8 
Descriptive Seed List for 1936 
MANGEL-WURTZEL or STOCK BEETS 
Pkt., 5c; 54 lb., 15c; 54 lb M 20c; 1 lb., 35c; 5 lbs., at 33c per lb.; 10 lbs., at 31c per lb; 
25 lbs. and over at 30c per lb., Postpaid 
DANISH SLUDSTRUP. We consider this va¬ 
riety, introduced from Denmark, as the finest 
of all the mangels now on the market. The root 
is long oval and of a reddish-yellow color. It 
grows high out of the ground so that pulling and 
cleaning is a very easy matter. The Sludstrup 
is very productive, smooth and of uniform shape. 
The flesh is sweet and solid and the sugar con¬ 
tent is higher than that of the Giant Yellow 
or Gate Post and many of the other varieties. 
We grow our own Danish Sludstrup seed and 
have taken care to keep it pure and true to 
name. We do not believe a finer quality of seed 
can be obtained anywhere regardless of price. 
Our seed is a new crop and of high germination. 
Quantity prices, see page 4. 
GOLDEN YELLOW TANKARD. A smooth, 
yellow-fleshed mangel. The roots are of large 
diameter, tapering quickly at the bottom, which 
is quite broad, with only a small tap root. It 
grows largely above the soil. It yields large 
crops on good land and is easily harvested. 
MAMMOTH LONG RED. Largest red. Eas¬ 
iest to pull,. Grown mostly above ground. Pro¬ 
duces more weight to the acre, but is coarser 
grain than the other mangels. 
DANISH SLUDSTRUP 
GIANT HALF SUGAR MANGEL. A strain of mangels, larger than the regular sugar beet, and 
sweeter than the other mangels, which has been specially selected for its size and also nutritive feeding 
value. Stands well out of the ground and is easier to pull than the smaller sugar beets. 
SWISS CHARD 
SWISS CHARD or SPINACH BEET. A variety of beet grown exclusively for its large, juicy, 
tender, light colored leaves asd leaf stalks, which are much superior to those of other beets for use 
as greens. Swiss Chard is also greatly relished by chickens. Poultrymen will find this a valuable green 
food for young chicks as well as laying hens that are kept constantly penned up. Pkg., 5c; 0 Z., 10c; 
54 lb., 20c; V 2 lb., 35c; 1 lb., 60c. 
BROCCOLI 
Broccoli is a variety of cauliflower, but is 
more hardy and requires a longer period for 
development. It is often called “winter cauli¬ 
flower” and should be treated the same as late 
cauliflower. 
ST. VALENTINE. This is the finest variety 
of broccoli for use in the west where it is used 
largely by market gardeners as well as in the 
home garden. The heads are large, solid, very 
white and of finest quality. With average 
weather conditions the crop will mature for use 
about February. Pkg., 10c; 54 oz., 30c; oz., 
$1.00; 54 lb., $3.50. 
ITALIAN GREEN SPROUTING. This new 
type of Broccoli is a recent introduction from 
Europe. The heads are green instead of white 
and are considered by many to be superior in 
flavor to the standard sorts. If the first head 
is cut when ready others will sprout up so that 
several cuttings may be had. It is cooked like 
cauliflower. Pkg., 10c; oz., 75c. 
ST. VALENTINE 
BRUSSELS SPROUTS 
TALL FRENCH. This variety grows two or 
three feet high. It produces numerous sprouts 
which resemble little cabbage heads, one to two 
inches in diameter. The flavor is like mild cab¬ 
bage. Pkg., 10c; oz., 25c. 
