Vegetables Are Never So Good as When Picked Fresh From the Home Patch 



FER RY'S SEEDS 



Spinach, Giant Thick Leaved (Nobel) 



A Row of This in the Garden Will Satisfy That Craning 

 for Greens in the Springtime 



SPINACH 



JULIANA This variety is somewhat slower growing 

 than others, but it is very long standing. It is ideal 

 to plant for succession with an earlier sort. The 

 leaves are medium size and much blistered ; the color 

 is rich deep green. Stems are short, and the plants 

 make compact growth. The small leaved early bolt 

 ing plants have been practically eliminated. 

 Pkt. 5c; y4lb. 20c; lb. 60c. 



KING OF DENMARK This was the forerunner of the 

 modem "long-standing" strains of spinach. It is 

 intermediate between the smooth-leaved and blis- 

 tered tj^es. The leaves are large and medium dark 

 green in color. The plants are low growing and 

 quickly produce a heavy crop which remains in 

 condition from one to two weeks. A verv hardy 

 and satisfactory spinach for the home garden. 

 Pkt. 5c; lAlb. 20c;lb. 50c. 



LONG STANDING BLOOMSDALE True to its name, 

 this spinach remains a long time in condition for 

 use without bolting to seed even in hot dry weather. 

 The compact erect plants have crumpled, rounded, 

 large, thick leaves of dark green. It matures with 

 the second early class and proves very desirable 

 in planting for succession. 

 Pkt. 5c; 1/4 lb. 20c; lb. 60c. 



PRICKLY SEEDED (Morse's Dark Green) This hardy 

 spinach, adapted to fall planting where winters 

 are mild, is popular among California gardeners. 

 It is also satisfactory for spring planting in home 

 gardens of colder chmates. The plant is large, with 

 many rounded thick dark green leaves. It is easily 

 gro-mi in ordinary soils. 

 Pkt. 5c; 1/4 lb. lOc;^. 60c. 



PRICKLY SEEDED WINTER A very hardy sort 

 chiefly used for fall sowing to be wintered over. 

 Leaves deep green, broad arrow-shaped. 

 Pkt. EC ; 1/4 lb. 20c; lb. 50c. 



SAVOY LEAVED or BLOOMSDALE The standard 

 very early sort for home and market garden. Plants 

 upright and compact, attain height of 10 1 1 12 

 inc hes and a spread ofl2tol5mches. Leaves large ; 

 bhstered and crumpled; rich deep, glossy green; of 

 splendid qual'tv. 

 Pkt. 5c; 1/4 lb. 20c; lb. 60c. 



NEW ZEALAND (Tetragonia) Although not a true 

 spinach, the leaves look like spinach and are very 

 useful as greens. On soil too poor to grow spinach 

 successfully, the plants thrive and produce groups 

 of small fleshy leaves that are tender and delicious 

 when cooked. Each branch of the plant produces 

 others, so that it goes on providing a continuous 

 supplv of greens throughout the summer. 

 Pkt. 5c;"oz. 15c; 1/4 lb. 35c; lb. $1.00. 



Spinach is one of our most appetizing and healthful foods when 

 properly cooked. Its increasing popularity has led plant breeders 

 to work for improvement in varieties. They have succeeded so 

 well that those now grown are larger in leaf, more succulent, 

 and remain in prime condition a much longer time. 



Sow in rows 16 to 20 inches apart and thin to 6 inches apart 

 in the row when leaves are an inch wide. In the North, seed can 

 be planted as soon as the ground can be prepared. In the South, 

 spinach will winter over with little or no protection. The soil 

 should be as rich as practicable to increase the size and quahtj' 

 of the leaves. 



Steaming is the best way of cooking spinach, but if this is 

 not possible, use only the water that clings to the leaves after 

 washing and keep the jian tightly covered. In any case, cook 

 only for a short time and do not let it stand long before serving. 

 BROAD FLANDERS A home and market garden spinach; 



well adapted for canning. Plants large and ^^gorous; leaves 



deep green, broad and thick; smooth. 

 Pkt. 5c; 1/4 lb. 20c; lb. 50c. 

 GIANTTHICK LEAVED (Nobel) The seed of this thick leaved 



variety produces the largest spinach under cultivation. 



They grow rapidly and remain in good condition a long 



time. The medium-green leaves are large, roimded, shghtly 



crumpled, succulent, and tender. It is an excellent home 



garden spinach. 

 Pkt. 5c; V4lb. 20c;lb. 60c. 



SQUASH 



Like com and potatoes, squashes are native to America. 

 For generations they, like their relative the pimapkin, have 

 been one of our staple vegetables. 



Because of differences in character and habits of growth, 

 there are two kinds of squash. They are generally kno^m as 

 "summer" and "winter" squashes. 



The culture of this vegetable is about the same as that of 

 pumpkins and melons. The trailing varieties require as much 

 room as pumpkins, while the bush squashes take about the 

 same space as cucumbers. 



SUMMER VARIETIES 



Unlike the winter squashes, these are suitable for use only 

 when young; they are practically worthless for cooking after 

 the shell begins to harden. They are an excellent vegetable in 

 summer and very early autumn. 



Botanically, they are not true squash, but they have become 

 kno-nm bj' that name through long established use. 

 EARLY WHITE BUSH SCALLOP Patty Pan or Cymbling 

 is the common name of this well-known variety. The plant 

 is bushy and bears creamy-white patty-shaped fruits, 

 scalloped on the edges. The flesh is milk-white, firm, 

 smooth, and richly flavored. This is the most popular of 

 white summer squashes for home garden use. 

 Pkt. 5c; oz. 15c; 1/4 lb. 45c; lb. $1.25. 



