J*dd:l!l^l,U:lrf,r 



Complete 

 List of 



VEGETABLE SEEDS. 



RADISH— SUMMER AND AUTUMN VARIETIES— Continued. 



Chartier. A summer Radish, long, large and handsome; top crimson fading 

 to white at tip; flesh white and delicious, remaining long in good condition. . 



White Strasburg. An early summer Radish, 4 to 5 inches long and tapering; 

 flesh and skin white, solid and fine 



Sandwich., Henderson's. The finest medium early summer Radish; medium 

 long and heavy; skin and flesh snow-white; flavor delicate and mild 



WINTER VARIETIES. The flesh is so firm and compact in these that they will 

 keep almost all winter, if stored in a dry cellar; they require 2 to 3 months to 

 mature. 



Celestial, or White Chinese. An extra fine, large, white Radish, often grow- 

 ing a toot in length by 4 to 5 inches in diameter; flesh firm, mild and crisp .... 



California Mammoth White. A favorite, large white winter Radish, grow- 

 ing 6 to 8 inches longand from 2 to 21 inches in diameter;!flesh white and mild. 



Rose China Winter. A distinct cylindrical variety 4 to 5 inches long by 2 

 inches in diameter; skin rosy-red; flesh white and firm; good keeper 



Long Black Spanish. A leading winter variety, one of the best keepers. 

 Roots cylindrical, 7 to 10 inches long; skin blackish-brown; firm white flesh. . 



Hah Long Black Spanish. Differing from the above in shorter, stockier 

 growth; flesh white, compact and the mildest flavored of this type; good 

 keeper 



RHUBARB, Or PIE PLANT. (For roots, see page 170.) 



Spring-sown seed produces plants of good size to pull from the following 



spring; planting " roots " saves one year. 

 St. Martin's. A large, red-stalked, compact-growing, immensely productive 



variety and the earliest; quality unusually juicy, rich and spicy 



Champagne, Small stalks of very superior quality; rich red color 



Victoria. A very large, thick, red-stalked late variety of fine quality 



SALSIFY, or OYSTER PLANT, l oz. to 75 feet of drill. 



Long White French. One of the most nutritious and delicious of vegetables 



Mammoth Sandwich Island. (See page 43.) Produces roots nearly 



double in size and weight of the old variety and of superior quality and 



delicious flavor 



PRICES 

 Delivered free in the U. S. 



(excepting otherwise noted.) 



Pkt. 



Oz 



Lb. 



SCORZONERA, or BLACK OYSTER PLANT. 



Analysis shows this root to be the most nutritious vegetable grown; although 

 the skin is black the flesh is white, and properly cooked is most delicious. . 



SEA KALE. 



The blanched leaf stalks are eaten boiled as Asparagus, having a fine, agreeable 

 flavor. From seed they will be fit to cut the third year, continuing to bear 

 for 8 or 10 years. The roots may be forced in a warm cellar for a winter supply 



SORREL. Broad-Leaved French. The best of the Garden Sorrels; large, pale 

 green leaves of mild, acid flavor; esteemed as salad, cooked as " greens," etc. 



SPINACH. (1 oz. for 100 ft. of drill; 10 to 12 lbs. in drills for an acre.) 

 (Varieties prefixed * may be sown in the fall for spring crop.) 



Round-Leaved. A well-known sort, with thick, round, succulent leaves. . . 



*Thick-Leaved, Henderson's. Produces large, thick, bright green crumpled 

 leaves of fine quality; very slow in running to seed; one of the best market sorts 



Long Season, Henderson's. (See page 43.) 



Norfolk, Savoy-Leaved. Large, fleshy, dark green leaves, closely crumpled . . 



Long-Standing. An excellent compact variety; thick, fleshy, dark green 

 leaves; grows slowly but remains a long time fit to use before going to seed. . 



*Vir0flay, Large Round-Leaved. A large, very hardy variety 



♦Hardy Winter, Henderson's. A new and superior Spinach, either sown in 

 spring for early summer use or fall sown for winter use. being very slow to 

 ran to seed and very hardy; plant compact-growing, with short-stemmed, 

 thick and fleshy rich green leaves 



Victoria. Very heavy, broad, deep green leaves; almost as crumpled as a Sa- 

 voy Cabbage, of fine, succulent quality; it stands in prime condition long al ti r 

 other varieties havt bolted to seed, rendering it especially valuable for spring 

 sowing and summer use 



New Zealand. Produces leaves in abundance throughout the summer; may 

 be raised in heat and transplanted three feet apart each way into good soil . . 



SQUASH. SUMMER VARIETIES. (Bush varieties, 1 oz. for 60 hills; 5 to 6 

 lbs. per acre. Running varieties, 3 to 4 lbs. in hills per acre.) 



Yellow Bush Summer Crookneck. A bush variety, early and prolific; sur- 

 face deep yellow, densely warted; quality and flavor good 



Mammoth Bush Summer Crookneck. (See page 43.) Of healthy, 

 compact, bushy growth, bearing very large golden warted squashes, oi ten 

 H to 2 feet long and weighing 5 to 6 lbs. each; early and productive and of 

 fine quality 



White Bush Scalloped. The white "Pattypan" or"Cymling"; creamy- 

 white skin; fine quality, free cropper 



Long Island White Bush. (See page 43.) An improved selection of the 

 above; squashes larger, about 9 inches in diameter, and much deeper, con- 

 taining nearly twice the amount of flesh; ridges and scalloped edge much 

 less prominent; early and productive 



Golden Custard, Henderson's. A mammoth golden, scalloped bush Squash, 

 often 1 foot in diameter: wonderfully productive and of extra quality 



Vegetable Marrow. A favorite English variety, bearing freely oblong, dull 

 yellow fruits 10 to 15 inches in length by 4 to 5 inches in diameter; flesh, be- 

 fore being quite ripe, tender, marrowy and delicious 



5c. 



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MAMMOTH SUMMER CROOKNECK SQUASH. 



lSoST. how to grow pumpkins and squash, gffl&'lSKiSrts free 



to Customers 

 if asked for. 



