OAJRBEM -VegetfcaMe §<a<eds 



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Swiss Chard Beet 



THE CUT AND COME AGAIN VEGETABLE 



The term 'Chard" is applied to the edible mid-rib of the leaf of certain 

 plants, hence Swiss Chard is a Beet with the heavily ribbed leaves devel- 

 oped 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 manner as 

 Asparagus. In either way it is a delicious vegetable, and can be grown with 

 the greatest ease. The outer leaves should either be cut close to the base 

 of the plant or pulled off while still young in an outward and downward 

 direction. It is held in great esteem by all Europeans, and is rapidly be- 

 coming popular in America. It is cooked and eaten the same as Spinach, 

 and may be picked continuously from June until frost, because as the leaves 

 are cut off other shoots are rapidly put forth. 



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

 an abundant supply of delicious greens and should be in every garden. It 

 is the ono vegetable that is always ready for use. Price, ioc. pkt., 25c. oz., 

 85c. H lb., $3.00 lb. 



T 11 Crumpled Leaved T~J . 



Lucullus Swiss chard Beet 



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. . 



This variety will probably be highly esteemed by those who prefer the 

 rib of the leaf, as it is more strongly developed than in the old variety. 

 Price, 15c. pkt. 



"The varieties of Swiss Chard I planted were grand last year. I never saw any so 

 nice before." 



Mrs. JOHN BONI, 



Gunnison, Colo. 



MAMMOTH BUSH SUMMER 



Crookneck Squash 



A highly improved type of the popular 

 Yellow Summer Crookneck. It 's just as 

 early, and the fruits are much larger, measuring 

 20 to 24 inches in length, are solid, heavy and 

 freely produced on healthy, vigorous plants 

 of compact bush habit; fruits heavily warted; 

 surface color, deep golden, flesh yellow and of 

 superior quality (See engraving.) 

 Price, ioc. pkt., 33c. 

 oz., $1.20 M lb., 

 S4.00 lb. 



MAMMOTH C\T CTT7V 01 



SANDWICH ISLAND OAJLOir I OYSTER 



MAMMOTH BUSH 

 SUMMER CROOKNECK 



PLANT 



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

 increasing in popularity. It is grown in the same way as the 

 Parsnip, and if grown in well prepared soil, will produce 

 large, smooth roots. Failing this, they are liable to fork. 

 Cooked in any form, Salsify is wholesome, 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 medic- 

 inal value is contained in the milk which exudes from 

 the skin; the surface should therefore be broken as 

 ittle as possible. This is best avoided by boiling 

 whole, and peeling after cooking. (See engraving.) 

 Price, ioc. pkt., 35c. oz., $1.20 H lb., $4.00 lb. 



HENDERSONS LONG ISLAND 



White Bush Squash 



The white scalloped "Patty Pan" or "Cymling" has 

 for years been a favorite summer Squash, on account 

 of its earliness, etc., but this new sort is a vast improve- 

 ment; it is just as early, more prolific, and the Squashes 

 are much deeper, and have less prominent scallops, 

 consequently are easier prepared, contain less waste and 

 almost twice the amount of flesh, which is also of finer 

 quality. The plants are of the true bush habit. (See engraving.) 

 Price, ice. pkt., 25c. oz., 85c. M lb., S3. 00 lb. 



"We raised sixty-two Squaslt from seven hills and they were in the poorest part of the garden." 



Mrs. W. F. DENT, Blmira, N, Y. 



We D ekVer Free in the U . S 



Exp^ffice'atoS o^L all Vegetable, Flower and Lawn GrassSeeds ^£LetSS. 



