FAIRVIEW LAWN GRASS 
QUICK GROWING — We offer the purest, 
cleanest and best Lawn Grass we ever had. It is the 
best for our American climate, and composed of va¬ 
rious grasses that grow and flourish during the dif¬ 
ferent months of the year, so that a rich velvety 
green is constantly maintained. Large pkt.. 5c.; 
of 15 c qt., 25 c.. postpaid. By express of freight, 
not prepaid, pk„ $.100; Vi: bu„ $l-75, bu„ $3,00. 
Endive 
GREEN CURLED—This is a very hardy variety, 
has dark green leaves.always blanch white and crisp. 
Per pkt. 5c.; oz. 15c.; V4 lb. 35c.; Vi lb. 55c. 
BROAD LKAYED BATAVIAN - Produces 
large heads of broad wide leaves, used for flavoring 
soups, and if blanched the leaves make a good salad. 
Per pkt. 5c.; oz. 15c.; 1 1 lb. 30c.; Vi lb. 55c. 
Cress 2_1 
FINE CURLED- (Pepper Grass) — Agreeable 
taste to salad. Per pkt. 5c.; oz. 10c.; Vi lb. 35c. 
Dandelion 
IMPROVED LARGE LEAVED-Very early; 
if sown in May will be fit to cut in J uly. A very val- 
uable variety. Pkt. 10c.; Vi oz. 35c.; oz. 40, 
ODD COLLECTION OF GOURDS 
PARSINIP 
Here is a wonderful mixture of rare, strange and curious Gourds one would never 
think of seeing. The colors, shapes and sizes would astonish you. Just the seed 
you will want to plant for a curiosity. We claim that our mixture contains about all 
there is in the way of Gourds. Be sure to try a packet. Per pkt., 5c.; 3 pkts., 12c. 
LONG SMOOTH OR HOL¬ 
LOW CROWN—We consider this 
the best parsnip to grow. It pro¬ 
duces a long smooth root, is excellent 
for the table, being tender and well 
flavored. It requires a deep, clean 
moderately rich soil. It is a heavy 
cropper and will do well in most any 
locality. Pkt., 5c.; oz., 10c.; V\ 
lb., 20c.; Vi lb.. 35c.; lb., 50c. 
SPINACH 
NLW LONG STANDING—A 
very popular new variety; best for 
spring sowing; leaves are large, thick 
and crumpled. Per pkt., 5c.; oz., 
6c.; Vi lb., 12c.; V 2 lb., 20c.; lb., 
30c. 
ROUND THICK LEAVED— 
Grows large, thick, dark green leaves 
somewhat crumpled. Per pkt., 5c.; 
oz.. 6c.; Vi lb., 12c.; V2 lb., 20c.; 
lb., 30c. 
Rhubarb or Pie Plant 
LARGE VICTORIA - This is 
very large; of quick growth fine flavor 
and is the standard variety. Gen¬ 
eral favorite with market garden¬ 
ers. Per pkt. 5c.; oz., 15c.; V\ lb., 
40c.; ¥2 lb., 75c. 
MAMMOTH SANDWICH ISLAND—The best variety grown; of large size; fully double the size of 
other sorts. Leading variety among gardeners. Delicious flavor. Per pkt., 5c-; oz. 15c., ,i •• oo., - 
lb.. $1.00.; Ib„ $1.75. _ 
KohhRabi or Turnip Rooted Cabbage 
EARLY PURPLE 
VIENNA—It is large¬ 
ly grown for table use 
in Germany. Per pkt., 
5c.; oz. 20c.; Vt lb., 
60c.; Vt> lb.. $1.00; lb. 
$1.80. 
EARLY WHITE 
VIENNA—Best for 
table use. Per pkt.. 
5c.; oz., 15c.; V, lb., 
45c.; Vi lb., 80c.; lb.. 
$1.50. 
White Velvet Okra, (or Gumbo) 
Never prickly and always round and smooth, while 
other varieties are either ridged or square edged. 
Out-yields other varieties. Per pkt., 5c.; oz., 10e.; 
Vi lb., 25c.; Vi lb., 40c.; lb., 75c. 
COLLARDS 
GEORGIA COLLARDS—Known as Cole or 
Colewart; originated in the South. Grown South for 
greens. Pkt., 5c.; oz.. 10c.; Vi lb.. 30c.; Vi lb. 50c. 
MUSTARD 
BLACK— Per pkt., 5c.; oz., 10c.; lb., 40c. 
WHITE— Very best, mild and is exceedingly 
tender. Pkt., 5c. ;oz., 10c.; V\ lb., 20c., lb., 40c. 
PARSLEY 
CHAMPION MOSS CURLED — P rod u ces 
crinkled and curled leaves, a choice selected strain. 
Pkt., 5c.; oz., 10c.; Vi lb., 25c. 
HEN DERSON’S EMER ALD— B ea u ti f u 11 y 
curled and crinkled, of a beautiful emerald green in 
color. Pkt., 5c.; oz., 10c.; Vi lb., 25c. 
EGG PLANT 
NEW YORK IM¬ 
PROVED LARGE 
PURPLE—The best va¬ 
riety; skin deep purple: 
free from thorns; flesh 
white: is quite productive. 
Per pkt., 5c.; Vi oz.. 20c.; 
oz., 30c. 
BLACK PEKIN—Almost round and of large 
size; skin jet black, glossy and smooth; flesh white, 
solid and fine grained; medium early. Average 
weight, two to three pounds. It is dwarf-growing 
and bears it fruit close to main stem. Per pkt.. 5c.; 
V‘i oz.. 15c.; oz., 25c. 
Lony Smooth or ltoilow Crown Parsnip, 
