VEGETABLE SEEDS 



51 



807 "PERPETUAL" 



That this new plant can without any stretch of the imagination be called "Perpetual" 

 is due to the fact that it is in reality a form of Swiss Chard. Perpetual Spinach, 

 however, is entirely without the somewhat bitter flavor of Swiss Chard, and tastes 

 like a good variety of spinach. 



Seed should be sown early in the spring, as soon as the ground is in working con- 

 dition for best results. 



It is very hardy and withstands severe summer heat. Planters of Perpetual 

 Spinach will insure for themselves a constant supply of tender "greens" all summer 

 and autumn. (See illustration.) 



Price, pkt. 15c; oz. 45c; M lb. $1.00; lb. $3.00; transportation paid. 



806 NEW ZEALAND 



The Cut and Come Again Spinach. Best for Hot Weather 

 Yields Continuously from Early Summer to Late Fall 

 The New Zealand Spinach is a valuable addition to the summer supply of edible 

 greens, the beneficial effects of which are so well known that it is needless to add 

 further comment. 



During the hot summer months, when ordinary Spinach bolts and goes to seed, 

 the New Zealand Spinach is at its best. It thrives on almost any soil and withstands 

 drought wonderfully well. 



The plant is bushy in form, and produces great quantities of succulent, rich green 

 leaves of a delightful delicate flavor. As the tops are cut off, side shoots develop and 

 in a few days another crop may be cut. 



The seeds should be sown outdoors after there is no longer danger from frost, in 

 rows from 2J^ to 3 feet apart, covering the seed about one inch. When the plants 

 are a few inches high they should be thinned out, so that at the final thinning the 

 plants stand fully twelve inches apart. 



For an early crop start the seed indoors during March and transplant the seedlings 

 to the open ground after danger from frost. (See illustration.) 



Price, pkt. 10c; oz. 25c; )4, lb. 60c; lb. $1.25; transportation paid. 



SPINACH 



SWISS CHARD 



The Cut and Come 

 Again Vegetable 



CULTV RE — Sow the seed in April or May in drills 18 inches apart and thin the plants 

 to stand 6 inches apart in the rows. Do not let the plants suffer from lack of water. The 

 leaves may be gathered during summer and fall. 1 oz. to 75 feet of drill. 



235 GREEN PLUME (Henderson's) 



The Spinach-Leaved and Asparagus-Ribbed Variety 



We have called it "Spinach-Leaved" because the leaf is almost identical with that of 

 the Spinach plant, and is as dark a green in color. It is a much darker green than 

 any other variety of Swiss Chard produced so far, and it is also much more tender. 

 The midribs too, are edible and tender, and very white and attractive looking. They 

 should be prepared like Asparagus. . . 



Its greatest value lies in the fact that it produces "greens" all summer long, and is 

 therefore available when Spinach is unobtainable. It can be easily grown in any 

 ordinary garden soil. When picking for use cut the leaves from the outside when 

 still young, or pull them off in an outward and downward direction. Leaves may be 

 picked from it continuously from June until frost, because, as the leaves are cut off, 

 other shoots are rapidly put forth. 



"Green Plume" may be cooked and served as "boiled greens" in the same way 

 as Spinach, or when using the midribs only; it is always cooked and served in the same 

 wayas Asparagus. In fact "Green Plume" could well be described as an Asparagus- 

 ribbed Swiss Chard. (See illustration.) 



Price, pkt. 15c; oz. 30c; \i lb. 75c; lb. $1.75; transportation paid. 



234 LUCULLUS Crumpled-Leaved 



This is quite distinct from the old and well-known variety. The leaf stems are 

 rounder, very thick, and fleshy. The whole plant is taller and the leaves, instead of 

 being smooth, are deeply and closely crumpled, similar to a Savoy Cabbage. It is 

 very tasty and palatable, and preferred by many in place of Spinach. 



This variety is much sought after by those who prefer the rib of the leaf, as it is 

 more strongly developed than in the old variety. 



Price, pkt. 10c; oz. 25c; M lb. 65c; lb. $1.50; transportation paid. 



232 SWISS CHARD 



The term "Chard" is applied to the edible and mid-rib of the leaf of certain plants, 

 hence Swiss Chard is a Beet with the heavily ribbed leaves developed instead of 

 the root. 



This is the variety we have sold continuously for many years. It is the one vege- 

 table that is always ready for use. * 



Price, pkt. 10c; oz. 20c; }i lb. 60c; lb. $1.25; transportation paid. 



A Valuable Garden Companion. 



Henderson's Garden Guide and Record. It's free on request with an order amounting to 

 $3.00 or over or sold at 35c per copy postpaid. 



