29 
SALSIFY or Oyster Plant 
Culture same as for Parsnips. One ounce will sow 50 
feet of drill. 
Mammoth Sandwich Island. A fine winter vegetable of an 
oyster-like flavor that can be cooked in any way. Roots are 
tender and delicious. 10c pkt., 35c oz. 
SORREL 
Narrow Leaf (Liver Leaf). Used for salads and much esteem¬ 
ed on account of its acid flavor. Sow early in Spring in drills. 
10c pkt., 30c oz. 
SPINACH 
Sow the seed in good, rich ground very early in the 
Spring as soon as the ground can be prepared. Make suc¬ 
cession sowings every ten days until end of April. For Fall 
crop sow in August. 
Bloomsdale Long Standing Savoy. The most outstanding im¬ 
provement in Spinach in years. It resembles the old savoy 
but it stands heat much longer before running to seed. The 
growth is very compact, leaves are dark green in color. 
10c pkt. 15c oz., 30c A lb. 
Princess Juliana. Of the long season type, with large, crumpl¬ 
ed dark green leaves. Known for its rapid, uniform growth 
and delicious flavor. 10c pkt., 15c oz., 30c A lb. 
King of Denmark. A heavy yielder with large, rounded, deep 
green leaves. Remains a long time in prime condition before 
going to seed. 10c pkt., 15c oz., 30c A lb. 
New Zealand. Thrives in any soil and withstands drought 
very well. The best for Summer when it is hot and dry and 
Spinach is inclined to bolt to seed. The plant becomes very 
large and spreading with comparatively small rich green 
leaves. The seeds should be soaked for 24 hours before being 
sown in early May. 10c pkt., 30c oz., 50c A lb. 
SQUASH 
Plant 8 —10 seeds in a hill 4 —6 feet apart, in early May. 
Later thin out leaving the three strongest plants to each hill. 
Summer Straightneck. This is fast becoming the most used 
summer squash, being easier to prepare for cooking than the 
crookneck. Golden, orange, warted fruits 18 inches long of 
the finest quality. 10c pkt., 25c oz., 65c 'A lb. 
Cocozelle or Italian Vegetable Marrow. Produces a good crop 
of practically straight squash about 14 inches long. The 
fruits are dark green, later being marbled with yellow. Tender 
and sweet. 1 0c pkt., 30c oz., 65c A lb. 
Scalloped White Bush. An early Squash with fruits flattened 
and scalloped, about 8 inches in diameter. Smooth and 
creamy white skin. 10c pkt., 20c oz., 50c i /4 lb. 
Improved FHubbard. This Squash has never lost its popularity. 
Flesh bright orange-yellow, skin dark green and rough. Fine 
winter keeper. 10c pkt., 25c oz., 65c A lb. 
Warted Hubbard. Resembles Improved Hubbard, except that 
the very dark green skin is much more warted. This variety is 
very much in favor at present. 10c pkt., 30c oz., 75c A lb. 
Giant Summer Crookneck. A standard variety, grows large 
dark yellow and well-warted fruit, with a crook neck about 
18 inches long when mature. 10c pkt., 25c oz., 65c A lb. 
TOMATO 
Sow seed in March in hot bed or in shallow boxes in the 
house A inch deep. Transplant in the open ground when all 
danger of frost is past 3—4 feet apart each way. 
Earliana Special. It is larger than the old Earliana. Has a 
thicker skin and ripens well up to the stem end, free from 
cracks. Produces nearly globe shaped fruit, solid and bright 
scarlet. 10c pkt., 25c A oz., 45c oz. 
Bonny Best. One of the standard early varieties, almost as 
early as Earliana. The fruit bright red, smooth and evenly 
formed. The best in its class. 10c pkt., 25c A oz -' 45c oz. 
TOMATOES— Continued 
Oxheart. (Midseason). The largest tomato in cultivation, 
some fruits weighing IA to 2 lbs. each. The shape is 
"oxheart", very heavy and solid with almost no seed cells 
which makes it very meaty, and it has no equal as a slicing 
tomato. 15c pkt., 50c A oz -. P0c I oz - 
Master Marglobe. (Midseason). The finest strain of Mar- 
globe in existence. Perfectly shaped fruits, unusually heavy 
and firm. It has shown itself to be some 40% more produc¬ 
tive than other strains. 15c pkt., 50c A oz., 90c I oz. 
Ponderosa. (Midseason). A good home garden variety bear¬ 
ing very large purple fruit, slightly ribbed, solid and luscious. 
15c pkt., 45c A oz., 85c I oz. 
Pritchard. (Scarlet Topper) Late. A new product of the U. S. 
Dept, of Agriculture. For its wilt resistant qualities it has 
no equal. The fruits are deep scarlet, globe shaped, solid 
and smooth. 15c pkt., 35c A oz., 65c I oz. 
Golden Ponderosa. It possesses all the qualities that made its 
parent the Ponderosa, so popular. The best tomato in the 
golden-yellow variety. Large size, smooth and of excellent 
flavor. It ripens early and for salad purposes it presents an 
attractive inviting appearance. 15c pkt., 50c A oz., 90c I oz. 
For Plants refer to page 31 
SMALL FRUIT TOMATOES 
Largely used for salads, making fancy pickles, preserves, etc. 
Yellow Cherry — Red Cherry — Red Currant—Red Pear — 
Yellow Plum — Red Plum — Yellow Pear 
15c pkt., 35c A oz,, 65c I oz. 
TABLE TURNIPS 
Sow early varieties in April in drills 12—18 inches apart. 
Cover seeds A inch, and thin out to 4 —6 inches in the row. 
For Fall and Winter crop sow in July or, August in drills or 
broadcast. One ounce will sow 150 feet of drill. 
Early Purple Top White Globe. Popular white fleshed turnip. 
The upper part is purplish red, the lower part white, fine 
grained and sweet. Matures in about 65 days. 10c pkt., 
20c oz., 45c A lb. 
Snowball. Pure White Globe variety, very early. Tender and 
sweet. 10c pkt., 20c oz., 45c A lb. 
Golden Ball or "Orange Jelly". The finest yellow fleshed 
sort. The roots are of me'dium size, round, very smooth with 
a deep yellow skin. Bulbs are firm, fine flavored. Good 
winter keeper. 10c pkt., 20c oz., 45c A lb. 
Purple Top Milan. An early white Turnip, with purple top, 
delicious quality. The tops are small and compact, so this 
variety may be sown in rows closer together. 10 c. pkt., 20 c I 
oz., 45c A lb. 
RUTABAGA 
The same culture as for Turnips. 
Long Island Improved. The best all around Rutabaga. The 
roots grow to a large size, has no neck and is a remarkable 
keeper. The flesh is rich yellow and of fine quality. 10c pkt., 
20c oz., 45c A lb. 
HERBS 
No garden can be called complete without a collection 
of herbs for flavoring and seasoning. 
Varieties marked "A" are Annual, "P" are Perennial. 
Pkt. 
Anise "A" —Aromatic. For garnishing and flavoring. 10c 
Sweet Basil "A" —The leaves and tops of the shoots are 
used for soups, stews and sauces 10 c 
Borage "A" —Valuable for Bees and for flavoring 15c 
Caraway "A" —Seeds used in confectionary 10c 
Coriander "A" —For garnishing, seeds aromatic I 0c 
Dill "A" —Used for flavoring pickles 10c 
Fennel Sweet "P" —The leaves enter into sauces I 0c 
Lavender "P" —Valuable for its perfume 15c 
Rosemary "P" —Used for seasoning 15c 
Sage "P" —Leaves are used in dressings and sauces 15c 
Summer Savory "A" —-( Bohnenkraut) Used for seasoning 15c 
Sweet Marjoram "P" —The leaves and shoots are used 
for seasoning 15c 
Thyme "P" —Used for seasoning 15c 
Fill dull spots in the Perennial Border with Bright Annuals 
