MALM© A CO. - SEATTLE 
5 
RADISH (Continued) 
A200 SAKURAJIMA—Giant white. Late maturing. Most gi¬ 
gantic radish now in cultivation. Very good for cook¬ 
ing and also for feeding cattle. 
Pkt. 5c; oz. 15c; 3 lb. 30c. 
A201 FRENCH BREAKFAST—25 days. Early market and 
home garden variety. • Flesh white and crisp. Does 
well under glass. 
Pkt. 5c; oz. 15c; 3 lb. 30c. 
RUTABAGA 
A204 AMERICAN PURPLE TOP—One of the best rutabagas 
for table use and stock feeding. Of finest quality; 
keeps well. 
Pkt. 5c; oz. 10c; 1 lb. 20c. 
SQUASH 
A206 TABLE QUEEN—58 days. Convenient for baking and 
serving in halves; weigh about 14 lbs. and are acorn 
shape. Flesh rich yellow, dry and mealy, and of 
delicious flavor. 
Pkt. 5c; oz. 15c; 1 lb. 40c. 
A207 GIANT SUMMER CROOKNECK—65 days. Flesh thick, 
sweet, and buttery yellow. 
Pkt. 5c; oz. 15c; 3 lb. 40c. 
A208 EARLY SWEET BUSH SCALLOP—50 days. Very early 
variety. Vines are bush type; flesh milk-white, firm, 
and richest flavor. 
Pkt. 5c; oz. 15c; 1 lb. 40c. 
A209 GREEN HUBBABD—105 days. Most widely known win¬ 
ter squash. Weigh 10 to 12 lbs. Flesh very thick, 
orange-yellow, dry, and sweet. Keeps well all winter. 
Pkt. 5c; oz. 15c; 3 lb. 40c. 
A210 VEGETABLE MARROW—75 days. Vegetable Marrow 
has attained a veiy popular position. Fruit abund¬ 
antly produced, exceedingly tender when cut young, 
and very delicate in flavor. 
Pkt. 5c; oz. 15c; 3 lb. 40c. 
SPINACH 
A218 NOBEL GIANT THICK LEAVED (Award of Merit)— 
45 days. Plants large, vigorous and spreading; slow 
to go to seed, extremely heavy yielder. Leaves deep 
green, tender. 
Pkt. 5c; oz. 10c; 3 lb. 20c. 
A219 LONG STANDING BLOOMSDALE—48 days. Remains 
a long time in condition for use without going to 
seed, even in hot, dry weather. The compact, erect 
plants have crumpled, rounded, large, thick leaves of 
dark green. 
Pkt. 5c; oz. 10c; 3 lb. 20c. 
A220 PRINCESS JULIANA—Somewhat slower growing than 
other varieties but is very long standing. Leaves 
medium size and much blistered; color rich deep green. 
Pkt. 5c; oz. 10c; 3 lb. 20c. 
A221 PRICKLY SEEDED WINTER—43 days. Hardiest va¬ 
riety, much used for fall and winter planting. Plants 
large, erect, vigorous, and long standing; many round¬ 
ed thick, dark green leaves. 
Pkt. 5c; oz. 10c; 3 lb. 20c. 
A222 SAVOY LEAVED or BLOO'MSDALE—42 days. Very 
early, hardy and vigorous. Leaves distinctly savoyed 
and crumpled. Tender. 
Pkt. 5c; oz. 10c; 3 lb. 20c. 
A223 NEW' ZEALAND—Although not a true spinach the leaves 
look like spinach and are very useful as greens. Will 
thrive on soil that is too poor to grow spinach suc¬ 
cessfully and produce groups of small, fleshy leaves, 
that are tender and delicious when cooked. 
Pkt. 5c; oz. 15c; 3 lb. 35c. 
SWISS CHARD 
A230 LUCULLUS — 50 to 60 days. Best mid-summer or hot 
weather greens. Plants vigorous and upright; leaves 
yellowish-green, heavily crumpled; stems thick, broad, 
very light green. 
Pkt. 5c; oz. 10c; 3 lb. 25c. 
TOMATOES 
A232 EARLIANA— 65 days. Superior in earliness and quality. 
Fruit medium size, flat-globe shape, deep scarlet red, 
firm and smooth. 
Pkt. 5c; oz. 40c; 3 lb. $1.10. 
A233 MARGLOBE —80 days. The best general purpose to¬ 
mato recently introduced, particularly valuable for 
shipping. Fruit uniform, deep scarlet, large globe 
shaped, smooth, solid, and of distinct quality. 
Pkt. 10c; oz. 45c; 3 lb. $1.25. 
A234 CHALK’S EARLY JEW'EL —75 days. Thrifty and very 
productive. Fruit scarlet red, large, flattened-globe 
shape; 3mooth and firm. 
Pkt. 5c; oz. 40c; 3 lb. $1.15. 
A235 DWARF CHAMPION— 78 days. Strictly dwarf, no 
training for culture where space is limited. Fruit 
purplisn-pink, flattened-globe shape, medium size. 
Pkt. 10c; oz. 60c. 
A236 RED PEAR —For preserves, pickles, and decorative 
purposes. Fruit 2 inches long, pear formed. 
Pkt. 10c; oz. 50c. 
A237 YELLOW’ PEAR —For preserves, pickles, and decora¬ 
tive purposes. Fruit 2 inches long, pear formed. 
Pkt. 10c; oz. 50c. 
A238 GOLDEN HUSK or GROUND CHERRY (not a true 
tomato) —Fruits borne singly, small, round, enclosed 
papery envelope; of rich, sweet flavor. 
Pkt. 5c ; oz. 50c. 
A239 PRITCHARD’S SCARLET TOPPER (Gold Medal 
Winner) —80 to 85 days. Developed by United States 
Department of Agriculture. Fruit deep scarlet, large, 
uniform, smooth, globular, extremely solid, with 
heavy, thick walls. Exceedingly productive. 
Pkt. 10c; oz. 50c. 
A240 BREAK O’DAY —73 to 75 days. Wilt resistant. Vines 
vigorous but of open growth and very productive. An 
early scarlet fruited variety of medium to large size 
and true globe shape. 
Pkt. 10c; oz. 50c. 
TURNIP 
A248 PURPLE TOP WHITE GLOBE—55 days. Fine for table 
use and stock feeding; good keeper. Flesh pure white, 
firm, white grained, and of superior quality. 
Pkt. 5c; oz. 10c; 3 lb. 25c. 
A249 SNOW’BALL—43 to 45 days. An attractive, medium 
sized turnip of outstanding quality. Tops small and 
erect; roots medium sized, round, white throughout, 
crisp, sweet and tender. 
Pkt. 5c; oz. 10c; 3 lb. 25c. 
A250 EXTRA EARLY PURPLE TOP MILAN—40 days. 
Standard for home and market garden and for forc¬ 
ing. Roots flat; purplish-red above, white below. 
Flesh white, fine grained, mild, and tender. 
Pkt. 5c; oz. 10c; 3 lb. 25c. 
A251 PETROWSKI or ALASKA—43 to 45 days. Extra early 
turnip; excellent quality. Roots round, somewhat flat¬ 
tened, smooth, yellow, particularly sweet, fine grained 
and tender. 
Pkt. 5c; oz. 10c; 3 lb. 25c. 
HERBS 
A257 CATNIP —Perennial. Leaves and young shoots used for 
seasoning and medicinal purposes. 
Pkt. 10c; oz. 60c. 
A258 DILL —Annual. The stems, leaves and seeds are used 
for flavoring pickles. 
Pkt. 5c; oz. 15c. 
A259 LAVENDER, TRUE—Perennial. Flowers are dried and 
placed in the linen closet to impart their perfume 
through the linens. 
Pkt. 10c; oz. 50c. 
A260 SAGE—Perennial. Leaves are used, either green or 
dried, for seasoning, pleasingly fragrant. 
Pkt. 10c; oz. 30c. 
A261 SUMMER SAVORY—Annual. Leaves are young shoots 
used for flavoring. 
Pkt. 10c; oz. 20c. 
A262 SWEET MARJORAM—Perennial. Grown as an annual. 
Leaves and young shoots used as seasoning. 
Pkt. 10c; oz. 20c. 
A263 THYME —Perennial. The aromatic leaves are used for 
flavoring soups, stews, etc, 
Pkt. 10c; oz. 40c. 
