The Murvon Seed Company, South Norwalk, Conn. 
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Swiss Chard for Greens 
The Cut and Come Again Spinach Beet 
The outside leaves of Swiss Chard are used as “boiling greens’* and are 
excellent for this purpose. They closely resemble spinach in flavor, but ar? 
declared by connoisseurs to be even finer. The large white stalks are used 
like asparagus; they are boiled and served in melted butter or milk dressing 
and are fully as delicious as asparagus. Swiss Chard grows well even during 
hot weather when spinach fails. 
Lucullus or Silver Ribbed 
A strong growing Swiss Chard with extra large leaves which are thick 
and heavily crumpled. It yields an enormous amount of greens, and has 
thick white stalks. The most popular variety so we have discontinued grow¬ 
ing other varieties. No. 4065 Pkt. 10c; y 4 lb. 35c; 1 lb. $1.25. Postpaid 
Parsnips 
Sow as early as the ground can be tilled, in 18 inch rows. One ounce 
sows a 200 foot row. Cover about ^ inch. Parsnips we consider come next 
to Sweet Potatoes as a real appetizing vegetable. Positively one vegetable 
that should not be omitted from the garden. It has a flavor and taste en¬ 
tirely different than any other vegetable, a flavor that cannot in any way be 
excelled. 
Murvon’s Improved White Queen 
(See illustration.) Medium long with broad shoulder. Fine grained, 
tender and sweet. The roots are about 8 to 10 inches long, with a smooth, 
white skin. Uniform in shape, very tender and finest flavor. 
No. 4066 Pkt. 10c; V 4 lb. 30c; 1 lb. $1.00 Postpaid. 
Parsley 
Parsley is used for garnishing and seasoning soups, stews, meats, etc. 
Succeeds best in a mellow, light soil. Seeds slow to come up, often takes 
two or three weeks. Soaking seeds for an hour or two in warm water assists 
it to germinate quicker. 
Moss Curled Parsley 
The be3t and handsomest Parsley for garnishing salads, etc. Color rich, 
deep green, beautifully curled. 
No. 4068. Pkt. 10c; V 4 lb. 30c; 1 lb. 90c; Postpaid. 
Market Favorite Brussels Sprouts 
Small Cabbage-like heads are produced at the axils of the leaves which 
are of extremely fine flavor. The plants are of strong, robust growth. The 
Sprouts develop for nearly the entire height of the stalk at about the same 
time, consequently a very large crop can be gathered. Heads solid and im¬ 
proved by light frost. 
No. 4069 Pkt. 10*; V* tb- 75c; V 3 lb. $1.25 Postpaid._ 
Mary Washington 
Asparagus 
Mary Washington 
By far the best strain and the Most Vigor¬ 
ous of the Famous Washington Asparagus. 
Originated by Prof. Norton, of the U. S. 
Department of Agrtculture. The original 
strain was called Washington, another 
selection Martha Washington, and another 
Mary Washington. The Mary is considered 
the best strain, as the shoots are larger and 
grow more rapidly than the other kinds. 
The stalks are very thick and grow unusu¬ 
ally tall without branching. The color is 
deep green with purple tips. This is de¬ 
cidedly the best variety for either the home 
garden or commercial planting. No. 4070. 
Pkt. JOc: 3 Pkts. 25c; 14 lb. 35c; lb. 
65c; 1 lb. $1.25. Postpaid. 
Swiss Chard Lucullus 
Moss Curled Parsley 
Market Favorite Sprouts 
