THE MEYER SEED CO 
Vegetable Seeds 3 
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Vegetable Seeds 
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NON-WARRANTY. We give no warranty, express or implied, as to description, quality, productiveness, or any other matter 
of any Seeds, Bulbs, or Plants we send out and we will not be in any way responsible for the crop. If the purchaser does not 
accept the goods on these terms, they are at once to be returned 
ASPARAGUS —Seeds and Roots 
(Roots Ready after March 1st) 
1 ounce to 40 feet of drill, 5 pounds per acre. 
7,300 Asparagus Plants are needed to plant an 
acre 
Culture —Sow the seed as early in Spring as 
the soil can be worked, in drills 1 ft. apart, and 
when well started, thin out to 3 in. apart. When 
1 to 2 years old, transplant into permanent 
beds, which should be well and deeply manured 
and trenched to a depth of 1H ft. Set the 
plants in rows 3 ft. apart, and not less than 
1}^ ft. apart in the row. Care should be taken 
that the roots are well, spread, and set at a 
depth of 6 in. below the level of the bed. Cover 
only 2 or 3 in., and fill in gradually as the plants 
grow. Very little, if any, should be cut the first 
year after transplanting, but a fair crop can be 
cut the second year. Every Fall after the tops 
have been cut down, apply a dressing of coarse 
manure, and in the Spring, fork it in. An 
occasional top dressing of salt at the rate of 
one-half pound per square yard is also benefi¬ 
cial. If seed is planted, it will take at least 3 years to obtain the first 
cutting, and then only a small one the first year. While, if 2-year-old 
roots are planted, the same result will be obtained in one full year. 
Asparagus beds if well cared for are good from 12 to 15 years from 
first cutting. 
Mary Washington. This Asparagus, 
which has been selected by the United 
States Department of Agriculture, 
Washington, D. C., has proven to be 
nearly rustfree. The shoots are thick 
and heavy. They are long and straight 
with closely folded tips. The color is 
rich dark green, tinted darker at the 
tips. It is an early heavy yielder of 
exceptionally fine flavor. Pkt. 10c., 
oz. 15c., lb. 35c., lb. $1.00. 
Palmetto. It is of very large size, even 
and regular in growth and appear¬ 
ance. It is a very early sort and im¬ 
mensely productive and of the best 
quality. Green shoots. Pkt. 10c., 
oz. 15c., ]4. lb. 25c., lb. 75c. 
TWO-YEAR-OLD ASPARAGUS Mary Washington 
PLANTS —See page 22. 
ARTICHOKES 
Culture —Sow seed in hotbed in February or March, in rows 6 in. 
apart. Transplant, when large enough, into boxes or pots. After 
danger of frosts is past, plant in the open ground, in rows 3 ft. apart, 
2 to 3 ft. apart in row, care being taken to press firmly in the ground, 
but do not plant too deep. 
Large Green Globe. This is a very delicious vegetable. Some prefer 
It cooked like Asparagus—that is, take the flower head before it 
begins to open and cook much the same as Asparagus. Pkt. 10c., 
ox. 50c., M lb. $1.40, lb. $5.00. 
ARTICHOKE ROOTS (Jerusalem) —See page 22. 
BRUSSELS SPROUTS 
A species of the Cabbage family, which produces miniature heads 
from the sides of the stalk. These heads are a great delicacy, cooked 
in the same way as Cauliflower. Sow seed about the middle of May, in 
a seed bed, and the plants afterwards set in rows 2 ft. or more apart 
and cultivated like Cabbage. 100 days. 
Improved Dwarf. Produces compact sprouts of finest quality; a good 
keeper. Pkt. 10c., oz. 20c., ££ lb. 60c., lb. $2.00. 
FOR PLANTS— See page 22. 
ACCESSORIES FOR ASPARAGUS 
CULTURE 
Asparagus Buncher. Even where one 
has a limited amount of Asparagus to 
market it pays to use a buncher. It is 
quickly tied and looks uniform. With 
knife guard $3.50; parcel post wt. 8 lbs. 
Asparagus Knife. V-shaped blade 
35c.; parcel post wt. 1 lb. 
Asparagus Salt. Applied in the Spring, 600 to 800 lbs. per 
acre. For destroying weeds. 10 lbs. 25c., 50 lbs. $1.00, 
100 lbs. $1.50, 200 lbs. $2.50. 
Raffia. The ideal material for tying Asparagus. In hanks, lb. 
30c. (hank runs about 1 lb.), 25 lbs. or more at 25c. per lb. 
Jute Twine. Very soft and pliable. Ball 15c., postpaid 20c. 
Special price in quantities on application. 
Red Tape for tying Asparagus. 1000 yds. $2.50, postpaid $2.60. 
Prices Subject to Change 
19 I I 1 ounce of seed 
E# l\ Vr Lf Vr Lt I to ^00 feet of row 
A plant much resembling the Cauliflower. Broccoli requires a 
longer season to develop than Cauliflower. It has more numerous 
and stiffer leaves; heads are smaller. Treat same as Cabbage. 
BROCCOLI— 
CALABRESE— 
This variety is the 
Broccoli which is 
served in the first 
class restaurants and 
hotels and is becom¬ 
ing popular on the 
family table. It is 
cooked and served 
like Cauliflower; it 
has a delicious flavor 
and is highly praised 
by epicures. 
Culture —Sow seed 
in open ground first 
of April. Set plants 
out May 15 to June 
like late Cabbage. 
90 days. 
Pkt. 10c., oz. 35c., 
H lb. $1.10, lb. 
$4.00. 
CALABRESE 
PLANTS. See 
page 22. 
Broccoli Calabrese 
SPROUTING BROCCOLI, or ITALIAN SALAD. 100 days. 
Culture —Sow about middle of August in rows 32 in. apart, well 
fertilized, using 2 lbs. of seed to the acre, covering the seed % in. Cul¬ 
tivate twice before freezing weather. In cold weather tops will die 
down. As soon as it begins to get a little warm in February, put on a 
top dressing of nitrate of soda or some quick acting fertilizer. Culti¬ 
vate after top dressing is put on. About the middle of March it will 
commence to stalk up with several shoots per stalk, with green blos¬ 
soms. When stalks are about 8 in. high cutting may commence. Tie 
in bunches like Asparagus, with 1 to 13^ lbs. in a bunch. Ship in 
crates, 2 dozen bunches per crate. Cutting will commence around the 
middle of March and continue until around the 10th of April. If 
weather is warm may cut 2 to 3 times each week. After cutting is 
over the same land may be used for any desired crop. Leaves may be 
cut and shipped to Northern markets, commanding a fair price. 
Served like Asparagus or Greens, it makes a delicious and wholesome 
dish. Pkt. 10c., oz. 15c., ]/i lb. 35c., lb. $1.25. 
VEGETABLES YOUR BEST FOOD 
Our health depends a great deal on what we eat. The aver¬ 
age American meal consists of acid forming food and so refined 
that the best elements are lost and therefore detrimental. 
Vegetables are your best food; eat more of them. 
