2238 Wildfire Marigolds 
Burpee*s New Single Hybrids for 1941 
See color picture on the front cover of this catalog 
Flowers grow 2 to 3 in. across and come in the 
full range of colors found in the French type, 
including many of the most amazing and bi¬ 
zarre patterns and markings. There are solid 
colors, stripes, variegations, pencil markings, 
tippings, mottlings, specklings, and 
bi-colors. C?olors include bright 
scarlet, deep orange, golden orange, 
golden, mahogany and yellow. On some 
plants the color varies from flower to 
flower. Flower shapes vary too. There 
are all types of petal forms, from long 
narrow petals to short broad pnes; 
some flat, others curled and wavy. 
Burpee’s Wildfire Marigolds are fertile hy¬ 
brids between the African and French Mari¬ 
golds, which accounts for the wide variance in 
the colors and shape of the flower. Plants, 
too, vary in height from 14 to 20 in., so are 
not recommended for borders where an even, 
uniform height is desired. Wildfire, however, 
is ideal as a cut flower; we believe it is one 
of the best single flowers for cutting we have 
ever seen. Keeps nearly two weeks in water. 
Plants come into bloom within 8 weeks from 
seed and flower profusely until frost. 
75 seeds lOjzf; 200 seeds 250; 
425 seeds 500; 
900 seeds $1.00. 
153 Burpee^s New 
Rhubarb Chard 
See color picture on the back of this catalog 
A new Swiss Chard that looks like Rhubarb. 
The leaf stalks, considered by many as the most 
delicious part of the Chard plant, are bright but 
delicate, translucent crimson; the rich color extends 
out through the veins into the dark green, heavily 
crumpled leaves. Easily grown, thrives everywhere. 
You will enjoy the different, tasty, delicious flavor of 
Burpee’s Rhubarb Chard. Whether you cook the leaf 
stalks alone, use only the leaves, or cook both together, 
you will find a sw eetness you never knew existed in a leafy 
vegetable. Below' are tw'o favorite recipes. 50 seeds 150; 
100 seeds 250; 225 seeds 500; oz. $1.00. 
Rhubarb Chard Leaf Stalks Fried in Batter Make Good Fritters 
To serve six persons, pick three or four medium sized leaves. Trim away 
the leaf portion, leaving the stalk. Cut stalks into 
several pieces and boil until tender. Drain off water, 
dip in batter and fry in butter or shortening. Batter— 
1 egg: K cup flour; Yi cup milk; pinch of salt and 
pepper. Beat egg, add flour, milk, salt and pepper. 
Rhubarb Chard Greens Cut up three or four 
young tender leaves and leaf stalks into a cooking 
kettle, adding only about >2 cup water. Cover with 
lid and boil until the stalk portion is tender. Drain 
off water. Chop up two strips of bacon and fry m a 
separate pan until done and mix with the cooked 
Chard. Add a little salt and pepper. Some prefer a 
tablespoon or two of vinegar added to the bacon. 
W. Atlee Burpee Co. Seed 
Burpee Buildings, Hunting Park Ave. at 18 th St., Philadelphia, Pa. 
DA'VID BURPEE, President Telephone—Ssigamore 8800 
W. ATLEE BURPEE, Jr., Vice Pres.-Treas. Cable Address—“ Burpee" Philadelphia 
Copyright, 1940, W, Atlee Burpee Co. Philadelphia, Pa. 
Printed in U. S. A. 
