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The Famous New 
McDonald Crimson Rhubarb 
Highest Color—Highest Quality—Highest Yielding 
The Peer of All Other Rhubarbs 
Macdonald is the most talked of rhubarb in America 
today. And rightly so, for it is undoubtedly superior 
to all other varieties now in use in this country. We 
quote below part of a letter recently received by us from 
Prof. L. G. Bunting of the Macdonald College in Quebec, 
where the variety was originated and through whom 
our supply of plants was secured from the College: 
Under date of December 12, 1931, Dr. C. F. Patterson, Profes¬ 
sor of Horticulture, University of Saskatchewan, Saskatoon, Sask., 
wrote of the Macdonald rhubarb: “It is without doubt the best 
variety that we have undertaken to grow. It is in a class by itself. 
I think this is the unanimous verdict of all that have compared it 
with other varieties.” 
Macdonald Crimson 
The late Hon. J. L. Perron, Minister of Agriculture for the Prov¬ 
ince of Quebec, and one who conducted quite a large farm, having 
over an acre of rather inferior rhubarb, said when he saw and was 
given a sample of the Macdonald variety: “Why! I will have it placed on every farm in Quebec.” 
I could give you many more favorable reports from many quarters, one just recently from Ger¬ 
many. During the last few years it has been placed in the hands of the U. S. Bureau of Plant 
Industry, Cornell University, Pennsylvania State College and a dozen other Experiment Stations in 
the U. S. and every single case on request after having seen the variety, or having heard of it from 
some one else who had it. 
To date we have only placed it in your hands and the firm in New York who received a shipment 
about the same time you did. 
Finally, I would like to give you my own personal opinion of this variety as one who has been 
growing, handling and eating rhubarb for the past thirty-five years, and that is: “It is a very highly 
colored, attractive red stalk, of large size, productive, very tender and succulent, and of excellent 
quality, and particularly valuable for pies and desserts. Its color when cooked without peeling is 
as attractive as that of raspberries.” 
Appreciating the tremendous demand for it in this country, Professor Bunting has made arrange¬ 
ments for it to be grown and distributed by two nurserymen in this country, one in the East and one 
in the West. We are fortunate to be chosen to handle it in the middle west. Our planting of Mac¬ 
donald, the largest in the country, has been a joy to watch, and a surprise to all who have come to 
inspect the field because of its large, uniformly red, crisp, tender and mild stalks, and because of its 
tremendous vigor under dry conditions. Every one who grows rhubarb, whether for home or mar¬ 
ket, will want some Macdonald, so we suggest ordering early. We offer strong divisions. 
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WARBA POTATO 
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The Most Remarkable Early Potato Known 
A Triumph of the Potato Breeders of the 
University of Minesota 
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Warba is tlie heaviest yielding: early potato known 
We consider it a privilege to be able to offer our cus 
tomers this year for the first time a stock of the finest 
new early potato variety yet developed. Warba, which 
in the Ojibwav language indicates earliness, is the 
result of potato breeding work done by the Division 
of Horticulture of the Minnesota Agricultural Expe 
riment Station. It is valuable lor the early market 
and for the early home garden. Its outstanding fea 
tures are earliness, high yield, resistant to common 
forms of Mosine disease, uniform size of tubers, ex 
rellent cooking quality and vines so compact and up 
right as to facilitate cultivation and spraying. 
The tubers run unusually uniform in the hill. The} 
are short, round, blocky and white with pink eyes 
During the past five years of extensive testing of 
this variety it has consistently shown high productiv 
ity. In comparative tests in the hands of large grow¬ 
ers throughout the state it has consistently show'll 
much higher productivity than the Irish Cobbler. 
In various tests at the experiment station it has 
consistently produced larger crops in shorter time 
than any of the other early varieties. 
This outstanding high yield in comparison to 
other varieties is especially significant in light of 
its early maturity. Warba season is from 10 to 14 
days shorter than Irish Cobbler and 7 to 10 days 
shorter than Early Ohio and Bliss Triumph. The 
vines of Warba are less injured by high tempera 
tures than Bliss Triumph and tend to remain 
green until they normally mature. The flesh is 
conspicuously white and crisp and the cooking 
qual'ty is excellent. 
The Mosiac disease as commonly found in Min¬ 
nesota has never been found in Warba. Through 
out two winters of innoeulntion tests in the green¬ 
house and the third winter using tuber grafts and 
leaf innoculation no Mosiac. symptom 0 appeared 
in Wjivba. 
Warba 
In no other variety of potato can the same won- 
derful characteristics of Warba lie found, for 
• ll 'i(irci in - in i\p.-iiin,.nt station and ooniniomn! 
growers* records. Warba excells all other early 
varieties in earliness, yield, uniformity of size 
and quality. 
Whether you grow potatoes for home use or for 
market you owe it to yourself to get started this 
year on Warba now that the tubers are available 
for you. 
Our stock is limited so we suggest early order 
ing. The slightly higher cost of Warba over 
other potatoes will be much more than compen¬ 
sated for by the outstanding results Warba will 
bring. 
15 lbs for - $1.3? 
1- EusXcl To.3.^-° 
Write f< 
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