36 



RHUBARB 



CULTURE. — Sow in April, in drills a foot apart, covering the seed 

 three-quarters oj an inch, thinning out to about ten to twelve inches apart 

 in rows when a few inches high. The following Spring transplant into 

 deep, rich soil, about three feel apart each way. One oz. to 500 feet. 

 770 ST. MARTIN'S. This variety is famous in many countries, 

 being much esteemed wherever grown. The stalks are large and 

 red, and exceedingly juicy, rich and spicy. 



Price, pkt., 15c; oz., 50c; transportation paid. 



SORREL 



795 Broad-Leaved French. Large, pale green leaves of mild, acid 

 flavor, esteemed as salad, cooked as "greens,"etc. 



Pkt., 10c; oz.,-30c; yi lb., 80c; lb., §2.00; transportation paid. 



SALSIFY or Oyster Plant 2%r P S£, 



780 MAMMOTH SANDWICH ISLAND 



Salsify is one of the best of our root vegetables, and is rapidly 

 increasing in popularity. Cooked in any form. Salsify is whole- 

 some, appetizing and nutritious. Its peculiar oyster-like flavor 

 is most apparent when sliced and fried; it may also be served and 

 eaten as Asparagus. It is one of the best remedies for various 

 forms of indigestion. Most of its medicinal value is contained 

 in the milk, which exudes from the skin. (See illustration.) 

 Price, pkt., 10c; oz.,35c; J4 lb.. §1.00; lb.. §3.00; transportation 



paid. 



SPINACH 



CULTURE. — Sow thinly in rows 12 to 15 inches apart, covering the seed about one-half inch, 

 thin the plants to four inches apart in the row. The main crop is sown in August and September. 

 It is sometimes covered up in cold localities with straw or salt meadow hay during the winter, but in 

 sheltered fields there is no necessity for covering. For summer use it may be sown at intervals of two 

 or three weeks, from April to June, Spinach develops best and is mosl lender and succulent when 

 grown in rich soil and in cool weather; during the summer it often bolts to seed, \oz.for 100 feel. 



802 LONG SEASON (Henderson's) 808 NORFOLK SAVOY-LEAVED 



The 'Best for Sowing in Spring and 

 Summer for a Successional Supply 



The 'development of a type showing a 

 marked long-standing character has given 

 us Henderson's Long Season Spinach, 

 removing the only obstacle to its general 

 cultivation, so that there is now nothing 

 to hinder the least experienced from en- 

 joying this wholesome vegetable through- 

 out the entire season. The plants are 

 very hardy. Seed sown in September 

 will produce small plants, which, with a 

 slight covering of loose, dry material, 

 will be available for use very early in the 

 spring. 



The plant is small, with rich, lustrous 

 green leaves. These are short, broad, 

 very thick, and of so great substance that 

 it loses bulk in cooking less than any other 

 sort. The flavor is unequalled. (See 

 illustration.) 



Price, pkt., 10c; oz., 20c; X lb., 30c; 

 lb., 75c; transportation paid. 



805 LONG-STANDING SAVOY 



This variety stands heat much longer than 

 Norfolk Savoy before running to seed. 

 This is a great advantage. (See illus- 

 tration.) 



Price, pkt., 10c; oz., 20 >-i lb., 30c; 

 lb., 75c; transportation paid 



A very popular variety to sow for the 

 late fall cutting. It is quick-growing and 

 a heavy cropper, producing large, fleshy, 

 dark green leaves as deeply crumpled as 

 a Savoy Cabbage. It is largely grown 

 in the South for winter and early spring 

 crops. If sown in the spring it must be 

 cut as soon as ready, as it quickly runs to 

 seed. 



Price, pkt., 10c; oz., 20c; % lb., 30c; 

 lb., 75c; transportation paid. 



809 PRINCESS JULIANA 



This is of the long season type, with large, 

 crumpled, rich dark green leaves. It is 

 valuable either for spring or autumn plant- 

 ing. A popular variety for its rapid, uniform 

 growth and delicious and tempting flavor. 

 Price, pkt., 10c; oz., 20c; yi, lb., 30c; 

 lb., 75c; transportation paid. 



811 VIRGINIA Blight-Resistant 



Specially recommended for fall planting. 

 Extensively planted in fall by market 

 growers, as it has shown a high degree of 

 resistance to the disastrous blight dis- 

 ease. It is of equal value to the home 

 gardener, suitable only for fall planting, 

 as in the summer is quickly runs to seed. 

 The plant produces large, crumpled, dark 

 green leaves. 



Price, pkt., 10c; oz., 20c; yi lb., 30c; 

 lb., 75c; transportation paid. 



SPINACH 



HOT WEATHER SORTS 

 803 MUSTARD SPINACH 



An Entirely New Vegetable Recentl; 

 Introduced 



It has a most delicious flavor peculiarly 

 its own, and combines in itself the qual- 

 ities of both Spinach and Mustard. 



It makes an excellent spinach grown 

 in the same way, and it has the ad- 

 vantage over any other plant used for 

 greens, because it is ready for the table 

 in from three to three and one-half weeks 

 from planting the seed. 



A continuous supply for the table may 

 be had by making successive sowings, 

 because it flourishes during hot weather, 

 as well as in moderate periods when 

 ordinary varieties of spinach fail to 

 grow. 



Chemical analysis shows this plant to 

 have abundant protein, mineral matter, 

 lime and iron. 



Price, pkt.. 10c; oz., 25c; yi lb., 60c; 

 ■lb., $1.25; transportation paid. 



806 NEW ZEALAND 



The Cut and Come Again Spinach. 



Yields Continuously from Early 



Summer to Late Fall 



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 with- 

 stands drought wonderfully well. 



The plant is bushy in form, and pro- 

 duces quantities of succulent, rich green 

 leaves of a delightful flavor. As the 

 tops are cut off, side shoots develop and 

 in a few days another crop may be cut. 



For an early crop, start the seed in- 

 doors during March and transplant the 

 seedlings to the open ground after 

 danger from frost. (See illustration.) 



Price, pkt., 10c; oz., 25c; yi lb., 60c; 

 lb., SI. 25; transportation paid. 



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. Per- 

 petual 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 work- 

 ing condition for best results. 



Price, pkt., 15c; o?., 45c; X lb., §1.00; 

 lb., $3.00; transportation paid. 



