Thinning.—Chile started from seed planted in the field must be thinned to one or three plants to the hill. When the chile has been thinned out properly the plant or plants in the hill branch out considerably and produce a heavier and better crop. If too many plants are left to the hill there is a marked tendency for the plants to grow too tall and more or less top heavy. The chile is thinned out when about 3 to 5 inches high. If a good germination takes place it is more difficult to thin the chile, because there are more small plants to the hill to be pulled out. Care should be had in selecting the strongest plants in the hill and in injuring as little as possible the roots of those which remain. While the common way of growing chile is to plant the seed out in the field in the spring, it can also be grown by starting the plants in cold frames early in the season and transplanting to the field as soon as danger of frost is over.
Irrigation.—After the irrigations to get the crop started have been given, the frequency of the subsequent irrigations depends upon the weather and soil conditions, and for that reason no specific statement can be made just when and how often the chile should be irrigated. One thing, however, is important to keep in mind, and that is that the chile plant keeps bearing as long as it is growing. If the growth should be checked by the lack of irrigation the plant stops bearing and the blossoms and the very small pods are likely to drop off. The grower himself should study his local conditions and decide for himself when and how much to irrigate. While the chile plant resists considerable drought, at the same time, it should not be allowed to suffer from the lack of irrigation. When the chile is grown on ridges the space between the ridges should be allowed to fill with water almost up to the plant. If the water is simply turned in and allowed to rush down the furrow to the other end the ridges will remain practically dry, necessitating frequent irrigations to keep the plants from suffering. In irrigating the chile on ridges always aim to hold the water long enough in the furrow for the ridges to get fairly well soaked through. In the level plat the irrigation is more simple and the soil around each hill gets wet sufficiently while the water is running down to the end of the plat. When the plats are quite long and are made up of a series of squares as soon as each square is filled with water the border, dividing that square from the next one, is cut and the water rushes into the next square which is treated the same as the one before.—(N. Mex. Col. Ag. and Mech. Arts 67.)
CHIVE.
This is a small onion-like plant having flat, hollow leaves which are used for flavoring soups. The chive rarely forms seeds, and it is propagated by the bulbs, which grow in clusters. The leaves may be cut freely and are soon replaced by others.—(F. B. 255; S. Dak. E. S. 68.)
CITRON.
The citron is a type of watermelon with solid flesh which is used for preserves and sweet pickles. The rind of the watermelon is frequently substituted for citron. The cultivation of the citron is the same as for the watermelon.—(F. B. 255; U. Idaho E. S. 10.)
COLLARDS.
The culture and uses of collards are the same as for cabbage and kale. Collards withstand the heat better than either cabbage or kale, and a type known as Georgia collards is highly esteemed in the Southern States. Collards do not form a true head, but instead a loose rosette of leaves, which, when blanched, are very tender and of delicate flavor.—(F. B. 255; U. Idaho E. S. 10; P. Rico A. E. S. 7.)
CORN SALAD.
Corn salad is also known as lamb's-lettuce and fetticus. Sow the seed during the early spring in drills 14 to 18 inches apart and cultivate the same as for lettuce or mustard. For an extra early crop the seed may be planted during the autumn and the plants covered lightly during the winter. In the Southern States the covering will not be necessary and the plants will be ready for use during February and March. The leaves are frequently used in their natural green state, but they may be blanched by covering the rows with anything that will exclude the light. Corn salad is used as a salad in place of lettuce, or mixed with lettuce or water cress. The flavor of corn salad is very mild, and it is improved by mixing with some other salad plant for use. It is also boiled with mustard for greens.—(F. B. 255.)