2 
F. H. WOODRUFF & SONS, MILFORD, CONNECTICUT 
TWO VIEWS OF OUR WAREHOUSE AT SACRAMENTO, CALIFORNIA 
This is one of our busiest 
growing stations, where we 
take in from farmers many 
carloads of peas, beans, and 
small seeds such as onion, 
lettuce, carrot, beet, endive, 
celery, parsley, and parsnip, 
as well as sweet peas and 
nasturtium. 
The picture at the left shows 
large trailer truck loads of 
peas arriving at our plant for 
cleaning and hand picking. 
The picture below shows an 
automatic bag piling ma¬ 
chine, which carries the bags 
to the man on the top of the 
pile, who places them as 
carefully and skilfully as a 
bricklayer. It takes an ex¬ 
pert to pile bags 24 tiers 
high in such a way that they 
will not fall down. 
IF YOU WANT TO GROW SOMETHING DIFFERENT , WHY NOT TRY 
SOME OF THESE? 
BROCCOLI One of the finest tasting greens, and easier to grow than cabbage. 
RED CABBAGE Tastes good for a change and makes a fine salad. 
CHINESE CABBAGE Is highly recommended as a salad. Should not be planted 
early or it will go to seed. 
HAMBURG PARSLEY Creamed or scalloped or for flavoring soups and stews, 
its roots are of fine flavor. 
SALSIFY Grandmother called it oyster-plant, and it is just as good today as 
it was then. 
MUSTARD Tendergreen Mustard (so-called Mustard-Spinach) is an easily 
grown oriental novelty that has a very delicate flavor and is excellent in 
salads. 
SQUASH Table Queen is small, can be baked and then served in halves like 
muskmelon. Add butter, pepper and salt and you have a feast. 
HERBS It is quite the thing these days to have an herb garden, or to use some 
herbs, such as Chives, as border plants in a flower garden. Grow your own 
Sage for use in poultry dressings; Dill for pickles; and why stop there? 
For better quality vegetables, we suggest that you choose the newer varieties. They have been listed here because they are better 
in every way than the old ones. In other words, we have done the experimenting for you. 
