-------------------------+------------------------ Vegetable | Amount to purchase -------------------------+------------------------ | Asparagus | 66 plants Beans, snap (in variety) | 2 to 3 pounds Beans, bush lima | 1 pound Beet | 4 ounces Cabbage: | Early | 1 packet Late | 1/2 ounce Carrot | 1 ounce Cauliflower | 1 packet Celery | 1 packet Corn, sweet | 2 pounds Cucumber | 1 ounce Eggplant | 1 packet Kale | 1 ounce Lettuce | 1/2 ounce Muskmelon | 1 ounce Onion sets | 4 quarts Onion seed | 1 ounce Peas | 2 to 4 pounds Parsley | 1 packet Parsnip | 1 ounce Radish (in variety) | 2 ounces Rhubarb | 20 plants Salsify | 1 ounce Spinach | 1 pound New Zealand spinach | 1 ounce Summer pumpkin | 1 ounce Winter pumpkin | 2 ounces Squash | 2 ounces Tomatoes | 1 packet or 50 plants Turnip | 4 ounces Rutabaga | 1 ounce Watermelon | 2 ounces -------------------------+------------------------ _Planning and Operating a Home Garden._--In planning the home vegetable garden there are a few essential points to be kept in mind. The time to plan the garden is in winter when adequate consideration can be given to the selection of those vegetables that the family likes best and can use in large amounts. Seeds required should be ordered early for the entire garden. By drawing the plan of the garden on paper and following it, the procedure is simplified and the most efficient results attained. Vegetables should be planted in rows rather than in beds, and those maturing at about the same time should be grouped together to facilitate succession planting. After the early-maturing crops have been harvested, other crops can be sown on the same area, thus fully utilizing the land throughout the growing season. Perennial crops, including asparagus and rhubarb, should be kept by themselves.