A perennial which will persist for years and con¬ 
tinue to give a good crop if grown on well-drained, 
rich soil. Where winters are severe, protect crowns 
with a heavy mulch to keep them from freezing. It 
is cultivated for its flowerbuds, whose fleshy bud 
scales, when cooked, are regarded as a choice deli¬ 
cacy. Sow seed early indoors, setting the plants out¬ 
doors after danger of frost is past. One packet will 
produce about 25 plants; one ounce, 300 plants. 
Pkt. 100; Vi oz. 250; oz. 450; 4 ozs. $1.35; 
Vi lb. $2.45; lb. $4.50. 
Mary Washington 
Follow the Bull's EyeQ 
If you are in doubt as to which 
varieties to choose, make your 
selection from those marked 
with the bull’s eye O. They 
have been found most satisfac¬ 
tory throughout the country. 
ASPARAGUS 
Seed should be sown as early in the spring as ground can be worked. When roots are 1 to 
2 years old, transplant them to permanent location. One pkt. of seed will produce about 
200 roots; one ounce about 750 roots; 12 lbs. will sow an acre. Burpee’s leaflet No. 9, 
“How to Make an Asparagus Bed,” free on request. 
ARTICHOKE 
1 Green Globe 
Mary Washington 
The plants form large, clean shoots which are thick and heavy, long and straight, rich dark 
green, tinted darker at the tips. Heavy yielder and fine flavor. Practically immune to 
“rust” and other diseases. The best green asparagus for home or market. 
9 Seed Seed sown this spring will give a light cutting of stalks in three years. 
Pkt. 100; oz. 150; 4 ozs. 400; Vi lb. 600; lb. 950; 2 lbs. $1.70; 5 lbs. $4.05. 
9950 Roots (1-Year-Old) Strong, healthy roots which, if planted this spring, saves 
a year over raising your own plants from seed. Some cutting may be done next spring 
but it is better to wait until the second year. Plant roots as early in the spring as the 
ground can be worked. 25 for 700; 50 for $1.10; 100 or more @ $2.00 per 100. 
For larger quantities of Asparagus roots write for special price. 
9951 Roots (2-Year-Old) For the quickest returns, plant these large roots. 
They will give a light cutting during the coming season and can be cut in the regular way 
each year thereafter. 25 for 850; 50 for $1.35; 100 or more @ $2.25 per 100. 
BRUSSELS SPROUTS 
158 Long Island Improved 120 days. Grown extensively 
on Long Island for the New York market, where it always brings 
a good price. Compact plants, 20 in. tall, with solid heavy sprouts 
measuring \ % to \ l A in. in diameter. Very productive. 
Pkt. 100; oz. 300; 4 ozs. 850; Vi lb. $1.25; lb. $2.25. 
More delicate in flavor than cabbage. Sow the seed 
thinly in rows early in June and transplant to rows 
3 to 4 ft. apart in the garden or field. When the sprouts 
begin to form, remove the lower leaves to force all nourish¬ 
ment sent to the lower stem into the sprouts. The flavor 
and quality of the sprouts are greatly improved by frost. 
One pkt. will sow 75 ft. of row; an oz. 500 ft. 
162 Burpee's Danish Prize q 125 days. Strong¬ 
growing, robust variety of large, solid, round sprouts set 
thickly on nearly the entire length of the tall stems. 
Sprouts all mature at about the same time. 
Pkt. 100; oz. 250; 4 ozs. 750; Vi lb. $1.15; lb. $2.00. 
Burpee's Danish Prize Brussels Sprouts 
BROCCOLI 
Same cultural directions as for cabbage will apply. One pkt; pro¬ 
duces about 250 plants; oz., 3000; use 4 ozs. for an acre. 
Italian or Sprouting 
Resembles cauliflower except in color. One large head is produced 
on the main stalk, and after being cut, other smaller heads appear. 
157 Calabrese 90 days. Large heads of bright green, tender 
sprouts, which are cooked like spinach or Brussels Sprouts and 
have the combined flavor of cauliflower and asparagus. 
Pkt. 100; Vi oz. 250; oz. 400; 4 ozs. $1.15; Vi lb. $1.80; lb. $3.25. 
156 PropagenO o 80 days. Fancy strain, earlier than the 
Calabrese, with larger heads and more productive. Delicate and 
delicious flavor. Both stems and flower buds are eaten. 
Pkt. 100; Vi oz. 250; oz. 400; 4 ozs. $1.15; Vi lb. $2.05; lb. $3.75. 
155 St. Valentine 150 days. Large, white heads which look 
like cauliflower; hardier and takes longer to mature. Needs a 
warm climate. More easily grown than cauliflower. 
Pkt. 100; 1 / 2 oz. 250; oz. 450; 4 ozs. $1.35; Vi lb. $2.45; lb. $4.50. 
154 Rapa Also known as Perennial Turnip. Produces many 
small green heads which are cut while green with about 6 in. of 
stalk. One of the first vegetables to mature in the spring if seed 
is sown in late summer of the previous year. Delicate flavor. 
Pkt. 100; oz. 200; 4 ozs. 500; Vi lb. 750; lb. $1.25. 
Propageno Sprouting Broccoli 
W. Atlee Burpee Co. 101 
