Westhauser s DOTTZWDMPC 
CERTIFIED OLAV^lVJDlilVJLVlE/O 
Eldorado 
The choice of the canner 
and housewife for those 
good old-fashioned jams, 
pies, preserves and fresh fruit for the table, coming 
just after the raspberry season when but little other 
fruit is available, so people are glad to pay well for 
it. The canes grow sturdy and upright, and are 
hardy enough to need no winter protection. The 
berries are large, uniform in size, jet black, and 
do not turn red after being picked. They have a 
flavor that always calls for more and are firm 
enough to ship to distant markets, assuring good 
prices. Its hardiness and freedom from disease, 
especially orange rust, the common enemy of all 
Blackberries, has brought it into favor with the 
grower. For prices, see page 31. 
ELDORADO T-ROOT PLANTS are sucker 
plants or shoots which spring up from the roots of 
the mother plants. 
ELDORADO ROOT CUTTING PLANTS are 
individual plants; that is, part of the roots of the old 
plants are cut off and planted in spring. They pro- 
duce a nice fibrous root system and a good top 
growth, therefore they will get a quicker start than 
the T-roots when planted. We are listing them only 
a little higher than the T-roots or sucker plants and 
they are well worth the difference. 
ELDORADO ROOT CUTTING TRANS¬ 
PLANTS. If you want a crop of Blackberries this 
year, our transplanted root cutting plants will do it. 
They are sturdy and have a fine root system. They have been 
reset in nursery rows for two years, and will bear fruit a few 
months after planting. Of this variety, we have only a limited 
amount, so order now and play safe. For prices, see page 14. 
Westhauser’s Blackberry plants are certified disease-free, 
having been twice State Inspected during the growing season. 
Horseradish. 
Rhubarb 
VICTORIA. 
Rhubarb 
should be 
grown in every garden; it provides mate¬ 
rial for early spring pies and delicious 
sauce. It is also valuable for canning. 
Plant a few roots this spring and you will 
have a supply of early fruit next year. 
This wonderful new variety is different 
from the old sorts. The stems are very 
large and tender; yields very heavily. 1- 
yr. roots, 10c each; 6 for 40c; 12 for 50c; 
25 for #1.00: 100 for #3.00; 1000 for 
#18.00. 
Horseradish 
HORSERADISH ROOTS do best in rich, 
loose soil, set slanting and covered two 
inches. Crowns, each 10c; 4 for 25c. 
Asparagus. 
Asparagus 
MARTHA WASH¬ 
INGTON. This new 
rust-resisting variety 
is the result of fourteen years experimenting by the 
United States Bureau of Plant Industry, and as we 
believe this to be the best, we, like other nursery¬ 
men, have discarded all other kinds. The stalks are 
large and tender, and very productive. One of the 
most delicious and earliest vegetables grown, de¬ 
velops quickly and is profitable for market or for 
home use. With but very little care a patch will last 
for many years. For prices, see page 31. 
SUGGESTIONS FOR RAISING ASPARAGUS 
Any well drained part of your garden or field is good for 
Asparagus. For the garden it can be planted about 18 inches 
apart each way, but for field culture rows 4 feet apart and 
plants 2 feet apart in the rows is best. Make a trench 10 
inches deep, put in about 2 inches of well-rotted stable 
manure and cover with earth. Place the crowns in this 
trench, and spread out the roots and cover with a thin layer 
of soil. When they start growing, work the soil around 
them until the trench is full. The stalks should not be cut 
the first year, but the patch kept free of weeds. With West- 
hauser Asparagus Roots you will be assured a good crop 
the second year. 
Alfred 
vor. 
TTdorado. 
The coreless Blackberry, orig¬ 
inated in Michigan, the state 
that produces fruit with the fla- 
The color is a glossy jet black, the flavor sweet 
and delicious, and it is nearly seedless and coreless. 
A hardy p'ant that produces mammoth berries, often 
one and three-fourths inches long. It does equally 
well in cold sections. Why not include a few in your 
order and get started raising this profitable berry? 
For prices, see page 31. 
