Quality Always Our First Consideration 
For more than 60 years we have been supplying the most 
critical market-gardeners with the best and purest strains of 
Vegetable Seeds. The steady increase of our trade during all 
these years, is the best evidence that our seeds give satisfaction. 
The test of a seed is the crop it produces—not the price paid 
for it. It is always our endeavor to supply only the highest 
bred and most vigorous seeds it is possible to grow. Even the 
best of seed is none too good when growing conditions are un¬ 
favorable, but poor seed will not produce good results, no matter 
how much care and help the crop receives. The old saying, 
“The best is the cheapest,” applies with greater force to seeds 
than to any other commodity. So with us, we aim to supply the 
highest quality at a fair price; quality comes first. 
All of our packet seeds, both vegetable and flower, are put up 
from exactly the same stocks that we use for pounds, pecks and 
bushels, so the small gardener can depend upon getting seeds as 
fresh and as choice in every way as those which the most critical 
market-gardeners demand. 
★ WHEN IN DOUBT, ORDER THE STAR VARIETIES 
ASPARAGUS 
Equally good results may be secured by planting seed or roots; 
seed is cheaper but from one to two years’ time is saved by start¬ 
ing with roots. 
Sow seed early in the spring, in shallow drills 12 to 15 inches 
apart, and when the plants are 4 inches high, thin out to 3 inches 
apart; transplant to the permanent bed the following spring. 
An Asparagus bed should be deeply dug and plenty of manure 
worked in; set the plants so that the crown is about 3 inches 
below the bed-level. Barely cover at first, filling in as the plants 
grow. Do not cut the first year. 
Three ounces of seed will sow a 100-foot row; 
IS pounds will sow an acre 
Martha Washington Rust-Resistant. A new variety de¬ 
veloped by the U. S. Department of Agriculture. It produces 
abundant crops of large, tender stalks and is practically im¬ 
mune from “rust” and other Asparagus diseases. Without 
doubt, the finest strain of Asparagus now available. Seed, 
pkt. 10 cts., oz. 25 cts., 341b. 50 cts., lb. $1.50. 
Two-year-old roots, 50 cts. per doz., $1.65 for 50, $2.75 
per 100, $7 for 500, $12 per 1,000. 
Mary Washington. Plants vigorous, very productive and 
nearly rust-free. Shoots dark green, large, straight, with heavy 
purple overtone. Seed, pkt. 10 cts., oz. 25 cts., Mlb. 60 cts., 
lb. $2. 
Two-year-old roots, 50 cts. per doz., $1.65 for 50, $2.75 
per 100, $8 for 500, $14 per 1,000, 
BROCCOLI 
A kind of hardy cauliflower which thrives best in moist fall 
weather. Grow like late cauliflower, sowing in May and trans¬ 
plant in June or early July. 
An ounce of seed will produce 2,000 plants 
True Italian Sprouting. A distinct variety with large, solid 
heads that stay green. Many sprouts develop from the leaf- 
axils after the heads are cut, and each terminates in a small 
head which is also edible. Pkt. 15 cts., oz. 50 cts., )^\h. $1.50. 
FRENCH ARTICHOKE 
This highly prized salad can be grown in our climate, pro¬ 
vided the plants are given light protection over winter. Start 
the seed indoors and give the same treatment as you would 
tomatoes, transplanting to the garden in May. The plants are 
perennial. 
An ounce of seed will produce 500 plants 
Large Green Globe. The best variety. Pkt. 15 cts., oz. 75 cts., 
Mlb. $2.50, lb. $8. 
BRUSSELS SPROUTS 
The “sprouts” are like miniature cabbages growing along the 
main stem. Takes the same culture as cabbage. 
An ounce of seed will produce 2,000 plants 
Half-Dwarf Improved. Pkt. 10 cts., oz. 40 cts., J^lb. $1, lb. $3. 
