20 
T. W. WOOD 86 SONS 
SEEDSMEN SiINCE 1879 
RICHMOND, VIRG-INIA 
I 
MUSTARD 
ONION PLANTS 
Ready after 
March let 
Plant in February, March and April, September and October. 
Plant in rows 12 to 18 inches apart; 1 ounce plants 100 feet of row. 
PRICE: All varieties; pkt. 5c; oz. lOo; V4 1^- 15o; lb. 50c; 2-lb. lots 
45c per lb.; 5-lb. lots 35c per lb.; 10-lb. lots 30c per lb., postpaid. 
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No. 291. Tendergreen or Mustard Spinach j^^nd^ustard 
with a spinach flavor 
that can be grown in 
three to four weeks, 
and in almost any sea¬ 
son of the year, even 
during hot summer 
weather, and make an 
abundance of greens. 
Make a planting every 
two weeks. 
No. 293. Fordhook 
Fancy Days) — 
•' Sometimes 
called Ostrich Plume. 
More ruffled than 
Southern Curled and 
stands longer before 
bolting to seed. 
Southern G-iant Curled Mustard 
No. 290. Southern Giant Curled Kufui\7rJffllffl''^^^^^^^^ 
and crimped around the edges; succulent, pungent and of sweet 
flavor. 
No. 292. Chinese Broad Leaved .—Makes a large 
■s. tender growth with¬ 
out bitter taste. Ready six weeks from sowing; sweet and pun¬ 
gent. It stands longer before bolting to seed than the curled 
varieties. 
294. Florida Broad Leaved [40 Days]— Exceptionally large, 
thick, bright green, smooth 
leaves with toothed edges; a quick grower. 
14 peck 4 lbs. 
Peck 8 lbs. 
Bushel 32 lbs. 
ONION SETS 
Bushel Prices 
Quoted on 
Request. 
CtTDTURE.—Plant 4 inches apart, in rows half an inch deep and 
1 foot between the rows, but do not cover the sets entirely, except 
Potato Onions, which should be planted in rows 2 feet apart and 
10 inches apart in the row, and covered about one inch. Plant 
as early in the spring as the ground can be prepared and they 
will be ready for the table several weeks earlier than onions grown 
from seeds. All varieties can be set out in the fall as well as in 
spring. 5 to 8 bushels plant an acre. 
Japanese Ol* Ebenezer — omon will keep better, and none 
send up as few Seed stalks. It makes 
a fine hard onion of 
good size and matures 
early. In yield it ex¬ 
cels all onions grown 
from sets. The flesh 
is white. Arm and 
sweet. By mail post¬ 
paid, qt. 25c; peck 
55c; peck 90c. Not 
postpaid, qt. I5c; 
Yi peck 35c; peck 60c. 
YEDEOW DANVERS.— 
The most popular of 
all the yellow varie- 
tics * th© h&nd" 
some onions are ready early in the summer. By mail postpaid, 
qt. 25c; Yz peek 55c; peck 90c. Not postpaid, qt. I5c; Yz peck 35c; 
peck 60c. 
SIDVER SKIN.— Produces silvery white onions. The best white 
onion for spring setting; mild flavor. By mail postpaid, qt. 25o; 
Yz peck 65c; peck $1.05. Not postpaid, qt. l5o; Yz peck 45c; 
peck 75c. 
RED WETHERSPIEDD.— The best all-purpose red onion; a big 
cropper hardy and a good keeper. By mail postpaid, qt. 25c; 
Yz peck 55c; peck 90c. Not postpaid, qt. I5c; Yz peck 35c; peck 60c. 
YEDDOW POTATO.— Makes large onions of mild flavor. The 
smallest sets produce one to two large onions; medium sized 
sets produce a number of medium to small sets, the large 
onions produce a great many small sets. They are produced 
in clusters, increasin,g by division of the parent onion. By mall 
postpaid, qt. 30c; Yz peck 85c; peck $1.40. Not postpaid, qt. 20o; 
Yz peck 65c; peck $1.10. 
WHITE MUDTIPIiIEB— Pine for early spring bunching. Matures 
very early; the flesh is pure white and very mild. No onion keeps 
better. By mail postpaid, qt. 30c; Yz peck 80c; peck $1.30. Not 
postpaid, qt. 20 c; Yz peck 60c; peck $1.00. 
Many prefer onion plants rather than onion sets, claiming they 
make better shaped onions, and that they keep better. We offer 
Yellow Bermuda and Crystal White Wax. 
By mail postpaid Not postpaid 
Per 100 plants. $ .30 $ .20 
Per 500 plants. 1.10 .85 
Per 1,000 plants. 1.65 1.50 
OKRA OR GUMBO 
CUDTURE.—When the ground has become 
warm, sow thickly in drills 3 ft. apart and 
thin out to a foot apart. For winter use, slice 
into narrow rings when young, string them 
and hang in the shade to dry; or they may 
be pickled like cucumbers or canned. One 
ounce will plant 30 feet of drlU. 
295. Clemson Spineless 
and prices. 
No. 296. White Velvet 
white, smooth pods without ridges like 
other varieties. The extra large pods are 
produced in great abundance. Pkt. 5c; oz. 
10c; 14 lb. 15c; lb. 50c; 2-lb. lots 45c per lb.; 
5-lb. lots 35c per lb.; lO-lb. lots 30c per lb., 
postpaid. 
No. 297. Dwarf Long Green Pod 
[60 Days]— Dwarf, but immensely pro¬ 
ductive. The pods are tender, of the best 
quality, and are borne throughout the sea¬ 
son. Pkt. 5c; oz. 100 ; Yi lb. 15c; lb. 50c; 
2-lb. lots 45c per lb.; 5-lb. lots 35c per lb.; 
10-lb. lots 30C per lb., postpaid. 
No. 298. Perkins Mammoth Long Green wonderfuii7 
productive; the intense green pods, 8 to 9 inches long, are borne 
from 3 to 4 inches above ground to the top of the plant. Fine for 
canning. Pkt. 5c; oz. 10c; Y 4 lb. 15c; lb. 50c; 2-lb. lots 45c per lb.; 
5-lb. lots 35c per lb.; lO-lb. lots 30c per lb., postpaid. 
I 
! 
PARSLEY 
Champion Moss Curled Parsley 
CUDTDRE—Plant in Feb¬ 
ruary, March or early in 
April half an inch deep, in 
rows a foot apart, pressing 
the soil after planting. 
Slow to germinate, some¬ 
times 2 or 3 weeks in com¬ 
ing up. Germination may be 
hastened by soaking 24 to 
36 hours before planting, 
or by covering tne rows 
with boards to retain the 
moisture. A few radish 
seed should be sown in the 
row with parsley to mark 
the row and allow early 
cultivation. The radishes 
can be pulled early and will 
not Interfere with the pars 
ley. If dried crisp and 
rubbed to powder it may be 
bottled for use later. An 
ounce plants lOO feet. 
No. 314. Champion Moss Curled imp?ove^7 
-The most 
beautifully curled and crimped, and is the best for garnishing 
and flavoring. If cut when about 3 inches high. It starts a new 
growth that will be better curled and a brighter color. Makes 
an ornamental plant for edging walk.s. Pkt. Sc; oz. 10c; 14 lb. 25c; 
lb. 75c; 2-lb. lots 65c per lb.; 5-lb. lots 60c per lb.; 10-lb. lots 55c 
per lb., postpaid. 
(t ..... C:....!.. Days]. — Hardier than the 1 
IvO. olO. Flam or oingle curled; stronger flavored; color h 
very dark green; fine for flavoring soups, stews and garnishing, 
or they may be dried till crisp, rubbed to a powder and kept in 
bottles till needed. Pkt. 5c; oz. 10c; lb. 2Sc; lb. 75c; 2-lb. lots 
65c per lb.; 5-lb. lots 60c per lb.; lO-lb. lots 55o per lb., postpaid. 
No. 313. Hamburg Parsnip Rooted P® Days]—Both the 
® roots are edi¬ 
ble. The 6 to 6-inch parsnip-like roots are used for flavoring 
soups and stews, and may be stored for winter use. Pkt. 5c; 
oz. 10c; 14 lb. 25c; lb. 75c; 2-lb. lots 65c per lb.; 5-lb. lots 6 O 0 
per lb.; 10-lb. lots 55c per lb. 
