Qreeti %iver Home TSlursery, T{obards, Kentucky 
21 
Currants 
Red Dutch. Medium size, bunches large, 
productive; profitable market berry. 
Fay’s Prolific. One of the very best and 
most popular red currants. It is very pro¬ 
ductive, hardy and vigorous; it will average 
larger than Cherry; of the finest quality, and 
brings the best prices on the market; fruit 
bunches 3 to 5 inches long; easily picked. 
Spray with arsenate of lead as soon as 
plants bloom, to kill the currant leaf worm 
that is common in currants and gooseberries. 
Asparagus 
The demand for asparagus increases each 
year. It should be planted on rich soil and 
in addition should be manured with well 
rotted manure each year. It makes a very 
heavy growth and to be able to do well must 
be well fed. Plant about six inches deep, 
covering the plant with about three inches 
of soil when planted, and filling the rest of 
the hole as the plant grows. This will en¬ 
able you to cut the stalk below the ground 
if you desire. 
Mary Washington. A new pedigreed 
strain, rapidly replacing all other varieties. 
U. S. Department of Agriculture introduced 
this famous new rust-proof variety after 
many years of scientific breeding. This re¬ 
markable strain has long mammoth tender 
shoots, unopened, and do not start to leaf 
out even when they are 2 feet high. Why 
not have the best, earliest and most delicious 
vegetable from your garden. When snow 
goes, asparagus comes. One planting will 
last 20 years. 
Rhubarb 
This is one of the cheapest vegetables to 
grow. Market gardeners generally pull some 
the first year, but it is well to give it a full 
year of cultivation before using any of it. 
Plant the crowns a little below the surface. 
Manure heavily and cultivate well. It is 
easily canned for winter pies, and may be 
used from early spring to September. 
Myatt’s Linnaeus. Those who have never 
grown this variety which is of superior qual¬ 
ity, will hardly recognize the old “Pie 
Plant. ” It is an early, tender variety, with¬ 
out being in the least tough or stringy with 
a mild sub-acid flavor. 
Victoria Rhubarb. The most widely grown 
and popular of the standard varieties. Our 
strong division plants should not be con¬ 
fused with the low quality seeding roots 
commonly offered by some firms. 
