Don't fail to plant Maule's Market Gardeners, it is the best all season table Beet 



Maule's Vegetable Seed Specialties for 1925 



* 66 Maule's Blood Turnip Beet The Beft^otThem ah 



Maule's Blood Turnip beet has given such excellent satisfaction that it still retains its posi- 

 tion at the head of our list. It is very earl_y, nearly as early as Egyptian, ready for the table in 

 about 50 days. The color is a rich dark red, and shape is globular. It is free from side or fibrous 

 roots, being always smooth. It is excellent for forcing for a main spring or summer crop, .or for 

 use in winter, as it is a good keeper. It always cuts and cooks a rich, dark blood red ; is tender, 

 sweet and crisp, and is in every way the standard sort for the market or home gardener. 

 Maule's Blood Turnip beet has long been regarded as the standard of excellence by more than 

 .85,000 successful gardeners, who plant it year after year in preference to any other. 



Packet, 10 cents; ounce, 25 cents; quarter pound, 65 cents; pound, $2.00; 5 pounds, $9.50, postpaid. 



* 82 Maule's Market Gardeners Beet 



55 days. Always Good. Never Past Its Prime 



This all season table beet is one of the best for general cul- 

 tivation for home use or for market gardeners. Makes a very 

 rapid growth from the start, often larger than Egyptian, age 

 forage. It continues to grow for a long period, making a heavy 

 root for winter use. Ouly one sowing is necessary to produce 

 early beets for the table and a main crop for winter use. It is a 

 good keeper and may be used all winter. When cooked, it is 

 dark red in color, and of unsurpassed table quality. Fit for 

 use in 55 days. An all seasons table beet for all purposes. 



Packet, 10 cents; onnce, 20 cents; quarter pound, 60 cents; 

 pound, $1.75; 5 pounds, $8.35, postpaid. 



82 MAULE'S MARKET GARDENERS BEET. 



MATURITY DATES 



At the heading of all VEGETABLE SEED descriptions 

 we are giving the maturity dates, starting from day of 

 sowing the seed, thus: 55 DAYS. This will tell you when 

 ■you may expect vegetables ready for the table; of course, 

 the weather conditions must be favorable for producing 

 the crops. 



