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SPECIALTIES '"VEGETABIE SEED5 



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SPROUTING BROCCOLI 



"CALABRESE" 



179 This is by no means a new vegetable, being commonly known in several European countries, and more particularly England and 

 Italy, as "Asparagus Broccoli." Chiefly through the popularity of this vegetable with a number of the large metropolitan hotels, 

 who secured their supplies from Italian market gardeners, its fine qualities have now become widely known and it is in big demand 



There are a number of strains of Sprouting Broccoli, but after analyzing our trials, extending over two seasons and covering a 

 large number of different types, the above sort seems to be most suitable, generally speaking, for growing in this country. 



Of easy culture, the amateur will experience no difficulty whatever in raising as many of the plants as he or she has room for. 

 It can be grown for an early crop, starting seeds in hotbed or greenhouse in February or March and later transplanting the same 

 as Cabbage, but we believe it is better grown for fall use, sowing seed in the open bed in May and transplanting later thirty inches 

 apart each way. One ounce of seed will produce about 2000 plants. 



Plants produce, growing from the centre, green heads somewhat in the form of a Cauliflower and measuring four or five inches 

 across, although not of so compact a form. These are cut out and used before the flower buds open up, and th6n from the axils 

 of the leaves there gradually will develop thick, fleshy, light green sprouts with buds similar in form to those removed earlier from 

 the centre of the plants, but smaller, ranging from one to three inches across. Cut these with about five or six inches of stem and 

 prepare for the table like Asparagus. They are tender and of a distinct and very agreeable flavor, and will be found a welcome 

 change from the usual green vegetables. The sprouts should be cut regularly, and just as soon as sufficiently developed, otherwise 

 they wiU soon flower and fail to produce further. Pkt., 25 cts.; j oz., SI. 25; J oz., S2.00; oz., S3. 50. 



New Ruby Radish 



798 This variety does not attain a large size, but is very attractive 

 and quickly forms the root to a condition suitable for eating. 

 The shape is nearly round, and color of skin deep red; flesh 

 white and very crisp. The tops are not large, and it is a good 

 variety for forcing. Added to its beauty of form and color, 

 together w^th good quality, is its extended season for use, as it 

 remains in good condition for a long time. Pkt., 10 cts.; 

 oz., 20 cts.; i lb., 50 cts.; lb., SI. 75. 



Dreer's Improved 

 Long-Standing Spinach 



845 Most varieties of Spinach have the bad habit of shooting to 

 seed before half of the crop has been disposed of, but the out- 

 standing feature of the above sort is its remarkable long stand- 

 ing qualities. Leaves are a rich dark green, broad and pointed, 

 and much crumpled, and a sowing of this variety every 3 or 

 4 weeks will insure a constant supply of this healthful vege- 

 table. Pkt., 10 cts.; oz., 15 cts.; i lb., 30 cts.; lb., 85 cts. 



Drbbr's Improved Long Standing Spinach 



New Zealand Spinach 



847 This should be more widely grown, as it stands all summer 

 and produces a continuous supply of good quality leaves. 

 Not related to the regular Spinaches but forms large, spread- 

 ing plants, five to eight feet across, during summer and early 

 fall, from seeds sown during April. Soak seed in warm water 

 for a few hours before sowing. Pkt., 10 cts.; oz., 15 cts.; 

 ilb., 40 cts.; lb., SI .25. 



Squash 

 Table Queen or Des Moines 



879 A splendid small, home garden variety of trailing habit. 

 The numerous fruits are shaped as illustrated on page 44, about 

 six inches long by about four inches thick through, deeply 

 ribbed and tapering to an abrupt point. The skin is a very 

 dark green, while flesh is a deep yellow, thick, dry, and 

 sweet. Pkt., 10 cts.; oz., 20 cts.; } lb., 60 cts.; lb., S2.00. 



Marglobe Tomato 



923 This fine second early, developed by the 

 Bureau of Plant Industry, U. S. Dept. of 

 Agriculture, produces large, smooth, meaty, 

 globular red fruits, which ripen evenly, and are 

 free from cracks. An extremely heavy cropper, 

 immense yields of excellent fruits being re- 

 ported from every region where tried. Es- 

 pecially valuable to those who are in districts 

 troubled with rust and wilt, and particularly 

 in the Southern States, as this strain is im- 

 mune. Pkt, 20 cts.; i oz., 75 cts.; oz., $1.25; 

 \ lb., S4.00. 



Turnip 

 Golden Heart Ruta Baga 



988 No vegetable garden is complete without 

 Turnips and this Ruta Baga is one of the best 

 for late use, and for storing over winter. 

 Unlike most of the sorts now being grown this 

 root is green topped, nearly round with a 

 creamy yellow flesh and very solid and of 

 sweet flavor. Can be stored over winter in a 

 cold dry cellar. Pkt., 10 cts.; oz., 15 cts.; 

 lib., 35 cts.; lb., $1.00. 



