ASPARAGUS 
Columbian Washington—Oz. 10c; *4 lb., 25c; 1 lb. 85c. 
Conover’s—Oz. 10c; Vt lb. 20c; 1 lb. 75c. 
Palmeto—Oz, 10c; *4 lb., 20c; 1 lb., 75c. 
Golden Wax—Best known Wax Bean, very early, fine pod' 
ded„ for those wanting a first-class, flat pod, wax bean. 
Lb. 20c; Pk. #2.25; Bu. #7.50. 
German Black Wax—Has great merit, very tender and best 
quality. Lb. 20c; Pk. #2.25; Bu. #7.50. 
Davis White Wax—Very productive, long pods, very hand¬ 
some, rustless. Lb. 20c; Pk. #2.25; Bu. #7.50. 
Unrivalled Wax-—An immensely productive, first early, showy 
sort. Pods 5 to 514 inches long. Lb. 20c; Pk. #2.25; 
Bu. #7.50. 
Pencil Pod Black Wax—Bushy vines, very prolific, 15 inches 
high, bear round, thick, stringless, rich yellow pods, 6 to 7 
inches long, of excellent quality, containing black seed. 
Lb. 20c; Pk. #2.25; Bu. #7.50. 
GREEN FOR DWARF REAMS 
Tender Green—A very delicious green pod bean noted 
especially for holding its extremely green color after being 
cooked. Lb. 20c; Pk. #2.50; Bu. #8.00. 
Landreth’s Stringless—A wonderful green poet bean improve¬ 
ment over Burpees Stringless. Lb. 20c; Pk. #2.50; Bu. 
# 8 . 00 . 
Giant Stringless—Similar to Burpee Stringless, a little larger; 
very productive. Lb. 20c; Pk. #2.25; Bu. #7.50. 
Bountiful—Green podded bush bean; very productive, and 
bears nearly all season. The snap pods are uniform in 
size, very long, straight, brittle, stringless, meaty and quite 
broad, of a rich green color. Lb. 20c; Pk. #2.25; Bu. 
#7.50. 
Extra Early Red Valentine—Early strain of this popular 
round pod bean. Many prefer to Wax varieties. Lb. 20c; 
Pk. #2.25; Bu. #7.50. 
Burpee Stringless, Green Pod—Extra early and of very fine 
quality. Lb. 20c; Pk. #2.25; Bu. #7.50. 
DWARF LIMA BEAMS 
Burpee Bush Lama—A bush form of the large Pole Lima; 
very productive, and its dwarf character is well established. 
Lb. 25c; Pk. #2.85. 
Henderson Bush Lima—Production; a very early bean. 
Lb. 25c; Pk. #2.50. 
Ford Hook—Immensely productive; may be used as a 
shell or snap bean. Lb. 25c; Pk. #2.85. 
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