At the urgent request of many of my patrons , I have added a small kitchen garden collection 
of Vegetable Seeds. / have not selected novelties , but rather the true and tried vanties. No mat¬ 
ter how small a garden plot one has it is wellto raise a few vegetables for your own table , it noth¬ 
ing more than radishes, lettuce and parsley , the freshness of these alone will more than repay the 
trouble. Try it this year, and I think you will never miss trying it again. _ 
Beets, Detroit Dark Red. Form globular or ovoid smooth 
roots, with small tops; skin blood-red; flesh dark red, zoned 
with a lighter shade, tender and sweet. Per pkt., 5 cts.; oz. 10 cts. 
Cabbage, Early Summer. It makes large, solid, round 
flattened, compact heads of excellent quality. It is particularly 
true in the color of the plant, which has a peculiar bluish tinge. 
Pkt,, 5 cts.: oz. 20 cts. 
Cucumber, Extra Early White Spine. This is a 
special strain of the popular White Spine Cucumber, which is 
most desirable for its extreme earliness. Per pkt., 5 cts.; oz. 15 cts. 
Cucumber, London Long Green. This is an old-time 
popular garden favorite. Our carefully selected strain, under 
favorable conditions, produces fruits averaging from 10 to 12 
inches in length. Skin a deep rich green; flesh solid, crisp, and 
of excellent quality. This extra selected strain of the original 
type can be depended upon to produce the true long dark-green 
fruits —excellent alike for slicing or pickling. Pkt., 5 cts.; oz. 10c. 
Carrots, Chantenay, or Model, a very popular variety 
for general purposes; 5 to 6 inches long; very stump-rooted; 
about three inches thick at shoulder; tapering slightly; bright 
orange scarlet. Pkt., 5 cts.; oz. 10 cts. 
Lettuce, Hanson. A fine, large-headed variety. Leaves 
curled on the edges; light yellowish green in color. The head 
is crisp, and brittle, and flavor excellent. Is the very best house 
garden variety in existance, and much the finest variety of its 
class. Pkt., 5 cts.: oz. 15 cts. 
Lettuce, Early Curled Simpson, a loose-bunching sort, 
forming no definite head. Is crisp and tender; light green in 
color. Is very hardy and easy to grow. Pkt., 5 cts.; oz. 15 cts. 
Muskmellon, Osage. A salmon-fleshed variety. Skin 
dark green, slightly netted and ribbed. Pkt., 5 cts.; oz. 10 cts. 
Muskmellon, Extra Early Hackensack. An early 
variety with almost globular fruit, which is heavily ribbed and 
heavily netted. Flesh thick, and light green. Pkt. 5 cts.; oz. 15c. 
Parsley, Double Curled —Fine, dwarf, crimped leaves. 
Pkt. 5 Cts.; oz., 10 Cts. 
Onion, WhiteGlobe —A very handsome, silvery-white, ball¬ 
shaped Onion of large size. Flesh firm, fine grained, of mild 
flavor and an excellent keeper. Its even, regular size and glob¬ 
ular form, combined with the clear silvery whiteness of the skin, 
make it one of the handsomest onions grown. Owing to its 
large size it is late in ripening. Pkt. 5 Cts.; oz. 20 Cts. 
Parsnips, Long Smooth or Hollow Crown —Tender, 
sugary, and considered the best for general cultivation. Pars¬ 
nips are improved by remaining exposed to the frost. Pkt. 5 
Cts.; oz., 10 Cts. 
Pumpkin, Small Sugar —A handsome, prolific variety; 
fruits of all sizes, averaging about 10 inches in diameter, flat¬ 
tened or slightly ribbed; of excellent keeping qualities; skin 
deep orange yellow, flesh sweet. Pkt. 5 Cts.; oz., 10 Cts. 
Radish, Early Scarlet Turnip —A valuable variety for 
forcing or out-door culture; is a small, turnip-shaped variety, 
and in color entirely crimson. Pkt. 5 Cta.; oz., 10 Cts. 
Radi8h, French Breakfast —Color, bright carmine, with 
clear white on the lower portion; very tender and mild. Pkt. 
5 Cts.; oz., 10 Cts. 
Spinach, Victoria —The foliage is heavy, the broad, dark 
green leaves being of the true Savoy appearance and of the fin¬ 
est quality. It remains in prime condition from two to three 
weeks after all other varieties have run to seed. Pkt. 5c; oz., 10c. 
Salsify or Vegetable Oyster, Long White— 
The well known Standard. Pkt. 5. cts.; oz., 10 cts 
Salsify is one of the most delicious and nutritious of vegetables, 
and should be more generally cultivated foriuse in winter when 
the supply of really good vegetables is so limited. It has a gras¬ 
sy top and a long, white, tapering root, nearly resembling a slim 
parsnip, -t assimilates closely to tfie taste and flavor of the 
oyster when properly cooked and is a good substitute sor it; very 
wholesome and nutritious. The roots are either boiled, or mash¬ 
ed and made into delicious fritters. 
