— 
& ROSS IN GREAT FALLS SINCE 
mm 
"X-L" Davis Perfect Cucumber Raised at Vaughn, Montana 
60—IMPROVED WHITE SPINE 
One of the best sorts for table use. Vines are vigorous 
fruiting early and abundantly; fruit uniformly straight and 
handsome, dark green with a few white spines; flesh 
tender and of excellent flavor. Ready in 62 days. 
Pkt., 5c; oz., 15c; % lb., 35c; 1/2 lb., 55c; 1 lb., S1.00, 
prepaid. 
61—DAVIS PERFECT 
In color, a dark glossy green; shape slim and symmet¬ 
rical, with an average length of 10 to 12 inches. Ready in 
65 days. 
Pkt., 5c; oz., 15c; % lb., 35c; y z lb., 55c; 1 lb., $1.00, 
prepaid. 
PICKLING CUCUMBERS 
62—CHICAGO PICKLE 
A variety esteemed above all others by market gardeners. 
Fruit medium length, sguare ended, with large and promi¬ 
nent spines. Color a deep green. It combines all good 
gualities of an early cucumber. Ready in 57 days. 
Pkt., 5c; oz., 15c; % lb., 35c; y 2 lb., 55c; 1 lb., $1.00, 
prepaid. 
CRESS 
63—CURLED, OR PEPPER GRASS 
The frilled or curled leaves of this small plant are used 
for garnishing. Its warm pungent taste is also an appetiz¬ 
ing addition to lettuce. The plant grows rapidly to about 
1 foot in height. 
Pkt., 5c; oz., 15c; V4 lb., 40c. 
ENDIVE 
CULTURE—Same as for lettuce. 
64—GREEN CURLED 
Makes a fine salad, especially for winter use. When 
ready for use outer leaves are green with the center of the 
head blanched to creamy white. The use of this variety 
has increased greatly in the past few years and carloads 
are now shipped to eastern markets. 
Pkt., 5c; oz., 15c; V4 lb., 40c; 1 lb., $1.25. 
66—BROADLEAVED BATAVIAN 
Makes an excellent winter salad grown like lettuce and 
heads tied loosely for blanching; regarded by some as the 
best of the endives. 
Pkt., 5c; oz., 15c; V4 lb.. 40c; 1 lb., $1.25. 
EGG PLANT 
One of the most delicious of all vegetables if properly 
cooked. They have a rich, meaty flavor and taste just as 
good as mushrooms. Peel, slice and allow to stand in 
slightly salty water for three hours. Roll in beaten egg and 
cracker crumbs, then fry slowly until thoroughly done. 
HEALTH PROPERTIES OF EGG PLANT 
Calories per lb., 126; Vitamins, A, B; Proteins, 1.2%; 
Carbohydrates, 5.1%; Fats, .3%; Calcium, 
.011%; Iron, .00047%. 
67—BLACK BEAUTY 
This is the earliest of the large type egg plant. Produces 
5 or 6 "eggs" to the plant. Color a rich purplish black. 
Pkt., 10c; oz., 35c; V4 lb., $1.25, postpaid. 
GARLIC 
68—BULBS 
As an appetizing dash of flavoring for soups and stews, 
many people use small quantities of this pear-shaped white 
bulb. In large amounts it has a strong odor and flavor. 
To grow garlic in the garden, the several sections or 
"cloves" of each bulb should be separated and set in rows 
10 or 12 inches apart an-d 4 inches apart in the row. They 
should be taken up in the fall and stored in a cool, dry 
place until used. Bulbs, 40c per lb. 
BENEFICIAL PROPERTIES OF GARLIC 
In spite of its strong flavor and tenacious odor, garlic 
is not harmful to the stomach, even in large quantities. 
On the contrary, it exercises beneficial effects upon our 
organism. 
Garlic dissolves the crystals, the accumulation of which 
causes hardening of the arteries. It lowers the blood 
pressure, accelerates and regulates the blood circulation 
by stimulating the heart muscles, and also acts as a 
blood purifier. 
Therefore, it gives excellent results in a number of 
troubles due to deficient circulation or composition of 
the blood, like varicose veins, piles, rheumatism, etc.— 
Dr. J. L. Maisonneuve, Paris. (Good Sound Garlic Bulbs 
For Planting—See Above.) 
"X-L" Straight Eight Cucumber raised in Great Falls last 
year. Blunt ends make it an ideal cucumber. 
76a—HORSE RADISH 
Horse radish is grown from pieces of the root. Set the 
roots in the ground vertically, small end down, with the 
tops of the roots 1 to 3 inches below the surface. Cultivate 
thoroughly until the leaves cover the ground; their shade 
will keep down the weeds. 
Roots: 5 for 20c; 10 for 35c; 25 for 75c, postpaid in U. S. A. 
Large clumps, 25c; postpaid, 33c. 
8 
Grow your own Lettuce and Taste the Difference 
