Experiments with udo, the new Japanese vegetable . Contribution from the Bureau of Plant Industry, Wm. A. Taylor, ChiefApril 16, 1914. EXPERIMENTS WITH UDO, THE NEW JAPANESEVEGETABLE, By David Fairchild, Agricultural Explorer in Charge of the Office of ForeignSeed and Plant Introduction. INTRODUCTION. A decade has passed since the udo of Japan was first proposedas a vegetable to be grown by Americans. This is a short time forthe introduction of a new vegetable, when one considers that itmeans simply that at ten different times experimenters have had achance to taste its blanched shoots. But it

Experiments with udo, the new Japanese vegetable . Contribution from the Bureau of Plant Industry, Wm. A. Taylor, ChiefApril 16, 1914. EXPERIMENTS WITH UDO, THE NEW JAPANESEVEGETABLE, By David Fairchild, Agricultural Explorer in Charge of the Office of ForeignSeed and Plant Introduction. INTRODUCTION. A decade has passed since the udo of Japan was first proposedas a vegetable to be grown by Americans. This is a short time forthe introduction of a new vegetable, when one considers that itmeans simply that at ten different times experimenters have had achance to taste its blanched shoots. But it Stock Photo
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The Reading Room / Alamy Stock Photo

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2AWGD5H

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1302 x 1919 px | 22 x 32.5 cm | 8.7 x 12.8 inches | 150dpi

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Experiments with udo, the new Japanese vegetable . Contribution from the Bureau of Plant Industry, Wm. A. Taylor, ChiefApril 16, 1914. EXPERIMENTS WITH UDO, THE NEW JAPANESEVEGETABLE, By David Fairchild, Agricultural Explorer in Charge of the Office of ForeignSeed and Plant Introduction. INTRODUCTION. A decade has passed since the udo of Japan was first proposedas a vegetable to be grown by Americans. This is a short time forthe introduction of a new vegetable, when one considers that itmeans simply that at ten different times experimenters have had achance to taste its blanched shoots. But it is appropriate now thatthere be put in print some account of the experiences which variousexperimenters have had with this new vegetable. Enough data are at hand for the production of an extensive bulletinon the udo, but, as much yet remains to be done, the important conclu-sions regarding its culture can be stated in a few paragraphs for theguidance of those who are interested in trying this new vegetable. The writer first published, in 1902, a

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