See Liefgreen for Quality Lettuce Seed 
LI EFGREEN’S 
Lettuce—Lechuga 
CULTURE—Lettuce is best suited to 
rich, light, loamy soil and should never 
be planted in worn-out soils. At planting 
time the soil should he in the best of 
condition. Sow seed on ridges in rows 
18 inches apart and when plants are 
large enough thin to 10 to 15 inches 
apart. Run the water in furrows between 
the ridges and never allow the water to 
touch the plants. 
When Lettuce is planted early in hot 
ground plant two pounds of seed to the 
acre. During the Winter season, when 
the soil is cool, one and one-fourth 
pounds per acre is plenty. 
Head Lettuce 
Prices on all varieties of Lettuce seed 
listed as follows: Pkt., 5c; oz., 15c; lb., 
40c; lb., $1.25; all postpaid. Ask for prices 
in larger quantities for commercial plant¬ 
ings. 
NEW YORK No. 515, IMPROVED -An 
early variety well adapted to late Spring 
production in the Salt River Valley; Re¬ 
sistant to tip burn; Heads medium large, 
compact, attractive; a development from 
New York No. 12. 
NUMBER 12, NEW YORK— A type of 
early maturing New York Lettuce. Ma¬ 
tures about 10 days earlier than the 
regular New York and cuts very evenly 
in the field. This Lettuce should be 
planted both for early Fall and Spring 
markets. 
NEW YORK SPECIAL— Hardy, uniform 
heads, wavy light green outer leaves 
with the center bleached pure white. 
ARIZONA WONDERFUL —A splendid 
variety for market or home use. Large, 
crisp, tight heads and a great favorite 
wherever grown. 
Endive—Escarola o Endiva 
CULTURE—Sow seed at any time with 
the exception of the hot Summer months. 
Sow thinly in rows 18 inches apart and 
cover lightly. When about four inches 
tall they should be thinned out to stand 
a foot apart in the row. This plant grows 
to perfection and makes a very delicious 
salad for Winter use. After plants are 
well grown gather up leaves and tie at 
tips into a loose bunch to bleach the 
inner leaves. 
GREEN CURLED — A hardy vigorous va¬ 
riety with deep green leaves. This vari¬ 
ety is generally preferred as it bleaches 
to a beautiful golden yellow. Pkt., 5c; 
oz., 15c; (4 lb.. 35c; 1 lb., $1.00. 
Kohl Rabi—Colinabo 
CULTURE—Kohl Rabi is a cold weather 
plant and should be seeded from early 
Fall to early Spring, eliminating the hot 
Summer months. In colder sections plant 
in early Spring. Plant like turnips and 
thin to six inches apart. One ounce of 
seed will produce about 2,000 plants. 
EARLY WHITE VI ENN A— Earliest sort, 
very tender, excellent for table use. Pkt., 
5c; ob., 25c; '/4 lb., 85c; lb., $2.50. 
EARLY PURPLE VI EN N A — Similar to 
above, but has flesh of purple color. Pkt., 
5c; oz., 25c; J4 lb., 85c; lb., $2.50. 
Garlic—Ajo 
CULTURE — Plant in the Salt River 
Valley and similar climates during Octo¬ 
ber and November. In higher altitudes 
during the Spring season. Prepare ground 
as for onions, separate the sets and 
plant them in drills four to six inches 
apart in rows 12 to 18 inches apart, de¬ 
pending on the method of cultivation. 
Cultivate like onions and when plants 
turn yellow pull bulbs and dry in the 
shade. One pound will plant about 50 
feet of row. 
GARLIC SETS—40c per pound, postpaid. 
LIEFGREEN'S IMPROVED TYPE No. 515 LETTUCE 
IMPERIAL “D” —Medium heads, desir¬ 
able for fall crop. Will stand considerable 
cold, but susceptible to tip burn in warm 
weather. 
IMPERIAL “152” —Medium sized, solid 
heads. Quite hardy, very sure heading, 
also resistant to brown blight. 
IMPERIAL “615” — One of the largest 
heading varieties. Resistant to brown 
blight; does not make suckers. Desirable 
for early Spring cutting. 
ICEBERG —A splendid Head Lettuce for 
Spring planting. 
Egg Plant—Berengena 
CULTURE—Egg Plant grow T s exceed¬ 
ingly well in Arizona, as it thrives in 
warm, dry weather. Sow in hot beds or 
boxes and transplant when danger of 
frost is over. Plant two feet apart in 
four-foot rows. To secure a rapid and 
continuous growth, water and cultivate 
frequently. One ounce of seed wall pro¬ 
duce about 1,000 plants. 
BLACK BEAUTY— The fruits are rich, 
dark purple, large and symmetrical, ma¬ 
turing a little earlier than our Improved 
New York Purple but usually not quite 
as large. Pkt., 5c; oz., 50c; lb., $1.65; 
lb.. $5.00. 
IMPROVED NEW YORK PURPLE — 
Large, oval-shaped, deep purple fruits. 
Pkt., 5c; oz., 50c; / 4 lb., $1.65; 1 lb., $5.00. 
PRICES LISTED ARE POSTPAID 
Leal Lettuce 
PARIS COS or ROMAINE— Leaves yel¬ 
lowish white, very crisp and tender; a 
self-blanching lettuce of superior flavor. 
DENVER MARKET —For the family 
garden plant this variety broadcast on 
ridges, allowing it to grow thick. 
Kale or Borecole— 
Breton Berza 
CULTURE — Sow in drills during the 
Fall and Spring months. Transplant to 12 
inches apart in three-foot rows. One 
ounce required for 100 feet of drill. 
GREEN CURLED SCOTCH— Grows to a 
height of two feet or more; leaves are 
bright green and curled. Pkt., 5c; oz., 15c; 
'/ 4 lb.. 35c; 1 lb., $1.00. 
Leek—Puerro 
CULTURE — Plant in seed bed or in 
drills in the field; when large enough 
transplant or thin out about six inches 
apart in 18-inch rows. One ounce of seed 
is required to 150 feet of row. 
LARGE LONDON — Broad leaves of 
strong and vigorous growth; very hardy. 
Pkt., 5c; oz., 25c; J4 lb., 85c; 1 lb., $2.50. 
Herb Seeds—For Planting 
ANISE —Used as a cordial and for gar¬ 
nishing and flavoring. 
BASIL —Sw r eet. The leaves are used for 
flavoring soups, stews and highly sea¬ 
soned dishes. 
BORAGE —Leaves are used for flavoring and 
flowers furnish bee pasture. 
CARAWAY —Seeds are used extensively for 
flavoring of bread, pastry, etc. 
CATNIP or CATMINT —The leaves are used for 
seasoning. 
CHERVIL —Used in soups and salads. 
CORIANDER —Used in the manufacture of 
iiquors and confectionery. 
DILL —Seeds have an aromatic odor and warm, 
pungent taste. Used as a condiment and also 
for pickling cucumbers. 
LAVENDER —Used chiefly in the manufacture 
of perfumery. 
MARJORAM —Sweet. For seasoning in summer 
and are also dried for winter use. 
ROSEMARY —The aromatic leaves are used for 
seasoning. 
SAGE —The most extensively used of all herbs 
as a seasoning for dressing. 
SORREL —Used in soups and salads. 
SUMMER SAVORY— The dried stems, leaves 
and flowers are used for flavoring, dressing 
and soups. 
SAFFRON—Used for flavoring. 
THYME —Used for seasoning. 
HERBS—Price 10c, Pkt., Postpaid. 
EGG PLANT 
Selected Black Beauty 
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