STOKES SEED FARMS COMPANY 



MOORESTOWN 



NEW JERSEY 



New Century Beet 



No. 74. New Century. Days to Maturity, 55. 

 It may be allowed a much longer growth, however, 

 if time permits. Originated by Mr. I. N. Glick, of Lan- 

 caster Comity, Pennsylvania, about 1906, and 

 offered by Wal- 



ter P. Stokes in 

 1913. After 

 careful studies of 

 trial 1 ground 

 tests, we are con- 

 vinced that the 

 following vari- 

 eties are merely a 

 renaming of the 

 original New 

 Century: "Ra- 

 jah," by Childs; 

 "Winter Keeper," by Stumpp & Walter; "Green 

 Top," by Holmes-Leatherman; "All Seasons," 

 by Harris; "Green Leaved Winter Table," by 

 Schell. "White Top Blood Turnip," by Holmes, 

 seems quite similar, but perhaps a different strain. 

 We claim, for this beet that it is the sweetest in 

 flavor in all stages of growth, that its top is more 

 delicious to eat as a green than either spinach 

 or Swiss chard, and that the root may be kept 

 throughout the winter if properly stored as per 

 suggestions below. Maturing two weeks after 

 the Crosby's Egyptian, for all operations where 

 the actual quahty of the beet is the chief con- 

 sideration, there is no reason why New Century 

 should not take the place of all our later sorts 

 once it is duly appreciated. The beet has not 

 a woody nbre, no matter what size it attains, 

 and our records go up to 29^/2 pounds. The 

 soft, greenish-white top distinguishes this variety 

 from all others, and the delicious tender greens 



will prove to be of superior eating quality. For this 

 piirpose we recommend cutting the blade away from 

 the stalk so as to use only the tender 

 part of the leaf. 



New Century 

 should be plant- 

 ed two or three 

 times during the 

 season. The 

 first planting in 

 April, the next 

 in May and the 

 last in June. The 

 June planting will produce roots which may 

 be stored for winter in a pit one foot below 

 the ground (out of danger of frost), or in a 

 cellar covered over with soil. For either 

 method of storing, it is best to cut off the tops. 

 To the market gardeners who sell their 

 product direct to the consumer we cannot 

 recommend this beet too highly, for buyers 

 will retmn for it time after time, once its 

 tmusually fine qualities are made known. 

 If it is grown properly, taken to market in 

 a bright, fresh condition, there is little 

 question that it will make its own repu- 

 tation. The top is slightly large as a 

 bunching variety, but enough of it should 

 be kept on so that the consumer may 

 recognize the beet. We would recom- 

 mend also the sale of the beet greens. The 

 stock which we offer is still being grown for 

 us by the originator, thus assuring piu-ity 

 of stock in accordance with the ideal type as 

 first estabhshed. Pkt. 10^, 1 oz. 25^, Si lb. 

 80?i, lb. 13.00, 5 lbs. $13.75, postpaid; by 

 express, 5 lbs. $2.60 per lb. 



NEW 

 CENTURY 



(x 1/3) 



Horseradish 



(Armorada) 



A native of Eastern temperate Europe and Western Asia, having been cultivated, probably 

 for less than two thousand years. The root of this plant is the well-known condiment to be used 

 with roast beef and oysters. The root is perennial, the outside being a yellowish white color and 

 the inside a pure white. The consumption of horseradish is annually increasing and great atten- 

 tion is being paid to its cultivation every year. The season for fresh-grated horseradish 

 runs almost parallel with oysters, with which the roots are frequently eaten. The ungrated roots 

 are often kept in cold storage for simimer use inasmuch as roots dug at that season have an 

 unpleasant taste. Horseradish will do well in almost any soil, except the hghtest sand and the 

 heaviest clay. This plant rarely produces seed, therefore cuttings are made from the roots 

 when not less than one-quarter inch thick and about five inches in length. Horseradish makes 

 its best growth in the cool of the autumn and steadily improves after September. Light 

 frosts do not hurt it and it is not usually stored in pits until rather late. Storage in pits for 

 horseradish is better than in cellars. The marketable crop of horseradish varies from three 

 to six thousand pounds per acre and may be sometimes sold as high as five cents per pound for 

 the best roots and two and one-half cents per pound for second grade. Price 30ji per dozen, 



HORSERADISH ROOT $1.25 per 100 postpaid. By express, not prepaid, $1.00 per 100; $9.50 per 1000. 



24 



Horseradish is easily grown from our roots 



