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LARGEST POULTRY SUPPLY HOUSE 
RADISHES (Continued) 
134—CRIMSON GIANT 
A variety, extraordinary in that while growing to an 
unusually large size, it is always tender, crisp and of mild 
flavor. Pkt., 5c; oz., 10c; 1,4 lb., 30c; 1/2 lb., 50c; 1 lb., 05c; 
postpaid. 
135—FRENCH BREAKFAST 
A half-long, very crisp and quick-growing radish. In 
color it is a bright rose-scarlet with blunt white tip. It is 
very early, a great favorite on the market and unexcelled 
for home garden. Pkt., 5c; oz., 10c; *4 lb., 30c; % lb., 50c; 
1 lb., 85c, postpaid. 
136—LONG SCARLET OR CINCINNATI 
MARKET 
This, we believe, is the finest long Radish producing 
clear bright red roots 6 to 7 inches long. The white flesh 
is crisp and retains its eating qualities exceptionally long. 
Ready in 30 to 35 days. Pkt., 5c; oz., 10c; 14 lb., 30c; lb., 
85c. Postpaid. 
137—"X-L" WHITE ICICLE 
An extra early, long, white radish. Long and slender, 
pure white roots, mild and crisp, and grow to a large size. 
One of the best varieties for the home garden. Pkt., 5c; 
oz., 10c; ^4 lb., 35c; ' 1 /> lb., 50c; 1 lb., 90c, postpaid. 
WINTER VARIETIES 
139—BLACK SPANISH 
One of the latest as well as the hardiest of radishes. 
Pkt., 5c; oz„ 10c; *4 lb., 30c; % lb., 50c; 1 lb., 85c, postpaid. 
140—CHINA ROSE 
One of the very best winter radishes. Pkt., 5c; oz., 10c; 
V4 lb., 30c; Y 2 lb., 50c; 1 lb., 85c, postpaid. 
RHUBARB (Pie Plant) 
HEALTH PROPERTIES OF RHUBARB 
Calories per lb., 105; Vitamin C; Proteins, .6%; Carbo¬ 
hydrates, 6.6%; Fats, .7%; Calcium, .044%; Iron, .00056% 
141—VICTORIA 
Stalks large, rich red in color, very thick and tender. 
The best variety. Pkt., 5c; oz., 15c; *4 lb., 40c; 1 lb„ $1.00. 
RHUBARB ROOTS (Strawberry)—Two roots for 35c; 5 for 
75c; 10 for $1.25, postpaid. 
SPINACH 
SPINACH IS HIGH IN VITAMINS 
Plant and Eat More of It This Year! 
142—BLOOMSDALE LONG STANDING 
Similar to the older type but with a thicker, more round 
and lighter colored leaf. Very slow to bolt to seed. Ready 
for cutting in 40 days. Pkt., 5c; oz., 10c; *4 lb., 20c; % 
lb., 35c; 1 lb., 50c, prepaid. 
143—LONG STANDING 
Leaves are smooth and very dark, rich green. Very popu¬ 
lar with market gardeners. Ready for cutting in 42 days 
Pkt., 5c; oz., 10c; % lb., 18c; y 2 lb., 29c; 1 lb., 45c, postpaid. 
144—KING OF DENMARK 
(The Longest Standing Kind) 
The best long season spinach, remaining 2 weeks longei 
than others before bolting to seed. Plant vigorous and 
spreading; leaves large, rounded, crumpled and blistered; 
deep green in color. Ready for cutting in 42 days. Pkt.. 
5c; oz., 10c; >4 lb., 20c; lb., 30c; 1 lb., 50c, prepaid. 
145—NEW ZEALAND 
This branching plant, a spinach in its use and not in its 
growth; frost-kills but grows luxuriantly in the summer 
heat. Plant these large seeds three in a hill, 3x2 feet apart 
or start the plant under glass and transplant. Pkt., 5c; 
oz., 10c; % lb*. 25c; *4 lb., 40c; 1 lb., 70c, prepaid. 
SALSIFY, or OYSTER PLANT 
ONE OUNCE WILL SOW ABOUT 50 FEET OF DRILL 
CULTURE—Sow the seed early in the Spring in drills 12 
inches apart and 1 inch deep, thinning out the young 
plants to 6 inches. The roots will be ready in October 
when a supply should be taken up and stored like carrots. 
Those remaining will suffer no injury by being left in the 
ground until Spring. These are long, smooth white roots 
and when cooked have a flavor very much like oysters. 
146—MAMMOTH SANDWICH ISLAND 
When cooked it has an oyster flavor and is used stewed, 
boiled or fried. Pkt., 5c; oz., 20c; >4 lb., 60c; *4 lb., $1.05; 
1 lb., $2.00, postpaid. 
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FRESH VEGETABLE SALAD RICH IN VITAMINS 
Run carrots, cabbage, radishes, onions and sweet 
1 peppers through food chopper, add salt and salad 
1 dressing and you'll have a most delicious and 
t healthful salad. 1 
BARTER AND TRADE DEPARTMENT 
We will trade any article we sell for live poultry or eggs 
and will pay lc per doz. or lc per pound over prevailing 
market price. We are always in the market for feed and 
seed grains and will allow over market price when taken 
in trade 
VEGETABLE SPAGHETTI 
A most unusual vining squash 
with creamy white fruiis about 8 
inches long and 4 to 5 inches in 
diameter. When mature boil whole 
for about 30 minutes, not longer. 
Cut open, remove the center seed 
core and season tbe flesh that ap¬ 
pears as tightly wound spagetti- 
like threads or strings, with salt 
and butter. Of a most delicious, 
mild, and pleasing flavor. Easily 
stored for winter use. Pkt., 15c; 
oz., 30c; V4 lb., 85c. 
Spinach and Squash are high in Vitamins 
15 
