Open Spring with your Own Rhubarb 



291. Rutgers Tomato 



TOMATO, Red Varieties, continued 



1G0. Pritchard. (76 days.) Self-topping, 

 /ifi, with erect vines producing medium- 

 (jA\) sized, scarlet fruits with thick walls 

 ^^ and solid flesh of mild flavor. Pkt. 

 15c; y 2 oz. 60c; oz. $1.10; J£Ib. $2.70, 

 postpaid. 



182. Red Cherry. (72 days.) Little 

 cherry-like, scarlet-red fruits for preserving. 

 Pkt. 15c; J/ 2 oz. 85c; oz. $1.45; J^Ib. $3.60, 

 postpaid. 



291. Rutgers, Certified. (77 days.) Fruits 

 are medium to large, globe-shaped. Flesh 

 very firm and red. Especially desirable for 

 canning and juice. Vigorous and more 

 disease resistant than some. Pkt. 15c; 

 }/ 2 oz. 55c; oz. 95c; y\h. $2.35, postpaid. 



114. San Marzano (Red.) (73 days.) 

 Small-fruited Italian type for making To- 

 mato paste. Fruit oblong to thick neck, 

 pear shape, stemless, deep scarlet-red, 

 mild flavored. Has two cells, with very 

 little juice. Pkt. 25c; y 2 oz. $1.10; oz. 

 $1.80; KIb. $4.50, postpaid. 



Yellow Varieties 



249. Sunray. (80 days.) Fruits are large, 

 bright golden orange, globular, thick- 

 walled, with few seeds. Very attractive 

 when sliced. Highly resistant to fusarium 

 wilt. Pkt. 25c; y 2 OT.. $1.10; oz. $1.80; 1.4 lb. 

 $4.50, postpaid. 



154. Pear-shaped. (70 days.) A bright 

 yellow pear-shaped Tomato for preserves. 

 Pkt. 15c; i 2 oz. 85c; oz. $1.45; J^Ifa. $3.60, 

 postpaid. 



196. Plum-shaped. (70 days.) Oval, 

 yellow. A preserve variety. Pkt. 15c; 

 Hoz. 85c; oz. $1.45; J^lb. $3.60, postpaid. 



Pink Varieties 



227. Oxheart. (100 days.) Rosy pink 



heart-shaped fruits up to 2 pounds each. 



Very solid; few seeds; mildly acid. Pkt. 



25c; Moz. $1.30; oz. $2.15; J^Ib. $5.40, 



postpaid. 

 326. Ponderosa. (90 days.) The largest of 



all. Few seeds and sweet, mild flesh. Often 



called "Beefsteak" Tomato. Pkt. 15c; 



J/ 2 oz. 85c; oz. $1.45; J^Ib. $3.60, postpaid. 



Acme Tomato Dust controls blights 

 and worms. See page 56 



For quantity prices write for market- 

 growers' list 



Hybrid Varieties 



207. Sensation. (75 days.) Fruits smooth, 

 medium size, full flavored, deep red, meaty 

 with small seed cells. Strong vines tend to 

 hold fruits from touching soil. Highly 

 resistant to many of the common Tomato 

 diseases. Pkt. (30 seeds) 35c; 3 pkts. 

 $1.00; J^oz.$4.50; ^'oz. $7.50; i.>oz. $12.50; 

 oz. $22.50, postpaid. 



143. Burpee's Big Boy®. (78days.) 

 Fruits smooth, deep globe shape; firm, 

 scarlet-red skin. Thick wall with bright 

 red, meaty flesh of fine flavor. Pkt. (30 

 seeds) 50c; 3 pkts. $1.35; J^oz. $7.50, 

 postpaid. 



® "Reg. T. M. of W. Atlee Burpee Co." 



TURNIPS 



One ounce will sow 100 feet of row; 

 2 pounds, an acre. 



Turnip roots provide vitamin C but Turnip 

 tops not only supply vitamins A and C but 

 contain calcium and iron. Never discard 

 Turnip tops. Used as fresh greens they 

 are palatable and highly nutritious. 



Culture. They do best in highly en- 

 riched, light, sandy or gravelly soils. Com- 

 mence sowing the earliest varieties in April 

 in drills from 12 to 15 inches apart, and thin 

 out early to 6 to 9 inches in rows. For a suc- 

 cession sow at intervals of a fortnight until 

 the last week in July; from then until the end 

 of August sowing may be made for the fall 

 and main crop. 



323. Yellow Globe. (75 days.) Yellow- 

 fleshed; fine-grained, tender and sweet; top 

 bronzy green. Roots best for table use 

 when 3 to 4 inches in diameter. Pkt. 15c; 

 oz. 25c; %\b. 45c; lb. $1.15, postpaid. 



139. Early Red or Purple-Top Strap-Leaf. 



(46 days.) A medium-early Turnip. Flat 

 roots, purple-red above, white below. 

 Flesh white and fine-grained. Pkt. 15c; 

 oz. 25c; y\b. 45c; lb. $1.15, postpaid. 



273. Purple-Top White Globe. (55 days.) 

 The most popular Turnip for home and 

 market gardens. Dark green, erect tops 

 and large smooth globes, purple-red above, 

 white below. Pkt. 15c; oz. 25c; J^Ib. 45c; 

 lb. $1.15, postpaid. 



307. Seven-Top. (50 days.) Grown for 

 greens and forage. Tops are tender but 

 roots are unsuitable for food. Pkt. 15c; 

 oz. 25c; Mlb. 45c; lb. $1.15, postpaid. 



273. Purple-Top White Globe Turnip 



RUTABAGA Swede Turnip 



329. Long Island Special. (90 days.) The 

 large roots have very sweet golden flesh 

 which is neither stringy nor tough. A splen- 

 did winter Turnip which keeps solid and 

 crisp until spring. Pkt. 15c; oz. 25c; ylb. 

 45c; lb. $1.15, postpaid. 



219. American Purp!e-Top. (85 days.) 

 Roots large, spherical; deep purplish red 

 above ground, light yellow below. Flesh 

 yellow, firm and crisp. Pkt. 15c; oz. 25c; 

 Mlb. 45c; lb. $1.15, postpaid. 



HERBS 



Every year more housewives are turning 

 to old-time Herbs for flavor in preparing 

 food, fragrance in the living-rooms and 

 simple remedies for the medicine closet. Our 

 ancestors depended greatly on garden Herbs 

 for their well-being. They are easy to grow in 

 common garden soil and require very little 

 care. Some may be potted and grown indoors 

 in the winter. 



Annuals are marked (A); Perennials (P); 

 and Biennials (B) 



254. Anise. (A) Leaves used for garnishing 

 and flavor. Seeds for flavoring bread, cake, 

 etc. Sow where plants are to grow. 14 in. 

 Pkt. 25c; y 2 OT.. 60c; oz. $1.00, postpaid. 



250. Basil, Sweet. (A) Foliage provides a 

 spicy flavoring for salads, soups, stews, etc. 

 Pkt. 25c; Moz. 60c; oz. $1.10, postpaid. 



259. Caraway. (B) Seeds are used for 

 flavoring bread, cake, etc. 1 to 2 ft. Pkt. 

 20c; 3^oz. 50c; oz. 95c, postpaid. 



225. Catnip. (P) Leaves have medicinal 

 value and are sometimes used for season- 

 ing. 1 ft. Pkt. 20c; y 2 oz. 75c; oz. $1.35, 

 postpaid. 



202. Chives. (P) Tops used to give a mild 

 onion flavor to many dishes. 1 ft. Pkt. 

 25c; i^oz. 85c; oz. $1.65, postpaid. 



201. Coriander. (A) Seed used in candy 

 and for flavoring. 2 J/2 ft. Pkt. 15c; 

 y 2 oz. 50c; oz. 95c, postpaid. 



177. Dill. (A) Both leaves and seeds are 

 used to flavor pickles. 2 to 3 ft. Pkt. 15c; 

 oz. 30c; Klb. 75c, postpaid. 



169. Fennel, Florence. (A) The tender 

 stems are eaten like celery. 2y 2 ft. Pkt. 

 20c; J^oz. 50c; oz. 95c, postpaid. 



132. Fennel, Sweet. (P) Stems and leaves 

 have a licorice-like flavor and are used in 

 soups, stews, etc. Seeds flavor candy and 

 medicines. 2 to 4 ft. Pkt. 20c; J^oz. 50c; 

 oz. 95c, postpaid. 



116. Horehound. (P) Leaves are used in 

 making cough syrups and lozenges and for 

 flavoring candy. Pkt. 25c; J^oz. 75c; 

 oz. $1.45, postpaid. 



103. Lavender. (P) Flowers, leaves and 

 stems provide a perfume loved by every- 

 one. 1 to 2 ft. Pkt. 25c; > 2 oz. $1.65; oz. 

 $2.65, postpaid. 



171. Rosemary. (P) Fragrant leaves used 

 for sachets and pot-pourris, also to flavor 

 meats. Pkt. 25c; y 2 OT.. $1.75; oz. $3.45, 

 postpaid. 



100. Sage. (P) Leaves furnish flavoring 

 and seasoning especially for poultry and 

 meats. 15 to 18 in. Pkt. 25c; oz. $1.40; 

 J4Ib. $3.50, postpaid. 



101. Summer Savory. (A) A flavoring for 

 salads and various meat dishes. 10 in. 

 Pkt. 25c; y 2 o-L. 65c; oz. $1.15, postpaid. 



166. Sweet Marjoram. (P) The tender 

 tops and leaves are used for flavoring; 

 leaves are also dried for winter use. 2 ft. 

 Pkt. 20c; Moz. $1.00; oz. $1.90, postpaid. 



136. Thyme. (P) Used for seasoning and 

 old-time home remedies. Leaves should be 

 dried for winter use. 10 in. Pkt. 25c; 

 J^oz. $1.65; oz. $2.65, postpaid. 



WASHINGTON. D. C. 



27 



