Salsify 
Also known as “Vegetable Oyster.” One 
ounce will sow sixty feet of brill. Easily 
grown, with large, straight, fleshy roots, 
delicately flavoured, suggestive of the 
oyster. Used In winter and spring, when 
other vegetables are scarce. 
HOW TO USE SALSIFY 
Clean the roots and cut In inch slices. 
Boll with a small piece of codfish 
(which should be discarded as soon as 
the Salsify Is cooked), as this Intensi¬ 
fies the oyster flavour. Serve with cream 
sauce or plain butter, pepper and salt. 
When cold, mash and fry like patties 
or fritters. Some people like It In salads, 
sliced raw, with vinegar, pepper and 
salt. 
HOW TO GROW. —Salsify succeeds best 
In light, well-enriched, mellow soli, 
which should be deeply dug and kept 
free from weeds. Sow seed early In 
spring one inch deep, in drills 12in. to 
15in. apart. Thin to 6in. apart in the 
rows. Cultivate same as for Parsnip. In 
autumn, dig and store like Carrots. 
Spinach: Yates’ Large-leafed Prickly Long Standing matures 
Delightful flavour. 
quickly. 
Mammoth Sandwich Islands. — This 
variety grows to a large size, and re¬ 
sembles a small-sized parsnip. It is 
very mild, and possesses a delicate 
oyster flavour. The largest and most 
profitable sort to grow. 6d. per pkt., 
1/3 per ioz., 2/- per loz., post free. 
Scorzonera 
This vegetable should be cultivated in 
the same manner as Salsify, but, being 
a little more difficult to raise, is rarely 
grown, except by private gardeners. 
Though the roots have black 
skins, the llesh is white and very 
tender. Analysis shows this root 
to be the most nutritious vege¬ 
table grown. Scorzonera may be 
cooked the same way as Salsify, 
and many people consider it 
superior in flavour. 6d. per pkt., 
1/6 per $oz., 2/- per loz., post 
free. 
Sweet Potato: 
Kumara 
HOW TO GROW —The best way 
to procure Sweet Potatoes is by 
ordering rooted cuttings,- which 
can be supplied by post at a few 
days’ notice any time during the 
late spring. These should be 
planted out in ridges 2ift. apart, 
in land which has previously 
been deeply trenched and well 
fertilised with a good phosphate 
and potash manure. So long as 
they are planted by January they 
will produce a good crop, but 
should be prevented from root¬ 
ing at the joints by lifting the 
vines occasionally. They are 
usually ready for digging in 
about four months from plant¬ 
ing. During the spring we can 
supply plants of the New Zea¬ 
land Kumara. 1/- per 25, 3/- 
per 100, 27/6 per 1000, postage 
and packing extra. 
SQUASH 
SEE PAGES 56 AND 57 
SPINACH 
When properly prepared, no vegetable 
makes more nutritious and palatable 
greens than Spinach, and none surpass 
it for mineral salts so necessary for 
robust health. It is strongly recom¬ 
mended by the Plunket Society for chil¬ 
dren’s diet. 
HOW TO GROW. — This useful crop 
may be sown in the spring, but does 
best in the autumn, and for succession 
should be planted at intervals of two or 
three weeks. The seed should be sown In drills 
in good rich soil (the richer the better), and 
for summer crops should have abundance of 
moisture. A packet will sow about forty feet. 
YATES’ LARGE-LEAFED PRICKLY LONG 
STANDING 
This remarkable Spinach is far superior to any 
of the other sorts. Its principal advantage is 
that it stands two weeks’ longer before run¬ 
ning to seed than any other variety. The leaves 
are extra large, rounded, Savoy or crumpled, 
and contains a lot of mineral salts, lime and 
iron. 6d. per pkt., 9d. per loz., 1/6 per ilb., 
3/- per lib., post free. 
PRICKLY SEEDED 
The old type. 1/- per Jib., 2/3 per lib., 3d. 
small pkt., post free. 
Mustard Spinach 
An Entirely NEW VEGETABLE 
Recently Introduced. 
This entirely new vegetable Is 
of Japanese origin, and we 
have tested it thoroughly In 
our Seed Trial Grounds. As 
the name indicates, it is re¬ 
lated to the Mustard family, 
but the pungent taste of the 
Mustard has been greatly re¬ 
fined. It has a most delicious 
flavour peculiarly its own, and 
combines in Itself the quali¬ 
ties of both Spinach and Mus¬ 
tard. 
It makes an excellent spinach 
grown in the same way; and 
it has the advantage over any 
other plant used for greens, 
because it is ready for the table in from three 
to five weeks. A continuous supply may be had by 
making successive sowings, because it flourishes 
during hot weather. Chemical analysis shows this 
plant to have abundant Protein, Mineral Matter, 
Lime and Iron. 6d. per pkt., 1/- per loz., 2/6 ilb., 
5/9 per lb., post free. 
YATES’ SELECTED ROUND 
SEEDED 
An improved round seeded strain of ex¬ 
cellent quality. Ready to cut in 45 days. 
6 d. per pkt., 9d. per loz., 1/- per Jib., 
2/4 per lib., post free. 
MONSTROUS VIROFLAY 
A variety which grows rapidly, produc¬ 
ing large, thick, dark green, crumpled, 
arrow-shaped, but somewhat rounded 
leaves of fine quality, standing a long 
time. 6d. per pkt., 9d. per loz., 1/6 per 
ilb., 3/3 per lib., post free. 
NEW ZEALAND 
Quite distinct from any of the precede 
ing, and of great value for use during 
the hottest months, and for growing in 
dry, arid localities where the ordinary 
Spinach does not succeed. The leaves 
and stems are soft and fleshy. By pick¬ 
ing off the young leaves and tender 
stems, and adding the minimum of 
water for cooking, delicious Spinach 
may be had throughout the hottest 
weather. Soak seed in hot water before 
sowing. This plant spreads beyond 
bounds if not kept in check. 6d. per 
pkt., 9d. per loz., 2/- per ilb., 5/- per 
lib., post free. 
Mustard 
Spinach 
(Tender gPn) 
is ready to use 
in from three 
to five weeks 
from sowing. 
***=-- .. ■ -- - ■■ ■ ■ — 
The Plunket and other Societies recommend growing of more Spinach 
.... " . i. = »•» 
ARTHUR YATES & CO. LTD. 
BOX 1109 - - AUCKLAND 
59 
