1884 
RELIABLE SEEDS 
1936 
DWARF LIMA BEANS (Continued) 
DREER’S BUSH—Immensely productive; 
may be used as a shell bean or snap bean; 
broad, flat pods. 
Prices: lb., 25c; 1 lb., 40c. 
FORDHOOK BUSH LIMA—Early; very 
productive, best quality. Sometimes called 
potato bush Lima. 
Prices: *4 lb., 25c; 1 lb., 45c. 
JACKSON WONDER OR CALICO LIMA 
—Most prolific of all bush lima, of Georgia 
type, a perfect bush butter bean growing ten 
inches high to two feet, good for summer 
use or winter shell beans. 
Prices: lb., 20c; 1 lb., 35c. 
Pole Lima 
LARGE WHITE LIMA — Largely grown 
and highly esteemed. Late variety, pods 5 
to 6 inches long. 
KING OF THE GARDEN LIMA—Large 
in pod and bean; productive. Early and fa¬ 
vorite with market gardeners. 
SIEVA — Similar to Henderson’s Lima, 
very early, vigirous and productive. Favorite 
in south. 
Prices: lb., 20c; 1 lb. 35c. 
BRUSSELS SPROUTS 
CULTURE—Sow in May in the same manner as Caulifllower and transplant 
in July, one foot apart, in rows, which should be one and one-half feet apart. In 
gardens, both large and small, Brussels Sprouts are, without exception, the very 
best winter vegetable that can be grown. The real sprout is not much larger 
than a marble, and as firm and hard almost as the stalk itself. These are the sorts 
which cooks prefer. They strip off the outer covering, cook them whole, and 
serve them up artistically in that fashion. When cooked through and no more, 
such sprouts melt in the mouth like the tenderest Cauliflower. 
IMPROVED HALF DWARF—The very best and surest strains. 
Prices: oz., 15c; }4 lb., 50c. 
BROCCOLI 
Green Italian Sprouting. A new and 
distinct variety of the sprouting type. 
It forms a large head consisting of a 
cluster of bluish green flower-heads. 
When this central head is removed the 
plant develops numerous later sprouts, 
each of which produce a small head. 
These are cut, leaving about 6 inches 
of the stem, and are tied in bunches 
for market. Both stems and heads are 
cooped and served like cauliflower. 
Ready for market in about 90 days. 
Prices: oz., 40c; }4 lb., $1.25. 
CRESS 
CULTURE—Sow thickly in shallow 
drills every two or three weeks. It is 
useful not only for salad, but for the 
breakfast table and for garnishing. 
Water Cress should be sown in damp 
soil, or if a stream of water can be 
utilized, it would be much finer. It 
will also thrive in damp hot-beds. 
Rightly managed, its culture is very 
profitable. To obtain early salad, it is 
a good plan to sow with Water Cress 
seed a strip four inches wide on the 
outer margin of a hot-bed, inside the 
frame (where it is always cool). This 
will be found a satisfactory method of 
obtaining it early. 
Curled or Pepper Grass. Oz., 10c; }4 lb., 30c. 
True Water Cress. Oz., 30c; H lb., $1.00. 
