R H U BAR B CULTURE—Sow in April, in drills a foot 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; 14 Ib., $1.75. 
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 150 deys: 
Price, pkt., 15c; 0z., 70c; 1% Ib., $2.00. 
CULTURE—Sow thinly in rows 12 lo 15 inches apart, covering the seed 
SPINACH about one-half inch; thin the plants to four inches apart in the row. 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 al 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, if you wish a steady supply of this 
healthful vegetable. * Recommended for Quick Freezing. 
802 LONG SEASON 
The Best for Sowing in Spring and 
Summer for a Successional Supply 
%799 BLOOMSDALE SAVOY 
LEAVED 
A very popular variety to sow for the late 
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; 14 Ib., 80c; 
Ib., $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; 0z., 25c; 4 Ib., 75c; 
Ib., $1.50, 2 
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 
tor an early spring or fall crop. Season 40 
ays. 
Price, pkt., 10c; oz., 25c; 4 lb., 75c: 
Ib., $1.50. 
%*%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; 14 Ib., 80c; 
Ib., $1.75. 
815 VIKING 
This new variety is early, grows rapidly, 
and produces exceptionally jarge 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.,25c; \Ylb., Ty 
: 1b., $1 50. 
nee 
SPINACH 
HOT WEATHER SORTS 
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; 14 Ib., $1.10; 
Ib., $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 
Wiis should be sown early in the 
; = spring, as soon as the ground 
j \ is in working condition for 
7 » best results. Season 47 days. 
3 
Price, pkt., 15c; oz., 45c; 
VY \Ib., $1.00; Ib., $3.00. 
