GRAINS AND FORAGE GRASSES 
(At Market Prices) 
King’s Brand Rosen Rye 
KING’S BRAND ROSEN RYE. The finest 
of all Rosen Ryes. A bushel of this seed is 
worth \ l /i bushels of the average kind. Its 
unusual vigor and germination will give you 
that 100% catch so desired. A fall and winter 
rye that will produce a superior stand for 
cutting before winter sets in. Sow from 
August through October. 
WHITE SWEDISH OATS. Very produc¬ 
tive. The grain is very large, handsome, 
plump, and full, with a very fine white, close- 
fitting husk. Stools very heavily with straight 
straw, standing 4 to 5 feet high. 
Spring Rye. Used for a catch crop to sow 
where Winter grain has failed. Makes an 
excellent green forage crop. 
Welcome Oats. A good yielding oat, ex¬ 
ceptionally free from rust. Its hardy quali¬ 
ties are sure to give you satisfaction. 
MONTANA BARLEY. The popular two- 
rowed variety. Kernels longer and more 
plump than the six-rowed kind. 
BEARDLESS BARLEY. A stiff strawed, 
heavy-yielding six-rowed sort. The measured 
bushel weighing about 60 pounds although 
sold at the standard 48 lbs. weight. Good 
farmers are using more of this barley for stock 
feeding. 
NORTHWESTERN SPRING WHEAT. A 
beardless, northern grown wheat, especially 
adapted to New England climate. Heads are 
long, well filled with good plump kernels. 
Straw medium height, strong and wiry. 
WHITE WINTER WHEAT. Beardless and 
the finest quality we can buy for you. Very 
strong and vigorous. Comes through well in 
worst of winters. 
HAIRY VETCH. Sown in fall, usually 
mixed with rye or wheat for support. Excel¬ 
lent for milch cows and should be cut as soon 
as bloom appears. 
Spring Vetch. An annual legume valuable 
as a summer forage when sown in early spring. 
Hardy, but will not thrive on poor soil. 
JAPANESE BUCKWHEAT. Entirely dis¬ 
tinct from other varieties, the kernels being 
at least double the size and amount of seed. 
Growth strong, and branching, makes excel¬ 
lent forage in from 4 to 5 weeks. Our seed 
is unsurpassed. 
CANADA WHITE FIELD PEAS. Produce 
an all around crop for forage, hay, or soiling. 
Usually sown with oats for green manuring as 
well as for cutting. Use 100 lbs. of peas with 
a bushel of oats per acre. The peas them¬ 
selves are excellent for soup. 
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