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THEODOSIA B. SHEPHERD COMPANY 



The New Crimson Winter Rhubarb 



Everbearing Crimson Winter Rhubarb. This valuable and wonderful plant was introduced 

 by Luther Burbank, of Santa Rosa, Cal.. who is known the world river as the Wizard of Hor- 

 ticulture, having produced more new fruits and plants than any other living man. The stalks 

 are of medium size, well-grown ones averaging 12 to 18 inches in length and about f to 1 inch 

 in diameter, a pale, greenish crimson color, turning, when cooked, to a bright, clear crimson 

 color, and are the very best quality. The plants are somewhat more inclined to bloom than 

 the older kinds, which is easily remedied by cutting the flower stem close to the ground; if al- 

 lowed to mature the plants are spoiled for cutting. "Crimson Winter" Rhubarb starts to 



Everbearing Crimson Winter Rhubarb. 



grow vigorously by October, and continues to produce stalks until after the common varieties 

 make their appearance six months later. In our rainless California climate it takes a short 

 rest during mid-summer, but if kept moist will produce stalks abundantly at any season. It 

 is in fact, absolutely perpetual. For forcing under the glass in the cold Northern States; for 

 a constant supply for home use, and for growing in California and the Southern States; for 

 shipping North and East, it promises to become more profitable than anything else which 

 soil produces. "Crimson Winter" is all that could be desired, as the bulk of the crop comes 

 in just at the season when fresh fruits and vegetables are hardly obtainable. It is wonder- 

 fully prolific, as fast as stems are pulled others take their place. 



It has a delightful flavor, quite different from common Rhubarb and an entire absence 

 of the fibrous strings common to the old variety. It is fine grained requires no stringing, so 

 there is no waste; it does not require as much sugar as the common variety and when properly 

 cooked makes as beautiful a dish as any berries., on account of its lovely color. People who 

 have never cared for the ordinary rhubarb exclaim on eating this delicious new variety "Why, 

 this is as fine as any berry I have ever tasted." It fills a long felt want, and gives for a com- 

 paratively low price a delightful dish when all other fruits are scarce and high priced For 

 sauce, pies, jelly, marmalade, fruitade. and wine, it is equally valuable. 



Every grower of vegetables or small fruits should grow this rhubarb; every seedsman and 

 nurseryman should catalogue it. All who grow vegetables for winter forcing should grow 

 this wonderful and productive plant. Strong young plants set out in April, May or June come 

 into bearing by the first of December and during the season pay for the stock and a small profit 

 besides, bearing 5 to 7 tons per acre. 



Strong plants, 50c each; $2.25 per J dozen; $4.25 per dozen; $25 per 100; 50 at 100 rates. 

 Medium, size, 25c each; $2.50 per dozen; $15 per 100; 50 at 100 rates; small by mail $1.50 dozen. 

 Special prices given to those who wish to grow rhubarb in large quantities for shipping. 



