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V r r. F T A P ■ it ^ r f c nm a ■ r- ^ 
WHAT IS THOUGHT OF 
HENDERSON'S EARLY RUSSET 
POTATO. 
“ Your new potato—Early Russet—is by far the best 
cooking, potato that I have ever tasted. * * * in some of 
the hills there were as many as tiventy potatoes. ” 
\N, Presque Isle, Maine. 
: many i 
L. S. BE AI 
“ Your new Early Russet Potato has created much com¬ 
ment in this neighborhood. To sample them 1 bought 1 
pound from you and it yielded 35 pounds. We think them 
a wonderful potato 
CHARLES TUCKER, Westerly, R. I. 
“Your Russet Potato IS early. The latter part of Feb., 
as an experiment , I cut some and put them m soil in the 
greenhouse to sprout and Planted them out March 3d; they 
were ripe and dug May 3d—A fine lot of good eating po¬ 
tatoes. JAMES PATTERSON, Bent, Texas. 
“ The Early Russet Potatoes did well. We had some 
baked today for the first time. Not in 40 years since I left 
my boyhood home in Massachusetts have I enjoyed a 
potato as I did your Early Russet. Words fail to express 
the glorious taste, so perfectly light and dry. It was r a 
dream. I made a meal of them, not wishing anything 
else. ” CHARLES F. EMERY, Friday Harbor, Wash. 
Henderson's New Potato. 
EARLY RUSSET. 
IT IS POTATO PERFECTION. 
The Earliest Potato Grown and the Best Extra Early Grown. 
Reliable Yielder of Handsome Potatoes of Supers 
fine Quality and a Good Keeper. 
H ENDERSON’S Early Russet we believe to be not only the earliest potato 
grown but the best early potato grown. It is a seedling of 1903, bred from 
two famous early varieties, and grown in Maine, the "potato paradise,” 
which produces the best seed potatoes in America. 
In earliness Henderson’s Early Russet leads the field, usually being large enough 
for cooking in 8 weeks from planting, and in 9 to 10 weeks is fully matured. 
It is a very handsome potato of rounding, oval form, very uniform in shape 
and size, averaging 4 to 5 inches in length — sometimes larger, seldom smaller. 
The eyes are on the surface and very shallow. The skin of creamy-buff is netted 
golden russet, nature’s hall-mark, as all critics know, of potato quality — which 
axiom is fully sustained in Henderson’s Early Russet, for the flesh is fine-grained, 
as white as snow, cooks dry and floury, "sheds its jacket” when boiled, and its 
flavor is particularly mild and delicious. 
The vines, while of neat, compact, upright growth, make large, healthy foliage 
which has so far proven blight proof. The tubers grow bunched compactly in the 
hill, permitting close planting, rows 2 to 2 \ feet apart and hills 9 to 10 inches apart, 
with only one eye to a hill. Under this method the potatoes will grow as nearly 
alike as peas in a pod and yield surprisingly large crops. 
Not the least of the merits of Henderson’s Early Russet is its wonderful keeping 
quality. Although it matures so early, yet it will keep—properly stored — in prime 
condition, firm and plump, until June. * (See cut.) 
Price, 30c. per lb., 3 lbs. 75c. (postage paid), or if buyer pays expressage or 
freight, $1.40 peck, $4.00 bushel, $8.00 barrel. 
Leaflet Best Methods of Growing Potatoes, com c bating°nse e ctUe n eping a e k . Free to Customers, if fo s k ed 
