HARDY FRUITS FOR NORTHERN PLANTERS 
29 
The Famous New 
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McDonald crimson 
RHUBARB 
Highest Color — Highest Quality 
Highest Yielding 
The Peer of All Other Rhubarbs 
McDonald is the most talked of rhubarb in 
America today, and rightly so, for it is vastly 
superior to all other varieties now in use in this 
country. In describing this variety Professor L. 
G. Bunting (the originator) writes us as follows: 
“It is a very highly colored, attractive red stalk, of 
large size, productive, very tender and succulent, and 
of excellent quality, and particularly valuable for pies 
and desserts. Its color when cooked without peeling 
is as attractive as that of raspberries.” 
Appreciating the tremendous demand for it in 
this country. Professor Bunting has made ar¬ 
rangements for it to be grown and distributed by 
two nurserymen in this country, one in the East 
and one in the West. We are fortunate to be 
chosen to handle it in the Middle-west. Our 
planting of McDonald, the largest in the country, 
has been a joy to watch, and a surprise to all 
who have come to inspect the field, because of its 
large, uniformly red, crisp, tender and mild stalks, 
and because of its tremendous vigor under dry 
conditions. Everyone who grows rhubarb, wheth¬ 
er for home or market, will want some McDonald, 
so we suggest ordering early. We offer strong- 
divisions. 75c each; 3 for $2.00; $7.50 for 12. 
Write for special prices to commercial growers 
using large quantities. 
Feb. 7, 1933. 
“Last year I bought 25 Macdonald Rhubarb roots for 
trial. These were exceptionally nice roots. Their growth, 
color, size were superior to good local variety planted with 
them. Will you please give me prices by the hundred and 
thousand on Macdonald Rhubard roots as soon as possible.” 
Kenneth S. Roberts, New Jersey. 
Under date of December 12, 1931, Dr. C. F. Patterson, 
Professor of Horticulture, University of Saskatchewan, Sas¬ 
katoon, Sask., wrote of the Macdonald rhubarb: “It is 
without doubt the best variety that we have undertaken to 
grow. It is in a class by itself. I think this is the unan¬ 
imous verdict of all that have compared it with other va¬ 
rieties.” 
The late Hon. J. L. Perron, Minister of Agriculture for 
the Province of Quebec, and one who conducted quite a 
large farm, having over an acre of rather inferior rhubarb, 
said when he saw and was given a sample of the Macdonald 
variety: “Why! I will have it placed on every farm in 
Quebec.” 
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Mary Washington 
VICTORIA RHUBARB. The most widely grown 
and popular of the old standard varieties. Our 
strong division plants should not be confused 
with the low quality seedling roots commonly 
offered by some firms. 15c each, $1.50 for 12; 
$3.00 for 25; $10.00 for 100. By mail add 25c 
dozen. Large producing clumps, each 50c; $4.00 
for 12. Clumps go by express only. 
MARY WASHINGTON ASPARAGUS. The 
giant asparagus, introduced by the United 
States Department of Agriculture, is every¬ 
where admitted to be the finest variety grown. 
It has surpassed all other varieties in yield and 
quality and proven itself entirely rust proof. 
For home gardens where quick results are 
PLANTING DISTANCE QF FRUIT PLANTS 
Usual recommended Best average Number per acre at 
distance distance average distance 
Apple.25 to 32 ft. 30 x30 ft. 48 
Plum.16 to 22 ft. 20 x20 ft. 108 
Pear...22 to 30 ft. 25 x25 ft. 69 
Cherries......12 to 16 ft. 14 xl4 ft. 147 
Raspberry—(Hill).4x6 or 5x5 ft. 4 x 6 ft. 1815 
(Hedge)..1to 3 ft. by 6 to 7 ft. 2 x 6 ft. 3630 
Blackberry.1)4 to 3x7 ft. 2 x 7 ft. 3110 
Gooseberry.4x6 ft. 4x6 ft. 1815 
Currant..4x6 ft. 4x6 ft. 1815 
Grape...8x8 ft. 8x8 ft. 680 
Strawberry—-Everbearing...l5 to 18 in. x 3 to 4 ft. IJ^x 3 ft. 9680 
June bearing.18 to 24 in. x 4 ft. 2 x 4 ft. 5445 
To determine the number of plants required per acre for any distance 
multiply the two-plant distances and divide the product into 43,560 (the 
number of square feet per acre). 
wanted our 3 year old roots 
are especially valuable. 
2 year: 75c for 12; $1.00 for 25; 
$3.00 for 100. 
MINT. A splendid perennial 
which supplies the table with 
delicious mint flavoring for 
sauces, jellies and beverages. 
Clumps I5c each; $1.50 for 12. 
CHIVES. Sometimes called 
Grass Onion. Ever popular 
for garnishing or for adding 
a delightful onion flavor for 
soups, salads or what have 
you. Clumps 20c each; 40c for 
3; $1.30 for 12. 
