26 
If You Leave the Selection of Varieties Entirely to Us, 
flavor sweet, rich; aroma delicate; qual¬ 
ity best for both market and table use. 
Ripens very early and fruit will hang on 
vines 6 weeks without shelling. 20 each ; 
doz., $2. 
Niagara. —A very vigorous, strong 
grower, hardy in most sections. Leaves 
thick, leathery and dark glossy green. 
Bunches very large, uniform, compact. 
Berries large, skin thin but tough, qual¬ 
ity good, very little pulp, melting, sweet 
to the center. Productive, good shipper. 
15c each; doz., $1.50. 
Worden. —Originated in Oswego Co., 
N. Y., where it is the favorite grape for 
home use. Vines moderate growers, but 
produce, immense annual crops. Bunch 
large, compact, handsome. Berries 
large, color black, ripening a week or 
10 days before Concord. Skin thin, 
flavor excellent. 15c each ; doz., $1.50. 
Green Mountain. —The earliest good 
grape. Color yellowish green. Vine 
good grower, healthy and productive. 
Berries medium in size. Quality good, 
flavor sweet, pure, delicious. Good 
keeper. 25c each ; doz., $2. 
Concord. —Vigorous, healthy, produc¬ 
tive. Berries black, sweet and good 
keeper. Succeeds everywhere. 10c each; 
doz., $1. 
• Moore’s Diamond, Moore’s Early, 
Brighton, Catawba, Agawan, Green’s 
Early, Lindley, Delaware. 15c each; 
doz., $1.50. 
Townsend Grape. — This is a new 
early white grape of excellent quality, 
a seedling of Concord, ripening early 
and producing an immense crop of fruit. 
It originated in Cattaraugus County, N. 
Y., and has been thoroughly tested and 
found to be reliable. The pulp is sweet 
and seeds can be ejected when fruit is 
eaten without that sour taste being no¬ 
ticed, like in most varieties. I have 
eaten the fruit and pronounce it excel¬ 
lent. The clusters are qu*te large and 
the berries about half way between 
Niagara and Delaware in size. Two- 
year vines, 50c. 
Red V ing Grape. — This grape orig¬ 
inated by N. B. V bite in Eastern Mas¬ 
sachusetts. Mr. White has spent his 
lifetime in trying to improve the grape 
and lie considers this variety very val¬ 
uable. He describes it as having a 
healthy vine, producing a great load of 
fruit, clusters large and compact. Fruit 
is large, much the color of Brighton, 
but unlike that variety; has a perfect 
blossom and will bear fruit when plant¬ 
ed alone by itself. The fruit is just 
about the same size as Brighton, but is 
very early, sweet and of fine flavor. 
Three-year vines, $2.50 each. 
Asparagus 
'Fhe culture of asparagus for market purposes is very profitable. It comes 
the first thing in spring when everybody is looking for some fresh vegetable and 
it is almost impossible to supply the demand. Asparagus pays fully as well as 
strawberries. If properly set and intelligently cared for afterwards, it may be 
kept in the same place for many years. There are patches in this locality that 
were planted years before I was born that are now bearing good crops every 
year. No farmer can afford to go without this vegetable; it is nature’s remedy 
for toning up the blood and cleansing the kidneys after a long and hard winter. 
We simply live on asparagus from the first warm spell in the spring until straw¬ 
berries come. Mrs. Farmer cooks asparagus the same as green peas and in taste 
it closely resembles that vegetable. 
How to Grow Asparagus 
You can make a lot of work of setting your asparagus bed or you can do the 
job comparatively easy. The results will be about the same. The old way of 
putting so much labor and expense into the preparation of the asparagus bed was 
all superfluous. The crop requires good rich soil, mellow and quiet deep. It must 
be well drained and well elevated and as far as possible removed from being sub¬ 
ject to frost in earlv spring. When frosts come in early spring it kills the tender 
growth of asparagus to the ground and new shoots must come up from the roots. 
In preparing the land for asparagus, we plow deep, thoroughly refine the 
land.with harrow or cultivator and then make deep furrows where the rows are 
to be, about 4 feet apart. If part of the soil rattles back into the furrow, we 
clean it out with shovel and drop the roots in the bottom, about 1 foot apart. If 
the rows are 4 feet apart and the plants 1 foot apart in the row, it will take ten 
thousand plants to the acre. After the plants are set, they should be covered 
with about two or three inches of soil, not deeper, allowing the shoots to come 
