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Novelty for 1924 



Henderson's New Spinach-Leaved Swiss Chard 



Green Plume 



235. Varieties of Swass Chard have long been held in great favor by the people of :almost all European countries; and of late year 

 Swiss Chard has also become popular in America. - . • • - 



European growers are continually at work trying to improve on the original tj'pe, and a few years ago we had the satisfaction of 

 introducing for the use of our customers the crumpled-leaved variety known as "Lucullus," also described on this page, which was 

 highly appreciated by aU. our customers. 



This year, 1924, we have additional pleasure in offering another new evolution from the original type, which we have called Spinach- 

 Leaved Swiss Chard "Green Plume" (see colcred plate oppo-ii'e). We have called it "Spinach-Leaved" because the leaf is almost identical 

 with that of the Spinach plant, and is so 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. 



It's greatest value hes in the fact that it produces "greens" ah 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. 



COOKING AND SERVING 



"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 

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

 ribbed Swiss Chard. Price, 25c. pkt., 5 pkts. for 51.00. 



^A-rri'or. r^V.r^^r^ THE CUT AND COME 



OWISS Uliara again vegetable 



232. The term "Chard" is applied to the edible nud-rib of the leaf of certain plants, 

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

 Both ribs and leaves are eaten. It is used either as greens, or, where the rib of the leaf only 

 is used, in the same n;ianner as Asparagus. In either way it is a delicious vegetable, and can 

 be grown with the greatest ease. It is cooked and eaten the same as Spinach, and may be 

 picked continuously from June until frost. 



This is the variety we have sold continuously for many years. It yields an abundant 

 supply of delicious greens and should be in e;very garden. It is the one vegetable that is always 

 ready for use. Price, loc. pkt., 20c. oz., 43c. }i Ih., $1.25 lb. . 



Lucullus 



CRUMPLED 

 LEAVED 



Swiss Chard 



234. 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 above Spinach. 



This variety is much sought after and highly esteemed by those who prefer the rib of the 

 leaf, as it is more strongly developed than in the old variety. (See engraving.) Price, loc. 

 pkt., 20c. oz., 60c. 14: Ih., $1.50 lb. 



Henderson's 

 Goreless Carrot 



(Shown in colors on opposite page) 



The Finest Ecirly Table Variety, Meltingly Tender and Sweet 

 292. This Carrot, recently introduced by us, has proven one of the 

 most universally popular varieties ever sent out. People who never 

 liked Carrots before are delighted with the melting tenderness and 

 sweet, mild flavor of Henderson's Coreless. 



It is a half-long, cylindrical Carrot, blunt-pointed, with a small 

 tap-root and small top. They run very uniform in shape and size, 

 6 to 7 inches long, by IJ^ inches through; clean skinned, smooth, 

 easily puUed and keep well. The flesh is of fine texture, entirely 

 devoid of stringiness, coarseness and woody heart or core. The 

 color of the flesh is the rich red-orange so attractive when served. 

 Henderson's Coreless excels all other half-long Carrots in earliness 

 without being inferior to them in pioductivcness. (See oijposite 

 page,) Price, loc. pkl., 25c. oz., 70c. }£ Ih., S2.00 lb. 



Henderson's 

 Early Blood Turnip Beet 



{ShoiL'fi in colors on opposite page) 



216. This is a great improvement upon th&«old variety, Early 

 Blood Turnip Beet. It is a great favorite with many gardeners 

 and is verj- attractive in appearance, the roots being smooth and 

 uniform,' and the color deep blood red. The flesh is tender and sweet, 

 and it 's an excellent variety for canning. This variety shoiAl he 

 sown for a fate crop on account of its quickness in maturing. For 

 ■wdnter storage it is unexcelled. Beets, and indeed root crop; of all 

 kinds .should be grown freely by home gardeners, because, by storing 

 them in cellars, or in pits outside, a bountiful supply of vegetable 

 food for the winter is easOy provided. Price 10c. pkt., 20c. oz., 50c. H lb., 

 S1.25 lb. 



The laborof cultivating a garden may be reduced to a minimum by using modern garden tools — see pages 144 to 172 



