62 Doctors Never Warn Against Eating too Many Vegetables 



SPINACH 



New Zealand 



Ths Cut and Come Again Spinach. Best for Hot Weather 

 Yields Continuously from Early Summer to Late Fall 



806 " r * le ^ ew Zealand Spinach is a valuable addition to the summer supply 

 of 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, 

 t he 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 

 A (lain Spinach. 



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

 in rows from 2 \ 2 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 seed- 

 lings to the open ground after danger from frost. (See illustration.) Price, pkt. 10c. ; 

 oz. 25c.: \4 lb. 6Cc: 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 



Henderson's Spinach Leaved 

 Swiss Chard 



Green Plume 



The Asparagus Ribbed Swiss Chard 



Introduced by Peter Henderson c-' Co. in 1924 



235 We have reeled it "'Spinach-Leaved" because 

 the leaf is almost identical with that of the 

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

 much darker green than any other variety of Swiss 

 Chard produced so far. and it is also much more tender 

 The midribs, too. are edible and tender, and very white 

 and attractive looking. They should be prepared like 

 Asparagus. 



Its greatest value lies in the fact that it produces 

 "greens" all summer long, and is therefore available 

 when Spinach is unobtainable. It can be easily grown 

 in any ordinary garden soil. When picking for use cut 

 the leaves from the outside when still young, or pull 

 them off in an outward and downward direction. 

 Leaves may be picked from it continuously from Jtine 

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

 shoots are. rapidly put forth. 



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

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

 midribs only: it is always cooked and served in the 

 same way as Asparagus. In fact "Green Plume" could 

 well be described as an Asparagus-ribbed Swiss Chard. 

 (See illustration.) Price, pkt. 15c: oz. 30c.: > 4 lb $1 00; 

 lb. $3.00; transportation paid. 



Henderson' s Spinach-Leaned Swiss Chard grown by me 

 won 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 



OOO The term "Chard" is applied to the edible mid- 

 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 nave sold continuously for- 

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

 for use. Price, pkt. 10c.: oz. 20c., \i lb. 60c ; lb. $1.50: 

 transportation paid. 



014 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 Cab- 

 bage. It is very tasty and palatable, and preferred by many in place of 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.; 

 U 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. 



