BACK TO PHILADELPHIA 



O 



NCE again we present our credentials to the faith- 

 ful, and, with them, the modest story of Stokes 

 Standard Seeds for 1924. Under a shghtl}^ changed 

 firm narne, yes — but otherwise quite the same as for many 

 years, with no change in pohcy, and with but shght change 

 in personnel. Our return to Philadelphia will directly 

 benefit the majority of our customers, for we will be in 

 closer contact with the fastest service of the U. S. mail, 

 as well as being convenient to our seed-breeding fields in 

 New Jersey. 



The business of vegetable growing is now very highly 

 speciahzed — as to crops and methods of cultivation as 

 well as to varieties, and special strains of these varieties. 

 For this reason we purpose following our established course 

 of doing a few things very well, as opposed to dividing our 

 efforts among a greater number. To be precise, we are now listing only 110 varieties, but 

 we have a wholesome pride in every one. We will carry vegetable seed only. 



Our location on Washington Square, Philadelphia, is within a few minutes' walk of the 

 original plant established by Walter P. Stokes, forty-five years ago. We shall be glad to 

 have vou call, whether on business or merely to renew old acquaintance. Our street number 

 is23^S. 6th. 



Faithfull 



y yours, 



Long Distance Phone, Lombard 5375 

 Cable Address: Stokes, Phila. 



TENDER GREEN ASPARAGUS vs. WHITE WOODY FIBER 



It is a lamentable fact that a large proportion of the locally grown Asparagus in the New York and 

 Philadelphia markets is artifically blanched — scarcely edible for pigs, and not edible at all for people. By 

 covering the young shoots, they develop a vigorous shoot which is offered as Colossal "grass," but which in 

 reality is very hard and woody. This shoot is cut several inches under ground. For years the public has been 

 told that this kind of Asparagus is best. The}- have been badly deceived, and we have no doubt that the 

 general demand for Asparagus would now be much greater if it had been grown to eat and not to sell. Many 

 of the larger markets now know better — Boston is an example. There they invariably pay double the price 

 for their own green Asparagus that they pay for white New Jersey sorts. We have no doubt that the very 

 general introduction of the Washington types is having a great deal to do with the change in the customs, 

 but it will not come all at once. 



Stringless beans had a hard fight for existence over the almost non-edible string beans, but now, after 

 some twenty years, the public is demanding stringless beans, and the price is averaging better than the 

 price of the others. Mar\- Washington stalks can show 10 to 12 inches of green and from 2 to 4 inches of 

 white. Be very sure that your product does not have the reverse proportion. The public has been stung 

 long enough. Alary Washington is an Asparagus of most delicious eating quality. Do not spoil it. Brand 

 your product. Emphasize the fact that it is green. Gain a reputation for quahty, and have the courage to 

 demand a commensurate price, for it will take a few more stalks to make up the bunch. If necessarj^ be 

 a pioneer in your district on this question. We know that you do not serve any of this white wood on your 

 own table, ^^'hy not apply the Golden Rule and show the city dweller what Asparagus tastes like on the 

 farm? 



IMPORTANT NOTES ON ASPARAGUS GROWING 



Sandy loam makes the best Asparagus ground. 



Only one-year roots are recommended for trans- 

 planting. The yield for transplanted two-year roots 

 will be scarcely 50 per cent of that of the one-year- 

 old roots. 



Never set a permanent bed on ground occupied by 

 seedlings the year before. Likewise, seedlings should 

 not be followed by seedlings. 



Applications of calcium arsenate will control the 

 Asparagus beetle. 



In the latitude of Philadelphia, shoots from one- 

 year-old seedlings may be cut for two to three weeks 

 the following year. It is too great a strain, however, 

 to prolong the first-year cutting after May. 



The wider the row, the larger the shoot, and the 

 greater percentage of Colossal grass. We recommend 

 that rows be at least 4}^ feet apart, and that the 

 roots be set 20 inches apart in the row, burying the 

 crowns a foot in the ground. On this basis, 5,350 

 roots are required per acre. 



Asparagus rust spreads readily by wind, rain, and 

 other natural causes. Its prevalence immediately 

 impairs the producing strength of the field. Careful 

 growers will never, therefore, let a badly rusted field 

 stand near even a rust-resistant field, for it will 

 seriously infect it. 



In a temperature of 60 degrees or over. Asparagus 

 begins to lose its taste and food value within an hour 

 after cutting. Within 24 hours, more than 50 per 

 cent of its food-value is lost under such conditions. 

 This information should be significant for the 

 grower supplying a private trade. These losses are 

 brought to a minimum by holding the Asparagus 

 in a temperature of 40 degrees or under by icing 

 or by refrigeration. If this is not possible, we 

 urge quick delivery to your customer, especially 

 as the warmer weather comes on. Asparagus should 

 be boiled standing, the tips being out of the water 

 but under the influence of hot steam. Be careful 

 not to cook away all the flavor. 



Copyright 1024 by Francis C. Stokes &" Co. 



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