62 EVERYTHING FOR THE GARDEN-Vegetable Seeds 
New Zealand Spinach 
The Cut and Come Again Spinach 
Yields Continuously from Early Summer to Late Fall 
806. ‘the New 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 need- 
less 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 with- 
stands 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 seed should be sown outdoors after there is no longer danger from frost, 
in rows from 244 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 is past. (See engraving.) 
Price, 10c. pkt., 25c. oz., 60c. 14 Ib., $1.50 Ib. : 
Manners Sanowich |5LaNo 
= BALEIEY 
e s 
Mammoth Sandwich Island Salsify 
Or Oyster-Plant-. 
780. Salsify is one of the best of our root vegetables, and is rapidly increasing 
in popularity. It is grown in the same way as the Parsnip, and if grown in well 
prepared soil, will produce large, smooth roots. Failing this, they are liable to 
fork. Cooked in any form, Salsify is wholesome, appetizing and nutritious. 
Its peculiar. oyster-like flavor is most apparent when sliced and fried; it may 
also be served and eaten as Asparagus. It is one of the best remedies for various 
forms of indigestion. Most of its medicinal value is contained in the milk which 
exudes from the skin; the surface should therefore be broken as little as possible. 
This is best avoided by boiling whole, and peeling after cooking. (See engraving.) 
Price, 10c. pkt., 35c. oz., $1.00 14 Ib., $3.50 Ib. 
Henderson’s New Spinach-Leaved Swiss Chard ~ Swiss Chard (eanresase 
Green Plume 232. It yields an abundant supply of delicious greens and is 
235. Varieties of Swiss Chard have long been held in great favor by the people . the one vegetable that is always ready for use. Price, 10c._ 
of almost all European countries; and of late years Swiss Chard has also be- pkt-, 20c. oz., 45c. 14 Ib., $1.25 Ib. 
come popular in America. : 
European growers are continually at work trying to improve on the original 
type, and a few years ago we had the satisfaction of introducing for the use of 
our customers the crumpled-leaved variety known as ‘“‘Lucullus,”” also described 
on this page, which was highly appreciated by all our customers. 
Last year we had additional pleasure in offering another new evolution from 
the original type, which we have called Spinach-Leaved Swiss Chard ‘*‘Green 
Plume.” We have called it ‘‘Spinach-Leaved”’ because the leaf is almost identi- 
eal with that of the Spinach plant, and is so 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, tender, and very white 
and attractive looking. They should be prepared like Asparagus. 
It’s greatest value lies in the fact that it produces ‘‘greens”’ all summer long, 
and is therefore available when Spinach is unobtainable. 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, because, 
as the leaves are cut off, other shoots are rapidly put forth. (See engraving.) 
Price, 20c. pkt., 50c. oz., $1.50 14 Ib. 
Lucullus fE2vis° Swiss Chard 
234. 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 and highly esteemed by those who prefer 
the rib of the leaf, as it is more strongly developed than in the old variety 
Price, 10c. pkt., 20c. oz., 60c. 44 Ib., $1.50 Ib. 
Vegetable Plants are on sale at our store during the Spring and Summer, but owing to their perishable nature and delay in transportation, | 
we cannot undertake to ship them. 
