76 VEGETABLE SEEDS—(Continued) 
State Nursery and Seed Co. 
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Vegetable Seeds Up 
to 10 Pounds 
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Table Beets ! 
Feed Your Vegetables 
PLANTOXE 
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EAT WHEN YOUNG DIRECT FROM YOUR OWN GARDEN 
Ger.—Rube. Scand.—Rodebede. 
HOW TO PLANT —The soil should be rich and deeply plowed. Sow in rows 14 to 20 inches apart 
and about 1 to 1% inches deep. As soon as the plants have the fifth and sixth leaf, thin to one plant 
each 3 inches apart. Then irrigate. Cultivate often and do not water again until absolutely necessary 
as the soil will dry from the surface down and the top roots will follow. Cultivate once a week for 
best results. Keep clean and remember that cultivation is the next thing necessary after the best seeds 
and the two are necessary for success. (One ounce to 100 feet of drill, 5 to 6 lbs. per acre, in drills) 
15 to 20 lbs. to the acre broadcast.) 
Early Wonder or Boston Crosby— (55 Days) —This 
new variety is extremely early, deep red, tender 
and sweet. One of the earliest and most per¬ 
fectly shaped Beets. Its small-sized top and 
small, clean tap root, make it desirable. Its at¬ 
tractive appearance, uniformity of size, shape 
and color, and excellent keeping qualities have 
created a splendid demand for this sort. Grown 
very extensively for late Fall sowing, as it ma¬ 
tures two weeks earlier than any other desirable 
Beet. We urge that you give it a trial. Pkt., 
5c; oz., 15c; 14-lb., 35c; lb., $1.00. 
Beet—Good for All 
Good-for-All (New)—This is the most refined, dis¬ 
tinct and uniform strain of Beet known. The 
roots are very smooth and very even in size and 
shape which is almost globular. The skin is 
smooth and very dark red. The interior color is 
a fine deep crimson vermilion. Good-for-All is 
a wonderful canning and pickling Beet, also 
crisp and tender and excellent market and gar¬ 
den variety. Pkt., 10c; oz., 15c; 14-lb., 40c; lb., 
Early Blood Turnip —An extra selected stock of 
blood Turnip, having larger tops and root than 
Detroit Dark Red and requiring a longer time to 
mature. The roots are dark red, slightly flat¬ 
tened. The flesh is deep red, zoned with lighter 
shade, sweet, crisp and tender. This is an ex¬ 
cellent market and home garden sort for Summer 
and Autumn use. 60 days. Pkt., 5c; oz., 10c; 
14-lb., 25c; lb., 85c. 
Extra Early Egyptian —This is the best variety 
for forcing. It is also excellent for first early 
crop outdoors, being very early, with small tops. 
The leaves are dark green shaded and veined 
with dark red. The roots are very dark red, 
moderately thick, a little rounded on top, dis¬ 
tinctly flat on the bottom and about two inches 
in diameter when mature. The flesh is dark red, 
zoned lighter shade; firm, crisp and tender. 58 
days. Pkt., 5c; oz., 15c; 14-lb., 30c; lb., 90c. 
Half Long Blood —An excellent main crop Beet. 
Roots deep red in color and always symmetrical 
and smooth. In quality it is sweet, crisp and 
tender, and is an enormous cropper and a reli¬ 
able Winter keeper. It is a heavy Beet without 
being - hard to pull. It never becomes woody and 
is always good for table use or stock food, 
whether pulled young or old. 60 days. Pkt., Be 
oz., 10c; 14-lb., 25c; lb., 85c. 
Beet—Detroit Dark Red 
Detroit Dark Red —The roots are globular or ovoid. 
They are smooth and have but little tops. The 
skin is blood-red and the flesh dark red lined 
with a lighter shade. The flesh is tender and 
the flavor decidedly sweet. A popular favorite 
for canning because of its extra deep dark red 
color. 65 days. Pkt., 5c; oz., 10c; 14-lb., 25c. 
Swiss Chard 
Ger.—Briskolil. Sean.—Bladbed. 
2 ozs. to 100 feet of drill 
Swiss Chard or Spinach Beet— Lueullus —Is a de¬ 
licious vegetable and easily grown. Swiss Chard 
is used extensively as greens or in the same 
manner as Asparagus, when only the rib is 
eaten. Also cooked like spinach. The outer 
leaves should either be cut off or pulled off 
when young, and may be picked continuously 
from June until frost, for when leaves are cut 
others take their places rapidly. 50 days. Pkt.. 
5c; oz., 10c; 14-lb., 35c; lb., 95c. 
Swiss Chard 
