THE MEYER SEED CO 
Vegetable Seeds 3 
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Vegetable Seeds 
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NON-WARRANTY. We give no warranty, express or implied, as to description, quality, productiveness, or any other matter 
off any Seeds, Bulbs, or Plants we send out and we will not be in any way responsible for the crop. If the purchaser does not 
accept the goods on these terms, they are at once to be returned 
ASPARAGUS— Seeds and Roots 
(Roots Ready after March 1st) 
1 ounce to 40 feet of drill, 5 founds per acre. 
7,300 Asparagus Plants are needed to plant an 
acre 
Culture —Sow the seed as early in Spring as 
the soil can be worked, in drills 1 ft. apart, and 
when well started, thin out to 3 in. apart. When 
1 to 2 years old, transplant into permanent 
beds, which should be well and deeply manured 
and trenched to a depth of 134 ft- Set the 
plants in rows 3 ft. apart, and not less than 
134 ft. apart in the row. Care should be taken 
that the roots are well spread, and set at a 
depth of 6 in. below the level of the bed. Cover 
only 2 or 3 in., and fill in gradually as the plants 
grow. Very little, if any, should be cut the first 
year after transplanting, but a fair crop can be 
cut the second year. Every Fall after the tops 
have been cut down, apply a dressing of coarse 
manure, and in the Spring, fork it in. An 
occasional top dressing of salt at the rate of 
one-half pound per square yard is also benefi¬ 
cial.. If seed is planted, it will take at least 3 years to obtain the first 
cutting, and then only a small one the first year. While, if 2-year-old 
roots are planted, the same result will be obtained in one full year. 
Asparagus beds if well cared for are 
good from 12 to 15 years from first 
cutting. 
Mary Washington. This Asparagus, 
which has been selected by the United 
States Department of Agriculture, 
Washington, D. C., has proven to be 
nearly rustfree. The shoots are thick 
and heavy. They are long and straight 
with closely folded tips. The color is 
rich dark green, tinted darker at the 
tips. It is an early heavy yielder of 
exceptionally fine flavor. Pkt. 10c., 
oz. 15c., lb. 25c., lb. 75c. 
TWO-YEAR-OLD ASPARAGUS 
PLANTS 
See page 22 Mart Washington 
Brussels Sprouts 
Improved Dwarf 
ARTICHOKES 
Culture —Sow seed in hotbed in February or 
March, in rows 6 in. apart. Transplant, when 
large enough, into boxes or pots. After 
danger of frosts is past, plant in the open 
ground, in rows 3 ft. apart, 2 to 3 ft. apart 
in row, care being taken to press firmly in 
the ground, but do not plant too deep. 
Large Green Globe. This is a very deli¬ 
cious vegetable. Some prefer it cooked like 
Asparagus—that is, take the flower head 
before it begin s to open and cook much the 
same as Asparagus. Pkt. 10c., oz. 50c., 
lb. $1.40, lb. $5.00. 
ARTICHOKE ROOTS (Jerusalem)—See 
page 22. 
BRUSSELS 
SPROUTS 
A species of the Cabbage family which pro¬ 
duces miniature heads from the sides of the 
stalk. These heads are a great delicacy, cook¬ 
ed in the same way as Cauliflower. Sow seed 
about the middle of May, in a seed bed, and 
the plants afterwards set in rows 2 ft. or more 
apart and cultivated like Cabbage. 100 days. 
Improved Dwarf. Produces compact sprouts 
Lof finest quality; a good keeper. Pkt. 10c., 
oz. 20c., lb. 60c., lb. $2.00. 
FOR PLANTS—See page 22. 
ACCESSORIES FOR ASPARAGUS 
CULTURE 
Asparagus Buncher. Even where one 
has a limited amount of Asparagus to 
market it pays to use a buncher. It is 
quickly tied and looks uniform. With 
knife guard $3.50; parcel post wt. 8 lbs. 
Asparagus Knife. V-shaped blade 
35c.; parcel post wt. 1 lb. 
Asparagus Salt. Applied in the Spring, 600 to 800 lbs. per 
acre. For destroying weeds. 10 lbs. 25c., 50 lbs. $1.00, 
100 lbs. $1.50, 200 lbs. $2.50. 
Raffia. The ideal material for tying Asparagus. In hanks, lb. 
30c. (hank runs about 1 lb.), 25 lbs. or more at 25c. per lb. 
Jute Twine. Very soft and pliable. Ball 15c., postpaid 20c. 
Special price in quantities on application. 
RedjTape for tying Asparagus. No. 17-677, 1000 yds. $1.50, 
postpaid $1.60. 
Prices Subject to Change 
f \ 111 ounce of seed 
| to 200 feet of row 
A plant much resembling the Cauliflower. Broccoli requires a 
longer season to develop than Cauliflower. It has more numerous 
and stiffer leaves; heads are smaller. Treat same as Cabbage. 
BROCCOLI— 
CALABRESE— 
This variety is the 
Broccoli which is 
served in the first 
class restaurants and 
hotels and is becom¬ 
ing popular on the 
family table. It is 
cooked and served 
like Cauliflower; it 
has a delicious flavor 
and is highly praised 
by epicures. 
Culture —Sow seed 
in open ground first 
of April. Set plants 
out May 15 to June 
like late Cabbage. 
90 days. 
Pkt. 10c., oz. 25c., 
34 lb. 75c., lb. 
$2.75. 
CALABRESE 
PLANTS. See 
page 22. 
Broccoli Calabrese 
SPROUTING BROCCOLI, or ITALIAN SALAD. 100 days. 
Culture —Sow about middle of August in rows 32 in. apart, well 
fertilized, using 2 lbs. of seed to the acre, covering the seed 34 in. Cul¬ 
tivate twice before freezing weather. In cold weather tops will die 
down. As soon as it begins to get a little warm in February, put on a 
top dressing of nitrate of soda or some quick acting fertilizer. Culti¬ 
vate after top dressing is put on. About the middle of March it will 
commence to stalk up with several shoots per stalk, with green blos¬ 
soms. When stalks are about 8 in. high cutting may commence. Tie 
in bunches like Asparagus, with 1 to 134 lbs. in a bunch. Ship in 
crates, 2 dozen bunches per crate. Cutting will commence around the 
middle of March and continue until around the 10th of April. If 
weather is warm may cut 2 to 3 times each week. After cutting is 
over the same land may be used for any desired crop. Leaves may be 
cut and shipped to Northern markets, commanding a fair price. 
Served like Asparagus or Greens, it makes a delicious and wholesome 
dish. Pkt. 10c., oz. 15c., 34 lb- 35c., lb. $1.25. 
VEGETABLES YOUR BEST FOOD 
Our health depends a great deal on what we eat. The aver¬ 
age American meal consists of acid forming food and so refined 
that the best elements are lost and therefore detrimental. 
Vegetables are your best food; eat more of them. 
