Glowing Ball Radish 
Pritchard’s Scarlet Topper Tomato 
S. & W. Co.’s Emerald 
Standing Spinach 
Kitchen Pride Parsley 
A new variety, splendid for garnishing. It is the finest curled of all, 
the leaves are finely cut, much like the Fern-leaved types, but more 
compact, and of a beautiful deep green color. Pkt. 15 cts., oz. 40 cts., 
y 4 lb. $1.25. 
Glowing Ball Radish 
Received the highest award of the All-American Selection of new 
vegetables in 1933. A splendid forcer, with small tops; also a good 
outdoor variety. Has a unique scarlet-red color, with a suffusion of 
orange. Shape perfectly round; flesh crisp; mild flavor. Pkt. 15 cts., 
oz. 35 cts., '/ 41 b. 85 cts., lb. $2. 
S. & W. Co.’s Emerald Standing Spinach 
A very large and vigorous type of compact, flat, spreading growth. 
The leaves are large, thick, slightly crumpled, very fleshy, and carried 
on long stems. The color is a very dark green. The most important 
point about this Spinach, however, is that it stands fully one month 
longer than any other variety before bolting to seed. In spite of this, 
it is quite early to mature, and is a variety to be recommended from 
every point of view. Pkt. 10 cts., oz. 25 cts., Vflh. 45 cts., lb. $1. 
Blight-resistant Spinach 
A strain of the popular Savoy-leaved Spinach. Results have shown 
that it may be grown successfully on soil infected with blight and on 
which ordinary Spinaches cannot thrive. Since this variety tends to 
bolt to flower as soon as the weather becomes warm, we do not advise 
extensive seedings late in spring. Good early spring and late summer 
sort. Pkt. 10 cts., oz. 20 cts., 40 cts., lb. 85 cts. 
Oxheart Tomato 
A distinct, attractive variety of recent introduction and very 
popular for the home or roadside stand. Fruits very large, heart- 
shaped, pink, with very few seeds, meaty, and of mild flavor. Pkt. 
15 cts., V 20 Z. 45 cts., oz. 80 cts., l/ilb. $2.25. 
Pritchard’s Scarlet Topper Tomato 
This has already made a name for itself for yield, meatiness, 
fine flavor, and small seed-cavity. Coming into bearing ahead of 
most sorts, it continues to yield after many others have ceased. A 
large scarlet fruit, deeply globular in shape, it is just the size and shape 
for slicing economically. Resistance to wilt and rust has been bred 
into this variety like the celebrated Marglobe. Pkt. 15 cts., V^oz. 
45 cts., oz. 85 cts., Vilh- $2.50. 
Zucchini 
The true Italian Squash that is served everywhere in southern 
Europe and which has been meeting with great favor in the leading 
hotels in this country. It is a delicious summer variety, very pro¬ 
lific, tender, and of very mild flavor. The fruits should be gathered 
when they are 5 to 8 inches in length. May be prepared in the same 
manner as any other Squash, while if fried in the same way as egg¬ 
plant, you will find it delicious. Pkt. 20 cts., oz. 50 cts., V^lb. $1.50. 
Table Queen or Acorn Squash 
Here is a Squash that bakes splendidly and makes excellent pie. 
One of the earliest to produce, the fruits are the shape of an acorn, 
6 inches long by 4K inches in diameter, dark green shell, but the 
flesh is light yellow and thick, because the seeds are few. A trailing 
summer Squash that should be in everyone’s garden. Pkt. 15 cts., 
oz. 35 cts., Vilb- 95 cts., lb. $2.50. 
Noodle Squash 
A remarkable novelty of real merit. Punc¬ 
ture one end of the fruit, and cook it for 30 
to 40 minutes. Prior to serving, cut it in half, 
and the flesh will fall out in shreds, sugges¬ 
tive of spaghetti or noodles, providing a novel 
yet tasty vegetable. May be served hot with 
Hollandaise sauce, salt, and butter, or as a 
cold dish with a vinegar dressing. The mottled 
green fruit turns yellowish white and resem¬ 
bles the Marrow Squash in appearance. Ten 
to twelve of them are produced by one plant, 
each 8 to 12 inches long. Here is something 
different. Pkt. 25 cts., oz. 75 cts. 
Noodle Squash 
Vegetables Which Resist Disease 
The increase, in recent years, of many fungoid and bacterial diseases has 
made difficult the growing of Vegetables in some localities. Although many 
varieties that have been used for years are now found readily to take various 
diseases, other old-time sorts have an inherent tendency to resist them; and 
now we have new varieties bred definitely to do so. 
If your crops, or those in neighboring gardens, were injured last year by 
wilts or blights of any kind, we suggest that you use varieties that (a) have long 
been known as being reasonably disease-resistant, or that (6) have been created 
specially to meet present-day conditions. Certain health measures, too, will 
help you to avoid loss from disease. It is recommended that you: 
(1) Rotate your crops, never growing any vegetable on the same spot for 
two consecutive seasons. 
(2) Grow crops for digging under whenever a space in your garden is not 
in use, however small it may be. Sow rye, vetch, buckwheat, etc., to be dug 
under for soil-improvement. 
(3) As soon as any crop is harvested, lose no time in digging under the re¬ 
mains of healthy parts of the crop, but taking care to burn all blighted or 
wilted plants. The good garden will always be cleaned up, autumn-dug, and 
sown to rye and vetch over winter. 
(4) Lime the land, unless you know definitely that your soil does not need 
lime. Almost everywhere in the neighborhood of New York lime may be 
applied every year with advantage. 
(5) Use the following disease-resistant varieties, treating the seeds with 
Beans, Sure-Crop Wax. 
Semesan before sowing them: 
Asparagus, Mary Washington. 
Beans, Bountiful. 
Cabbage, Yellows-Resistant Globe. Similar to Copenhagen Market, but 
a few days later. Pkt. is cts., Koz. 45 cts., oz. 75.cts., Li'lb. $ 2 . 
Cucumber, The Lemon. Spinach, Wilt-resistant. 
Cucumber, Orient. Tomato, Break o’Day. 
Celery, Golden Plume. Tomato, Marglobe. 
Corn, Golden Wedding. Tomato, Pritchard’s Scarlet 
Corn, Golden Cross Bantam. Topper. 
Corn, Late white varieties. Watermelon, Pride of Muscatine. 
NOTE. So far as possible, all our seeds are grown in localities that are 
free from diseases, and under conditions that make for maximum freedom 
from them. . 
These varieties are described on pages 72 to 98 of this Catalogue 
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