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BECKERT SEED AND BULB COMPANY 



Invest in a Vegetable Garden 



We know of no place from which you can obtain greater returns in health, wealth, and happiness 

 than from a garden of your own. The work is easy and pleasant, and the amount of money saved 

 cannot actually be counted, as fresh vegetables, such as those obtained from your own garden, with 

 every bit of sweetness, tenderness, and rich flavor unimpaired, cannot be secured from the market or 

 roadside stand at any price. 



SOIL. Rich acres are not necessary in order to have these delicacies from your own garden. Any 

 soil that can rightfully be called soil can be made to grow the finest vegetables. The ideal soil is a 

 sandy loam rich in humus (decayed vegetable matter) and well drained. Heavy soils are greatly 

 improved by an application of lime, and light soils by digging in cover crops (such as cowpeas, rye, 

 etc.) or large quantities of strawy manure. Pulverized sheep manure is an excellent all-round 

 fertilizer for gardens. It is high in available plant-food, contains humus, and is absolutely free from 

 weed seeds. Dig in at the rate of 5 pounds for every 50 square feet. For root crops (beets, carrots, 

 etc.) put a little bone-meal in the drill and cover lightly with soil before sowing seeds. For leaf crops 

 (cabbage, lettuce, etc.) use a small quantity of nitrate of soda from time to time during the growing 

 season. This quickens the growth and produces larger plants. 



PREPARATION. Prepare the ground as early in the spring as it will crumble on the spade or 

 fork. If top soil is deep, spade to a depth of 8 to 10 inches; if shallow, dig all the top and just a little 

 of the bottom soil and mix thoroughly. After spading, break up the lumps with a steel rake and make 

 your garden as level as possible. Then mark out your rows. 



PLANTING DATES. Due to changing weather conditions and difference in localities, we cannot 

 give definite dates to plant. As a general rule, however, all the hardy vegetables (beets, carrots, 

 lettuce, smooth peas, etc.) may be planted outdoors as soon as the ground can be worked; tender 

 varieties (corn, cucumbers, wrinkled peas, etc.) about when the maple trees start to leaf. 



THIN OUT. We could venture to state that more gardens are spoiled by lack of proper thinning 

 out than from any other cause. Thin out as soon as the plants are big enough to handle (see cultural 

 instructions preceding each variety for distances). Plants thinned out need not be wasted, for the 

 majority of vegetables transplant very easily and even if they must be thrown out it is better to have 

 a dozen good plants that will yield than fifty poor ones that will not. 



CULTIVATION. This takes you up to the cultivation and watering of your garden. Cultivate 

 frequently, not only to keep down weeds but to conserve moisture. Water only during extreme 

 droughts and be sure to thoroughly soak the ground. 



Do not permit any ground to remain idle after taking off an early crop. Plant something im- 

 mediately, if only a cover crop to turn under. 



Full cultural directions are given throughout the catalogue immediately preceding each variety. 

 We will be glad to furnish additional instructions on request. 



ASPARAGUS SEED 



An Asparagus bed can be started either from 

 seed or roots. Sow seed early in the spring, 

 ^inch deep, in rows 1% feet apart; thin out the 

 plants to 6 inches apart. Transplant the follow- 

 ing season as given under roots. 



One ounce of seed will sow SO feet of row 

 Giant ArgenteuiL Purple-tinted stalks. Pkt. 



10 cts.; oz. 20 cts.; %\h. 50 cts.; lb. fi.25. 

 Palmetto. Large green stalks. Pkt. 10 cts.; 



oz. 20 cts.; %\h. 50 cts.; lb. $1-25. 

 Washington Rustproof. A new rust-resisting, 



heavy-producing Asparagus from the U. S. 



Department of Agriculture. Of rapid growth, 



large size, and very tender. Pkt. 15 cts.; 



oz. 50 cts.; KIb. I1.50; lb. I5. 



Asparagus Roots 



An Asparagus bed is permanent, so that much 

 care should be taken with its preparation. The 

 bed should be on well-drained ground, heavily 

 manured and spaded i >^ to 2 feet deep. Place 

 roots in trenches i to iK feet deep and cover 

 with 3 inches of soil. As the shoots come up, 

 pull in soil from the sides from time to time until 

 the bed is level. No Asparagus should be picked 

 until the third year and then only sparingly. 

 The bed should not be cut over after the first 

 week in July, as the roots must have some time to 

 store up strength for the following year. Top- 

 dress each fall with manure, which should be 

 dug in early the next spring. 

 Palmetto and Giant ArgenteuiL 2-year roots. 



Bundle of 50, |i; 100, $1.75; 1,000, I12.50. 

 Washington Rustproof. 2-year roots. Bundle 



of 50, I1.50; 100, $2. 50; 1,000, $20. 



ARTICHOKE 



One of the vegetable aristocrats and well 

 worth growing if you care for something "dif- 

 ferent." Edible portion is the large, thistle-like 

 head. If started indoors very early will bear 

 first year. Use same culture as for early cabbage, 

 and, as Artichokes are perennial, plant where 

 they need not be disturbed. 



Large Green Globe. The standard variety. 

 Pkt. 25 cts.; oz. 75 cts. 



BROCCOLI 



Quite similar to cauliflower but will produce 

 fine heads in localities where cauliflower cannot 

 be successfully grown. Same culture as cabbage. 

 White Cape. Large creamy white heads. 



Pkt. 10 cts.; oz. 75 cts. 



BRUSSELS SPROUTS 



A delicious and easily grown fall vegetable. 

 Produces miniature cabbage heads at the base of 

 each leaf. Use same cultural directions as for 

 late cabbage, and when the Sprouts commence to 

 form, break off the lower leaves. 

 Long Island Half Dwarf. Covered with tender 



Sprouts of good flavor. Pkt. 10 cts.; oz. 



35 cts.; %Vo. Ii.io, 



INFORMATION 



How many times have you regretted not 

 marking the different varieties at time of 

 planting? Much can be put on small Wood 

 Labels, such as variety, date planted, etc. 

 See page 61. 



