From PETER HENDERSON & CO., NEW YORK 



63 



Henderson's New Spinach Leaved 



S Green Plume 



rhe Asparagus Ribbed Swiss Chard 



Introduced by Peter Henderson & Co. in 1924. 

 >oe We have called it 'Spinach-Leaved" because 

 ■" 5 * > the leal is almost identical with that of the 

 ipinach plant, and is as dark a green in color. It is a 

 nuch darker green than any other variety of Swiss 

 ;hard produced so far, and it is also much more tender, 

 rhe midribs, too, are edible and tender, and very 

 vhite and attractive looking. They should be pre- 

 >ared like Asparagus. 



its greatest value lies in the fact that it produces 

 'greens" all summer long, and is therefore available 

 vhen Spinach is unobtainable. It can be easily grown 

 n anv ordinary garden soil. When picking for use 

 :ut the leaves from the outside when still young, or 

 >uU them off in an outward and downward direction, 

 weaves may be picked from it continuously from June 

 mtil frost, because, as the leaves are cut off, other 

 shoots are rapidly put forth. 



"Green Plume" may be cooked and served as "boiled 

 rreens" in the same way as Spinach, or when using the 

 nidribs only; it is always cooked and served in the 

 same way as Asparagus. In fact "Green Plume' 

 :ould well be described as an Asparagus-ribbed Swiss 

 "hard. (See illustration.) Price, pkt. 15c.; oz. 30c; 

 V* lb. $1.00; lb. $3.00. Transportation paid. 



Henderson's Spinach-Leaved Saiiss Chard grown by me 

 von first prize at the New Haven Co. Agricultural Society's 

 Show. Mrs C. P. Stannard, 



West Haven, Conn. 



Swiss Chard 



The Cut and Come Again Vegetable 



2^>9 The term "Chard" is applied to the edible mid- 

 e " 3£ ' rib of the leaf of certain plants, hence Swiss 

 Chard is a Beet with the heavily ribbed leaves developed 

 instead of the root. 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. 



This is the variety we have sold continuously for many 

 years. It is the one vegetable that is always ready for 

 use. Price, pkt. 10c; oz. 20c; Vt lb. 60c; lb. $1.50. 

 Transportation paid. 



SPINACH 



New Zealand 



The Cut and Come Again Spinach. Best for Hot Weather 



Yields Continuously from Early Summer to Late Fall 



Q(\c The New Zealand Spinach is a valuable addition to the summer 



°vO supp iy f 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 withstands drought wonderfully well. 



The plant is bushy in form, and produces great quantities of succulent, 

 rich green leaves of a delightful delicate flavor. As the tops are cut off, 

 side shoots develop and in a few days another crop may be cut. Hence the 

 appellation Cut and Come Again Spinach. 



The seeds should be sown outdoors after there is no longer danger from 

 frost, in rows from 2 4 to 3 feet apart, covering the seed about one inch. 

 When the plants are a few inches high they should be thinned out, so that 

 at the final thinning the plants stand fully twelve inches apart. 



For an early crop start the seed indoors during March and transplant the 

 seedlings to the open ground after danger from frost. (See illustration.) 

 Price, pkt. 10c; oz. 25c; Vi lb. 60c; lb. $1.50. Transportation paid. 



SWISS CHARD 



CULTURE. — Sow the seed in April or May in drills 18 inches apart, and thin 

 the plants to stand 6 inches apart in the rows Do not let the plants suffer from lack 

 of water, The leaves may be gathered during summer and fall. 1 oz. to 75 feet of drill. 



Lucullus 



Crumpled-Leaved 

 Swiss Chard 



O'lA 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. It is very tasty and palatable, and 

 preferred by many above Spinach. 



This variety is much sought after by those who prefer the rib of the leaf, 

 as it is more strongly developed than in the old variety. Price, pkt. 10c; 

 oz. 25c; Vi lb. 75c; lb. $2.00. Transportation paid. 



Your neighbor or garden-loving friend will appreciate receiving this catalog from you if you have no further use for it. 



