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Specialties 



292 Coreless Carrot 



The Most Popular of all Home 

 Garden Carrots 



Its beautiful appearance alone wins 

 favor for it wherever grown. Be- 

 sides, its coreless, rich red-orange 

 flesh possesses a sweet, melting 

 tenderness that appeals even to 

 those who otherwise are not fond 

 of carrots. The shape is cylin- 

 drical, stump-rooted, about 6 

 inches long. It is clean skinned, 

 smooth and very early. 



Price, pkt., 15c; oz., 60c; 

 Mlb., §1.80. 



310 Tendersweet Carrot 



The Sweetest, Tenderest and 

 Hardiest Carrot Grown 



An outstanding sort for the home 

 gardener because it represents 

 quality at its zenith. It is a fa- 

 vorite with the market grower be- 

 cause its beautiful orange-red 

 color and attractive appearance 

 sell it on sight. The plant is dis- 

 tinct; the leaf-stalks dark pur- 

 plish-green. The roots when fully 

 matured average from 8 to 10 

 inches long. They taper slightly 

 from shoulder to a blunt end. 



Price, pkt., 15c; oz., 55c; 

 M lb., S1.55. 



69 Early Giant Bush 

 Lima Bean 



The strong, rugged plants of true 

 bush form, 1 J 2 feet in height, are 

 of healthy, sturdy, upright growth 

 requiring neither poles nor stakes 

 — and bear from July until frost 

 almost unbelievable quantities of 

 5- to 6-inch pods, each containing 

 usually four large, thick beans, 

 averaging as large as those of the 

 large pole Limas, and whether 

 used green or cured, they are of 

 superb quality — tender, rich and 

 buttery, the true Lima flavor. 



In the green state their tender 

 freshness is maintained beyond 

 the ordinary, accounted for by the 

 pods being unusually fleshy and 

 thick and the foliage luxuriant and 

 sheltering. 



Price, pkt., 15c; V 2 lb., 30c; 

 lb., 50c; 5 lbs., $2.00 ; 15 lbs., $5.25. 



241 Riviera Broccoli 



The plant grows about two feet high, is 

 branching in character, and each branch 

 terminates in a green sprout. When the 

 green sprouts, which are actuallj- a mass of 

 flower buds, have developed to two or three 

 inches across (and before the flowers 

 appear), they are ready for use. 



It thrives anywhere. For an early crop, 

 start the seed in a cold frame and transplant 

 seedlings in the open ground after frost. 



For late crop, start seed in the open 

 ground during the early Summer months. 

 It is cooked and served like Cauliflower. 



