42 



FER RY'S SEEDS 



Spinach, Juliana 



SPINACH 



In recent years people have learned how to cook spinach 

 properly and have found that it is one of our most appetizing 

 dishes. It is also a very important source of vitamines and is 

 included in nearly all health menus. The increasing popularity 

 of spinach 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. When the spring craving for greens is 

 insistent, a row of spinach in the home garden will satisfy it 

 perfectly. 



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 quality 

 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 pan 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 vigorous; leaves 

 deep green, broad and thick; smooth. 

 Pkt. 10c; 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, rounded, slightly 

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

 garden spinach. 

 Pkt. 10c; 1/4 lb. 20c: lb. 60c. 



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 earlv bolting plants have been practically eliminated. 

 Pkt. 10c; 1/4 lb. 20c; lb. 60c. 



KING OF DENMARK This was the forerunner of the modern 

 "long-standing" strains of spinach. It is intermediate be- 

 tween the smooth-leaved and blistered types. 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 very hardy 

 and satisfactorv spinach for the home garden. 

 Pkt. 10c; 1/4 lb. 20c; lb. 60c. 



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. 10c; 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 climates. The plant is large, with 

 many rounded thick dark green leaves. It is easily 

 grown on ordinary soils. 

 Pkt. 10c; i/4lb. 25c; lb. 75c. 



PRICKLY SEEDED WINTER A very hardy sort 

 chiefly used for fall sowing to be wintered over. 

 Leaves deep green, broad arrow-shaped. 

 Pkt. 10c; 1/4 lb. 20c; lb. 60c. 



SAVOY LEAVED or BLOOMSDALE The standard 



very early sort for home and market garden. Plants 



upright and compact, attain height of 10 to 12 



inches and a spread of 12 to 15 inches. Leaves large; blistered 



and crumpled; rich deep, glossy green; of splendid quality. 



Pkt. 10c; 1/4 lb. 20c; lb. 50c. 



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 con- 

 tinuous supply of greens throughout the summer. 

 Pkt. 10c; 1/4 lb. 30c; lb. $1.00. 



SQUASH 



Like corn and potatoes, squashes are native to America, 

 where early explorers found them growing in widely separated 

 regions. For generations they, like their relative the pumpkin, 

 have been one of the staple vegetables of this country. 



Because of differences in character and habits of growth, 

 there are two kinds of squash. They are generally known 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 



LTnlike 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 

 known by 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 cream j'- 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. 10c; oz. 20c; 1/4 lb. 45c; lb. $1.25. 



