COME TO US FOR THE NEWEST VARIETIES 
"WHITE GOLD" THE ea ^wn OTATO 
(See Back Cover.) 
MINNESOTA GROWN SEED POTATOES 
White Golds have brought many smiles 
and profits. 
Buy the Originator’s Strain 
to Save Disappointment 
Ten days to two weeks earlier to market frequently means the difference 
between a decent profit and a possible loss. White Gold Potato growers 
in hundreds of letters tell of their wonderful success and fine profits. The 
chief reason was because White Gold Potatoes were ready two weeks 
earlier than Cobblers, Triumphs or Early Ohios. 
Although heat and drought took its toll in many sections, large 
yields of fine smooth Potatoes that always found a ready market 
were reported in most cases and our seed supply was again 
exhausted before all orders could be filled. 
White Gold Potatoes were developed from a Potato seedling, 
by George Kremer of Itasca County, Minnesota. For six years 
the seedlings were carefully selected and increased before the 
new Potato was introduced. It has the size and shape of the 
Green Mountain, though the eyes are shallow and it is of slightly 
netted appearance. The yields compare favorably with the late 
varieties such as Carmans and Rural New Yorkers. The out¬ 
standing feature, however, is its earliness, for here is a White 
Potato of good size and appearance, a big yielder, and ten days 
earlier than Irish Cobbler, Early Ohio or Bliss Triumph. White 
Golds will keep in storage better than many late varieties. 
Herein lies the real advantage for market growers and the pos¬ 
sibilities of better profits. 
Our seed supply was grown from the originator’s own seed 
stock, which we secured for exclusive distribution and the seed 
supply is again limited. Don’t delay placing your order, for 
many were disappointed the past two seasons when we were sold out. 
Send only half your remittance when placing your order, if more con¬ 
venient. Balance may be paid when shipment is made. Ten lbs. $1.00, 
postpaid to 3rd zone. See Blue Figure Price List for quotations 
on larger quantities. (A few White Golds, 2nd Grade, are avail¬ 
able. See B. F. List.) 
EXTRA EARLY BUSS TRIUMPH 
Bliss Triumph is at least a week or ten days earlier than the Early 
Ohio. The tubers are of handsome appearance, being almost round, with 
slightly depressed eyes, mostly at the seed end. They run very uniform 
as to size and shape. The skin is light to solid red. Flesh is pure 
white, both when raw and cooked. Its superior tabl_e qualities make 
this potato a favorite for the early market. 
See Blue Figure Price List. 
IDAHO RUSSET OR RUSSET BURBANK 
This is a popular baking and cooking potato, usually sold at fancy 
prices and shipped in from Idaho. It is a late potato of vigorous 
habits and growth. Tubers are long and tapered toward each end. Al¬ 
most perfectly smooth, with shallow eyes; and thick russet skin which 
protects them and gives them a reputation for best all winter keepers. 
Our seed stock is Minnesota grown and gives excellent results here in 
the Northwest For a fine flavored, baking potato, the Russet Burbank 
cannot be equalled. See Blue Figure Price List. 
EARLY OHIO 
This old favorite is a 
heavy yielder, producing 
150 to 250 bu. per acre, 
tubers being of even size, 
medium to large, oval in 
shape, very smooth, with 
shallow eyes. Early Ohios 
always bring a high market 
price, and though very 
early, they keep well. The 
flesh is white, firm, fine 
grained, and of excellent 
flavor. The _ cooking and 
baking qualities are unsur¬ 
passed. See Blue Figure 
Price List. 
Seed Potatoes Are Short. 
Order Early. 
Early Ohio. 
Read These Letters 
Nephi, Utah, 
Oct. 22, 1933. 
F. S. & N. CO. 
I have had wonderful luck 
with your seeds this past 
season. The White Gold Po¬ 
tatoes yield 450 bushels per 
acre with no rain all sum¬ 
mer. The Silo Corn is all 
the rage here. I like good 
seed and to deal with a re¬ 
liable company _ like yours. 
Sidney Scott. 
Bellevue, Neb., 
March 24, 1933. 
F. S & N. CO. 
I have been looking for po¬ 
tatoes like 1 wanted, for 31 
years, but could not find 
them until now. About 31 or 
32 years ago I raised pota¬ 
toes which tasted like White 
Gold, but I lost the seed. T 
never tasted potatoes like 
those again until we got 
your White Gold Potatoes. 
I hope to raise some prise 
winners. Henry A. Cassler. 
RURAL NEW YORKER 
This is the best known, and the standard late market potato. The 
tubers are of large size, nearly round to oval, considerably flattened, 
with stem and seed ends roundish. The skin is smooth and white, with, 
broad shallow eyes at the seed end. The foliage is deep green, vig¬ 
orous and heavy, therefore unusually scab and insect resistant. bee 
Blue Figure Price List. 
EARLY IRISH COBBLER 
Another extra fine early 
potato, and one that is not 
easily affected by blight 
and insects. The tubers are 
nearly round, with prom¬ 
inent'ridges at ends, causing 
uneven surface, and slightly 
flattened, rather blocky 
shape. The skin is white, 
well netted, with eyes of 
medium depth and number. 
It is a fine flavored potato 
and a heavy yielder. See 
Blue Figure Price List. 
GREEN MOUNTAIN 
—CERTIFIED 
One of the best main 
crop Potatoes—a late white 
variety producing remark¬ 
able yields and especially adapted for the Northwest. 
Owing to their large size, there are very few unmarketable Potatoes 
to be found in a field. 
Green Mountain is a vigorous grower, a good keeper and outstanding 
as a baking Potato. 
CARMAN NO. 1 
This variety is quite similar to the Green Mountain—good size, oblong 
shape—fine keeper and always of the best table quality. It is espe¬ 
cially liked in many sections where it is known to give higher yields 
than some of the other main crop varieties. Stocks are of very fine 
quality. See Prices on Blue Figure List. 
No freight shipments until April 15th. Earlier shipments are sent express. 
Irish Cobbler. 
POTATO SEED—HYBRIDIZED 
Many of the choicest potato varieties were originated from potato 
seed. All have an equal chance as potato specialists, as nature does 
the work. The original White Gold seedlings for instance, were pro¬ 
duced from potato seed balls. Years of seedling selections finally pro¬ 
duced this outstanding variety. It makes a very interesting hobby. 
Full instructions for planting and cultivating with every packet. 
Price: Pkt. 10c, 3 for 25c, prepaid. 
THE NEW 
KATAHDIN 
U. S. DEPT. OF AGRICULTURE 
LONG KEEPING POTATO 
Originated by the U. S. Department of Agriculture and promising 
to become the outstanding Late Potato for market or storage. It 
was originated in Maine, by double crossing unnamed seedlings of 
Rural New Yorker No. 2 and Aroostook Wonder parentage. It was 
bred for disease resistance, quality and yield. During the eight 
years it was under observation, it has been entirely free from mild 
Mosaic. In yields it has constantly surpassed Rural New Yorker 
or Green Mountain. The tubers are short, elliptical to roundish, 
and have very shallow eyes. Emphasis is laid on the high yield 
and small percentage of culls. It is well adapted for growing on 
muck and peat soils, though not so well to poor soils or where a 
summer drought is likely to occur. The vines are vigorous and 
light green in color. They mature late, though the tubers set fairly 
early, which is an advantage in a late season. The secretary of the 
Iowa Vegetable Growers Assn, remarked that this new Potato may 
replace the Rurals as it is smoother and peels with less tare. In 
shape, it is nearly a ball. _ _ 
Uncle Sam spent about $250,000.00 in developing it and Exten¬ 
sion Horticulturalist Fitch, of the Iowa station, enthusiastically sug¬ 
gests it should pay the nation 1,000 times that in larger yields to 
farmers, less expense to dealers and handlers. 
Growers everywhere are anxious to try the new Katahdm, though 
the seed supply is extremely limited. To enable as many as possible 
of our customers to try this new Potato, w© offer it in small quan¬ 
tities only, and subject to being unsold. _. _ . 
Price: 10 lbs. $1.00, prepaid to 3rd zone. See Blue Figure Price 
List for quotations on larger quantities. 
Use Semesan-Bel for Treating Potatoes. See Page 72. 
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