RB. BUCHANAN SEED CQ 
MEMPHIS, TENNESSEE. 
CUCUMBER SEEDS 
CULTURE —One ounce will plant 50 hills ; 1 to 2 pounds will plant 1 acre. Cucumbers succeed best in warm, rich, sandy loam, 
and should not be planted in open air until there is a prospect of settled warm weather. Plant in hills about 4 feet apart each 
way, and when all danger of insects is past, thin out the plants, leaving 3 or 4 of the strongest to each hill. 
All Prices This Page Post Paid; 10c Pkts., 3 for 25c 
Quantity Prices—Not Prepaid—See Yellow List 
159— “THE VAUGHAN” (70 days)—The largest of 
outdoor cucumbers, it is also of first table quality. 
Compared to other Long White Spine varieties it 
is much darker in color, more unform in shape and 
size, thinner and more prolific. It is the ideal 
American forcing variety, as well as an outdoor sort. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 30c; % lb., 50c; 1 lb., $1.50 
160— CHICAGO PICKLE (59 days)—Since introduced 
this pickle has been a success. The fine shape, 
right size and excellent quality in this splendid 
pickle are matters of great pride with us. When 
ripe the fruit is medium size, blunt at both ends, 
has prominent black spines. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 25c; % lb., 45c; 1 lb., $1.35 
161— CUMBERLAND PICKLE (Large) (59 days)—The 
best pickling cucumber in cultivation. For pro¬ 
ductiveness it is unequaled, and the quality is the 
very best. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 25c; % lb., 40c; 1 lb., $1.25 
162— DAVIS PERFECT (65 days)—Fine length, slim¬ 
ness, beautiful dark green color, transparent-like 
flesh with deliciously cool, refreshing flavor, and 
enjoyable crispness, are distinguishing features and 
qualities of this popular Long White Spine variety. 
Its extremely vigorous growth makes it the best 
blight resister of the long sorts. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 25c; 14 lb., 45c; 1 lb., $1.35 
163— EARLY GREEN CLUSTER (55 days)—Very early 
variety, bearing in clusters of two and three. If kept 
gathered from the vines it will continue to set fruit 
through a long season; a splendid variety for pickling. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 25c; % lb., 40c; 1 lb., $1.25 
164— EARLY FORTUNE (64 days) — An especially 
fine, medium length White Spine Cucumber much 
planted in the South for shipment to the Northern 
markets. It has a fine, dark green color which 
it holds for a long time after picking. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 25c; 14 lb., 45c; 1 lb., $1.35 
165— IMPROVED WHITE SPINE (60 days)—Medium 
size, straight, always fine yielder; light green. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 25c; 14 lb., 40c; 1 lb., $1.25 
166— IMPROVED LONG GREEN (70 days)—The vines 
are vigorous, and productive; the fruit (12 inches 
long) is formed almost as early as on the short 
sorts. The flesh is very firm and crisp and has a 
distinctive flavor; they make excellent pickles, and 
when yellow and ripe the best sweet pickles. The 
best of the “black spine” varieties. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 25c; 14 lb., 40c; 1 lb., $1.25 
KALE OR BORECOLE 
CULTURE —One ounce to 200 feet of row ; 4 pounds to the acre. 
Kale is extensively grown in the South during the fall, winter 
and spring. Seed may be sown any time from August to Octo¬ 
ber, and again during February and March, broadcast or in 
drills, 18 inches apart. 
187— DWARF CURLED SIBERIAN (65 days)—Very 
hardy and vigorous growing variety of spreading habit, 
its foliage having a distinct bluish tinge. This is the 
most popular variety grown, especially in the South. 
Pkt., 5c; 1 oz., 10c; 14 lb., 25c; 1 lb., 65c 
188— DWARF CURLED SCOTCH (55 days) — This 
variety is extensively grown in the South for ship¬ 
ment north. Leaves finely curled, long and attrac¬ 
tive. Pkt. 5c, 1 oz., 15c; 14 lb., 30c; 1 lb., 75c 
189— TALL GREEN CURLED SCOTCH (60 days)—The 
plant of this variety grows 3 to 4 feet high, bearing long 
plume-like light green leaves, which are deeply cut. 
Pkt., 5c; 1 oz., 15c; 14 lb., 35c; 1 lb., 75c 
167— GHERKIN (60 days)—A very small oval, prickly' 
sort, distinct from all others. It is grown for pickles 
only and must be used when young. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 25c; 14 lb., 40c; 1 lb., $1.25 
168— JAPANESE CLIMBING (60 days)—This is a dis¬ 
tinct variety, having a heavy vine and large leaves and 
being quite resistant to disease and insects. It is a 
black spine cucumber and may be used for pickling 
or slicing; good quality and of a dark green color when 
young, turning to a russet-yellow when ripe. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 25c; 14 lb., 45c; 1 lb., $1.35 
169— MIXED CUCUMBERS (50 to 65 days)—A mix¬ 
ture of all varieties, to give you both eating and 
pickling cucumbers with one planting. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 25c; 14 lb., 40c; 1 lb., 95c 
170— EVERLASTING (55 days)—A productive, main 
crop variety quite similar in appearance to Early 
Frame, though fruit is not thick; a fair pickier. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 25c; 14 lb., 45c; 1 lb., $1.35 
171— NORTON’S WHITE SPINE (60 days)—A very 
fine strain of White Spine, showing evidences of 
its Emerald parentage in occasionally throwing a 
smooth, green type. Fruits very rich dark green, 
thick and nearly square-ended; plant healthy, vig¬ 
orous and productive. Popular as a shipping variety. 
Pkt., 5c; 1 oz., 15c; 2 ozs., 30c; 14 lb., 50c; 1 lb., $1.50 
umberland 
Pickle 
175— ENDIVE—EARLY GREEN 
(95 days) 
176- ENDIVE—BROAD LEAVED 
183—EGG PLANT—BLACK BEAUTY 
178—KOHL RABI—WHITE VIENNA 
180—LEEK—AMERICAN FLAG 
Pkt. 
Oz. 
% lb. 
10 c 
40c 
$1.25 
10 c 
15c 
.40 
5c 
20 c 
.50 
Jpipi! 
5c 
20 c 
.50 
5c 
35c 
1.00 
I- 4 
|3g a 
5c 
20 c 
.65 
|¥ :% 
5c 
20 c 
.60 
10 c 
15c 
.50 
m ■ 
HERBS 
For flavoring soups, meats. All Herbs, pkt., post paid, 10c. 
SWEET BASIL — Leaves used for flavoring soups, 
stews, etc. 
CHIVES SEED—Used for seasoning. 
DILL—Leaves used in pickles and soups. 
MARJORAM, SWEET — Leaves and shoots used for 
flavoring. Also dried for winter. 
ROSEMARY—Leaves used for seasoning. 
SAGE SEED—Leaves and tops used for seasoning. 
THYME—Used for seasoning; tea is also made for 
headaches. 
Long Green 
Dwarf Curled 
Siberian Kale 
Cucumbers Are Subject to Pests and Disease. Read Pages 72 Through 75 About Spraying. 
(Page 15) 
