as
is more often the case, old varieties under new names — which
have actually no excuse for being unloaded upon the public
except that they will give a larger profit to the seller. Of
course, in a way, it is the fault of the public for paying the
fancy prices asked--that is, that part of the public which
does not know. Commercial planters and experienced
gardeners stick to well known sorts. New varieties are tried,
if at all, by the packet only — and then "on
suspicion."
In practically every instance
the varieties mentioned have been grown by the author, but his
recommendations are by no means based upon personal experience
alone.
Wherever introductions of
recent years have proved to be actual improvements upon older
varieties, they are given in preference to the old, which are,
of course, naturally much better known.
It is impossible for any
person to pick out this, that or the other variety of a
vegetable and label it unconditionally "the best." But the
person who wants to save time in making out his seed list can
depend upon the following to have been widely tested, and to
have "made good."
Asparagus:
While there are enthusiastic claims put forth for several of
the different varieties of asparagus, as far as I have seen
any authentic record of tests (Bulletin 173, N. J. Agr. Exp.
Station), the prize goes to Palmetto, which
gave twenty-eight per cent. more than its nearest rival,
Donald's Elmira. Big yield alone is frequently no
recommendation of a vegetable to the home gardener, but in
this instance it does make a big difference; first, because
Palmetto is equal to any other asparagus in
quality, and second, because the asparagus bed is producing
only a few weeks during the gardening season, and where ground
is limited, as in most home gardens, it is
important to cut this waste space down as much as
possible.
This is for beds kept in good shape and highly
fed. Barr's Mammoth will probably prove more
satisfactory if the bed is apt to be more or less neglected,
for the reason that under such circumstances it will make
thicker stalks than the
Palmetto.
Beans
(dwarf): Of the dwarf beans there are three general
types: the early round-podded "string" beans, the stringless
round-pods, and the usually more flattish "wax" beans.
For first early, the old reliable
Extra Early Red Valentine remains as good as
any sort I have ever tried. In good strains of this variety
the pods have very slight strings, and they are very fleshy.
It makes only a small bush and is fairly productive and of
good quality. The care-taking planter, however, will put in
only enough of these first early beans to last a week or ten
days, as the later sorts are more prolific and of better
quality. Burpee's Stringless Greenpod is a good second early.
It is larger, finer, stringless even when mature, and of
exceptionally handsome appearance. Improved Refugee is
the most prolific of the green-pods, and the best of them for
quality, but with slight strings.
Of the "wax" type,
Brittle Wax is the earliest, and also a
tremendous yielder. The long-time favorite, Rust-proof Golden
Wax, is another fine sort, and an especially strong healthy
grower. The top-notch in quality among all bush beans is
reached, perhaps, in Burpee's White Wax — the
white referring not to the pods, which are of a light yellow,
and flat — but to the beans, which are pure white in all
stages of growth. It has one unusual and extremely valuable
quality — the pods remain tender longer than those of any
other sort.
Of the dwarf limas there is a
new variety which is destined, I think, to become the leader
of the half-dozen other good sorts to be had. That is the
Burpee Improved. The name is rather
misleading, as it is not an improved strain of the
Dreer's or Kumerle bush
lima, but a mutation, now thoroughly fixed. The bushes are
stronger-growing and much larger than those of the older
types, reaching a height of nearly three feet, standing
strongly erect; both pods and beans are much larger, and it is
a week earlier.
Henderson's new Early
Giant I have not yet tried, but from the description
I should say it is the same type as the above. Of the pole
limas, the new Giant-podded is the hardiest — an
important point in limas, which are a little delicate in
constitution anyway, especially in the seedling stage — and
the biggest yielder of any I have grown and just as good in
quality — and there is no vegetable much better than well
cooked limas. With me, also, it has proved as early as that
old standard, Early Leviathan, but this may
have been a chance occurrence.
Ford's
Mammoth is another excellent pole lima of
large size. Of the other pole beans, the two that are still my
favorites are Kentucky Wonder, or Old
Homestead, and Golden Cluster. The
former has fat meaty green pods, entirely stringless until
nearly mature, and of enormous length. I have measured many
over eight and a half inches long — and they are borne in
great profusion. Golden Cluster is one of the handsomest beans
I know. It is happily named, for the pods, of a beautiful rich
golden yellow color, hang in generous clusters and great
profusion. In quality it has no superior; it has always been a
great favorite with my customers. One need never fear having
too many of these, as the dried beans are pure white and
splendid for winter use.
Last season I tried a new
pole bean called Burger's Green-pod
Stringless or White-seeded Kentucky
Wonder (the dried seeds of the old sort being brown).
It did well, but was in so dry a place that I could not tell
whether it was an improvement over the standard or not. It is
claimed to be earlier.
Beets: In
beets, varieties are almost endless, but I confess that I have
found no visible difference in many cases. Edmund's
Early and Early Model are good for
first crops.
The Egyptian
strains, though largely used for market, have never been as
good in quality with me. For the main crop I like
Crimson Globe. In time it is a second early,
of remarkably good form, smooth skin and fine quality and
color.
Broccoli:
This vegetable is a poorer cousin of the cauliflower (which,
by the way, has been termed "only a cabbage with a college
education"). It is of little use where cauliflower can be
grown, but serves as a substitute in northern sections, as it
is more hardy than that vegetable. Early White French is the
standard sort.
Brussels
sprouts: This vegetable, in my opinion, is altogether
too little grown. It is as easy to grow as fall  and winter cabbage,
and while the yield is less, the quality is so much superior
that for the home garden it certainly should be a favorite.
Today (Jan. 19th) we had for dinner sprouts from a few old
plants that had been left in transplanting boxes in an open
cold frame. These had been out all winter — with no
protection, repeatedly freezing and thawing, and, while of
course small, they were better in quality than any cabbage you
ever ate. Dalkeith is the best dwarf-growing
sort. Danish Prize is a new sort, giving a
much heavier yield than the older types. I have tried it only
one year, but should say it will become the standard
variety.
Cabbage: In
cabbages, too, there is an endless mix-up of varieties. The
Jersey Wakefield still remains the standard early. But it is
at the best but a few days ahead of the flat-headed early
sorts which stand much longer without breaking, so that for
the home garden a very few heads will do. Glory of
Enkhuisen is a new early sort that has become a great
favorite.
Early Summer and
Succession are good to follow these, and
Danish Ballhead is the best quality winter
cabbage, and unsurpassed for keeping qualities. But for the
home garden the Savoy type is, to my mind,
far and away the best. It is not in the same class with the
ordinary sorts at all. Perfection Drumhead Savoy is
the best variety. Of the red cabbages,
Mammoth Rock is the
standard.
 Carrots: The carrots are more restricted as
to number of varieties. Golden Ball is the
earliest of them all, but also the smallest yielder.
Early Scarlet Horn is the standard early,
being a better yielder than the above. The Danvers
Half-long is probably grown more than all other kinds
together. It grows to a length of about six inches, a very
attractive deep orange in color. Where the garden
soil is not in excellent condition, and thoroughly fined and
pulverized as it should be, the shorter-growing kinds,
Ox-heart and Chantenay, will
give better satisfaction. If there is any choice in quality, I
should award it to Chantenay.
Cauliflower:
There is hardly a seed uncatalogued which does not contain its
own special brand of the very best and earliest cauliflower
ever introduced. These are for the most part selected strains
of either the old favorite, Henderson's
Snowball, or the old Early Dwarf
Erfurt. Snowball, and Burpee's Best
Early, which resembles it, are the best varieties I
have ever grown for spring or autumn. They are more likely to
head, and of much finer quality than any of the large late
sorts. Where climatic conditions are not favorable to growing
cauliflower, and in dry sections, Dry-weather is the most
certain to form heads.
Celery: For
the home garden the dwarf-growing, "self-blanching" varieties
of celery are much to be preferred. White
Plume and Golden Self-blanching are
the best. The former is the earliest celery and of excellent
quality, but not a good keeper. Recent introductions in celery
have proved very real improvements. Perhaps the best of the
newer sorts, for home use, is Winter Queen, as it is more
readily handled than some of the standard market sorts. In
quality it has no superior. When put away for winter properly,
it will keep through April.
Corn: You
will have to suit yourself about corn. I have not the temerity
to name any best varieties — every seed store has about half a
dozen that are absolutely unequaled.
For home use, I have cut my
list down to three: Golden Bantam, a dwarf-growing early of
extraordinary hardiness — can be planted earlier than any
other sort and, while the ears are small and with yellow
kernels, it is exceptionally sweet and fine in flavor. This
novelty of a few years since, has attained wide popular favor
as quickly as any vegetable I know. Seymour's Sweet
Orange is a new variety, somewhat similar to Golden
Bantam, but later and larger, of equally fine quality. White
Evergreen, a perfected strain of Stowell's Evergreen, a
standard favorite for years, is the third. It stays tender
longer than any other sweet corn I have ever grown.
Cucumbers:
Of cucumbers also there is a long and varied list of names.
The old Extra Early White Spine is still the
best early; for the main crop, some "perfected" form of White
Spine. I myself like the Fordhood Famous, as it is the
healthiest strain I ever grew, and has very large fruit that
stays green, while being of fine quality. In the last few
years the Davis Perfect has won great
popularity, and deservedly so. Many seedsmen predict that this
is destined to become the leading standard — and where
seedsmen agree let us prick up our ears! It has done very well
with me, the fruit being the handsomest of any I have  grown. If it proves as
strong a grower it will replace Fordhood
Famous with me.
Egg-plant:
New York Improved Purple is still the
standard, but it has been to a large extent replaced by
Black Beauty, which has the merit of being
ten days earlier and a more handsome fruit. When once tried it
will very likely be the only sort
grown.
Endive: This is a substitute
for lettuce for which I personally have never cared. It is
largely used commercially. Broad-leaved Batavian
is a good variety. Giant Fringed is
the largest.
Kale: Kale
is a foreigner which has never been very popular in this
country. Dwarf Scott Curled is the tenderest
and most delicate (or least coarse) in
flavor.
Kohlrabi:
This peculiar mongrel should be better known. It looks as
though a turnip had started to climb into the cabbage class
and stopped half-way. When gathered young, not more than an
inch and a half in diameter at the most, they are quite nice
and tender. They are of the easiest cultivation. White Vienna
is the best.
Leek: For
those who like this sort of thing it is — just the sort of
thing they like. American Flag is the best variety, but why it
was given the first part of that name, I do not know.
Lettuce: To
cover the lettuces thoroughly would take a chapter by itself.
For lack of space, I shall have to mention only a few
varieties, although there are many others as good and suited
to different purposes. For quality, I put
Mignonette at the top of the list, but it
makes very small heads. Grand Rapids is the
best loose-head sort — fine for under glass, in frames and
early outdoors. Last fall from a bench 40 x 4 ft., I sold $36
worth in one crop, besides some used at home. I could not
sell winter head lettuce to customers who had once had this
sort, so good was its quality. May King and
Big Boston are the best outdoor spring and
early summer sorts. New York and
Deacon are the best solid cabbage-head types
for resisting summer heat, and long standing. Of the cos type
Paris White is good.
Muskmelon:
The varieties of muskmelon are also without limit. I mention
but two — which have given good satisfaction out of a large
number tried, in my own experience.
Netted Gem
(known as Rocky Ford) for a green-fleshed
type, and Emerald Gem for salmon-fleshed. There are a number
of newer varieties, such as Hoodoo, Miller's Cream,
Montreal, Nutmeg, etc., all of excellent quality.
Watermelon:
With me (in Connecticut) the seasons are a little short for
this fruit. Cole's Early and  Sweetheart have made the best showing. Halbert Honey
is the best for quality.
Okra: In
cool sections the Perfected Perkins does best, but it is not
quite so good in quality as the southern favorite, White
Velvet. The flowers and plants of this vegetable are very
ornamental.
Onion: For
some unknown reason, different seedsmen call the same onion by
the same name. I have never found any explanation of this,
except that a good many onions given different names in the
catalogs are really the same thing. At least they grade into
each other more than other vegetables. With me Prizetaker is
the only sort now grown in quantity, as I have found it to out
yield all other yellows, and to be a good keeper. It is a
little milder in quality than the American
yellows — Danvers and
Southport Globe. When started under glass and
transplanted out in April, it attains the size and the quality
of the large Spanish onions of which it is a
descendant.
Weathersfield
Red is the standard flat red, but not quite so good
in quality or for keeping as Southport Red
Globe. Of the whites I like best Mammoth
Silver-skin. It is ready early and the finest in
quality, to my taste, of all the onions, but not a good
keeper. Ailsa Craig, a new English sort now
listed in several American catalogs, is the best to grow for
extra fancy onions, especially for exhibiting; it should be
started in February or March under glass.
Parsley:
Emerald is a large-growing, beautifully
colored and mild-flavored sort, well worthy of adoption.
Parsnip:
This vegetable is especially valuable because it maybe had at
perfection when other vegetables are scarce. Hollow
Crown ("Improved," of course!) is the best.
Peas: Peas
are worse than corn. You will find enough exclamation points
in the pea sections of catalogs to t rain the vines on. If you want to escape brain
fatigue and still have as good as the best, if not better,
plant Gradus (or Prosperity)
for early and second early; Boston Unrivaled (an improved form
of Telephone) for main crop, and Gradus for
autumn. These two peas are good yielders, free growers and of
really wonderfully fine quality. They need bushing, but I have
never found a variety of decent quality that does
not.
Pepper: Ruby
King is the standard, large, red, mild pepper, and as
good as any. Chinese Giant is a newer sort,
larger but later. The flesh is extremely thick and mild. On
account of this quality, it will have a wider range of use
than the older sorts.
Pumpkins: The
old Large Cheese, and the newer
Quaker Pie, are as prolific, hardy and fine
in quality and sweetness as
any.
Potato: Bovee is
a good early garden sort, but without the best of culture is
very small. Irish Cobbler is a good early white. Green
Mountain is a universal favorite for main crop in the
East — a sure yielder and heavy-crop potato of excellent
quality. Uncle Sam is the best quality potato
I ever grew. Baked, they taste almost as rich as
chestnuts.
Radish: I do
not care to
say much about radishes; I do not like them. They are,
however, universal favorites. They come round, half-long, long
and tapering; white, red, white-tipped, crimson, rose,
yellow-brown and black; and from the size of a button to over
a foot long by fifteen inches in circumference — the latter
being the new Chinese or
Celestial.
So you can imagine what a
revel of varieties the seed stores may indulge in. I have
tried many — and cut my own list down to two,
Rapid-red (probably an improvement of the old
standard, Scarlet Button), and
Crimson Globe (or Giant), a big, rapid,
healthy grower of good quality, and one that does not get
"corky." A little land-plaster, or gypsum, worked into the
soil at time of planting, will add to both appearance and
quality in radishes.
Spinach: The
best variety of spinach is Swiss Chard Beet
(see below). If you want the real sort, use Long Season, which
will give you cuttings long after other sorts have run to
seed. New Zealand will stand more heat than any other sort.
Victoria is a newer variety, for which the claim of best
quality is made. In my own trial I could not notice very much
difference. It has, however, thicker and "savoyed" leaves.
Salsify:
This is, to my taste, the most delicious of all root
vegetables. It will not do well in soil not deep and finely
pulverized, but a row or two for home use can be had by
digging and fining before sowing the seed. It is worth extra
work. Mammoth Sandwich is the best
variety.
Squash: Of
this fine vegetable there are no better sorts for the home
garden than the little Delicata, and
Fordhook. Vegetable Marrow
is a fine English sort that does well in almost all
localities. The best of the newer large-vined sorts is
The Delicious. It is of finer quality than
the well known Hubbard. For earliest use, try a few plants of
White or Yellow Bush Scalloped. They are not
so good in quality as either Delicata or Fordhook, which are
ready within a week or so later. The latter are also excellent
keepers and can be had, by starting plants early and by
careful storing, almost from June to June.
Tomato: If
you have a really hated enemy, give him a dozen seed catalogs
and ask him to select for you the best four tomatoes. But
unless you want to become criminally involved, send his doctor
around the next morning. A few years ago I tried over forty
kinds. A good many have been introduced since, some of which I
have tried.
I am prepared to make the following
statements: Earliana is the earliest quality
tomato, for light warm soils, that I have ever grown;
Chalk's Jewel, the earliest for heavier soils
(Bonny Best Early resembles it);
Matchless is a splendid main-crop sort;
Ponderosa is the biggest and best quality —
but it likes to split. There is one more sort, which I have
tried one year only, so do not accept my opinion as
conclusive. It is the result of a cross between
Ponderosa and Dwarf Champion
— one of the strongest-growing sorts. It is called
Dwarf Giant.
The fruits are tremendous
in size and in quality unsurpassed by any. The vine is very
healthy, strong and stocky. I believe this new tomato will
become the standard main crop for the home garden. By all means
try it. And that is a good deal to say for a novelty in its
second year!
 Turnip: The earliest
turnip of good quality is the White Milan.
There are several others of the white-fleshed sorts, but I
have never found them equal in quality for table to the yellow
sorts. Of these, Golden Ball (or
Orange Jelly) is the best quality.
Petrowski is a different and distinct sort,
of very early maturity and of especially fine quality. If you
have room for but one sort in your home garden, plant this
for early, and a month later for main crop.
Do not fail
to try some of this year's novelties. Half the fun of
gardening is in the experimenting. But when you are testing
out the new things in comparison with the old, just take a few
plants of the latter and give them the same extra care and
attention. Very often the reputation of a novelty is built
upon the fact that in growing it on trial the gardener has given it
unusual care and the best soil and location at his command. Be
fair to the standards — and very often they will surprise
you fully as much as the novelties.
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