GOLDEN BANTAM 
CORN 
lb. to 100 ft., 10 to 14 lbs. per acre. 
Plant in rich, warm soil, in hills 2 to 3 feet apart, in rows 
3 feet apart for early kinds and 4 feet apart for late sorts. 
The sweetest flavored corn cannot be purchased. It must 
be home-raised. This will always be so. 
The choicest Sugar Corn is only had where it is possible to 
cook it within an hour after picking. 
If you wish to have Sweet Corn at its best, pick or pull the 
ears when the kernel may be easily punctured with the 
thumb nail. Arrange to make successive plantings throughout 
the season so as to insui'e a supply just in the right condition. 
Make first sowing about the middle of May and continue 
fortnightly up to about the middle of July. Pkt. 10c; 1 lb. 25c; 
10 lbs. $2.00. 
Early Sorts 
Golden Bantam. This golden colored Corn is the leading va¬ 
riety for early home garden planting, ears though small are 
numerous and of finest quality. Very sweet and tender. 
Golden Early Market or Sunshine. A very fine early variety. 
Much the same flavor and tenderness as Golden Bantam and 
exceedingly popular with market gardeners; 10 to 12 beautiful 
tender rows to each ear. Splendid for early gardens. 
Early Evergreen. A distinct new sugar Corn of the ever¬ 
green type. The stalk grows 8 to 9 feet high. It withstands 
drought unusually well and holds its edible quality better than 
most varieties. One of the best canning varieties and very 
popular with market gardeners. Ears have 14 to 18 rows of 
deep ivory white kernels that are sweet and tender. 
Golden West. A selection from the original strain of Golden 
Bantam and is earlier than Golden Bantam. Produces larger 
ears and has a more vigorous growth. Ears are a rich golden 
yellow with a quality that is ahead of other early varieties. 
Excellent for the market or home garden. 
Intermediate Sorts 
Golden Bantam Improved. A selection from the original strain 
of Golden Bantam. Larger ears, more rows of kernels, greater 
production. Golden yellow, deep, wide, tender kernels with 
a fine, sweet flavor. Particularly desirable for canners and 
market gardeners. Remains in table condition a long time. 
Golden Cross Bantam. Very uniform in habit of growth, size, 
and maturity. The ears measure 8 inches long and they are 
closely set with 14 rows of light yellow grains filled with 
delicious sweet pulp. Bears two ears per plant. Pkt. 10c; 
1 lb. 35c; 10 lbs. $2.50. 
Golden Giant. This is the giant among the yellow varieties 
with ears measuring 8 inches long. Matures its handsome ears 
about a week after Golden Bantam. Each cob is tightly set 
with 12 to 14 rows of sugary, creamy yellow kernels covered 
by a thin tender skin. 
Lale Sorts 
Stowell’s Evergreen. Standard late variety, very valuable for 
canning and much grown for market. Plants 7 to 7% feet 
tall. Ears 8 inches long; 2% to 2% inches thick; 14 to 20 
rowed. Kernels very deep, white, sweet and tender; remain 
in table condition a long time. 
Oregon Evergreen. A fine white corn earlier than “Stowell’s.” 
Yields large handsome 10 to 12-rowed ears. An excellent va¬ 
riety to follow the first early kinds. 
Field Corn 
8 to 10 lbs. per acre 
1 lb. 15c; 10 lbs. $1.00. Write for prices in larger quantities. 
Minnesota “13” Yellow Dent. An early maturing yellow dent 
corn that is a favorite in all the corn growing sections West of 
the Rockies. More of it is being grown than all other varieties 
combined. The stalks are of medium size, the ears 9 to 11 
inches long. 
Pride of the North. An early maturing, long-kerneled yellow 
sort that we recommend for any corn district West of the 
Rockies. The stalks are large and kernels deep. 
Pop Corn 
6 oz. to 100 ft.. 6 to 8 lbs. to acre. Pkt. 10c; 1 lb. 25c; 10 lbs. $2.00 
rfapanese Hulless. Chunky ears appearing 4 inches in length. 
Kernels pearl white, pointed. Pops snow white. 
Black Beauty. We believe this is not only the earliest ma¬ 
turing variety in cultivation but it is ready for popping earlier 
than any other sort. It pops very large and exceptionally 
white. The kernels are black but this color is not noticeable 
after popping, when this sort is the largest and most tender of 
all. The ears are about six inches long, twelve rowed. 
DILL 
1 oz. to 100 ft., 5 lbs. per acre. 
We are listing this with the cucumbers because the seeds 
as well as the herbage are essentials in all dill pickles. Grows 
2% feet high. Sow thinly % inch deep in rows 18 inches 
apart. Pkt. 5c; 1 oz. 10c; ^ lb. 25c. 
EGGPLANT 
% oz. to 100 ft., ^4 lb. per acre. 
Sow in mild heat, about the middle of March, and transplant 
on June 1, setting the plants 2% feet apart. Pkt. 10c; oz. 60c; 
M lb. $1.75. 
Black Beauty. The fruits of this variety are large and sym¬ 
metrical. Retains its glossy black-purple coloring for a long 
time. This lasting quality makes it distinctly popular. 
New York Improved. Best known variety for home and mar¬ 
ket garden. Plants spreading, spineless, bearing 4 to 8 glossy 
black-purple fruits which are broad, oval and very large. 
ENDIVE 
1 oz. to 100 ft., 4 to 5 lbs per acre Pkt. 5c; 1 oz. 15c; % lb. 40c. 
An attractive so-called bitter salad plant, very popular for 
use during fall and winter months. Sow seed in June or July 
in rows 18 inches apart and thin out plants to stand 6 inches 
apart in the rows. For use the plants must be blanched and 
this is done by gathering leaves together and tying loosely at 
top with a wisp of straw or soft twine for about a week. 
Broad Leaved Batavian or Escarolle. This has broad thick 
leaves. It is used in the natural state as a salad or as a 
boiling-green to be cooked like spinach. 
Green Fringed. This has very curly leaves, the mid ribs being 
white. After blanching the leaves make a delicious and 
appetizing salad. 
White Curled. Very attractive; frequently does not require 
tying up. 
HERBS, Sweet* Pot and Medicinal 
All Pkt. 5c. Also sold by the ounce. 
Anise. For garnishing, cordials and flavoring. 
Basil, Sweet. The popular Basilico Napolitano of the Italians. 
The leaves and tops of the shoots are used for soups, stews 
and sauces. 
Borag'e. Excellent for bees. The leaves are used in salads or 
boiled as spinach; the flowers are aromatic and used in cool 
drinks. 
Balm. Used in making Balm wine and tea. 
Caraway. The aromatic seeds are used in confectionery, cakes 
and medicine. 
Catnip. Used for seasoning. 
Coriander, For garnishing; seeds aromatic. 
Chervil. Resembles Parsley. Used for garnishing. 
Dandelion. Used for greens. 
Fennel Sweet. The leaves enter into sauces. 
Horehound. Useful for its tonic properties and for cough 
remedies. 
Lavender. A popular aromatic herb, emitting a delightful 
perfume. 
Marjoram, Sweet. The leaves and shoots are used for sea¬ 
soning. 
Peppennint. Used for flavoring. 
Rosemary. Used for seasoning. 
Sage. Used both green and minced or dry and powdered for 
seasoning. 
Saffron. Flavoring. 
Savoiy, Summer or Bohnenkraut. Used for seasoning and 
flavoring soups and dressings. 
Savory, Winter. Used for seasoning. 
Tobacco. Smoking and insect control. 
Thyme. Broad-leaved. Used for seasoning. 
Womiwood. For flavoring and liqueurs. 
GROW YOUR OWN VEGETABLES. IT'S HEALTHFUL AND ENJOYABLE. THRIFTY, TOO! 
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