Mary Washington Asparagus 
Sprouting Broccoli 
GREEN SPROUTING (Glory of Calabria). 
This variety was introduced in this country 
from Italy a few years ago and its unique 
and delicious flavor have brought it into 
the ranks of our most popular vegetables. 
The edible portion differs from other Broc- 
colis in use in that the flower heads are 
borne on long stems which are cooked 
and eaten along with the flower and are of 
a very mild and delicate flavor having none 
of the distinct cabbage flavor so common in 
this family of plants. Plant between July 
and October. Pkt. 5c; oz. 35c; y 4 lb. $1.15; 
1 lb. $3.50. 
BROCCOLI 
Chou-Brocoli, Fr. Broculi, Sp. 
Cavol Broccolo, Ital. Spargel Kohl, Ger. 
Note—Prices listed are postpaid. 
fMIITIIDF Broccoli like the cauliflower 
v^uliuke. ig a cultivated variety of the 
wild cabbage which is grown for the sake 
of the head, which is similar to cauliflow¬ 
er though smaller. To secure broccoli at 
its best we advise growing your own and 
picking one hour before cooking. Culture 
the same as cauliflower. 
ct \/ai emtikjc The seed is planted from 
51. YALtiNlliNt. July to September and 
heads mature generally in March and April, 
being later than the late Cauliflowers. We 
believe this to be the finest of the Broccolis 
and recommend it both for the home garden 
and the shipping trade. This variety is 
grown commonly in Oregon and Washington 
for the eastern market. Pkt. 5c; oz. $1.50; 
V 4 lb. $3.75; 1 lb. $15.00. 
Germain'S Vegetable Seed 
Since 1871 we have catered to the critical market garden trade. We have at all times 
offered only such varieties as were best adapted to the Great Southwest. 
The following listing is composed of those varieties of vegetable seed that we consider 
the best for the market or home garden. 
A great deal of experimenting and testing was necessary to complete this list and we 
only add to it when our trial shows that a new variety is worthy of a listing. 
At our “Floravista Ranch” situated in the San Fernando Valley, we are continually 
testing and experimenting with old and new varieties. Hundreds of trials each year are 
completed so that we can offer to our customers the best the world affords. Market gar¬ 
deners and commercial growers are invited to write for special quotations. 
ARTICHOKE 
ASPARAGUS 
Artichaut, Fr. Articiocca, Ital. 
Alcachofa, Sp. Arthchoke, Ger. 
dll TIIRF Sow any time except during 
l^uliuke. hottest weather, when all seed 
beds require special care. Soil should be a 
free, moist loam and seeds should be planted 
in beds an inch deep. Plant out when six 
inches high in rows four feet apart each way. 
We recommend your purchasing plants in¬ 
stead of seed as they produce the first year 
and come true to type. (See pages 103 and 
106). 
LARGE GREEN GLOBE. 
dens and peculiarly a California product as 
practically the entire acreage grown in the 
United States comes from the counties in 
California bordering on the Pacific Ocean. 
Under these weather conditions it develops 
a hardy vigorous plant with sturdy flower 
stems that carry buds the size of a teacup, 
the succulent lower portion of which is the 
edible part which has pleasing flavor unlike 
any other vegetable. 
The artichoke when once established pro¬ 
duces for several years and a few plants in 
your garden will amply repay you. Pkt. 5c; 
oz. 50c; y 4 lb. $1.65; 1 lb. $5.00. Plants, page 106. 
Asperge, Fr. Spar agio, Ital. 
Esparroges, Sp. Spargel, Ger. 
mil tiidc Soak seeds twenty-four hours 
ouliuke. before planting. Sow in Febru¬ 
ary in beds broadcasted or in rows, covering 
about one inch. The following January 
transplant to rows three or four feet apart 
and a foot apart in the row, with at least 
six inches of soil over the roots. Light sandy 
soils are preferable. 
Note. By planting two year old roots, much 
time and labor will be saved. See prices of 
roots, pages 103 and 106. 
MARY WASHINGTON. ,?,.* t nirES! 
produced by government experts and is the 
best asparagus now grown and is displacing 
the older varieties. Is particularly desirable 
on account of its earliness. Pkt. 5c; oz. 15c; 
y 4 lb. 35c; 1 lb. $1.00. 
PA I MFTTn The best known and most pop- 
rrtLmEiiu u j ar 0{ the standard varieties. 
Very desirable variety for home and market 
gardeners’ use. The sprouts are green, and 
of delicious flavor. Pkt. 5c; oz. 15c; y 4 lb. 
25c; 1 lb. 80c. 
A DU CKITFI III Another standard variety 
/ANGLIN i euil. use( j largely by canners. It 
is very productive and an excellent keeper. 
White in color with a purplish tinge, it has 
a delicious flavor. Pkt. 5c; oz. 15c; y 4 lb. 
35c; 1 lb. $1.00. 
We can also furnish roots of all above vari¬ 
eties at 35c dozen or $2.50 per hundred. 
Health Properties of Asparagus 
Calories per lb. 100 Vitamins A, B 
Proteins l.S% Carbohydrates 3.3% 
Fats .2% Calcium .023% 
Iron .00096% 
41 
