ASP ARAGUS —RHUBARB —HORSE RADISH 
69 
Asparagus 
No vegetable garden is complete without its Aspara¬ 
gus bed. Once planted it is permanent; and it costs very 
little in time or money to plant. You enjoy fresh 
Asparagus, served on the table, boiled in water and 
hnished with milk or cream properly seasoned, or served 
on toast with butter sauce, or cooked and served cold 
with French dressing or mayonnaise dressing and if you 
“grow your own” you can cut the young stalks, when 
they are tender all the way down; when you buy a 
bunch at the market, frequently considerable goes to 
waste. One hundred plants would reasonably care for a 
family of 4 or 5; 200 plants would be ample. 
Barr’s Mammoth. The largest of all, very early, 
tender and delicious; light color. The yield is simply 
enormous. 
Conover’s Colossal. A variety universally acknowl¬ 
edged to be a great improvement, on account of its 
immense size. It is remarkably tender and high 
flavored. It is said that it can be cut one year sooner 
than other varieties. A profitable market sort. We 
recommend this very highly. 
Martha Washington. Developed by the U. S. Depart¬ 
ment of Agriculture. A heavy yielding, pedigreed 
strain, immune to rust; grows rapidly and produces 
uniform long, tender shoots of unexcelled table qual¬ 
ity. Now eagerly sought after by both commercial 
and home growers. 
Rhubarb 
MARTHA WASHINGTON 
The first fresh pies of the early spring that we used to 
know as “pie-plant pie”—flaky crust and plenty of fill¬ 
ing! Who doesn’t relish them? Rhubarb is not only de¬ 
licious with a brisk tartness that just appeals to the 
taste in the spring but is healthful too: good for the 
children and all people. Stewed Rhubarb makes a fine 
table dish served cold—mighty refreshing in the spring 
when we crave “fresh things.” 
EATON’S PEACH-FLAVORED RHUBARB 
Those who know only the old Pie Plant, would hardly 
recognize the improved varieties with their immense 
growth and their thick, tender stalks. A bed of them 
takes up little room, calls for little care and will furnish 
table dainties for years. And 3 to 12 roots would supply 
a family in good shape. Rhubarb is a profitable crop to 
grow for market or for the canning industry as it yields 
two crops each year—does not require a large amount of 
labor. 
There is an ornamental feature in your Rhubarb as it 
is one of the showiest perennials we nave, giving in leaf 
and blossom a tropical aspect to any planting. It is at¬ 
tractive when it starts to grow in the spring, and when 
fully grown is one of the most ornamental plants in the 
garden. The leaves are very large and an attractive 
green. The leaf stalks are of a reddish shade. In mid¬ 
summer blossom stalk shoots up to 3 or 4 feet in height. 
The creamy white flowers are in immense, showy spikes, 
similar in appearance to the Yucca, but more feathery. 
Eaton’s Peach-Flavored. Very early; large tender 
stalks that, made into pies or sauce, have a rich peach 
flavor. The large, yet tender, growth as well as the 
peculiarly delicate flavor, make this an especially 
desirable variety. 
Myatt’s Linnaeus. Early, very tender, and has a mild 
sub-acid flavor; not stringy or tough; makes a large 
plant. 
Ho rse Radish 
Gold Medal Bohemian. Here is a novelty for the 
home garden. Has a sharp, strong flavor, but no 
bitter taste. Is easy to grow, hardy and easily 
prepared by simply grating a piece of the root and 
mixing with white vinegar. This is the only way w’e 
know to enjoy the snappy flavor of horse radish 
in its fresh, natural state. 
