Spinach, Bloomsdale 
RHUBARB 
(1 oz. will produce 800 plants). 
Sow In drills 1 foot apart, thinning out to 
about the same distance apart in the rows 
when a few inches high. Transplant into 
deep, rich soil in fall or the following 
spring, about three feet apart each way. 
MYATT’S VICTORIA —The most popular 
variety. Broad, thick, tender stalks, show¬ 
ing much of the preferred red color. Many 
growers prefer growing their own plants 
from seed instead of setting divided roots. 
BLOOMSDALE OR SAVOY LEAVED— 
The numerous large leaves are curled, 
wrinkled and blistered. The best for fall 
or early spring sowing, or for shipping to 
market. 
NEW ZEALAND —Entirely distinct from 
the true Spinach; plant tall and spreading 
with numerous side shoots; leaves medium 
green, rather small and pointed; grows 
well in hot weather and under adverse con¬ 
ditions. 
KING OF DENMARK— A fine long- 
season Spinach, remaining longer than 
most varieties before bolting to seed. Plant 
vigorous and spreading; leaves large, 
rounded, fairly crumpled and blistered; 
dark green in color; fine for spring seed¬ 
ing. 
LONG STANDING —Nearly as early as 
the old strain and will stand two weeks 
longer before bolting to seed. Plants very 
uniform, leaves intensely crumpled and 
blistered, dark glossy green in color. 
SPINACH 
(1 oz. of seed to 100 ft. of drill. 
10 to 12 lbs. per acre). 
CULTURE —A rich, black soil is best for 
spinach; in this it will grow quickly, and 
is most tender and succulent. For main 
crop the seed is usually sown the previous 
fall during September and protected 
through the winter by a covering of leaves 
or straw, which should be raked off early 
in the spring. Beginning early in the 
spring, as soon as the ground can be work¬ 
ed, it may be sown at any time during the 
season, ^ke the soil fine and sow broad¬ 
cast, covering one-half inch deep. 
I 
I % Spinach is one of 
I the most healthful 
I of all vegetables. 
I Plant plenty. 
[ 23 ] 
