44 
THE DANIELS NURSERY, INC 
Two Famous Rhubarbs 
FROM CANADA 
RUBY —The highest quality, finest red rhubarb 
known for the home garden. When we were 
chosen 11 years ago by Professor L. G. Bunt¬ 
ing of MacDonald College, Quebec, Canada, 
the originator, to introduce the now famous 
MacDonald rhubarb into the United States we 
thought that it was the “last word” in rhu¬ 
barbs,—and we were right, too—until RUBY 
was made available. Now we place Ruby at 
the head of the list for home plantings, but we 
still believe that MacDonald is the best for 
commercial growers. 
RUBY is a heavy producer, has higher color 
than MacDonald—is unexcelled in quality and 
very mild. Like MacDonald it is free of the 
characteristic high acidity that makes the old 
fashioned rhubarbs so distasteful to some. The 
stalks are not as large at MacDonald’s but pro¬ 
duce in great abundance. It excells all older 
rhubarbs in every culinary use, but is especial¬ 
ly outstanding for sauce because of its mildness 
and its deep red color. Plant Ruby freely and 
enjoy the splendid health giving rhubarb at its 
very best. Each 35c; SOc for 3; $3.00 for 12. 
MACDONALD —The finest of the large stalked, 
high quality rhubarbs. Wherever it has been 
grown it has met with instant recognition as 
a truly superior variety—vastly better than 
any of the older sorts. In writing us about 
MacDonald, some time ago, the originator. 
EIGHT-ARM KNIFFEN SYSTEM 
Each Arm Cut Back to 3 or 31 Feet of 1 Year Cane 
HORIZONTAL ARM SPUR SYSTEM 4 
Each Spur Carries Some New Wood and Buds 
DANNY SAYS: 
Boy, oh. Boy ! 
When it comes to 
luscious rhubarb 
sauce,—red and free 
from the usual rhu¬ 
barb acidity. Ruby 
rates 100%. 
Professor L. G. Bunting of MacDonald Col¬ 
lege, says: 
“To date we have only placed it in your hands 
and the firm in New York who received a ship¬ 
ment about the same time you did. 
“I would like to give you my own personal 
opinion of this variety as one who has been 
growing, handling and eating rhurbarb for the 
past thirty-five years, and that is: It is a very 
highly colored attractive red stalk, of large size, 
productive, very tender and succulent. Its color 
when cooked without peeling is as attractive as 
that of raspberries.” 
The planter who wants a rhubarb of high 
quality,—good red color and heavy yield of 
large stocks, will find nothing better than Mac¬ 
Donald. Each 35c; SOc for 3; $3.00 for 12. 
Grape Pruning 
To prune grapes intelligently their fruit¬ 
ing habit must be understood. The grapes 
are borne only on new shoots originating 
from buds on wood of the previous sea¬ 
son’s growth. From one to three bunches 
of grapes are found near the base of each 
of these strong shoots. 
As a vigorous grape vine annually pro¬ 
duces from eight to ten times as much 
wood as should be left for the following 
season’s fruit production, all surplus wood 
should be pruned off during the dormant 
period. If this is not done there will be a 
tremendous number of weak, inferior 
shoots, resulting in a smaller crop and 
poorer fruit than that produced on a well 
pruned vine. 
The wood to be discarded should be re¬ 
moved in accordance with the regular 
training system that is to be followed. Two 
systems of grape pruning are followed in 
the Northwest: One for the hardy grapes, 
such as the Beta and the Alpha, and one 
for those which ordinarily require winter 
care—as the Concord, Niagara and Dela¬ 
ware. 
For the former, the 6 or 8-arm Kniffen 
system is most satisfactory. This system 
comprises a central upright trunk with 
three or four horizontal arms on each side 
of it. At each annual pruning there should 
be left on each of these arms approxi¬ 
mately 3 to 3^ ft. of cane (strong wood of 
the past season’s growth). 
The tender grapes are usually trained 
to a horizontal arm spur system with the 
trunk running parallel to the ground and 
tied to the lower trellis wire in such a 
manner that it may be lowered to the 
ground for winter covering. From this arm 
a series of short spurs (bearing one year 
wood and buds for next year’s shoots) is 
left at each pruning. 
