Open Spring with Your Own Rhubarb 
291. Rutgers Tomato 
TOMATO, Red Varieties, continued 
160. Pritchard. (76 days.) Self-topping, 
with erect vines producing medium- 
(a) size, scarlet fruits with thick walls 
and solid flesh of mild flavor. Pkt. 
15c.; Moz. 60c.; oz. $1.00; Mlb. $2.50, 
postpaid. 
182. Red Cherry. (72 days.) Little 
cherry-like, jocauetaed fruits for preserving. 
Pkt. 15c.; “oz. 85c.; oz. $1.45; lb. $3.60, 
postpaid. 
291. Rutgers, Certified. (77 days.) Fruits 
are medium to large, globe-shaped. Flesh 
very firm and red. Espectally desirable for 
canning and juice. Vigorous and more 
disease resistant than some. Pkt. 15c; 
Voz. 50c.; oz. 90c.; 4Ib. $2.25, postpaid. 
114. San Marzano (Red). (73 days.) 
Small-fruited Italian type for making To- 
mato paste. Fruit oblong to thick neck, 
pear shape, stemless, deep scarlet-red, 
mild flavored. Has two cells, with very 
little juice. Pkt. 25c.; loz. $1.30; oz. 
$2.15; Mlb. $5.40, postpaid. 
Yellow Varieties 
249. Sunray. (80 days.) Fruits are large, 
bright golden orange, globular, thick- 
walled, with few seeds. Very attractive 
when sliced. Highly resistant to fusartum 
wilt. Pkt. 25c.; Voz. 85c.; oz. $1.45; lb. 
$3.60, postpaid. 
154. Pear-shaped. (70 days.) A _ bright 
yellow pear-shaped Tomato for preserves. 
Pkt. 15c.; 4oz. 85c.; oz. $1.45; Mlb. $3.60, 
postpaid. 
196. Plum-shaped. (70 days.) Oval, 
yellow. A preserve variety. Pkt. 15c.; 
Yyoz. 85c.; oz. $1.45; 14Ib. $3.60, postpaid. 
Pink Varieties 
227. Oxheart. (100 days.) Rosy pink 
heart-shaped fruits up to 2 pounds each. 
Very solid; few seeds; mildly acid. Pkt. 
25c.; oz. $1.30; oz. $2.15; Ylb. $5.40, 
postpaid. 
326. Ponderosa. (90 days.) The largest of 
all. Few seeds and sweet, mild fiesh. Often 
called ‘“Beefsteak’? Tomato. Pkt. 15c.; 
Woz. 85c.; oz. $1.45; lb. $3.60, postpaid. 
Acme Tomato Dust controls blights 
and worms. See page 56 
For quantity prices write for market- 
growers’ list 
| 143. Burpee’s Big Boy®. 
Hybrid Varieties 
207. Sensation. (75 days.) Fruits smooth, 
medium size, full flavored, deep red, meaty 
with small seed cells. Strong vines tend to 
hold fruits from touching soil. Highly 
resistant to many of the common Tomato 
diseases. Pkt. (30 seeds) 35c.; 3 pkts. 
$1.00; 4goz. $4.50; oz. $7.50; Voz. $12.50; 
oz. $22.50, postpaid. 
(78 days.) 
Fruits smooth, deep globe shape; firm, 
scarlet-red skin. Thick wall with bright 
red, meaty flesh of fine flavor. Pkt. (30 
seeds) 50c.; 3 pkts. $1.35; Voz. $7.50, 
postpaid. 
® “Reg. T. M. of W. Atlee Burpee Co.”’ 
TURNIPS 
One ounce will sow 100 feet of row; 
2 pounds, an acre. 
Turnip roots provide vitamin C but Turnip 
tops not only supply vitamins A and C but 
contain calctum and iron. Never discard 
Turnip tops. Used as fresh greens they 
are palatable and highly nutritious. 
Cutture. They do best in highly en- 
riched, light, sandy or gravelly soils. Com- 
mence sowing the earliest varieties in April 
in drills from 12 to 15 inches apart, and thin 
out early to 6 to 9 inches in rows. For a suc- 
cession sow at intervals of a fortnight until 
the last week in July; from then until the end 
of August sowing may be made for the fall 
and main crop. 
323. Yellow Globe. (75 days.) Yellow- 
fleshed; fine-grained, tender and sweet; top 
bronzy green. Roots best for table use 
when 3 to 4 inches in diameter. Pkt. 10c.; 
oz. 15c.; Mlb. 35c.; Ib. $1.00, postpaid. 
139. Early Red or Purpie-Top Strap-Leaf. 
(46 days.) A medium-early Turnip. Flat 
roots, purple-red above, white below. 
Flesh white and fine-grained. Pkt. 10c.; 
oz. 15c.; Ib. 35c.; Ib. $1.00, postpaid. 
273. Purple-Top White Globe. (55 days.) 
The most popular Turnip for home and 
market gardens. Dark green, erect tops 
and large smooth globes, purple-red above, 
white below. Pkt. 10c.; 0z. 15c.; 4Ib. 35c.; 
Ib. $1.00, postpaid. 
Grown for 
‘Tops are tender but 
307. Seven-Top. (50 days.) 
greens and forage. 
roots are unsuitable for food. Pkt. 10c.; 
Mlb. 35c.; lb. $1.00, postpaid. 
oz. 15c.; 
273. Purple-Top White Globe Turnip 
RUTABAGA Swede Turnip 
329. Long Island Special. (90 days.) The 
large roots have very sweet golden flesh 
which ts neither stringy nor tough. A splen- 
did winter Turnip which keeps solid and 
crisp until spring. Pkt. 10c.; oz. 15c.; M4Ib. 
35c.; Ib. $1.00, postpaid. 
219. American Purple-Top. 
Roots large, spherical; deep purplish red 
above ground, light yellow below. Flesh 
yellow, firm and crisp. Pkt. 10c.; oz. 15c.; 
Mlb. 35c.; lb. $1.00, postpaid. 
HERBS 
Every year more housewives are turning 
to old-time Herbs for flavor in preparing 
food, fragrance in the living-rooms and 
simple remedies for the medicine closet. Our 
ancestors depended greatly on garden Herbs 
for their well-being. [hey are easy to grow in 
common garden soil and require very little 
care. Some may be potted and grown indoors 
in the winter. 
Annuals are marked (A); Perennials (P); 
and Biennials (B) 
(85 days.) 
254. Anise. (A) Leaves used for garnishing 
and flavor. Seeds for flavoring bread, cake, 
etc. Sow where plants are to grow. 14 In. 
Pkt. 25c.; Yoz. 55c.; oz. $1. 00, postpaid. 
250. Basil, Sweet. (A) Foltage provices a 
spicy flavoring for salads, soups, stews, etc. 
Pkt. 25c.; “oz. 55c.; oz. $1.10, postpaid. 
259. Caraway. (B) Seeds are used for 
flavoring bread, cake, etc. 1 to 2 ft. Pkt. 
20c.; Moz. 50c.; oz. 95c., postpaid. 
225. Catnip. (P) Leaves have medicinal 
value and are sometimes used for season- | 
ing. 1 ft. Pkt. 20c.; Woz. 75c.; oz. $1.35, ; 
postpaid. ‘ 
202. Chives. (P) Tops used to give a mild 
onion’ flavor to many dishes. 1 ft. Pkt. i 
25c.; Voz. 60c.; oz. $1.15, postpaid. i 
201. Coriander. (A) 
and for flavoring. 2% ft. 
Yyoz. 50c.; oz. 95c., postpaid. 
177. Dili. (A) Both leaves and seeds are 
used to flavor pickles. 2 to 3 ft. Pkt. 15c.; 
oz. 30c.; Mlb. 75c., postpaid. 
169. Femnel, Florence. (A) The tender 
stems OS eaten like celery. 24% ft. Pkt. 
20c.; Voz. 50c.; oz. 95c., postpaid. 
132. Fennel: Sweet. (P) Stems and leaves 
have a licorice-ltke flavor and are used in 
soups, stews, etc. Seeds flavor candy and 
medicines. 2 to 4 ft. Pkt. 20c.; Y4oz. 50c.; 
oz. 95c., postpaid. 
116. Horehound. (P) Leaves are used in 
making cough syrups and lozenges and for 
flavoring candy. Pkt. 25c.; Moz. 65c.; 
oz. $1.15, postpaid. 
103. Lavender. (P) Flowers, leaves and 
stems provide a perfume loved by every- 
one. 1 to 2 ft. Pkt. 25c.; Yoz. $1.65; oz. 
$2.65, postpaid. 
171. Rosemary. (P) Fragrant leaves used 
for sachets and pot-pourris, also to flavor 
meats. Pkt. 25c.; Voz. $1.65; oz. $2.65, 
postpaid. 
100. Sage. (P) Leaves furnish flavoring 
and seasoning especially for poultry and 
meats. 15 to 18 mn. Pkt. 25c.; oz. $1.40; 
\lb. $3.50, postpaid. 
101. Summer Savory. (A) A flavoring for 
salads and various meat dishes. 10 tn. 
Seed used in candy t 
Pkt. 15c.; 
Pkt. 25c.; Woz. 65c.; oz. $1.15, postpaid. 
166. Sweet Marjoram. (P) The tender 
tops and leaves are used for flavoring; 
leaves are also dried for winter use. 2 It. 
Pkt. 20c.; 40z. $1.00; oz. $1.90, postpaid. 
136. Thyme. (P) 
Used for seasoning and 
old-time home remedies. Leaves should be 
dried for winter use. 10 in. Pkt. 25c.; 
loz. $1.65; oz. $2.65, postpaid. 
WASHINGTON, D. C. 
