Smatl frails 
Currants 
2-yr. No. 1 grade, 20c each; 12 for #2.25. 
Cherry. Very large bright red fruit with thin skin, fine flavor, 
vigorous. 
Fay’s Prolific. Clusters long and large, berries bright red, very 
prolific. 
Perfection. Bright red fruit, long perfect stems, large berry, good 
quality. 
Gooseberries 
2-yr. No. 1 grade, 20c each; 12 for #2.25. 
Downing. Large, pale green, vigorous grower, splendid quality. 
Houghton. Medium, pale red, sweet and tender, very good, heavy 
producer. 
Red Jacket. Large size, red, prolific. 
Grapes 
2-yr. No. 1 grade, 15c each; 12 for #1.50, except as noted. 
Brighton. Large clusters of red sweet fruit; excellent flavor and 
quality. 
Concord. The standard black grape; splendid flavor, early. 10c 
each. 
Fredonia. New, very early black grape; large, excellent flavor. 
25c each. 
Moore’s Early. Bunch large, round black berries, early, very hardy. 
Niagara. The standard white grape; large, very sweet, ripens with 
Concord. 
Portland. New; earliest white Grape; sweet and hardy. 25c each. 
Sheridan. Black with blue bloom, heavy bearer, solid bunch, sweet, 
lasting. 25c each. 
Worden. Black grape, very fine, hardy, productive; earlier than 
Concord. 
Blackberries 
Extra strong plants, 12 for 50c; #4.00 per 100. 
Eldorado. Berries large, jet black, sweet, juicy; a heavy producer; 
hardy. 
Snyder. Very productive, sweet, early, hardy. 
Raspberries 
12 for 50c; $3.50 per 100, except as noted. 
RED VARIETIES 
Columbian. Very large, purplish color, productive, sprightly fla¬ 
vor, vigorous. 
Newburgh. New, bright attractive fruit; hardy, productive, large. 
5c each. 
Latham. Large, rich red, very productive, hardy, popular for can¬ 
ning. 
BLACK VARIETIES 
Cumberland. Large firm fruits, heavy bearer, flavor sweet, vigor¬ 
ous grower. 
Shuttleworth. A berry of the largest size, productive, early. 
Strawberries 
Leading Varieties 
Bundle of 25 for 40c; #1.25 per 100. 
Big Joe. Medium red berries, very glossy, high quality, midseason 
to late. 
Dorsett. Firm berry, heavy producer, very large, light red color, 
new. 
Fairfax. Good quality, very productive, large berries, firm, light 
red, new. 
Gibson. Strong grower, very productive, large, choice flavored, 
dark gLossy red. 
Glen Mary. Very productive; strong grower; large fruit. 
Premier. Ripens extra early; bears rich bright red berries, good 
flavor, large; firm fiesh, heavy yielder. 
Everbearing Varieties 
Bundle of 25 for 50c; #1.50 per 100. 
Gem. New, sparkling glossy red fruits; large, firm, fine flavor. 
Mastodon. Immense size, excellent cropper, choice quality, strong 
grower. 
Asparagus 
2-yr. No. 1 plants, 25 for 50c; #1.50 per 100. 
Washington. A standard variety which produces the finest shoots, 
rust'proof. 
Rhubarb 
Strong 2-yr. plants, 15c each; 12 for #1.50. 
Myatt’s Linnaeus. Large, early, lender; the old reliable. 
Victoria. A newer variety; long, thick, brittle stalks; pink to car' 
mine color. 
£, 
awns 
3iow to Plaice Q i 
em 
Everyone wants a beautiful lawn, it not only is a beautiful thing in itself, but it sets off your flowers and en- 
hances the beauty of your garden as nothing else will. It is not a difficult thing to have a beautiful lawn but it 
does require a little thought and care. One of the most important things is to use good seed. Our lawn grass 
seed mixtures are carefully blended of the finest quality grass seeds, each mixture being made up of those grasses 
best suited for the purposes intended. 
Less expensive lawn grasses contain a smaller percentage of the fine growing grasses and consequently take 
longer for these grasses to crowd out the fast growing varieties but eventually make a good lawn. The germina¬ 
tion is equally as good in the lower priced seeds; will make just as quick a lawn, but not as good an appearance 
for some time. One pound will seed about 150 to 250 square feet. Seeding less is all right, but takes longer to 
get a thick turf. 
MAKING A FINE LAWN 
The lawn forms the floor of the outdoor living room. 
Beauty and permanence are the main features to strive 
for in the construction and maintenance of the lawn. 
To be pleasing, the lawn turf must be dense, vigor¬ 
ous, and free from weeds. It must maintain its velvety 
green growth throughout the season. The possession 
of such a lawn requires that it be properly constructed 
and systematically fed. 
PRELIMINARY POINTS TO CONSIDER 
The best time to seed the new lawn is either in the 
early spring or early fall. At these two seasons of the 
year, the temperatures are ordinarily cool and the rain¬ 
fall plentiful—two conditions which are especially fa¬ 
vorable for a steady growth of young grass. If the 
seeding is done in the summer, more attention to 
watering will be necessary as the soil for grass seedlings 
must be kept moist. 
Fall seeding of the lawn possesses certain advantages 
over spring seeding. The fall-seeded lawn is well estab¬ 
lished before the hot days of summer arrive and also 
it is subject to less injury from washing during the 
spring rains. There will be fewer weeds in the fall- 
seeded lawn, as many of the annual weeds whose seeds 
germinate the next spring will be smothered out by the 
young established grass. 
The kind of lawn to sow will depend primarily upon 
the locality. In the northern and western parts of the 
United States, Kentucky Blue Grass and red top make 
up the bulk of the most successful grass seed mixtures. 
Difficulty is often encountered in obtaining a satis¬ 
factory lawn in shady areas. In such places, a shade 
tolerant grass such as Poa trivialis, or rough-stalked 
meadow grass, should be planted. 
DO NOT LIME THE LAWN 
Since a neutral soil favors the common lawn weeds 
more than it does the grass, the lawn soil should not be 
limed unless it is very strongly acid. The unthrifty 
appearance of certain lawns is usually due to lack of 
plant food and not too high acidity. Lime is a soil 
conditioner and not a plant food. 
Edward Lehde Nurseries, Gardenville, N. Y. 
7 7 
62 
