9 
CELERIAC 
A72 GIANT PRAGUE (Turnip-rooted Celery)—Improved 
variety of turnip-rooted celery producing large tubers 
of nearly globular shape. 
Pkt. 5c; */ 2 oz. 20c; oz. 35c. 
CHIVES 
A74 PROLIFIC —An onion-like plant used In salads and for 
flavoring; can be cut frequently. 
Pkt. 10c; /z oz. 35c; oz. 60c. 
CHICORY 
A76 WITLOOF or FRENCH ENDIVE— This variety has be¬ 
come very popular for winter salads. Leaves and 
stems blanch easily. 
Pkt. 10c; oz. 25c; lb. 75c. 
CRESS 
A78 FINE CURLED (Pepper Grass) —The frilled or curled 
leaves are used for garnishing; has a pleasing pun¬ 
gent flavor. 
Pkt. 5c; oz. 15c; lb. 35c. 
SWEET CORN 
A85 GOLDEN BANTAM IMPROVED— S5 days. Has no 
superior for market, table, canning or drying. Nearly 
all ears carry 12 rows of deep golden yellow kernels 
set close upon the cob. Remains in table condition 
for a long time. 
Pkt. 10c; Vz lb. 15c; lb. 25c. 
A86 GOLDEN EARLY MARKET— Earliest large true sweet 
corn of golden yellow. Matures 2 weeks earlier than 
Improved Golden Bantam. Large golden ears thickly 
filled with large sweet kernels of highest quality. 
Pkt. 10c; Vz lb. 15c; 1 lb. 25c. 
A87 EARLY EVERGREEN —90 days. Considerable earlier 
than Stowell’s Evergreen, which it resembles. One 
of the best canning varieties and very popular with 
market gardeners. Withstands drought unusually 
well and holds its edible quality better than most 
varieties. 
Pkt. 10c; Vz lb. 15c; 1 lb. 25c. 
CUCUMBER 
A95 IMPROVED WHITE SPINE— 60 days. Most popular 
white spine cucumber. Fruits medium dark green, 7 
inches long, slightly tapered, blunt. Vigorous and 
productive. 
Pkt. 5c; oz. 15c; Va lb. 40c. 
A96 DAVIS PERFECT —68 days. Splendid dark green slic¬ 
ing variety. Fruit very dark green, retain color long 
after picking. White spined, 9 to 11 inches long, 
somewhat tapered at both ends; very few seeds. 
Pkt. 5c; oz. 15c; Va lb. 40c. 
A97 IMPROVED LONG GREEN— 70 days. Extra long and 
large; fine for slicing, pickling, or for sweet pickles 
when ripe. Fruits weigh 3 to 3% lbs. Deep green, 
straight, slightly tapered; flesh very white and crisp. 
Pkt. 5c; oz. 15c; Va lb. 40c. 
A 98 CHICAGO PICKLING —60 days. Valuable pickling and 
slicing variety. Fruits deep, medium green, black 
spined, 6 to 7 inches long, tapered very slightly to¬ 
ward each end. 
Pkt. 5c; oz. 15c; Va lb. 40c. 
A99 LEMON —65 days. Excellent for slicing and general 
salad use and fine for pickles. Fruits deep, lemon 
yellow; black spined. Becomes 3 to 3% inches long 
and almost as wide. 
Pkt. 5c; oz. 20c; Va lb. 60c. 
A 100 JAPANESE C LI M BI N G— Black spined cucumber of 
climbing habit, suitable for covering fences and trel¬ 
lises. Mild sweet flesh. Grows 9 inches long and 2V£ 
inches thick. 
Pkt. 5c; oz. 15c; Va lb. 40c. 
“ALL AMERICAN” Selection 
A101 CLARK’S SPECIAL (Award of Merit)— 79 days. 
Fine main crop sort, good for shipping. Flesh of 
excellent quality with small seed cavity: deep 
green in color; 8 to 10 inches long; very smooth 
with a few white spines. 
Pkt. 5c; oz. 15c; Va lb. 45c. 
EGG PLANT 
A104 NEW YORK IMPROVED— 85 days. Best variety for 
home and market garden. Large, spreading plant 
yields 4 to 6 large dval fruits of dark purple color. 
Flesh firm, meaty; excellent quality. 
Pkt. 10c; oz. 50c; 1/4 lb. $1.50. 
ENDIVE 
A108 BROAD LEAVED BATAVIAN (Escarolle)— 85 days. 
Crispness and tenderness make this endive unex¬ 
celled for salads. Thick ribs form compact hearts 
which blanch to creamy white. 
Pkt. 5c; oz. 15c; Va lb. 45c. 
A109 GREEN CURLED —95 days. Leaves finely divided, giv¬ 
ing a mossy appearance. ’ Blanches easily; good fall 
variety. 
Pkt. 5c; oz. 15c; Va lb. 45c. 
KALE 
A112 DWARF GREEN CURLED —55 days. Low spreading 
plants bear finely curled, large parsley-like leaves 
much used for greens and for garnishing. 
Pkt. 6c; oz. 15c; Va lb. 45c. 
A113 TALL GREEN CURLED SCOTCH— 60 days. Widely 
grown for greens. Plant grows 3 ft. high and bears 
light green densely curled leaves. 
Pkt. 5c; oz. 15c; Va lb. 45c. 
A114 THOUSAND HEADED or J E RS EY— Called chicken or 
cow kale. Popular for stock and poultry feeding. 
Pkt. 5c; oz. 10c; Va lb. 20c; lb. 60c. 
KOHL RABI 
A117 EARLY WHITE VIENNA —Best table sort; used 
when the bulbs are 2 inches in diameter. Matures 
very early and produces medium size light green 
blubs with white flesh of excellent quality. 
Pkt. 5c; oz. 30c; Va lb. 85c. 
A118 EARLY PURPLE VIENNA— 60 days. Standard early 
sort; exterior purple, flesh white; mild, crisp, and 
tender. 
Pkt. 5c; oz. 30c; Va lb. 85c. 
KENNEL 
A120 FLORENCE (Sweet Anise) —The culture of this vege¬ 
table is about the same as that of celery. The bulb 
at the base of this hardy annual may either be 
sliced raw or cooked. The crisp stalks above are 
often eaten like celery. Will blanch to a fine creamy 
white. 
Pkt. 5c; oz. 25c. 
LETTUCE 
A122 MAY KING —61 days. Earliest heading lettuce; stand¬ 
ard for greenhouse forcing, and does splendidly out 
of doors in early spring. Head medium small, round, 
firm; interior rich golden yellow, of splendid quality. 
Pkt. 5c; oz. 15c; Va lb. 45c. 
A123 NEW YORK HEAD —80 days. Most widely used lettuce. 
Plants large, dark green, crisp; heads well blanched, 
sweet, tender, of excellent quality. 
Pkt. 5c; oz. 20c; Va lb. 45c. 
A124 HANSEN HEAD —80 days. Standard variety for home 
and market garden. Heads large, globular, compact, 
tender, and sweet. 
Pkt. 5c; oz. 15c; Va lb. 40c. 
A125 EARLY CURLED STMPSON —Hardy, dependable, 
early; non-heading with large, crumpled, frilled, 
light green leaves forming a compact bunch. Crisp 
sweet and of good quality. 
Pkt. 5c; oz. 15c; Va lb. 40c. 
A126 PARIS WHITE COS —As a salad lettuce for the home 
garden, has no superior. Heads solid, long, well 
blanched; sweet, crisp, and of excellent flavor. 
Pkt. 5c; oz. 15c; Va lb. 45c. 
A127 GRAND RAPIDS —Most popular loose leaf variety for 
early planting outside and for greenhouse forcing. 
Plants erect and compact; leaves light green, broad, 
curly with fringed edges. Very tender and sw«et. 
Pkt. 5c; oz. 15c; Va lb. 40c. 
LEEK 
A130 LARGE AMERICAN FLAG —Most popular early sort 
with long, rather thick, steins. White, sweet flavored. 
Leaves large, medium green. 
Pkt. 5c; oz. 25c; Va lb. 75c. 
MUSKMELON 
“ALL AMERICAN” Selection 
A132 HONEY ROCK (Gold Medal Winner) —New; ex¬ 
tremely early variety of uniform size at maturity. 
Fruits 5 to 6 inches in diameter, almost round. 
Flesh rich salmon, decidedly sweet; ripening uni¬ 
formly. 
Pkt. 5c; oz. 15c; Va lb. 45c. 
A 133 HALE’S BEST EARLY— 85 days. The nearly round 
fruits are 6 to 6*4 inches long. Flesh is very thick 
and fine grained, deep salmon pink in color, and rich 
flavored. 
Pkt. 5c; oz. 15c; J/ 4 lb. 40c. 
WATERMELON 
A138 KLECKLEY’S SWEET or MONTE CRISTO— 105 days. 
Home garden melon with long oval fruit. Flesh bright 
red, fine grained, and extremely sweet; seeds white. 
Pkt. 5c; oz. 15c; Va lb. 35c. 
A139 ICE CREAM or PEERLESS— Highest quality, very 
early melon. Fruit of medium size, roundish to oval. 
Flesh bright scarlet of splendid quality; seeds white. 
Pkt. 5c; oz. 15c; Va lb. 35c. 
MUSTARD 
A144 SOUTHERN GIANT CURLED— Most popular sort for 
greens. Leaves long and wide, light green tinged with 
yellow, heavily crumpled and curled at the edges. 
Pkt. 5c; oz. 10c; Va lb. 20c. 
A145 WHITE CELERY (Pac Toy) —Grows about 1 ft. high: 
heavy dark green glossy foliage. Stems large and 
white. Both leaves and stems are exceedingly tender 
and tasty when cooked. 
Pkt. 5c; oz. 15c; '/ 4 lb. 25c. 
OKRA 
A149 EARLY DWARF GREEN PROLIFIC— Very produc¬ 
tive. Short, deep green pods, 4 to 5 inches long. Extra 
early, 
Pkt. 10c; oz. 15c; [4 lb. 35c. 
PARSLEY 
A152 MOSS CURLED —Exceedingly finely cut and curled, 
having the appearance of dense moss. Very desirable 
for garnishing. 
Pkt. 5c; oz. 15c; Va lb. 35c. 
PARSNIP 
A155 IMPROVED HOLLOW CROWN— Best and most popu¬ 
lar variety. Skin smooth and white; flesh tender- 
roots 12 to 15 inches long. 
Pkt. 5c; oz. 10c; Va lb. 25c. 
A157 LARGE BELL or BULL NOSE— 60 davs. Popular 
early variety with small, erect plants; fruits blunt 
Hesh of fine quality and mild flavor; much used for 
stuffing. 
Pkt. 10c; oz. 45c. 
A 158 RUBY KING— 70 days. Large, attractive fruit about 
2 inches lo-ng; bright red when ripe. Flesh thick 
sweet and mild. 
Pkt. 10c; oz. 45c. 
A15® long RED CAYENNE— 70 days. Extremely hot 
variety, especially good for drying purposes. Fruits 
4 inches long, twisted and pointed. Flesh strong 
and pungent. 6 
Pkt. 10c; oz. 60c. 
A165 WHITE PORTUGAL (American Silver Skin)— Most 
popular white onion. When young it is a favorite as 
green onions or in salads. Medium early, of middle 
size; excellent keeper. 
Pkt. 5c; oz. 25c; 14 lb. 75c. 
A166 SWEET SPANISH— Extra large, yellow variety; globu- 
mnVo'a B ° ld f n fellow skin and white flesh. Very 
mild and of pleasing flavor. Good keeper ' 
Pkt. 10c; oz. 35c; 14 lb. 90c. 
A167 YELLOW GLOBE DANVERS— Most extensively used 
yellow onion for the home garden. Bulbs medium to 
large size, uniformly globe shaped; white flesh crisp 
storage." 3 - Excellent kee P er - Used for shipping and 
Pkt. 5c; oz. 25c; 14 lb. 75c. 
A168 R q E ual.t? E Buibs R me F dlum D irrge! e flat a on e the bottom^ith 
pi 0 n P k , , ng fln t e 0P gra^ r e P d 1 . ia fl h - ed fleSh s,ight »- with 
Pkt. 5c; oz. 20c; 14 lb. 60c. 
A169 JAPANESE BUNCHING (He-Shi- Ko)-B e c o m i n sr 
more and more popular as it is the best of the bTmch 
mg onions. Flavor is mild, and the on on remat 
tender and pure white. remains 
Pkt. 5c; oz. 25c; Va lb. 75c. 
A170 \N H I T E Q U E EN— Earliest nf all nni_. 
skinned, and of special value for pickling^Lso^for 
p b k U t nC 5 h c 1 ; n ?z B 2^m a .\r- C ‘ ear 
