1 
i. 
OLD HOMESTEAD 
or IMPROVED KENTUCKY WONDER 
GREEN'PODDED SNAP POLE BEAN 
A Marvel of Productiveness from July until frost 
Large, thick, stringless pods, meaty, tender and delicious 
This best and most popular green-podded snap Pole Bean is a marvel of continued 
productiveness and is ten days earlier than any other green-podded Pole Bean. First 
pickings may be made in the latitude of New York early in July, and if the fwds are 
gathered as they become ready for “snaps,” the vine will continue to produce in great 
abundance until killed by frost. 
d'hc pods hang in great clusters from the top to the bottom of the vine and can be 
gathered by the handful; the pods are very large, 8 to 10 inches in length, entirely string¬ 
less, plump, round and almost “ solid meat, ” cooking mcltingly tender and of superb flavor. 
We have supiilicd Old Homestead Beans to customers in almost every State m 
the Union, and those who report on them, invariably do so in most flattering terms. 
{See cut.) Price, 10c. pkt., 30c. pt., 50c. qt., $1.75 for 4 qts. 
"The Old Homestead Beans just simply beat anything the way of Pole Beans J ever saw both 
for productiveness and quality, many of the pods being a foot in length, teyider and delicately flavored 
as it is possible for a bean to be, 1 had the first on the 8th of June, which was way ahead of any one else 
in this section for Pole Beans." Mr. THOM AS P, JONES, Griffirtt Ga, 
Swiss Chard 
Beet 
^'^L^VED SWISS CHARD BEET 
A New Variety with Larger Stems, and Closely Crumpled Leaves 
This is quite distinct from 
the old and well known va¬ 
riety offered above. The leaf 
stems are rounder and very 
thick and fleshy. The whole 
plant is taller, but the leaves 
instead of being smooth, are 
deeply and closely crumpled 
similar to a Savoy Cabbage. 
This variety will probably 
be highly esteemed by those 
who prefer the rib of the 
leaf as it is more strongly 
developed than in the old 
variety, the entire leaf is 
is equally tender and 
palatable. {See cut.) Price, 
10c. pkt., 25c. oz., 75c. J^lb. 
The term “Chard” is applied to the 
edible midrib of the leaf of certain 
plants of the Carduus family, hence 
Swiss Chard is a beet with the heavily 
ribbed leaves developed instead of the 
root. 
It is used either as “greens,” or, where 
the rib of the leaf only is used, in the 
same manner as Asparagus. In either 
way it is a delicious vegetable, and can 
be grown with the greatest ease. The 
outer leaves should either be cut close 
to the base of the plant; or pulled off 
w'hile still young in an outward and 
downward direction. It is held in 
great esteem by all Europeans, partic¬ 
ularly the Germans and Italians, and is rapidly becoming popular in America. It is 
cooked and eaten the sameasSpinach, and may be used continuously from June until frost. 
The variety we offer under the name of Swiss Chard is the one wehavesold continuously 
for many years. It yields an abundant supply of delicious greens and should be in every 
garden. It is the one vegetable that is always ready for use. {See chi.) Price, 5c. pkt., 
15c. oz., 40c. 34 lb., $1.25 lb. 
HFNDFRSON’S "CjAPvDFN Cll JIDF anrl RvFOORD” the lOI perplexing questions, and CD CC with orders of JI.OO or over if 
nCl NL/LelxONNe/i N O \J/AI^L/L.l N cXIlU much informacion about gardening. rr\CC ^sked for. See description page 2. 
