Beckert's Seed Store, 101 and 103 Federal St., N. S., Pittsburgh, Pa. • VEGETABLE SEEDS 



SALSIFY, or OYSTER PLANT 



When cooked, the roots have something of the 

 flavor and odor of oysters. They may be boiled, 

 used in soups, or grated and fried as fritters. The 

 culture of Salsify is the same as for parsnips. The 

 roots are perfectly hardy and may be left in the 

 ground all winter, or a quantity of roots for winter 

 use may be dug after the first frosts and stored in 

 a pit or in sand or damp earth in the cellar. The 

 seed should be sown not later than end of June, 

 as the roots require a full season to attain their 

 growth. An ounce of seed will sow about 75 feet 

 of drill. 



MAMMOTH SANDWICH ISLAND. The 



most satisfactory variety under all conditions. 

 The roots are long and of good thickness, tender 

 and well flavored, resembling fair-sized par- 

 snips. Pkt. 10 cts., oz. 25 cts., y 4 lb. 70 cts., 

 lb. $2.50. 



RHUBARB, or PIE-PLANT 



Sow the seed early and, when the plants are large enough, 

 thin them to stand 4 to 5 inches apart. Early in the fall or 

 the next spring, transplant them 3 feet apart each way in 

 deep, rich soil. For forcing, take up some of the larger roots 

 and plant them in a dark corner of the cellar or under the 

 benches in the greenhouse. It pays to cultivate Rhubarb fre- 

 quently, even after the cutting season is over, and to top-dress 

 with manure in late summer or fall at least every other year. 

 The_ seed-stalks, which appear after the leaves, should be kept 

 cut in order to send all the strength of the plants into the roots, 

 which produce the following season's crop of stalks. 



VICTORIA. An improved variety producing extra-large, 

 thick stalks. It is a main-crop sort with a long season of 

 bearing. Pkt. 10 cts., oz. 30 cts., y 4 lb. 80 cts. 



RHUBARB ROOTS. Strong roots, for early spring delivery. 

 Each 15 cts., per doz. $1.50, postage additional. 

 Prices on mammoth clumps for forcing on application 



SPINACH 



The value of fresh Spinach in the diet is just beginning to be appreciated. It is particularly rich in tonic mineral 

 salts and vitamines, and these vitamines are believed to be present in a form which is not broken down or lost in 

 boiling. By means of succession plantings, Spinach may be had all summer long, fresh from the garden. The first 

 sowings should be made just as early in the spring as the ground can be made ready to receive the seed. Succession 

 plantings may be made every ten days or two weeks up to the first of October, at which time a large planting should 

 be made and protected with straw or dead leaves for winter and early spring use. Victoria is a good variety at all 

 seasons; Norfolk Savoy is most satisfactory in early spring and fall; 

 the new King of Denmark is particularly adapted for growing in hot 

 weather. New Zealand Spinach is also a fine hot weather variety. 

 LONG SEASON. A very popular, long-standing variety. The leaves 

 are broad and thick, dark green in. color, slightly crumpled, tender 

 and of finest quality. Oz. pkt. 10 cts., V^b. 25 cts., lb. 60 cts. 



or ANTVORSKOV. 



KING OF DENMARK, 



Salsify, or Oyster Plant 



See illustration in 

 color on front cover. This, in our estimation, is one 

 of the most valuable new vegetables developed in 

 recent years. For the home gardener it is 

 especially valuable as it will stand the hot- 

 test kind of weather and remains in prime 

 condition without shooting to seed longer 

 than any other sort. The leaves are extra-large and substantial, but of 

 excellent quality; the plants are big and strong, thriving on any soil. 

 The supply of seed is quite limited, so we suggest early orders. 

 Oz. pkt. 10 cts., Vilb. 30 cts., lb. 85 cts. 

 VICTORIA. Compact plants with round, crumpled leaves of the very 



best quality; dark green. Does best in early spring and fall but gives good results 

 at all seasons. Oz. pkt. 10 cts., V 4 lb. 25 cts., lb. 60 cts. 

 EARLY GIANT THICK-LEAF. A quick-growing variety with large, pointed 

 leaves of a thick, almost leathery consistency, but of first rate quality never- e 

 theless. It stands warm weather well but is most largely used for the first spring I • 

 crop. Oz. pkt. 10 cts., V 4 lb. 25 cts., lb. 60 cts. 

 NORFOLK SAVOY. Extra-hardy and well adapted for fall, winter and early 

 spring crops. Leaves of good size and tender; wrinkled like a Savoy Cabbage. 

 Oz. pkt. 10 cts., V4lb. 25 cts., Ib. 60 cts. 



Norfolk Savoy Spinach 



Lucullus Swiss Chard 



MEW 7CAI AlVm QPTWAPH Entirely distinct in habit of growth from any other Spinach 

 INllW ZillALAlNlJ OrllNAL-rl. and a most valuable sort for many purposes. 1 he seed is 

 slow and irregular in germinating but, once started, the plants grow rapidly and by midsummer will 

 often measure 4 or 5 feet in diameter and 3 feet high. The first crop may be cut when the plants 

 are about half grown, taking only the tips of the branches. As fast as these tips are gathered, 

 the main stalks produce more side shoots and it seems that the more one gathers the faster it de- 

 velops. A dozen or so plants will keep the average family constantly supplied from midsummer 

 until frost. The tips of the branches are always brittle and tender, equal in flavor to any 

 Spinach grown. New Zealand Spinach will grow in partial shade and is a profitable greenhouse 

 crop to follow forcing Tomatoes. Pkt. 10 cts., oz. 15 cts., V^lb. 40 cts., lb. $1.25. 



SWISS CHARD, or SPINACH BEET 



It is only in recent years that Swiss Chard has received the attention that it 

 deserves, but now that home gardeners are beginning to appreciate its many 

 valuable qualities, it is growing in popularity at a remarkable rate. Swiss 

 Chard is a type of Beet growing all to top instead of root. The leaves are long 

 and broad with thick stalks and midribs, and are produced in great abundance. 

 The leafy portion on either side of the midribs is cooked like Spinach, while the 

 stalks and midribs are cut up and served like stewed Celery.^ Both are : ot deli- 

 cious flavor, much to be preferred to ordinary Beet greens. Swiss Chard is grown in much the same 

 manner as Beets except that the seedlings should be thinned to stand a foot apart. 



LUCULLUS. The most popular variety. The leaves are attractively crinkled and curled, and of extra- 

 fine quality. The plants grow about 2 feet tall. Oz. pkt. 10 cts., Vilb. 30 cts., Ib. 85 cts. 

 LARGE SILVER-RIBBED. Larger growing than Lucullus, with smooth or slightly crinkled, light 

 green leaves and broad, white ribs. Excellent quality. Oz. pkt. 10 cts., %lb. 30 cts., lb. 85 cts. 



30 



