RHUBARB 



CULTURE — Sow in April, in drills afoot apart, 

 covering the seed three-quarters of an inch, thin- 

 ning out to about ten to twelve inches apart in rows when a few inches 

 high. The following Spring transplant into deep, rich soil, about three 

 feet apart each way. One oz. to 500 feet. 



*770 ST. MARTIN'S. This variety is famous in many countries, 

 being much esteemed wherever grown. The stalks are large and 

 red, and exceedingly juicy, rich and spicy. 

 Price, pkt., 20c; oz„ 60c; M lb., $1.75. 



SORREL 



796 Narrow Leaved. Large, pale green leaves of mild, acid flavor 

 esteemed as salad, cooked as "greens," etc. Season 60 days. 

 Price, pkt., 15c; oz., $1.00. 



SALSIFY or Oyster Plant 



Culture same as for Parsnip 

 780 Mammoth Sandwich Island 



Salsify is one of the best of our root vegetables, and is rapidly 

 increasing in popularity. Cooked in any form, Salsify is whole- 

 some, appetizing and nutritious. Its peculiar oyster-like flavor 

 is most apparent when sliced and fried; it may also be served and 

 eaten as Asparagus. It is one of the best remedies for various 

 forms of indigestion. Most of its medicinal value is contained 

 in the milk, which exudes from the skin. Ready in ISO days. 

 • Price, pkt., 15c; oz., 70c; % lb., $2.00. 



SPINACH 



HOT WEATHER SORTS 



SPinflCH 



CULTURE — Sow thinly in rows 12 to 15 inches apart, covering the seed 

 about one-half inch; thin the plants to four inches apart in the roiv. The 

 main crop is sown in August and September. It is sometimes covered up 

 in cold localities with straw or salt meadow hay during the winter, but in sheltered fields there is no 

 necessity for covering. For summer use it may be sown at intervals of two or three weeks, from April 

 to June. Spinach develops best and is most tender and succulent when grown in rich soil and in cool 

 weather; during the summer it often bolts to seed. 1 oz.for 100 feet. 



ORDER ENOUGH SEED 



To Make Three or More Sowings. It is essential, it you wish a steady supply of. this 

 lealthful vegetable. •*• Recommended for Quick Freezing. 



802 LONG SEASON 



The Best for Sowing in Spring and 

 Summer for a Successional Supply 



The development of a type showing a 

 marked long-standing character has given 

 us Henderson's Long Season Spinach, 

 removing the only obstacle to its general 

 cultivation, so that there is now nothing 

 to hinder the least experienced from en- 

 joying this wholesome vegetable through- 

 out the entire season. The plants are 

 very hardy. Seed sown in September 

 will produce small plants, which, with a 

 slight covering of loose, dry material, 

 will be available for use very early in the 

 spring. 



The plant is small, with rich, lustrous 

 green leaves. These are short, broad, 

 very thick, and of so great substance that 

 it loses bulk in cooking less than any other 

 sort. The flavor is unequalled. Season 50 

 days. 



Price, pkt., 10c; oz., 30c; M lb., 80c; 

 lb., $1.75. 



805 LONG-STANDING SAVOY 



This variety stands heat much longer than 

 most varieties before running to seed. 

 This is a great advantage. Season 45 days. 

 Price, pkt.. 10c; oz.. 30c; Ji lb., 80c; 

 lb.. $1.75. ^ r . 





^•^W Savov 



*799 BLQOMSDALE SAVOY 

 LEAVED 



A very popular variety to sow for the late 

 fall cutting. It is quick growing and a 

 'heavy cropper, producing large, fleshy, 

 dark green leaves which are deeply 

 crumpled or savoyed. It is largely grown 

 for an early spring or fall crop. Season 40 

 days. 



Price, pkt., 10c; oz., 30c; M lb., 80c: 

 lb., $1.75. 



*813 SUMMER SAVOY 



This is one of the longest standing vari- 

 eties of Spinach in existence. It will 

 produce a satisfactory crop in the early 

 summer when other varieties immediately 

 run to seed. The plants are large, with 

 rich, exceptionally dark green leaves 

 which are well crumpled or savoyed. Sea- 

 son 48 days. 



Price, pkt.. 10c; oz., 30c; \i lb., 80c; 

 lb., $1.75. 



815 VIKING 



This new variety is early, grows rapidly, 

 and produces exceptionally large plants 

 which are long standing and slow to go 

 to seed. The leaves are very large, 

 rounded in shape, dark green in color, and 

 fairly well crumpled or savoyed. A very 

 desirable variety for the home garden 

 Season 45 days. 

 Price, pkt., 10c; 



oz.,30c; M lb., 80c; 



lb., $1.75. ij 



806 NEW ZEALAND 



The Cut and Come Again Spinach. 



Yields Continuously from Early 



Summer to Late Fall 



A valuable addition to the summer 

 supply of edible greens, the beneficial 

 effects of which are so well known that 

 it is needless to add further comment. 

 During the hot summer months, when 

 ordinary Spinach bolts and goes to seed, 

 the New Zealand Spinach is at its best. 

 It thrives on almost any soil and with- 

 stands drought wonderfully well. 



The plant is bushy in form, and pro- 

 duces quantities of succulent, rich green 

 leaves of a delightful flavor. As the 

 tops are cut off, side shoots develop and 

 in a few days another crop may be cut. 



For an early crop, start the seed in- 

 doors during March and transplant the 

 seedlings to ' the open ground after 

 danger from frost. Ready in 60 days. 



Price, pkt., 10c; oz., 40c; % lb., $1.10; 

 lb.. $3.25. 



807 PERPETUAL 



That this new plant can without any 

 stretch of the imagination be called 

 "Perpetual" is due to the fact that it is 

 in reality a form of Swiss Chard. 

 Perpetual Spinach, however, is entirely 

 without the somewhat bitter flavor of 

 Swiss Chard, and tastes like a good 

 variety of Spinach. Seed 

 should be sown early in the 

 spring, as soon as the ground 

 is in working condition for 

 best results. Season 47 days. 

 Price, pkt., 15c; oz., 45c; 

 M lb., $1.00: lb., $3.00. 



